Lamb/Mutton

Lamb and mutton turn up in Singapore kitchens for sup kambing, curries, satay, and the occasional chop on the grill. Frozen is how most of it arrives here anyway: it travels from Australia, New Zealand, and beyond already flash-frozen, so buying frozen skips nothing. Lamb is younger and milder, mutton is older and stronger, and both come bone-in or boneless in cut sizes to match your pot or your grill. Below, each cut gets its own page: what it is, how it’s usually cooked here, and what to check before you buy.