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Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" are not used by consumers ...
Shashlyk (Turkmen: çişlik), skewered chunks of mutton, lamb, chicken, or sometimes fish, grilled over charcoal and garnished with raw sliced onion and a special vinegar-based sauce, is served in restaurants and often sold in the street.
A Scotch pie is a double-crust meat pie, traditionally filled with minced mutton (whereby also called a mutton pie) but now generally beef, sometimes lamb. [ 1 ] [ 2 ] It may also be known as a shell pie to differentiate it from other varieties of savoury pie , such as the steak pie , steak and kidney pie , steak-and-tattie (potato) pie, and so ...
Goat meat is both a staple and a delicacy in the world's cuisines. [10] The cuisines best known for their use of goat include African cuisine, Middle Eastern, Indian, Indonesian, Nepali, Bangladeshi, Pakistani, Abruzzese, Mexican, Caribbean (), Haitian cuisine, Dominican cuisine and Ecuadorian. [11]
These shops may also sell related products, such as Charcuterie, hot food (using their own meat products), food preparation supplies, baked goods and grocery items. Butcher shops can have a wider variety of animal types, meat cuts and quality of cuts. Additionally, butcher shops may focus on a particular culture, or nationality, of
The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr. [ 3 ] Gallery
Champaran meat, also known as ahuna, handi meat or batlohi, is a dish with its root from Champaran, a district of Bihar.Meat is marinated in a mix of mustard oil and ghee, garlic, onions and ginger with the paste of spices.
Gosht or ghosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent.