On this Wikipedia the language links are at the top lamb tenderloin the page across from the article title. South Asia and the Caribbean, see goat meat. Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries. A sheep in its first year is a lamb and its meat is also lamb.

The meat from sheep in their second year is hogget. In South Asian and Caribbean cuisine, “mutton” often means goat meat. 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. 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. Lamb — a young sheep which is less than one year old.

This new definition meant that Australians farmers could extend the term “lamb” with another month. This followed a similar definition change in New Zealand in 2018. Hogget — A term for a sheep of either sex having no more than two permanent incisors in wear, or its meat. In the UK, it means animals that are 11 to 24 months old, while Australian butchers use the term for animals that are 13 to 24 months old.

In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined since World War II. The term “mutton” is applied to goat meat in most countries on the Indian subcontinent, and the goat population has been rising. For example, mutton curry is always made from goat meat. It is estimated that over a third of the goat population is slaughtered every year and sold as mutton. 6 weeks old and weighing 5.

United States and the United Kingdom. Sucker lambs — a term used in Australia — 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.

The pastures on the island have a relatively high salt content, leading to a flavor and texture similar to saltmarsh lamb. Valladolid and other Castilian provinces in Spain. The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5. This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. 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.

Lamb chops are cut from the rib, loin, and shoulder areas. 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. 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 called macon. Lamb tongue is popular in Middle Eastern cuisine both as a cold cut and in preparations like stews. According to the OECD-FAO Agricultural 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, Greece is the per capita leader in consumption at 12.