It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous amount once every scrap is tender. It can be bought on the bone, or off the bone as neck fillet. Both need slow cooking, so stew or braise until tender.

Tips for cooking Mutton:

·         Always go for fresh meat. Don’t keep raw meat outside for a long time. Refrigerate it and use.

·         It should be cooked on high flame first, to seal the juices and later on low flame for tenderness.