Red meat

Mutton

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

Meat from older sheep — stronger and often fattier than lamb.

Effect on the body: a strong source of haem iron and B12 that build red blood cells and nerves, but the saturated fat means it is best as an occasional, portion-controlled choice.

Benefits

  • Iron
  • Zinc
  • B12
  • Protein

Pros

  • Rich, deep flavour
  • Good iron and B12
  • Often cheaper than lamb

Cons

  • Higher in saturated fat — raises LDL cholesterol if eaten often
  • Same red-meat bowel-cancer caution in excess
  • Can be tough (needs slow cooking)

Sources & references

  1. WHO — Q&A on red/processed meat
  2. British Nutrition Foundation

Related entries

Beef (lean)Buffalo (water buffalo)CamelGoatHorseLamb
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