Mutton is often thought of as being a tough, second-rate meat, but nothing should be further from the truth. When cooked long and slow it is a rich, melt-in-the-mouth meat with a superb flavour. The secret is to prepare it well and give it time to slowly reveal its wonders.
Over the last 100 years the Inuit have transitioned from hunter-gatherer to a largely Western diet. We look at some of the historical and contemporary evidence to see what we can learn about nutrition.