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.