Mutton Carcass is the whole body of the sheep, typically after the primary cuts of meat (like the shoulder, legs, and ribs) have been removed. It contains a combination of bones, meat, and connective tissue, making it a great option for making rich broths, stocks, or stews. The mutton carcass is packed with flavor and nutrients, offering a hearty base for soups and sauces. It’s commonly used in traditional cooking methods, where long, slow cooking extracts deep, robust flavors from the bones and meat. This cut is ideal for those looking to prepare authentic dishes that require a flavorful, rich foundation.