Mutton is a gamey type of meat, as is goat, and is why Rebekah prepared a kid to fool Isaac into blessing Jacob.
Sheep has a basic rule in trim off all the fat as that is where the strongest flavor is, and where the lanolin is which has to be cooked out, preferabbly over a charcoal grill.
It makes good hamburger in the ground parts and excellent stews in the lesser parts as well as roasts.
Once again, the best cuts are on the backbone and the rump is for roasts. The rest grind up to make the best use of it.
Oh and while skinning, do not wipe your hands on the meat from that oily wool or the meat will take on even more of a rank flavor you will not appreciate.
No. 1. Leg, used for roasts and for boiling.
No. 2. Shoulder, used for baked dishes and roasts.
No. 3. Loin, best end used for roasts, chops.
No. 4. Loin, chump-end used for roasts and chops.
No. 5. Rack, or rib chops, used for French chops, rib chops, either for frying or broiling; choice stews.
No. 6. Breast, used for roast, baked dishes, stews, chops.
No. 7. Neck or scrag-end, used for cutlets, stews and meat-pies.
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