I've been curious about mutton for most of my life, believe it or not. I always wondered why meat from such a common livestock would be so hard to find. I don't think I know anyone who'd had it either. This was extra weird to me after moving to my current apartment. My regular grocery store has, to name a very small selection, sheep testicles, veal brains, pig livers, entire guinea pigs, raw conch, and chicken feet. I've lived here for almost 2 years and I only discovered that they carried mutton 3 days ago. It was tucked away in the Mexican/Peruvian/Dominican aisle (despite the product being Australian) and there were only about 6 cans and two brands. It's surprisingly expensive too.The can I got was 7.99 for 12 oz, making it more expensive per pound than the fresh lobster they sell. The other brand was 50 cents cheaper but I decided to treat myself.
Cost: $1 - $10
It's solid, soft, and chewy. The white stuff is pure fat and that makes it a bit creamy. The flavor reminds me a little bit of canned chicken, although that may be the salt, not that it's particularly salty. It does taste stronger than lamb, but it's still on the subtle side, although that may be because the fat is drowning it out.
If you microwave it a bit to melt the fat off, it tastes a bit like corned beef hash and it makes a good sandwich. I suspect that's how you're supposed to consume it but it's not bad cold. I'm still not getting why it's so hard to find. It's a little chewy but it tastes fine and it's much better than I anticipated. I'd like to get my hands on some raw mutton and cook it up myself. If I can find it, mutton might get a second appearance on this blog. I just hope it's less expensive per pound next time. Stay queer!