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Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic
Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the ''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat.
_in_the_UK._In_Australia,_the_term_prime_lamb_is_often_used_to_refer_to_lambs_raised_for_meat._Other_languages,_such_as_
and Arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs.
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.
(4 July 2019). ''SheepProducers.com.au''. Retrieved 28 September 2019. This followed a similar definition change in New Zealand in 2018. In Britain the definition is still "0 permanent incisor teeth". A permanent incisor tooth is said to be "in wear" if it protrudes further than the nearest milk teeth. *Hogget — A term for a sheep of either sex having no more than two permanent incisors in wear,Delbridge, Arthur, "The Macquarie Dictionary", 2nd ed., Macquarie Library, North Ryde, 1991 or its meat. In the UK, it means animals that are 11 to 24 months old, while Australian butchers use the term for animals that are 13 to 24 months old. Still common in farming usage and among speciality butchers, it is now a rare term in British, Australian and New Zealand supermarkets, where meat of all sheep less than two years old tends to be called "lamb". *Mutton — the meat of a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
The term "mutton" is applied to
File:Plato de lechazo, Valladolid.jpg, ''Lechazo asado'' (roast lamb), shown above, is a Cuisine of the province of Valladolid, typical dish from the province of Valladolid and other Castile (historical region), Castilian provinces in Spain.
File:Chuletillas-El-Mazuco.jpg, ''Chuletillas'' of milk-fed lamb in Asturias
File:Lamb shank.jpg, Lamb shanks of a young lamb
File:Mutton rogan josh.jpg, Mutton ''rogan josh'' from India
File:Barbecued lamb sticks.jpg, Lamb chuanr (Xinjiang cuisine, Uyghur grilling, grilled lamb kebabs)
File:Aroab_lamb_pot.jpg, Lamb shanks cooked on an open fire in Aroab, Namibia
The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between . This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Hogget and mutton have a stronger flavour than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some. Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking, as in Lancashire hotpot, for example.
Lamb is often sorted into three kinds of meat: wikt:forequarter, forequarter, loin, and wikt:hindquarter, hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two.
meat chop, Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a vertebra, chine bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually grilling, grilled. Breast of lamb (baby chops) can be cooked in an oven.
Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasting, roasted, though the leg is sometimes boiling, boiled.
Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other Primal cuts, cuts, and, if not from a young lamb, is best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting or barbecue, American barbecuing. It is, in some countries, sold already chopped or diced.
Lamb shank definitions vary, but generally include:
* a cut from the arm of shoulder, containing leg bone and part of round shoulder bone, and covered by a thin layer of fat and fell (a thin, paper-like covering).
* a cut from the upper part of the leg.
Mutton barbeque is a tradition in Western Kentucky. The area was strong in the wool trade, which gave them plenty of older sheep that needed to be put to use.
Thin strips of fatty mutton can be cut into a substitute for bacon called Macon (food), macon.
Lamb tongue is popular in Middle Eastern cuisine both as a cold cut and in preparations like stews.
Approximate zones of the usual UK cuts of lamb:Prosper Montagné, Montagné, Prosper (2001). ''Larousse Gastronomique''. Third Edition. Éditions Larousse: France.
* Scrag end (of neck)
* Middle neck
* Best End (of neck)
* Loin
* Chump (and chump chops)
* Leg (gigot in Scotland)
* shank (meat), Shank
* Shoulder
* mutton flaps, Breast
Meat from sheep features prominently in the cuisines of several Mediterranean cuisine, Mediterranean cultures including Greek cuisine, Greece, Croatian cuisine, Croatia, Turkish cuisine, Turkey, Cuisine of Africa#North Africa, North Africa, Jordan, and the Middle Eastern cuisine, Middle East, as well as in the cuisines of Pakistan and Afghanistan. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, like ''avgolemono'' and ''magiritsa''. It is also popular in the Basque cuisine, Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. In the United States, the Navajo have incorporated mutton and lamb into their traditional cuisine since the introduction of sheep by Spanish explorers and settlers in the 17th century, replacing wild turkey and venison and creating a pastoral culture. In Northern Europe, mutton and lamb feature in many traditional dishes, including those of Cuisine of Iceland, Iceland, Norwegian cuisine, Norway and of the British cuisine, United Kingdom, particularly in the western and northern moorland, uplands, Scottish cuisine, Scotland and Welsh cuisine, Wales. Mutton used to be an important part of Hungarian cuisine due to strong pastoral traditions but began to be increasingly looked down on with the spread of urbanisation.
