Boneless Mutton – 500 g / 1 kg

Thawing: If the mutton has been frozen, thaw it safely in the refrigerator overnight or use the defrost setting on your microwave. Avoid thawing at room temperature, as this can promote bacterial growth.

Seasoning: Mutton benefits from robust seasoning to enhance its flavor. Consider marinating it with herbs, spices, and acidic ingredients like lemon juice or vinegar to tenderize the meat and add depth of flavor.

Cooking Methods: Mutton can be cooked using various methods, including roasting, braising, grilling, and stewing. Slow cooking methods such as braising or stewing are ideal for tougher cuts of mutton, as they help break down the connective tissue and tenderize the meat.

Internal Temperature: Ensure that mutton reaches a safe internal temperature of at least 145°F (63°C) for medium-rare or 160°F (71°C) for medium when cooking whole cuts. Use a meat thermometer to accurately gauge doneness and avoid overcooking.