Translations:Lamb and mutton/13/en

Butchery and cookery

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  Lechazo asado (roast lamb) is a typical dish from the province of Valladolid and other Castilian provinces in Spain.
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  Chuletillas of milk-fed lamb in Asturias
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  Cooked boneless leg of lamb with potatoes and carrots, Italy
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  Lamb shanks of a young lamb
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  Mutton rogan josh from India
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  Lamb chuanr (Uyghur grilled lamb kebabs)
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  Lamb shanks cooked on an open fire in Aroab, Namibia
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  A plate of 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 5.5 and 30 kg (12 and 66 lb). 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.