Mutton is also popular in Cuisine of Australia, Australia. Lamb and mutton are very popular in Central Asian cuisine, Central Asia and in certain parts of Chinese cuisine, China, where other red meats may be eschewed for religious or economic reasons. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only per year.
In Australia, the leg of lamb roast is considered to be the national dish. Commonly served on a Sunday or any other special occasion, it can be done in a kettle BBQ or a conventional oven. Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The lamb is then roasted for two hours at and typically served with carrots and potato (also roasted), green vegetables and gravy.
In Indonesia, lamb is popularly served as lamb satay and lamb curry. Both dishes are cooked with various spices from the islands, and served with either rice or lontong. A version of lamb and bamboo shoot curry is the specialty of Padang cuisine, Minang cuisine, although similar dishes can be found in Thai cuisine.
In Mexico, lamb is the meat of choice for ''barbacoa'', in which the lamb is roasted or steamed wrapped in maguey leaves underground.
In Japan, although lamb is not traditionally consumed in most of the country, on the northern island of Hokkaido and in the northeastern Tohoku regions, a hot-pot dish called jingisukan (i.e. "Genghis Khan") is popular. In that dish, thin-sliced lamb is cooked over a convex skillet alongside various vegetables and mushrooms in front of the diners, then dipped in soy-sauce-based dipping sauces and eaten. It was so named because lamb is popular in Mongolia (see "Sheep meat consumption" above).
Production of lamb greenhouse gas emissions, emits more greenhouse gas per gram of protein than other common foods, except for beef.
full text
*Bob Kennard, "Much ado about mutton". Ludlow: Merlin Unwin, 2014
Sheep Meat Production
{{Authority control Lamb dishes, Meat by animal Sheep
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated ...
, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming.
In South Asian and Caribbean cuisine, "mutton" often means goat meat
Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...
.''Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a co ...
'', 3rd edition, June 2003Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the ''s.v.'',_definition_1b
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** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom
** Italian language, a Romance language
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Lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign_in_the_UK._In_Australia,_the_term_prime_lamb_is_often_used_to_refer_to_lambs_raised_for_meat._Other_languages,_such_as_French_language">French,_Spanish_language">Spanish
in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat. Other languages, such as French language">French, Spanish language">Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...
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"(4 July 2019). ''SheepProducers.com.au''. Retrieved 28 September 2019. This followed a similar definition change in New Zealand in 2018. In Britain the definition is still "0 permanent incisor teeth". A permanent incisor tooth is said to be "in wear" if it protrudes further than the nearest milk teeth. *Hogget — A term for a sheep of either sex having no more than two permanent incisors in wear,Delbridge, Arthur, "The Macquarie Dictionary", 2nd ed., Macquarie Library, North Ryde, 1991 or its meat. In the UK, it means animals that are 11 to 24 months old, while Australian butchers use the term for animals that are 13 to 24 months old. Still common in farming usage and among speciality butchers, it is now a rare term in British, Australian and New Zealand supermarkets, where meat of all sheep less than two years old tends to be called "lamb". *Mutton — the meat of a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.
United States
In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined sinceWorld War II
World War II or the Second World War, often abbreviated as WWII or WW2, was a world war that lasted from 1939 to 1945. It involved the vast majority of the world's countries—including all of the great powers—forming two opposing ...
. , most sheep meat in the United States comes from animals in between 12 and 14 months old, and is called "lamb"; the term "hogget" is not used. Federal statutes and regulations dealing with food labeling in the United States permit all sheep products to be marketed as "lamb." USDA grade
Countries regulate the marketing and sale of beef by observing criteria of cattle carcasses at the abattoir (slaughterhouse) and classifying the carcasses. This classification, sometimes optional, can suggest a market demand for a particular an ...
s for lamb are only partly a function of the animal's age. Animals up to 20 months old may meet the quality of the "USDA prime" grade depending on other factors, while "USDA choice" lamb can be of any age.
"Spring lamb" is defined by the USDA as having been slaughtered between March and October.
