Translations:Lamb and mutton/13/ja: Difference between revisions

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Created page with "== 精肉と料理 == <gallery mode="packed" heights="160"> File:Plato de lechazo, Valladolid.jpg|''Lechazo asado''(子羊のロースト)は、バリャドリッド県の郷土料理およびその他のカスティーリャ地方の料理である(スペイン)。 File:Chuletillas-El-Mazuco.jpg|アストゥリアスのミルクラムの..."
 
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Latest revision as of 16:46, 25 August 2025

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Message definition (Lamb and mutton)
== Butchery and cookery ==
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File:Plato de lechazo, Valladolid.jpg|''[[Lechazo]] asado'' (roast lamb) is a [[Cuisine of the province of Valladolid|typical dish from the province of Valladolid]] and other [[Castile (historical region)|Castilian]] provinces in [[Spain]].
File:Chuletillas-El-Mazuco.jpg|''Chuletillas'' of milk-fed lamb in [[Asturias]]
File:Agnello arrosto.03.con patate,verdure e aromi cotto.jpg|Cooked boneless leg of lamb with potatoes and carrots, [[Italy]]
File:Lamb shank.jpg|Lamb shanks of a young lamb
File:Mutton rogan josh.jpg|Mutton ''[[rogan josh]]'' from [[India]]
File:Barbecued lamb sticks.jpg|Lamb [[chuanr]] ([[Xinjiang cuisine|Uyghur]] [[grilling|grilled]] lamb kebabs)
File:Aroab lamb pot.jpg|Lamb shanks cooked on an open fire in [[Aroab]], [[Namibia]]
File:Lamb Chops from a Greek restaurant in Fort Lauderdale, Florida.jpg|A plate of [[Meat chop|lamb chops]] from a [[Greek restaurant]] in [[Fort Lauderdale, Florida]]
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The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between {{convert|5.5|and|30|kg|lb|abbr=on}}. This meat generally is more tender than that from older sheep and appears more often on tables in some [[Western 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 connective [[tissue maturation]]) and are therefore better suited to [[casserole]]-style cooking, as in [[Lancashire hotpot]], for example.

精肉と料理

ラム肉は生後1か月から1年の子羊から得られ、枝肉重量は5.5 and 30 kg (12 and 66 lb)である。この肉は一般に成羊の肉より柔らかく、いくつかの西洋諸国の食卓により多く上る。ホゲットとマトンは、種特有の脂肪酸濃度が高いためラムよりも風味が強く、それを好む人もいる。マトンとホゲットは結合組織の成熟によりラムより硬くなる傾向があり、そのためランカシャーホットポットのような煮込み料理に適している。