Cuts of lamb from the shoulder, leg, or neck that carry more connective tissue and benefit from slow, moist cooking rather than quick grilling or roasting. Stewing lamb is not the same as mutton: lamb comes from sheep under about a year old, while mutton comes from older sheep (typically over two years) with a stronger flavor and tougher texture that needs even longer cooking. The meat is a staple across the Middle East, North Africa, and Central Asia, appearing in dishes like Moroccan tagines and Indian rogan josh, and its rich flavor pairs well with warm spices, acidic ingredients such as tomato or wine, and aromatic vegetables like onion and garlic.