Indian subcontinent
The term "mutton" is applied to goat meat
Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...
in most countries on the Indian subcontinent, and the goat population has been rising. For example, mutton curry
Mutton curry (also referred to as kosha mangsho, lamb curry, or goat curry) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. The dish is found in different variations across all states, countries and regions ...
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 lambchops
CHOPS is the stage name of Scott Jung, also known as Scott Chops Jung, an Asian American hip hop producer, rapper and former member of the Asian American Hip-Hop group, the Mountain Brothers. Jung grew up in Philadelphia and has Chinese ancestry ...
known as '' chuletillas'' in Spain) or roasted (''lechazo
Lechazo is a Spanish dish made from "cordero lechal".
Overview
The meat used is from unweaned lambs, and is similar to veal, or the meat of "cochinillo" (Spanish suckling pigs like tostón asado). The autonomous region of Castile and León h ...
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
Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain.
It is coextensiv ...
, Cantabria
Cantabria (, also , , Cantabrian: ) is an autonomous community in northern Spain with Santander as its capital city. It is called a ''comunidad histórica'', a historic community, in its current Statute of Autonomy. It is bordered on the east ...
, Castile and León, and La Rioja
La Rioja () is an autonomous community and province in Spain, in the north of the Iberian Peninsula. Its capital is Logroño. Other cities and towns in the province include Calahorra, Arnedo, Alfaro, Haro, Santo Domingo de la Calzada, an ...
. Milk-fed lambs are especially prized for Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel ...
in Greece, when they are roasted on a spit.
*Young lamb — a milk-fed lamb between six and eight weeks old
*Spring lamb — a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before 1 July (in the northern hemisphere).
*Sucker lambs — a term used in Australia — includes young milk-fed lambs, as well as slightly older lambs up to about seven months of age which are also still dependent on their mothers for milk. Carcases from these lambs usually weigh between 14 and 30 kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.
*Yearling lamb — a young sheep between 12 and 24 months old
*Saltbush mutton – a term used in Australia for the meat of mature Merinos which have been allowed to graze on atriplex plants
*Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, '' agneau de pré-salé'') is the meat of sheep which graze on salt marsh
A salt marsh or saltmarsh, also known as a coastal salt marsh or a tidal marsh, is a coastal ecosystem in the upper coastal intertidal zone between land and open saltwater or brackish water that is regularly flooded by the tides. It is domin ...
in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as samphire
Samphire is a name given to a number of succulent salt-tolerant plants ( halophytes) that tend to be associated with water bodies.
*Rock samphire, ''Crithmum maritimum'' is a coastal species with white flowers that grows in Ireland, the Uni ...
, sparta grass, sorrel
Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus '' ...
and sea lavender
''Limonium'' is a genus of 120 flowering plant species. Members are also known as sea-lavender, statice, caspia or marsh-rosemary. Despite their common names, species are not related to the lavenders or to rosemary. They are instead in Plumbag ...
. Depending on where the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the UK include Harlech
Harlech () is a seaside resort and community in Gwynedd, north Wales and formerly in the historic county of Merionethshire. It lies on Tremadog Bay in the Snowdonia National Park. Before 1966, it belonged to the Meirionydd District of the 19 ...
and the Gower Peninsula
Gower ( cy, Gŵyr) or the Gower Peninsula () in southwest Wales, projects towards the Bristol Channel. It is the most westerly part of the historic county of Glamorgan. In 1956, the majority of Gower became the first area in the United Kingdom ...
in Wales, the Somerset Levels
The Somerset Levels are a coastal plain and wetland area of Somerset, England, running south from the Mendips to the Blackdown Hills.
The Somerset Levels have an area of about and are bisected by the Polden Hills; the areas to the south a ...
, Morecambe Bay
Morecambe Bay is a large estuary in northwest England, just to the south of the Lake District National Park. It is the largest expanse of intertidal mudflats and sand in the United Kingdom, covering a total area of . In 1974, the second larges ...
and the Solway Firth.
* Saltgrass lamb – a type of lamb exclusive to Flinders Island (Tasmania). The pastures on the island have a relatively high salt content, leading to a flavor and texture similar to saltmarsh lamb.
Butchery and cookery
Cuts
UK, Canada, and other Commonwealth countries
Approximate zones of the usual UK cuts of lamb:Prosper Montagné, Montagné, Prosper (2001). ''Larousse Gastronomique''. Third Edition. Éditions Larousse: France.
