Lamb and mutton

Lamb and mutton, collectivelysheep meat(or sheepmeat) is one of the most common meats around the world, taken from thedomestic sheep,Ovis aries, and generally divided intolamb, from sheep in their first year,hogget, from sheep in their second, andmutton, from older sheep. 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.
InSouth AsianandCaribbeancuisine, "mutton" often meansgoat meat.At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.
Lamb is the most expensive of the three types, and in recent decades, sheep meat has increasingly only been 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 theMutton Renaissance Campaignin the UK. In Australia, the termprime lambis often used to refer to lambs raised for meat.Other languages, such asFrench,Spanish, andItalian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example,lechazoin 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 tenderer. Mutton is meat from a sheep over two years old, and has tougher flesh. In general, the darker the colour, the older the animal.
In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined sinceWorld War II.As of 2010, 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 gradesfor 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.
InRomanesco dialect, the offspring of the sheep who is still suckling or recently weaned is calledabbacchio, while the offspring of the sheep almost a year old who has already been shorn twice is calledagnello(lit.'lamb').This distinction exists only in the Romanesco dialect.Abbacchiois consumed throughoutcentral Italyas anEasterandChristmasdish.It is a product protected by theEuropean Unionwith thePGImark.
Throughoutcentral Italy, including Sardinia,pastoralismwas the main source of meat. Since ancient times,abbacchiohas been one of the staple foods of theLazioregion, especially for rural communities, whose consumption at the table was considerable.The tradition of consumingabbacchiospread in ancient times where mainly adultsheepwere slaughtered. The slaughter ofabbacchiowas forbidden except during theEasterandChristmasperiods, and until June. Over the centuries, given the importance of the food, around 100 recipes for preparing lamb have been developed in Lazio.Given the importance ofabbacchioin social life, historical events dedicated toabbacchioare still organized in the Lazio region today, i.e.sagre, country festivals and popular events.In ancient times, sheep was eaten during work in the countryside, whileabbacchiowas consumed only during the Easter holidays.
The term "mutton" is applied togoat meatin most countries of South Asia, and the goat population has been rising. For example,mutton curryis 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 forwoolproduction.
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 kg (12 and 66 lb). This meat generally is more tender than that from older sheep and appears more often on tables in someWestern 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 connectivetissue maturation) and are therefore better suited tocasserole-style cooking, as inLancashire hotpot, for example.
Lamb is often sorted into three kinds of meat:forequarter,loin, andhindquarter. 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 chopsare cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only achinebone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usuallygrilled. Breast of lamb (baby chops) can be cooked in an oven.
Leg of lamb is a whole leg;saddleof lamb is the two loins with the hip. Leg and saddle are usuallyroasted, though the leg is sometimesboiled.
Forequarter meat of sheep, as of other mammals, includes more connective tissue than some othercuts, and, if not from a young lamb, is best cooked slowly using either a moist method, such asbraisingorstewing, or by slow roasting orAmerican barbecuing. It is, in some countries, sold already chopped or diced.
Lamb shank definitions vary, but generally include:
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 calledmacon.
Lambtongueis popular inMiddle Eastern cuisineboth as acold cutand in preparations like stews.
Approximate zones of the usual UK cuts of lamb:
According to theOECD-FAOAgricultural 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,Greeceis 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 isMongolia, with 45.1 kg.
The table below gives a sample of producing nations, but many other significant producers in the 50–120 kt range are not given.
Meat from sheep features prominently in the cuisines of severalMediterraneancultures includingGreece,Croatia,Turkey,North Africa,Jordan, and theMiddle East, as well as in the cuisines ofIranandAfghanistan. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, likeavgolemonoandmagiritsa. It is also popular in theBasqueculture, both in the Basque country of Europe and in shepherding parts of the Western United States (whereshepherds of Basque descenthave been active since the 1850s). In the United States, theNavajohave 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. InNorthern Europe, mutton and lamb feature in many traditional dishes, including those ofIceland,NorwayandWestern Europe, including those of theUnited Kingdom, particularly in the western and northernuplands,ScotlandandWales. Mutton used to be an important part ofHungarian cuisinedue to strong pastoral traditions but began to be increasingly looked down on with the spread of urbanisation.
Mutton is also popular inAustralia. Lamb and mutton are very popular inCentral Asiaand in certain parts ofChina, where other red meats may be eschewed for religious or economic reasons.Barbecuedmutton is also a specialty in some areas of the United States (chieflyOwensboro, 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 400 grams (14 oz) per year.
InAustralia, the leg of lamb roast is considered to be thenational 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 180 °C (350 °F) and typically served with carrots and potato (also roasted), green vegetables and gravy.
InIndonesia, lamb is popularly served as lambsatayandlamb curry.Both dishes are cooked with various spices from the islands, and served with either rice orlontong. A version of lamb andbamboo shootcurry is the specialty ofMinangcuisine, although similar dishes can be found inThai cuisine.
InMexico, lamb is the meat of choice forbarbacoa, in which the lamb is roasted or steamed wrapped in maguey leaves underground.
InJapan, although lamb is not traditionally consumed in most of the country, on the northern island ofHokkaidoand in the northeasternTohokuregions, a hot-pot dish calledjingisukan(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).
Lamb'sliver, known aslamb's fryin New Zealand and Australia,is eaten in many countries. It is the most common form ofoffaleaten in the UK, traditionally used in the family favourite (andpub grubstaple) 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 ofhaggis.
Lamb testicles orlamb friesare adelicacyin many parts of the world.
Lambkidneysare found in many cuisines across Europe and the Middle East, often split into two halves and grilled (onkebabsin the Middle East), or sautéed in a sauce. They are generally the most highly regarded of all kidneys.
Lambsweetbreadsare a delicacy in many cuisines.
Production of lambemits more greenhouse gasper gram of protein than other common foods, except for beef.