lamb
Quick Summary
Lamb refers to a sheep less than one year old, and also to the flesh of such an animal used as food. The meat of mature sheep over one year old is called mutton. The flavor of lamb is generally mild, especially when milk-fed, and its color ranges from light to dark pink. The fat is soft and creamy white to pale pink.12
Common cuts of lamb in the United States include the leg, loin, shoulder, breast, and shank. Popular dishes featuring lamb include shish kebab, kibbe, and traditional roasts with mint sauce. Countries with high per capita lamb consumption include New Zealand, Australia, Greece, Uruguay, and Ireland.12
Ask Britannica AI about this topic
Britannica doesn't have a full article on this topic, so we've curated a list of our relevant coverage.
meatMeat from lambs and sheep is produced on a much smaller scale than either beef or pork (less than one-tenth of that provided by cattle, for example). They ordinarily weigh between 45 and 70 kg (100 and 150 pounds), although the most select lambs may weigh no…
Read MoreMeat from lambs and sheep is produced on a much smaller scale than either beef or pork (less than one-tenth of that provided by cattle, for example). They ordinarily weigh between 45 and 70 kg (100 and 150 pounds), although the most select lambs may weigh no…
Read More
meat processingfrom calves, pork from hogs, lamb from young sheep, and mutton from sheep older than two years. It is with these latter types of red meat that this section is concerned.
Read Morefrom calves, pork from hogs, lamb from young sheep, and mutton from sheep older than two years. It is with these latter types of red meat that this section is concerned.
Read More- meat processingLamb fabrication
Live sheep averaging 45 kilograms yield 22-kilogram carcasses (50 percent yield of live weight). Lamb carcasses are divided into two halves, the foresaddle and hindsaddle, on the fabrication floor. The foresaddle produces the major wholesale cuts of the neck, shoulder, rib, breast, and…
Read MoreLive sheep averaging 45 kilograms yield 22-kilogram carcasses (50 percent yield of live weight). Lamb carcasses are divided into two halves, the foresaddle and hindsaddle, on the fabrication floor. The foresaddle produces the major wholesale cuts of the neck, shoulder, rib, breast, and…
Read More
