Lamb and mutton

Lamb

Mutton

Lamb, hogget, and mutton (UK, India, South Africa, Canada, Nepal, New Zealand and Australia)^[1] are terms for the meat of domestic sheep (species Ovis aries) at different ages.

A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.^[2] The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term mutton is sometimes used to refer to goat meat in the Indian subcontinent.^[3][4][5][6]

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.^[7] Other languages, for example French and Italian, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender, though these languages don't use different words to refer to the animal and its meat.

Classifications and nomenclature

Lamb rib chops

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. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

Commonwealth countries

• Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. (Note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'.)
• Hogget — A term for a sheep of either sex having no more than two permanent incisors in wear,^[8] or its meat. Still common in farming usage, it is now rare as a domestic or retail term for the meat. Much of the "lamb" sold in the UK is "hogget" to an Antipodean farmer.
• Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.

United States

Under current federal regulations (2014 CFR §65.190),^[9] only the term 'lamb' is used:

• Lamb — ovine animals of any age, including ewes and rams^[10]

The terms 'mutton' and 'hogget' are rare ^[11] in the United States. Nevertheless, the exclusive use of 'lamb' in the United States may be confusing, particularly if it is assumed that only actual lambs are butchered for their meat. Under the previous definition (2010 CFR §65.190), 'lamb' meant 'meat, other than mutton (or yearling mutton), produced from sheep'.^[12]

South Asia

The term "mutton" is applied to goat meat in most of these countries, and the goat population has been rising. For example, mutton-curry is always made from goat meat. It is estimated that over one-third of the goat population is slaughtered every year and sold as mutton. The husbanded sheep population in India and South Asian countries 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.

Chuletillas of milk-fed lamb in Asturias

Lamb shanks of a young lamb

Other definitions

• Milk-fed lamb — meat from an unweaned lamb, typically 4–6 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 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.^[13] The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs (and kids) are especially prized for Easter 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^[14] — 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.
• Lamb — a young sheep that is less than one year old
• 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 in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as samphire, sparta grass, sorrel and sea lavender. 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 and the Gower Peninsula in Wales, the Somerset Levels and Morecambe Bay.^[15]
• Saltgrass Lamb – A term used to describe 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.^[16]

Butchery and cookery

Mutton rogan josh from Kashmir

Lamb chuanr (Chinese Islamic barbecued lamb sticks)

The meat of a lamb is taken from the animal between one month and one year old, with a carcase (carcass in American English) 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. 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.^[17] 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: forequarter, loin, and 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.

Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually 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 roasted, though the leg is sometimes boiled.

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. It is, in some countries, sold already chopped or diced.

Lamb shank definitions vary, but generally include:

• Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paper-like covering).
• Lamb shank is a cut of meat from the upper part of the leg.

Thin strips of fatty mutton can be cut into a substitute for bacon called macon.

Lamb tongue is popular in Middle Eastern cuisine both as a cold cut and in preparations like stews.^[18]

Cuts

Commonwealth countries

British cuts of lamb

Approximate zones of the usual UK cuts of lamb:^[19]

• Scrag end (of neck)
• Middle neck
• Best End (of neck)
• Loin
• Chump (and chump chops)
• Leg (gigot in Scotland)
• Shank
• Shoulder
• 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
• Breast
• Shanks (fore or hind)
• Flank

National cuisines

Meat from sheep features prominently in several cuisines of the Mediterranean, for example in Greece, where it is an integral component of many meals, including religious feasts such as Easter (see avgolemono, magiritsa); Turkey, in North Africa, the Middle East, in Jordan , Pakistan and Afghanistan; in the Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. In Northern Europe, mutton and lamb feature in many traditional dishes, including those of Iceland and of the United Kingdom, particularly in the western and northern uplands, Scotland and 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. It is also very popular in Australia. Lamb and mutton are very popular in Central Asia and in certain parts of 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 North America than in many European, Central American and Asian cuisines; for example, average per capita consumption of lamb in the United States is only 400 grams/year, with half the population never having tried it.^[20]

In Australia, the leg of lamb roast is considered to be the national dish.^[21] 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 and rosemary springs pushed inside incisions cut in the leg, and rosemary leaves sprinkled on top. The lamb is then roasted for two hours at 180 °C (360 °F) and typically served with carrots and potato (also roasted), green vegetables and gravy.

In Indonesia, lamb is popularly served as lamb satay^[22] and lamb curry.^[23] 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 Minang cuisine, although similar dish could also be found in Thai cuisine.

In Mexico, lamb is the meat of choice for the popular barbacoa dish, in which the lamb is roasted or steamed wrapped in maguey leaves underground. In Medieval India: the armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice with mutton. This dish led to the famous Biryani.

