Lamb and mutton

lambmuttonmeatlamb meatlamb or muttonleg of lambmutton or lambroast lambspring lambsheep
Lamb, hogget and mutton are the meat of domestic sheep (species Ovis aries) at different ages.wikipedia
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Sheep

ramlambdomestic sheep
Lamb, hogget and mutton are the meat of domestic sheep (species Ovis aries) at different ages.
Ovine meat is called lamb when from younger animals and mutton when from older ones in Commonwealth countries, and lamb in the United States (including from adults).

Goat meat

goatmeatchevon
In the Indian subcontinent the term mutton is also used to refer to goat meat.
In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh, the word "mutton" is sometimes used to describe both goat and sheep meat, despite its more specific meaning, limited to the meat of adult sheep, in the UK, US, Australia and other English-speaking countries.

Lechazo de Castilla y León

lechazo
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 United States and the United Kingdom. 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. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs are especially prized for Easter in Greece, when they are roasted on a spit.
Lechazo de Castilla y León is a protected-origin food product consisting of milk-fed lamb meat, produced in Castile and León (Spain).

Meat chop

chopschoplamb chops
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 United States and the United Kingdom. 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. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs are especially prized for Easter in Greece, when they are roasted on a spit.
The most common kinds of meat chops are pork and lamb.

Agneau de pré-salé

salt marsh lamb
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, Morecambe Bay and the Solway Firth.
Agneau de pré-salé (French: "Salt meadow lamb") is a type of lamb which was raised in salt marsh meadows of France, especially Mont Saint-Michel in Normandy and the Bay of the Somme in Picardy.

Lancashire hotpot

hotpotLancashire hot
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.
It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat.

Mutton Renaissance Campaign

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.
The Mutton Renaissance Campaign was founded in 2004 by Charles, Prince of Wales to advocate for the consumption of mutton (and not lamb) by Britons.

Shank (meat)

shankshankslamb shank
Shank
Lamb shanks are often braised whole; veal shanks are typically cross-cut.

Mutton flaps

Breast
Breast
Mutton flaps, or breast of lamb, are an inexpensive cut of meat from a sheep.

Barbecue

barbecuingBBQbarbeque
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.
Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth.

Lechazo

Lechazo asado
Other languages, for example French, Spanish, Italian and Arabic, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by sex and diet, though these languages do not always use different words to refer to the animal and its meat — for example, lechazo in Spanish refers to meat from milk-fed (unweaned) lambs.
Also, Aranda de Duero is known as the heart of the dish, with numerous restaurants that specialize in lechazo and feature "hornos de leña", or wooden stoves, in which the lamb is roasted.

Scrag end

scrags
Scrag end (of neck)
Scrag end is the name of a cut of lamb and mutton, common in the UK and the Commonwealth.

Macon (food)

Macon
Thin strips of fatty mutton can be cut into a substitute for bacon called macon.
Macon is a cured and smoked form of mutton.

Greek cuisine

GreekGreeceGreek dish
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.
Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including lamb, poultry, veal, beef, rabbit and pork).

Mediterranean cuisine

MediterraneanMediterranean foodMediterranean restaurants
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.
However, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos and Italian ciambotta), and the salted cured fish roe, bottarga, found across the region.

Roasting

roastedroastroasts
Leg and saddle are usually roasted, though the leg is sometimes boiled.
Roasting is a preferred method of cooking for most poultry, and certain cuts of beef, pork, or lamb.

Stew

stewedstewingbeef stew
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.
Gheimeh, an Iranian stew with cubed lamb and yellow split peas

Castile and León

Autonomous Community of Castile and LeónCastileCastilla y León
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 United States and the United Kingdom. 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. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs are especially prized for Easter in Greece, when they are roasted on a spit.
For foreign trade, according to the region, vehicles and car chassis are mainly exported in Province of Ávila, Province of Palencia and Province of Valladolid, tires in Province of Burgos and Province of Valladolid, steel bars and slate manufactures in León, beef in Province of Salamanca, pigs in Province of Segovia, rubber manufactures in Province of Soria and goat and sheep meat, together with wine, in Province of Zamora.

List of Asian cuisines

Central AsiaCentral AsianSoutheast Asian
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.
Kazakh cuisine – cuisine of Kazakhstan. Traditional Kazakh cuisine revolves around mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food.

Satay

sateBarbecueKajang Satay
In Indonesia, lamb is popularly served as lamb satay and lamb curry.
Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.

Welsh cuisine

WalesWelshFood
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.
Sheep farming is practiced extensively in Wales, with lamb and mutton being the meats most traditionally associated with the country.

National dish

national foodnational dishesfoods
In Australia, the leg of lamb roast is considered to be the national dish.
🇦🇺 Australia: Vegemite on toast, Meat pie, Roast lamb,

Australian cuisine

AustraliaAustraliancuisine
It is also very popular in Australia.
Australia has become famous for the high quality of its exports, with major agricultural industries including cattle and calves, wheat, fruit and nuts, vegetables, milk, sheep and lambs (for meat and wool), poultry, barley, canola.

Chinese cuisine

ChineseChinese restaurantChina
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.
Nobles hunted various wild game and consumed mutton, pork and dog as these animals were domesticated.

Middle Eastern cuisine

Middle EasternMiddle EastWest Asia
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.
Religion has also influenced the cuisine; neither Jews nor Muslims eat pork, making lamb the primary meat.