Translations:Lamb and mutton/12/en

Other types

Lamb skewers with potatoes and tomatoes, Italy

Suckling lamb or milk-fed lamb

Meat from an unweaned lamb, typically 4–6 weeks old and weighing 5.5–8 kg; this is typically unavailable in countries such as the United States and the United Kingdom. The flavour and texture of milk-fed lamb when grilled (such as the small lamb cutlets known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb, and fetches higher prices The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs are especially prized for Easter in Greece, when they are roasted on a spit.

Young lamb

A milk-fed lamb between six and eight weeks old

Spring lamb

A lamb, usually three to five months old, born in late winter or early spring and sold usually before 1 July (in the northern hemisphere).

Sucker lambs

A term used in Australia — includes young milk-fed lambs, as well as slightly older lambs up to about seven months of age which are also still dependent on their mothers for milk. Carcasses from these lambs usually weigh between 14 and 30 kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.

Yearling lamb

a young sheep between 12 and 24 months old

Saltbush mutton

a term used in Australia for the meat of mature Merinos which have been allowed to graze on atriplex plants

Salt marsh lamb

(Also known as 'saltmarsh lamb' or by its French name, agneau de pré-salé) The meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as samphire, sparta grass, sorrel and sea lavender. Depending on where the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the UK include Harlech and the Gower Peninsula in Wales, the Somerset Levels, Morecambe Bay and the Solway Firth.

Saltgrass lamb

A type of lamb exclusive to Flinders Island (Tasmania). The pastures on the island have a relatively high salt content, leading to a flavor and texture similar to saltmarsh lamb.