Classifications and nomenclature
The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal.Britain, Australia and New Zealand
*Lamb — a young sheep which is less than one year old. From 1 July 2019, the Australian definition is "an ovine animal that: (a) is under 12 months of age; or (b) does not have any permanent incisor teeth in wear. This new definition meant that Australians farmers could extend the term "lamb" with another month."Australia's New Definition of Lamb – What You Need to Know"United States
In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined sinceIndian subcontinent
The term "mutton" is applied to goat meat in most countries on the Indian subcontinent, and the goat population has been rising. For example, mutton curry is always made from goat meat. It is estimated that over a third of the goat population is slaughtered every year and sold as mutton. The domestic sheep population in India and the Indian subcontinent has been in decline for over 40 years and has survived at marginal levels in mountainous regions, based on wild-sheep breeds, and mainly for wool production.Other definitions
* Milk-fed lamb — meat from an unweaned lamb, typically 4–6 weeks old and weighing 5.5–8 kg; this is almost unavailable in countries such as the United States and the United Kingdom. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as '' chuletillas'' in Spain) or roasted ('' lechazo asado'' or ''cordero lechal asado'') is generally thought to be finer than that of older lamb, and fetches higher prices. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs are especially prized forButchery and cookery
Cuts
UK, Canada, and other Commonwealth countries
Approximate zones of the usual UK cuts of lamb: Montagné, Prosper (2001). '' Larousse Gastronomique''. Third Edition. Éditions Larousse:US and Ireland
*Square cut shoulder – shoulder roast, shoulder chops and arm chops *Rack – rib chops and riblets, rib roast *Loin – loin chops or roast *Leg – sirloin chops, leg roast (leg of lamb) *Neck *New Zealand
* Forequarter ** Neck – neck chops ** Shoulder – shoulder chops, shoulder roast (usually boned and rolled) ** Rib-eye ** Breast ** Knuckle *Loin ** Rib-loin – racks, frenched cutlets, spare ribs ** Mid-loin – striploin (backstrap), loin chops **Tenderloin ** Flap * Full leg – leg roast (may be boned and rolled), leg chops. A ''short-cut leg'' is a full leg without the chump; a ''carvery leg'' is a short-cut leg without the thick flank ** Chump (rump) – chump chops, rump steak ** Thick flank (knuckle) – schnitzel ** Topside & silverside – steaks ** ShankProduction and consumption figures
Sheep meat consumption
According to theSheep meat production
The table below gives a sample of producing nations, but many other significant producers in the 50–120 KT range are not given. Source: Helgi Library, World Bank, FAOSTATDishes
Meat from sheep features prominently in the cuisines of severalOrgan meats/offal
Lamb'sEnvironmental impact
Production of lamb greenhouse gas emissions, emits more greenhouse gas per gram of protein than other common foods, except for beef.See also
* Lechazo de Castilla y León – milk-fed lamb meat from Spain * List of lamb dishes * Mutton curry * Mutton flaps * Goat meat * Sheep's trotters * Smalahove – a Western Norwegian dish of sheep headBibliography
* K.F. Warner, "Boning Lamb Cuts", Leaflet 74, U.S. Department of Agriculture, Bureau of Animal Industry, June 1931Notes
External links