See also lamb (disambiguation) Lamb may refer to: Lamb, a young sheep Lamb (food), meat from a sheep used as food Lambs quarters, a species of the goosefoot plant Lamb shift, a term used in physics, named after scientist Willis Lamb Lamb. ...

An unweaned lamb

The terms lamb, hoggett or mutton are used to describe the meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hoggett or mutton depending on its age and characteristics. In some countries all such meat is referred to as lamb. All of these are known generically as sheepmeats. Download high resolution version (1024x763, 251 KB)Photo of a lamb by Fruggo, taken at Nunspeet (the Netherlands), 2004, licence CC-BY. File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Download high resolution version (1024x763, 251 KB)Photo of a lamb by Fruggo, taken at Nunspeet (the Netherlands), 2004, licence CC-BY. File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Binomial name Ovis aries Linnaeus, 1758 The domestic sheep (Ovis aries), the most common species of the sheep genus (Ovis), is a woolly ruminant quadruped which probably descends from the wild mouflon of south-central and south-west Asia. ...

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. This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries, most often on Easter (as a commemoration of the Last Supper). Hoggett and mutton can taste more flavorful than lamb because they contain a higher concentration of species-characteristic fatty acids; many therefore prefer the stronger flavour of older animals [1]. Hoggett and mutton also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking. Sheepmeat features prominently in cuisines of the Mediterranean, North Africa, the Middle East, India, and certain parts of China because other red meats are eschewed for religious or economic reasons. Barbecued mutton is a specialty in the area around the U.S. city of Owensboro, Kentucky, which hosts a competition for barbecued mutton (among other meats) annually. For alternative meanings for The West in the United States, see the U.S. West and American West. ... Easter, also known as Pascha (Greek Πάσχα: Passover), the Feast of the Resurrection, the Sunday of the Resurrection, or Resurrection Day, is the most important religious feast of the Christian liturgical year, observed between late March and late April (early April to early May in Eastern Christianity). ... According to gospel, the Last Supper was the last meal Jesus shared with his apostles before his death. ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ... External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ...  Northern Africa (UN subregion)  geographic, including above North Africa or Northern Africa is the northernmost region of the African continent. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... Chinese cuisine is widely seen as representing one of the richest and most diverse culinary cuisines and heritages in the world. ... For other uses, see United States (disambiguation) and US (disambiguation). ... Owensboro is a city in Daviess County, Kentucky, in the United States. ...

Legs of lamb in a supermarket cabinet

Image File history File links Leg_of_lamb. ... Image File history File links Leg_of_lamb. ...

Nomenclature

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 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. The areas in northern Spain where this can be found include Asturias, Burgos, Cantabria, Castile-Leon, and La Rioja. A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Anthem: Asturias, patria querida Capital Oviedo Official language(s) Spanish; Asturian have special status Area  â€“ Total  â€“ % of Spain Ranked 10th  10,604 km²  2. ... The cathedral Our Lady of Burgos. ... Anthem: Himno de Cantabria Capital Santander Official language(s) Spanish Area  â€“ Total  â€“ % of Spain Ranked 15th  5,321 km²  1. ... Capital Valladolid Area  â€“ Total  â€“ % of Spain Ranked 1st  94,223 km²  18,6% Population  â€“ Total (2005)  â€“ % of Spain  â€“ Density Ranked 6th  2,510,849  5. ... Capital Logroño Area  â€“ Total  â€“ % of Spain Ranked 16th  5 045 km²  1,0% Population  â€“ Total (2005)  â€“ % of Spain  â€“ Density Ranked 17th   301 084  0,7%  59,68/km² Demonym  â€“ English  â€“ Spanish  â€”  riojano/a Statute of Autonomy June 9, 1982 Parliament  â€“ Congress seats  â€“ Senate seats  4  1 President Pedro Sanz...

The term sucker lambs 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, the terms mutton and chevon refer to goat meat and not sheep meat. Usually, the so-called mutton curries of the Indian cuisine use goat meat when cooked at home, though in Indian restaurants sheep meat is generally used. The term Eastern world refers very broadly to the various cultures, social structures and philosophical systems of the East, namely Asia (including China, India, Japan, and surrounding regions). ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... Species See text. ... This article is about the dish. ...

According to Jewish Kosher law, lambs may be eaten, but they must be slaughtered in a special way, and the sciatic nerve as well as certain types of fat on the back half of the animal may not be eaten. Similar rules apply for the Islamic dietary code, known as Halal and Haram. The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ... This article or section may be confusing or unclear for some readers, and should be edited to rectify this. ... Islam (Arabic:  ) is a monotheistic religion based upon the Quran, its principal scripture, whose followers, known as Muslims (مسلم), believe God (Arabic: الله ) sent through revelations to Muhammad. ... This article or section does not cite its references or sources. ... harām (Arabic: حرام Ḥarām, Turkish: Haram, Malay: Haram) is an Arabic word, used in Islam to refer to anything that is prohibited by the faith. ...

Butchery and cookery

Pan-fried loin of lamb, served with potatoes and vegetables.

Lamb divides into three kinds of meat: forequarter, loin, and hindquarters. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarters 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 less prized. Chops are usually grilled and served medium-rare. A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... Grilling means cooking directly under a source of direct, dry heat. ...

Leg of lamb is a whole leg; saddle of lamb is the two legs with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Roasted leg and saddle may be served anywhere from medium-rare to well-done. Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ... Boiling is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to a temperature such that its vapor pressure is above that of the surroundings, such as air pressure. ...

Forequarter lamb meat includes considerable connective tissue and is best when cooked through (well-done) using either a moist method such as braising or stewing or by slow roasting or barbecuing. It is often sold at retail in cubes. Braising is cooking with moist heat, typically in a covered pot with a small amount of liquid. ... In cooking, stewing means preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables. ... Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ... A barbecue on a trailer at a block party in Kansas City. ...

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 strict definitions for lamb, hogget and mutton vary slightly 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.
• Hoggett — A young male sheep or maiden ewe having no more than two permanent incisors in wear.
• Mutton — Female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.

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

• Lamb — 0 permanent incisors. Female or castrate entire male ovine 0-12 months (note the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors in wear.)

See also

• Muttonbird

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Lamb