I'm not sure whether lamb constitutes another white meat. In the package it looks a lot like beef. I throw it into this section for lack of a better place. Mutton is a meat more commonly eaten in other parts of the world, most notably in the Mediterranean basin and other hilly highland regions where cattle do not fare as well.
Sheep, lamb or mutton or whatever you choose to call it, has a rather pungent aftertaste. It can take you by surprise if you are unfamiliar with it. That's why so many people eat lamb with mint jelly. For my part, the only thing I like jelly on is my toast. Perhaps it is me, but whenever I cook lamb on the stove top it is tough and recalcitrant as a teenager with a cigarette drooping from his lips. It is best to approach lamb in the same manner you would a beef roast - cook it in a covered dish in the oven - or try it on the barbecue.
Hey, just a side-note of interest here. Have you ever notices there always seems to be two different words for the animals we eat? You know, lamb - mutton, pig - pork, cow - beef. The reason for this dichotomy has to do with the Norman Invasion of England almost 1000 years ago. It seems the French-Norman terms for these meats were adopted by the eating class or conquerers, and the animal name was retained by those poor Saxons who had to tend the lowly animals. I would call the French-derived terms as pansyish if I didn't know those tough fellows ate their meat from the points of their swords. Well, go to the next page for a good lamb/mutton recipe.