Overview
Mutton, known in Sicilian dialect as “carni di pecura”, is a traditional ingredient in Sicilian cuisine, particularly appreciated in the island’s rural and mountain areas where shepherding has long played a central role in local economy and culture. This meat, obtained from adult animals of around 12 months or more, has a deeper, more pronounced flavour than lamb, with a firmer texture that requires long, careful cooking to achieve tenderness.
In Sicilian tradition, mutton was considered a humble yet nourishing food, consumed mainly by shepherds and farming families. Despite its humble origins, it has given rise to memorable preparations that embody the best of Sicilian rustic cookery—robust, flavourful dishes that tell the story of centuries of pastoral life and culinary heritage.
Characteristics
Mutton has a dark red, almost brownish colour, with firmer yellowish fat compared to lamb. Its texture is firm and fibrous, with a coarser grain than other ovine meats. The flavour is intense, distinctive and slightly gamey, with notes recalling pasture and Mediterranean scrub.
The aroma is pronounced, typical of adult sheep, more pungent than lamb but pleasant when the animal has been pasture-raised and correctly slaughtered. The meat of younger sheep (12–18 months) is more tender than that of older animals, which requires even longer cooking.
Quality depends on the animal’s diet and age: sheep raised on pasture rich in aromatic herbs produce more flavourful, fragrant meat.
Cuts
The cuts used in Sicilian cooking are the same as for lamb, but taken from larger animals.
Chops
Cut from the rack, they can be grilled or pan-fried. They have a strong flavour and require slightly longer cooking than lamb chops.
Leg
The most prized cut, used for roasts and oven cooking. It may be boned and stuffed or cooked on the bone.
Shoulder
Less prized than the leg but equally flavourful, ideal for braises, stews and slow, moist cooking.
Belly and breast
Fattier parts used for boiling, stews and braised dishes. They require long cooking to become tender.
Use in cuisine
In Sicilian cookery, mutton is used in traditional preparations that enhance its intense flavour.
Grilled mutton
In Sicily’s inland areas, mutton chops are grilled over almond or olive wood, seasoned simply with salt, pepper and wild oregano. The smoky aroma suits the meat’s intensity perfectly.
Mutton stew
A rustic preparation where the meat is cut into pieces and cooked slowly with onion, tomato, red wine and vegetables. Long cooking renders the meat tender and the sauce rich and flavoursome.
Boiled mutton
A traditional mountain dish: the meat is boiled for a long time with aromatic vegetables, creating a rich broth used for soups and risotti. The boiled meat is served with green or spicy sauces.
Pasta with mutton ragù
Mutton ragù is a traditional pasta sauce, especially in Ragusa and Siracusa provinces. The meat is simmered slowly with tomato, wine and herbs, producing a dense, fragrant sauce.
Cooking
Mutton requires long cooking to become tender. Short cooking methods, such as those used for lamb, would leave it tough and dry. Minimum cooking times for stews or braises are at least 1.5–2 hours, often more for older animals.
Marinating is recommended to soften the meat and moderate its strong flavour. It may be marinated in red wine, vinegar, oil, herbs and spices for 12–24 hours before cooking.
For stews and braises, it is important to brown the meat well over high heat before adding liquid, to seal in the juices and develop flavour. The heat should then be reduced to the lowest setting for slow, gentle cooking.
Storage
Fresh mutton keeps in the refrigerator for 2–3 days in the coldest part, well covered with cling film. It should be kept in its original packaging or in airtight containers to prevent odours from spreading.
It freezes very well: it should be portioned, wrapped tightly and stored in freezer bags. It keeps for 3–4 months. Thawing must take place slowly in the refrigerator, never at room temperature.
Cooked meat keeps in the refrigerator for 3–4 days in sealed containers and can be reused in various preparations or reheated.
Tips for purchasing
When buying mutton, ensure it comes from pasture-raised animals, ideally from Sicily where pastoral tradition ensures quality. The meat should have a uniform dark red colour without spots or unusual discolouration.
The fat should be white-yellowish, firm and evenly distributed. The aroma should be strong but pleasant, never sour or off. Prefer younger mutton (12–18 months), which is more tender.
It is advisable to buy from trusted butchers who work with quality meat and can provide information on the animal’s origin and age.
Nutritional properties
Mutton is rich in high-quality protein (around 20–25 grams per 100 grams) and has a fat content that varies depending on the cut and the animal, generally between 10% and 20%. It provides 200–300 calories per 100 grams.
It is a good source of highly bioavailable iron, important for preventing anaemia, and B vitamins, especially B12. It also contains zinc, selenium and phosphorus.
It has a relatively high cholesterol content and should therefore be eaten in moderation by those monitoring their cholesterol levels. Pasture-raised mutton has a better lipid profile, with more omega-3 fatty acids.
Curiosities
In Sicilian pastoral tradition, the shepherd (u parraru) cooked mutton directly on the pastures, preparing simple yet flavourful dishes with just a few ingredients: salt, wild herbs and aromatic wood fires. These preparations embody the essence of Sicilian peasant cookery.
In the mountainous inland areas, during transhumance, shepherds prepared a dish known as “calia”, a slowly cooked mutton stew simmered in copper cauldrons over a fire, seasoned only with salt, pepper and wild oregano gathered on the pastures.
During the Arab rule of Sicily, mutton was highly appreciated and cooked with oriental spices such as cumin, coriander and cinnamon, creating dishes that reflect the meeting of Sicilian pastoral tradition with the refinement of Arab cuisine.