In Japan, although lamb is not traditionally consumed in most of the country, on the Northern island of Hokkaido and North-eastern Tohoku regions, a hot pot dish called Jingisukan 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.

Lamb's liver, known as lamb's fry in New Zealand and Australia,^[24] 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 grub staple) of liver with onions and/or bacon and mashed potatoes. - and along with the lungs and heart (the pluck), is a major ingredient in the traditional Scottish dish of haggis.

Lamb testicles, also known as lamb's fries (a term also used for other lamb offal),^[25] is another delicacy.

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.^[26][27]

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.

Sheep meat production (kt)

	2008	2009	2010	2011	2012
World	8,415	8,354	8,229	8,348	8,470
Algeria	179	197	205	253	261
Australia	660	635	556	513	556
Brazil	79	80	82	84	85
China	1978	2044	2070	2050	2080
European Union	985	934	892	895	880
France	130	126	119	115	114
Germany	38	38	38	39	36
Greece	91	90	90	90	90
India	275	286	289	293	296
Iran	170	114	90	104	126
Indonesia	113	128	113	113	113
Kazakhstan	110	116	123	128	128
New Zealand	598	478	471	465	448
Nigeria	145	149	171	172	174
Russia	156	164	167	171	173
Turkey	278	262	240	253	272
Turkmenistan	124	128	130	130	133
USA	81	80	76	69	72
UK	326	307	277	289	275

Source: Helgi Library,^[28] World Bank, FAOSTAT

See also

• Lechazo de Castilla y León
• List of lamb dishes
• Mutton curry
• Mutton flaps
• Smalahove

Bibliography

• K.F. Warner, "Boning Lamb Cuts", Leaflet 74, U.S. Department of Agriculture, Bureau of Animal Industry, June 1931. full text

Notes

External links

Wikimedia Commons has media related to Mutton, Lamb dishes.

• Sheep Meat Production

Meat Main articles Entomophagy Meat Fish Game Livestock Poultry Seafood Poultry and game Alligator Chicken Crocodile Duck Goose Grouse Kangaroo Ostrich Partridge Pheasant Quail Rabbit Pigeon Snake Turkey Venison Livestock and Minilivestock Black soldier flies maggots Bison Beef and veal Camel Cat Cricket Dog Elephant Frog Grasshoppers Goat Guinea pig Horse Mealworm Lamb and mutton Llama Palm grub Pork Mopane worm Yak Fish and seafood Alligator Anchovy Basa Bass Carp Catfish Cod Pollock Crab Crappie Crayfish Dolphin Eel Pike Flounder Grouper Haddock Halibut Herring Kingfish Lobster Mackerel Mahi Mahi Marlin Milkfish Orange roughy Pacific saury Perch Salmon Sardine Shark Shrimp/prawn Sole Swordfish Tilapia Trout Tuna Walleye Whale Cuts and preparation, precooked Aged Bacon Barbecued Burger Braised Charcuterie Chop Corned Cured Cutlet Dried Dum Fried Ham Kebab Liver Luncheon meat Marinated Meatball Offal Pickled Poached Roasted Salt-cured Salumi Sausage Smoked Steak Stewed Tartare Tandoor Tenderized List articles Food and drink prohibitions Beef dishes Chicken dishes Countries by meat consumption Fish dishes Goat dishes Pork dishes Sausage dishes Sausages Seafood dishes Smoked foods Steaks Veal dishes Related Subjects Animal rights Bushmeat Butcher Cannibalism Carnism Ethics of eating meat Feed conversion ratio In vitro meat Factory farming Meat cutter Meat paradox Pescatarianism Plant-based diet Psychology of eating meat Preservation Red meat Semi-vegetarianism Slaughter Slaughterhouse Veganism Vegetarianism White meat

