Lamb and mutton/ja: Difference between revisions

== 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]].