All About Mutton
Your complete guide to mutton - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Mutton Last?
Storage times and freshness tips for mutton in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in freezer6-9 months for roasts/chops; 3-4 months for ground mutton/stew meat
Signs of Spoilage
Significant freezer burn (dry, grayish-brown, leathery patches), strong off-odor upon thawing (though less common than with refrigerated spoilage), or if it has been frozen for an excessively long time, it may develop an unpalatable texture/flavor.
How to Check
Smell (after thawing): A strong, unpleasant, sour, or rancid odor. Look (before/after thawing): While freezer burn affects quality, not safety, excessive freezer burn indicates significant degradation. Any signs of mold or unusual discoloration after thawing are clear indicators of spoilage. Touch (after thawing): Should feel normal, not overly mushy or sticky.
Storage Tips
To prevent freezer burn and extend quality, wrap mutton tightly in plastic wrap, then aluminum foil, or use vacuum-seal bags. Label with the date. Thaw frozen mutton safely in the refrigerator, never at room temperature, to prevent bacterial growth.
cooked in fridge3-4 days
Signs of Spoilage
Slimy film on the surface, mold growth (fuzzy spots of various colors), sour, rancid, or unpleasant odor, or a significant change in texture (e.g., becoming overly soft or hard).
How to Check
Smell: Any sour, rancid, or off-odor is a strong indicator of spoilage. Look: Discoloration, mold growth, or a dull, grayish appearance. Touch: Sliminess or stickiness on the surface indicates bacterial growth. If in doubt, throw it out.
Storage Tips
Cool cooked mutton rapidly within two hours of cooking before refrigerating. Store in shallow, airtight containers to ensure quick cooling and prevent drying out or absorbing other odors. Reheat thoroughly to an internal temperature of 165°F (74°C).
cooked in freezer2-3 months for best quality
Signs of Spoilage
Significant freezer burn, off-flavors or dry/tough texture after thawing and reheating. While generally safe indefinitely if frozen properly, quality (texture, flavor) degrades over time.
How to Check
Smell (after thawing): Unpleasant or stale odor. Look (after thawing): Excessive freezer burn, unusual discoloration. Taste (after reheating): If it tastes stale, dry, or otherwise unpleasant, it's past its prime quality, even if still safe.
Storage Tips
Wrap cooked mutton tightly to prevent freezer burn. Label with the date. For best results, freeze in meal-sized portions. Thaw in the refrigerator and reheat thoroughly to an internal temperature of 165°F (74°C) before serving.
raw in fridge3-5 days for roasts/chops; 1-2 days for ground mutton/stew meat
Signs of Spoilage
Dull, grayish-brown color (loss of its natural reddish-pink/deep red hue), slimy or sticky texture, strong sour, putrid, or overly gamey odor (beyond its natural mild gamey scent).
How to Check
Smell: A distinct, strong, unpleasant, sour, or rotten odor is the most reliable sign. Look: Fresh mutton is typically reddish-pink to deep red. Discoloration, especially gray, green, or brown spots, indicates spoilage. Touch: It should feel firm and slightly moist. If it feels slimy, sticky, or unusually dry, it's likely spoiled.
Storage Tips
Store raw mutton in its original packaging or in a sealed container on the lowest shelf of the refrigerator to prevent raw juices from dripping onto other foods and causing cross-contamination. Ensure the fridge temperature is 40°F (4°C) or below.