Wikibooks Cookbook has a recipe/module on Lamb

Links to related articles Domestic sheep Husbandry Breeds Glossary Predation Reproduction As food Fictional sheep Meat Main articles Entomophagy Meat Fish Game Livestock Poultry Seafood Poultry and game Alligator Chicken Crocodile Duck Goose Grouse Kangaroo Ostrich Partridge Pheasant Quail Rabbit Pigeon Snake Turkey Venison Livestock and Minilivestock Black soldier flies maggots Bison Beef and veal Camel Cat Cricket Dog Elephant Frog Grasshoppers Goat Guinea pig Horse Mealworm Lamb and mutton Llama Palm grub Pork Mopane worm Yak Fish and seafood Alligator Anchovy Basa Bass Carp Catfish Cod Pollock Crab Crappie Crayfish Dolphin Eel Pike Flounder Grouper Haddock Halibut Herring Kingfish Lobster Mackerel Mahi Mahi Marlin Milkfish Orange roughy Pacific saury Perch Salmon Sardine Shark Shrimp/prawn Sole Swordfish Tilapia Trout Tuna Walleye Whale Cuts and preparation, precooked Aged Bacon Barbecued Burger Braised Charcuterie Chop Corned Cured Cutlet Dried Dum Fried Ham Kebab Liver Luncheon meat Marinated Meatball Offal Pickled Poached Roasted Salt-cured Salumi Sausage Smoked Steak Stewed Tartare Tandoor Tenderized List articles Food and drink prohibitions Beef dishes Chicken dishes Countries by meat consumption Fish dishes Goat dishes Pork dishes Sausage dishes Sausages Seafood dishes Smoked foods Steaks Veal dishes Related Subjects Animal rights Bushmeat Butcher Cannibalism Carnism Ethics of eating meat Feed conversion ratio In vitro meat Factory farming Meat cutter Meat paradox Pescatarianism Plant-based diet Psychology of eating meat Preservation Red meat Semi-vegetarianism Slaughter Slaughterhouse Veganism Vegetarianism White meat English cuisine Periods Roman times         Dishes Sausages Middle Ages Exemplars The Forme of Cury (c. 1390) Dishes Apple pie Bacon Banbury cake Custard Game pie Gingerbread Kippers Mince pie Mortis Pasty Pease pudding Pie 16th century Exemplars Thomas Dawson (The Good Huswifes Jewell, 1585) Dishes Black pudding Fruit fool Pancake Scones Syllabub Trifle (without jelly) 17th century Exemplars Elinor Fettiplace (Receipt Book, 1604) Gervase Markham (The English Huswife, 1615) Robert May (The Accomplisht Cook, 1660) Hannah Woolley (The Queen-like Closet or Rich Cabinet 1670) John Evelyn (Acetaria a Discourse of Sallets 1699) Sir Kenelm Digby (The Closet Opened 1699) Dishes Battalia pie Currant bun Queen of Puddings Sponge cake Sussex pond pudding Sweet and sour Tea 18th century Exemplars Mary Kettilby (A Collection of above Three Hundred Receipts 1714) John Nott (The Cooks and Confectioners Dictionary, 1723) Eliza Smith (The Compleat Housewife 1727) Hannah Glasse (The Art of Cookery made Plain and Easy 1747) Elizabeth Raffald (The Experienced English Housekeeper 1769) Richard Briggs (The English Art of Cookery 1788) William Augustus Henderson (The Housekeeper's Instructor 1790?) Dishes Bread and butter pudding Christmas pudding Chutney Cottage or Shepherd's pie Eccles cake Jellied eels Ketchup Marmalade Parkin Piccalilli Pork pie Roast beef Sandwich Scouse Suet pudding Toad in the hole Trifle (with jelly) Welsh rabbit Yorkshire pudding 19th century Exemplars Mrs Rundell (A New System of Domestic Cookery 1806) Eliza Acton (Modern Cookery for Private Families 1845) Charles Elmé Francatelli (The Modern Cook 1846) Isabella Beeton (Mrs Beeton's Book of Household Management 1861) Dishes Bubble and squeak Cauliflower cheese Cobbler Devilled kidneys Faggots Fish and chips Full English breakfast HP Sauce Ice cream cone Lancashire hotpot Potted shrimps Sausage roll Steak and kidney pudding Battenberg cake Eton mess Eve's pudding Jam roly-poly Lardy cake Madeira cake Summer pudding Worcestershire sauce 20th century Exemplars Elizabeth David (A Book of Mediterranean Food 1950) Dorothy Hartley (Food in England 1954) Constance Spry & Rosemary Hume (The Constance Spry Cookery Book 1956) Marguerite Patten (Everyday Cook Book in Colour 1968) Jane Grigson (Vegetable Book 1978) Delia Smith (How to Cheat at Cooking 1971) Rick Stein (English Seafood Cookery 1988) Nigel Slater (Real Fast Food 1992, Kitchen Diaries 2005) Keith Floyd (Floyd on Britain and Ireland 1988) Nigella Lawson (How to Eat 1998) Jamie Oliver (The Naked Chef 1999) Fergus Henderson (Nose to Tail Eating, 1999) Gordon Ramsay Gary Rhodes (New British Classics 1999) Marco Pierre White Dishes Bakewell tart Beef Wellington Carrot cake Chicken tikka masala Crumble Knickerbocker glory Ploughman's lunch Salad cream 21st century Exemplars Michel Roux Jr. (Le Gavroche) Hugh Fearnley-Whittingstall (River Cottage) Antony Worrall Thompson (GI Diet 2005) Heston Blumenthal (The Fat Duck) Mary Berry (Baking Bible 2009) Clarissa Dickson Wright (A History of English Food 2011) Related List of English dishes List of English cheeses List of puddings Rationing in the United Kingdom