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  • Fresh Mutton Per Kg Tender Cut Premium Quality Meat - mutton(per kg) - Buy Online at SAYYAD HUSSAIN

Fresh Mutton Per Kg Tender Cut Premium Quality Meat

In many parts of the world, and particularly in South Asia, the term "mutton" is used to refer to goat meat. While "mutton" technically refers to meat from mature sheep, the word is often used interchangeably with goat meat in South Asian cuisine.


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This fresh mutton(per kg) is selected from healthy livestock and expertly cut to deliver juicy, flavourful pieces perfect for everyday cooking and special occasions. Ideal for curries, stews, biryanis and grills, it suits home cooks who value quality, hygiene and consistency in every meal. Each pack is thoroughly cleaned, trimmed and carefully packed to retain natural freshness, tenderness and rich taste. Whether you prefer slow-cooked gravies, hearty stews or quick pan-fried recipes, this mutton cooks evenly and absorbs spices beautifully for deep, satisfying flavour. Sourced and processed with strict quality checks at 2 32 T C KARAKAGUDEM GRAMAM KARAKAGUDEM PANCHAYATHI KARAKAGUDEM MANDALAM KARAKAGUDEM, it offers great taste in every bite.

Premium fresh cuts for rich, authentic flavour
Hygienically cleaned and neatly trimmed pieces
Ideal for curries, biryanis, fries and grills
Even-sized chunks for consistent cooking results
Packed to retain natural tenderness and juiciness

Refrigerate immediately after delivery. Rinse the mutton under cold running water and drain. Marinate with salt, spices, and yogurt or oil for at least 30–60 minutes. Cook on medium heat until tender, adding water as needed. Consume immediately after cooking and avoid refreezing once thawed.

Typically, 1 kg of mutton serves 4 to 6 people, depending on the recipe and portion size. For rich curries or biryani with rice or roti, 1 kg is usually enough for a family meal. For large gatherings, plan 200–250 grams of mutton(per kg) per person.

To keep raw mutton fresh, refrigerate it immediately in an airtight container or sealed pack. Use within 24 hours for best taste. For longer storage, freeze in portion-sized packs and label with the date. Always thaw in the refrigerator, not at room temperature, before cooking.

Cooking time for mutton depends on the cut and method. On a regular stovetop, it generally takes 40–60 minutes on medium heat to turn tender. In a pressure cooker, it may take 4–6 whistles. Marinating the mutton and cooking on low flame helps achieve softer, juicier meat.

Mutton is rich in protein, iron, and vitamin B12, similar to other red meats. When consumed in moderation and cooked with less oil, it can be part of a balanced diet. Choosing lean cuts and trimming visible fat helps reduce saturated fat intake while still enjoying its robust flavour.

With 1 kg of mutton you can prepare popular dishes like mutton curry, mutton biryani, kheema, pepper fry, or slow-cooked stew. The tender cuts work well with Indian spices, making them ideal for festive meals or weekend family lunches where deep, layered flavours are desired.
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