The Meatigo Mutton Guide: Which Cut for Which Dish
A short guide to the Meatigo mutton range: what each cut is, how to cook it, and which dishes it suits best.
Raw materials
You only need the cut that matches your dish. The total adds up one pack of each.
Ingredients
Method
Match the cut to the cooking method and you will get tender results.
- 01Boneless: fast and versatile
Boneless pieces cook faster and are easy to cut into cubes or strips. Use them for tikka, pepper fry, biryani, rogan josh and meal prep. Allow 15 to 40 minutes of cooking depending on the method.
- 02Ribs and chops: bone-in flavour
Bone-in pieces release flavour into the gravy. Use them for chops masala, Sunday curry and slow-cooked handi dishes. Allow 30 to 60 minutes under pressure or 2 hours slow-cooked.
- 03Mince: keema and more
Mince is the quickest cut. Use it for keema matar, kofta curry, burgers and keema pav. Brown it well for flavour.
- 04Burra chops: grill and sear
Burra chops are thick, meaty cuts suited to marinating and then grilling, air frying or pan searing.
- 05Lamb rack: roast for special dinners
The Premium Lamb Rack suits a quick sear and roast at 200 °C. Check the doneness with a thermometer.
- 06Paya and kebabs: ready dishes
Mutton paya makes soup and is cooked slowly. The seekh, galouti and shammi kebabs are ready to cook and suit pans, ovens and air fryers.
- 07Storage
Keep mutton chilled between 0 and 4 °C and use it within the shelf life on the pack. Do not wash the meat before cooking.
Questions
Is mutton goat or lamb?+
In India, mutton usually means goat meat. Lamb is young sheep and is milder and more tender.
Which cut is best for a beginner?+
Boneless mutton. It cooks quickly and is forgiving.