Leg and rack of lamb

Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.

The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5. 5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. The term Western world, the West or the Occident ( Latin: occidens -sunset -west as distinct from the Orient) can have multiple meanings 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. [1] Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking. A casserole, from the French for "saucepan" is a large deep pot or dish used both in the Oven and as a serving dish

Meat from sheep features prominently in cuisines of the Mediterranean, North Atlantic islands, Australia, North Africa, the Middle East, South Asia, and certain parts of China because other red meats are eschewed for religious or economic reasons. Mediterranean cuisine is the food of the areas around the Mediterranean Sea. Important parts of Icelandic cuisine are fish being in an area where fish is plentiful lamb and Dairy. The cuisine of Africa reflects indigenous traditions as well as influences from Arabs Europeans and Asians The term Middle Eastern cuisine refers to the various Cuisines of the Middle East. South Asian cuisine, also known as Desi cuisine, includes the Cuisines from the Indian subcontinent. Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in Barbecued mutton is also a speciality in some areas of the United States & Canada. The United States of America —commonly referred to as the Country to "Dominion of Canada" or "Canadian Federation" or anything else please read the Talk Page

Nomenclature

Lamb shanks

Milk-fed lamb is meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5. 5 to 8 kg; this is almost unavailable in countries such as the USA and the UK, where it is considered uneconomic. The United States of America —commonly referred to as the The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located 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. A chop of meat is a cut of meat cut perpendicularly to the spine and usually containing a Rib or part of a Vertebra and served as an individual portion Spanish cuisine consists of a variety of dishes which stem from differences in geography culture and climate Spain () or the Kingdom of Spain (Reino de España is a country located mostly in southwestern Europe on the Iberian Peninsula. Spanish cuisine consists of a variety of dishes which stem from differences in geography culture and climate Spanish cuisine consists of a variety of dishes which stem from differences in geography culture and climate The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. The Principality of Asturias ( Spanish: Principado de Asturias, Asturian: Principáu d'Asturies or Asturies) is an Cantabria is a Spanish province and Autonomous community with Santander as its capital city Castile and León (Castilla y León known formally as the Community of Castile and León is one of the seventeen autonomous communities of Spain. La Rioja is a province and autonomous community of northern Spain. A lamb is usally a female, not a male.

The term sucker lambs, used in some parts, includes young milk-fed lambs as well as slightly older lambs up to about 7 months of age which are also still dependent on their mothers for milk. Carcasses from these lambs usually weigh between 14 and 30kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.

In many eastern countries including India, Pakistan, and Bangladesh the term mutton refers to goat's meat (which is also called chevon) and usually not to sheep's meat. The term Eastern world refers very broadly to the various Cultures social structures and philosophical systems of " the East " India, officially the Republic of India (भारत गणराज्य inc-Latn Bhārat Gaṇarājya; see also other Indian languages) is a country Pakistan () officially the Islamic Republic of Pakistan, is a country located in South Asia, Southwest Asia, Middle East and ( Bengali: বাংলাদেশ inc-Latn Bangladesh) officially The domestic goat ( Capra aegagrus hircus) is a subspecies of goat Domesticated from the Wild goat of Southwest Asia and Eastern Europe Often, the so-called mutton curries of the Indian cuisine use goat meat when cooked at home, although in Indian restaurants sheep meat is often used. Curry is the English description of any of a general variety of spicy dishes best known in Indian, Pakistani, Bangladeshi, Sri Lankan

According to Jewish Kosher law, sheep may be eaten, but, as with cows, they must be killed while conscious, and the sciatic nerve as well as certain types of fat on the back half of the animal may not be eaten. The sciatic nerve (also known as the ischiatic nerve) is a large Nerve that starts in the lower back and runs through the buttock and down the Lower limb Similar rules apply for the Islamic dietary code, known as Halal. For other meanings including people named 'Islam' see Islam (disambiguation. Halal (حلال ḥalāl, halaal) is an Arabic term meaning permissible.

Butchery and cookery

Lamb chops

Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The loins are the sides between the lower Ribs and Pelvis, and the lower part of the Back. The buttocks (singular buttock) are rounded portions of the anatomy located on the posterior of the Pelvic region of the Apes including Humans 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.

Lamb chops are cut from the rib, loin, and shoulder areas. A chop of meat is a cut of meat cut perpendicularly to the spine and usually containing a Rib or part of a Vertebra and served as an individual portion The rib chops include a rib bone; the loin chops include only a chine bone. A chine is a steep-sided river valley where the river flows through coastal cliffs to the sea Shoulder chops are usually considered inferior to loin chops; both kinds of chop are usually grilled. For the device used to cook see Grill (cooking, for other uses see Grill. 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. A saddle is a supportive structure for a rider or other load fastened to an animal's back by a girth. Leg and saddle are usually roasted, though the leg is sometimes boiled. Boiling (also called ebullition) a type of Phase transition, is the rapid vaporization of a Liquid, which typically occurs when a liquid Roasted leg and saddle may be served anywhere from rare to well-done.

Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other 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 American barbecuing. Braised_Baby_Artichokesjpg#file|thumb|right|100px|Braised baby artichokes]] Braising (from the French “braiser” is a combination cooking method using both moist and A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering barbeque block party Kansas cityjpg|thumb|right|275px|A barbecue on a trailer at a Block party in Kansas City. It is, in some countries, sold pre-chopped or diced.

Cuts of lamb

American

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British

British Cuts of Lamb

Approximate zones of the usual British cuts of lamb^[1]:

• Scrag end (of neck)
• Middle neck
• Best end (of neck)
• Loin
• Chump (and chump chops)
• Leg
• Shoulder
• Breast

Classifications

Because of dramatically differing economic values of each type of animal (lamb being the most expensive), classification systems have developed to ensure consumers receive the product they have purchased. The United Kingdom of Great Britain and Northern Ireland, commonly known as the United Kingdom, the UK or Britain,is a Sovereign state located The loins are the sides between the lower Ribs and Pelvis, and the lower part of the Back. The strict definitions for lamb, hogget and mutton vary considerably between countries. In New Zealand for example, they are defined as follows:

• Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear
• Hogget — a young male sheep or maiden ewe having no more than two permanent incisors in wear
• Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. New Zealand is an Island country in the south-western Pacific Ocean comprising two main landmasses (the North Island and the South Island

In Australia the definitions are extended to include ewes and rams, as well as being stricter on the definition for lamb which is:

• Lamb — 0 permanent incisors; female or castrate entire male ovine 0-12 months (note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'. For a topic outline on this subject see List of basic Australia topics. )

Other definitions include:

• Lamb — a young sheep that is less than one year old
• Baby lamb — a milk-fed lamb between six and eight weeks old
• Spring lamb — a milk-fed lamb, usually three to five months old
• Yearling lamb — a young sheep between 12 and 24 months old.

The younger the lamb is, the smaller the lamb will be, however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

See also

• Lamb (disambiguation)
• Muttonbird
• Mutton Renaissance Campaign
• Boning lamb cuts hosted by the UNT Government Documents Department

References

External links

• Lamb and Mutton Recipes
• Food Dictionary