Mutton is the meat of a mature domestic sheep (Ovis aries), generally over two years old — a deep, dark red flesh laced with firm white fat, far stronger, richer and gamier than the pale, mild lamb of young animals. It is the meat of slow cooking: braised, stewed and simmered at the heart of British, Indian and Middle Eastern dishes from mutton curry and rogan josh to Lancashire hotpot and harira.