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Lamb and mutton 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. [1] The meat of an adult sheep is mutton, a ...
Lamb. Mutton. Sheep meat is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South ...
Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. [8] After initial braising, the dish may be finished using the dampokhtak slow cooking technique. [9]
Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
Irish stew. Irish stew ( Irish: Stobhach Gaelach) [ 1] or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb, or mutton (mutton is ...
Sheep meat prepared for food is known as either mutton or lamb, and approximately 540 million sheep are slaughtered each year for meat worldwide. [147] " Mutton" is derived from the Old French moton , which was the word for sheep used by the Anglo-Norman rulers of much of the British Isles in the Middle Ages .
A traditional Cypriot sausage made of ground pork or lamb and wrapped in caul fat that is served alone or in a pita, usually with tomato, cucumber, parsley, and lemon. [ 5] Souvlaki. Skewers consisting of pork, chicken or lamb that is barbecued. [ 6][ 7] Pictured is a souvlaki platter.
Navarin (food) Navarin is a French ragoût (stew) of lamb or mutton. If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current ...