Sheep's trotters, also referred to as lamb's trotters,[1] are the feet of sheep.[2][3] They may be cooked by being boiled, broiled or fried,[2][3][4] and are used in various dishes.[2][5] Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing.[6] They can be served with sauces such as white sauce and brown sauce.[4][6] Powsowdie is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotters as an ingredient.[7] Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.[8] Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotter's.[8][1]. They are also slow-cooked to make paya, which is popular in some South Asian cuisines.

See also


  1. ^ a b Wright, C. (2012). The Best Stews in the World. Harvard Common Press. p. 116. ISBN 978-1-55832-747-4. 
  2. ^ a b c Cassell, ltd (1883). Cassell's dictionary of cookery. Cassell's dictionary of cookery. p. 862. 
  3. ^ a b Mayhew, H. (2009). London Labour and the London Poor. Cosimo classics. Lightning Source Incorporated. pp. 171–173. ISBN 978-1-60520-733-9. 
  4. ^ a b Ude, L.E. (1822). The French Cook. J. Ebers. p. 122. 
  5. ^ Escoffier, A. (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. International Cookbook Series. Crown. pp. 451– . ISBN 978-0-517-50662-2.  (subscription required)
  6. ^ a b Steel, F.A.; Gardiner, G.; Johnston, A. (2011). The Complete Indian Housekeeper and Cook. Oxford World's Classics. OUP Oxford. p. 254. ISBN 978-0-19-960576-7. Retrieved September 9, 2016. 
  7. ^ Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 301. ISBN 978-0-19-104072-6. 
  8. ^ a b Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. pp. 67–68. ISBN 978-0-544-17779-6. 

Further reading