Mutton certainly deserves a comeback on menus both at home and in the restaurants. Technically mutton refers to lambs that are two years old and more when they are physically mature, but still young animals in their prime. When properly hung, mutton has a fuller, meatier flavour than lamb, with a firmer texture. Hugh Fearnley-Whittingstall in his River Cottage Meat Book extols its virtues - in fact in comparing it to lamb he goes as far as to say mutton is to lamb what beef is to veal. Across the Mediterranean and in to Asia, the taste of mutton is widely appreciated. So if you like the cuisines of India, the Middle East or North Africa, always choose Mutton for a truly authentic flavour.