Lamb and mutton/ja: Difference between revisions

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== Butchery and cookery ==

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]]

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.

Lamb is often sorted into three kinds of meat: [[wikt:forequarter|forequarter]], [[loin]], and [[wikt:hindquarter|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. The loin includes the ribs between the two.

[[meat chop|Lamb chops]] are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a [[vertebra|chine]] bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually [[grilling|grilled]]. Breast of lamb (baby chops) can be cooked in an oven.

Leg of lamb is a whole leg; [[saddle]] of lamb is the two loins with the hip. Leg and saddle are usually [[roasting|roasted]], though the leg is sometimes [[boiling|boiled]].

Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other [[Primal cuts|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 [[barbecue|American barbecuing]]. It is, in some countries, sold already chopped or diced.

* a cut from the arm of shoulder, containing leg bone and part of round shoulder bone, and covered by a thin layer of fat and fell (a thin, paper-like covering).

* a cut from the upper part of the leg.

Thin strips of fatty mutton can be cut into a substitute for bacon called [[Macon (food)|macon]].

Lamb [[tongue]] is popular in [[Middle Eastern cuisine]] both as a [[cold cut]] and in preparations like stews.

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== Cuts ==

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=== UK, Canada, and other Commonwealth countries ===

[[File:British Lamb Cuts.svg|right|thumb|British cuts of lamb|upright=1.6]]

* [[Scrag end]] (of neck)

* Middle neck

* Best End (of neck)

* [[Loin]]

* Chump (and chump chops)

*[[Barnsley]] chop, a large double loin chop.

* Leg (gigot in Scotland)

* [[shank (meat)|Shank]]

* Shoulder

* [[mutton flaps|Breast]]

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=== US and Ireland ===

*Square cut shoulder – shoulder roast, shoulder chops and arm chops

*Rack – rib chops and riblets, rib roast

*Loin – loin chops or roast

*Leg – sirloin chops, leg roast (leg of lamb)

*Neck

*[[mutton flaps|Breast]]

*Shanks (fore or hind)

*[[flank steak|Flank]]

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=== New Zealand ===

* '''Forequarter'''

** Neck – neck chops

** Shoulder – shoulder chops, shoulder roast (usually boned and rolled)

** Rib-eye

** Breast

** Knuckle

*'''Loin'''

** Rib-loin – racks, frenched cutlets, spare ribs

** Mid-loin – striploin (backstrap), loin chops

**Tenderloin

** Flap

* '''Full leg''' – leg roast (may be boned and rolled), leg chops. A ''short-cut leg'' is a full leg without the chump; a ''carvery leg'' is a short-cut leg without the thick flank

** Chump (rump) – chump chops, rump steak

** Thick flank (knuckle) – schnitzel

** Topside & silverside – steaks

** Shank

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==Production and consumption figures==

===Sheep meat consumption===

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 12.3&nbsp;kg, while the UK's annual per capita lamb consumption is 4.7&nbsp;kg. Outside of the OECD, the largest per capita consumer overall is [[Mongolia]], with 45.1&nbsp;kg.

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=== Sheep meat production ===

|+Sheep meat production (kt)

== Dishes ==

[[File:Kendall-Jackson May Farm-To-Table Dinner - Stierch 04.jpg|thumb|Lamb legs grilling over an open fire at [[Kendall-Jackson]] Wine Estate.]]

[[File:Janjetina i odojak na ražnju u Novalji.2.jpg|thumb|Lamb (in front) being roasted on a roasting spit in [[Novalja]], island of Pag, [[Croatia]].]]

