On Cooking Mutton

I recently listened to an episode of the BBC's fine radio show Food Programme concerning mutton. At one point an Indian gentleman is heard explaining that the neck is best for stewing and braising. He goes on:

"As an Indian, naturally your tendency is to cook it in a, sort of a nice sauce. And even for us, the easiest thing I always tell people is do not mar it. Whole spices - cinammon, cardamom, clove, peppercorn. Onion, garlic, ginger, and some red chili. That's it! Do not overkill it because spices can easily destroy it."

Presumably the addition of an eighth of a teaspoon of fennel would destroy a fine piece of mutton.