Mutton is among the oldest animals that provided our ancestors with wool and milk. Its meat is highly valued, but today it is sidelined in our country and is also expensive compared to commonly used types of meat.

It contains 18% protein, 7% fat and has a very high iron content compared to other types.

Lamb, like kid meat, has a bland taste, so it is necessary to marinate it and use spices and vegetables when preparing it. It is a very tender and fatty meat. It contains 23% fat and almost 18% protein. It is prepared very rarely in our country; the consumption of lamb is typical during the Easter period.

It is warm to hot in nature and sweet in taste. It supports the function of the spleen and kidneys. It is suitable in the presence of great cold, exhaustion, after childbirth and great fatigue. It is not suitable for use in cases of eczema, heavy menstruation, restlessness and insomnia.