* Scrag end (of neck)
* Middle neck
* Best End (of neck)
* Loin
* Chump (and chump chops)
* Leg (gigot in Scotland)
* shank (meat), Shank
* Shoulder
* mutton flaps, Breast
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 *mutton flaps, Breast *Shanks (fore or hind) *flank steak, FlankNew 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 the OECD-FAO Agricultural Outlook for 2016, the top consumers of sheep meat in 2015 were as follows: EU countries are not individually surveyed in this list. Among EU nations, Greece is the per capita leader in consumption at 12.3 kg, while the UK's annual per capita lamb consumption is 4.7 kg. Outside of the OECD, the largest per capita consumer overall is Mongolia, with 45.1 kg.Sheep 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 several Mediterranean cuisine, Mediterranean cultures including Greek cuisine, Greece, Croatian cuisine, Croatia, Turkish cuisine, Turkey, Cuisine of Africa#North Africa, North Africa, Jordan, and the Middle Eastern cuisine, Middle East, as well as in the cuisines of Pakistan and Afghanistan. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, like ''avgolemono'' and ''magiritsa''. It is also popular in the Basque cuisine, Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. In the United States, the Navajo have incorporated mutton and lamb into their traditional cuisine since the introduction of sheep by Spanish explorers and settlers in the 17th century, replacing wild turkey and venison and creating a pastoral culture. In Northern Europe, mutton and lamb feature in many traditional dishes, including those of Cuisine of Iceland, Iceland, Norwegian cuisine, Norway and of the British cuisine, United Kingdom, particularly in the western and northern moorland, uplands, Scottish cuisine, Scotland and Welsh cuisine, Wales. Mutton used to be an important part of Hungarian cuisine due to strong pastoral traditions but began to be increasingly looked down on with the spread of urbanisation.
Mutton is also popular in Cuisine of Australia, Australia. Lamb and mutton are very popular in Central Asian cuisine, Central Asia and in certain parts of Chinese cuisine, China, where other red meats may be eschewed for religious or economic reasons. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only per year.
In Australia, the leg of lamb roast is considered to be the national dish. Commonly served on a Sunday or any other special occasion, it can be done in a kettle BBQ or a conventional oven. Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The lamb is then roasted for two hours at and typically served with carrots and potato (also roasted), green vegetables and gravy.
In Indonesia, lamb is popularly served as lamb satay and lamb curry. Both dishes are cooked with various spices from the islands, and served with either rice or lontong. A version of lamb and bamboo shoot curry is the specialty of Padang cuisine, Minang cuisine, although similar dishes can be found in Thai cuisine.
In Mexico, lamb is the meat of choice for ''barbacoa'', in which the lamb is roasted or steamed wrapped in maguey leaves underground.
In Japan, although lamb is not traditionally consumed in most of the country, on the northern island of Hokkaido and in the northeastern Tohoku regions, a hot-pot dish called jingisukan (i.e. "Genghis Khan") is popular. In that dish, thin-sliced lamb is cooked over a convex skillet alongside various vegetables and mushrooms in front of the diners, then dipped in soy-sauce-based dipping sauces and eaten. It was so named because lamb is popular in Mongolia (see "Sheep meat consumption" above).
Organ meats/offal
Lamb's liver (food), liver, known as lamb's fry in New Zealand and Australia, is eaten in many countries. It is the most common form of offal eaten in the UK, traditionally used in the family favourite (and Pub#Food, pub grub staple) of liver with onions, potentially also with bacon and mashed potatoes. It is a major ingredient, along with the lungs and heart (the pluck), in the traditional Scottish dish of haggis. Lamb testicles or lamb fries are a delicacy in many parts of the world. Lamb kidneys are found in many cuisines across Europe and the Middle East, often split into two halves and grilled (on kebabs in the Middle East), or sautéed in a sauce. They are generally the most highly regarded of all kidneys. Lamb sweetbreads are a delicacy in many cuisines.Environmental 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 1931full text
*Bob Kennard, "Much ado about mutton". Ludlow: Merlin Unwin, 2014
Notes
External links
Sheep Meat Production
{{Authority control Lamb dishes, Meat by animal Sheep