Meat from sheep features prominently in the cuisines of several [[Mediterranean cuisine|Mediterranean]] cultures including [[Greek cuisine|Greece]], [[Croatian cuisine|Croatia]], [[Turkish cuisine|Turkey]], [[Cuisine of Africa#North Africa|North Africa]], [[Jordan]], and the [[Middle Eastern cuisine|Middle East]], as well as in the cuisines of [[Iran]] and [[Afghanistan]]. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, like ''[[avgolemono]]'' and ''[[magiritsa]]''. It is also popular in the [[Basque cuisine|Basque]] culture, both in the Basque country of Europe and in shepherding parts of the Western United States (where [[Basque Americans#Migration and sheepherding|shepherds of Basque descent]] have been active since the 1850s). In the United States, the [[Navajo]] have incorporated mutton and lamb into their traditional cuisine since the introduction of sheep by Spanish explorers and settlers in the 17th century, replacing wild turkey and venison and creating a pastoral culture. In [[Northern Europe]], mutton and lamb feature in many traditional dishes, including those of [[Cuisine of Iceland|Iceland]], [[Norwegian cuisine|Norway]] and the [[British cuisine|United Kingdom]].

Mutton is also popular in [[Cuisine of Australia|Australia]]. Lamb and mutton are very popular in [[Central Asian cuisine|Central Asia]] and in certain parts of [[Chinese cuisine|China]], where other red meats may be eschewed for religious or economic reasons. [[Barbecue]]d mutton is also a specialty in some areas of the United States (chiefly [[Owensboro, Kentucky]]) and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only {{convert|400|g}} per year.

In [[Australia]], the leg of lamb roast is considered to be the [[national dish]]. Commonly served on a Sunday or any other special occasion, it can be done in a kettle BBQ or a conventional oven. Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The lamb is then roasted for two hours at {{convert|180|°C|°F|abbr=on|round=25}} and typically served with carrots and potato (also roasted), green vegetables and gravy.

In [[Indonesia]], lamb is popularly served as lamb [[satay]] Both dishes are cooked with various spices from the islands, and served with either rice or [[lontong]]. A version of lamb and [[bamboo shoot]] curry is the specialty of [[Padang cuisine|Minang]] cuisine, although similar dishes can be found in [[Thai cuisine]].

In [[Mexico]], lamb is the meat of choice for ''[[barbacoa]]'', in which the lamb is roasted or steamed wrapped in maguey leaves underground.

In [[Japan]], although lamb is not traditionally consumed in most of the country, on the northern island of [[Hokkaido]] and in the northeastern [[Tohoku]] regions, a hot-pot dish called [[jingisukan]] (i.e. "Genghis Khan") is popular. In that dish, thin-sliced lamb is cooked over a convex skillet alongside various vegetables and mushrooms in front of the diners, then dipped in soy-sauce-based dipping sauces and eaten. It was so named because lamb is popular in Mongolia (see "Sheep meat consumption" above).

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Lamb testicles or [[lamb fries]] are a [[delicacy]] in many parts of the world.

Lamb [[kidney]]s are found in many cuisines across Europe and the Middle East, often split into two halves and grilled (on [[kebab]]s in the Middle East), or sautéed in a sauce. They are generally the most highly regarded of all kidneys.

Lamb [[sweetbread]]s are a delicacy in many cuisines.

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{{Further|Environmental impacts of animal agriculture}}

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{{Bar chart|title=Mean [[land use]] of different foods|float=right|label_type=Food Types|data_type=Land Use (m²year per 100g protein)|bar_width=20|width_units=em|data_max=50|label1=[[Beef]]|data1=50|label2=Lamb and Mutton|data2=20|label3=[[Cheese]]|data3=11|label4=[[Pork]]|data4=7.6|label5=[[Aquaculture|Farmed Fish]]|data5=6|label6=[[Poultry]]|data6=5.7|label7=[[Egg as food|Eggs]]|data7=4.2|label8=[[Tofu]]|data8=2|label9=[[Faboideae|Groundnuts]]|data9=1.2|label10=[[Peas]]|data10=0.4|label11=|data11=|label12=|data12=|label13=|data13=}}

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Production of lamb [[greenhouse gas emissions|emits more greenhouse gas]] per gram of protein than other common foods, except for beef.

[[File:Land-use-of-different-diets-Poore-Nemecek.png|thumb|left|The amount of agricultural land needed globally would be reduced by almost half if no beef or mutton were eaten.]]