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Message definition (Lamb and mutton ) == Butchery and cookery == <gallery mode="packed" heights="160"> 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]] </gallery> 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。