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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 ...
Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. [1] The meat of an adult sheep is mutton, a ...
Sheep meat prepared for food is known as either mutton or lamb, and approximately 540 million sheep are slaughtered each year for meat worldwide. [147] "Mutton" is derived from the Old French moton, which was the word for sheep used by the Anglo-Norman rulers of much of the British Isles in the Middle Ages.
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Since 1997, Beef + Lamb New Zealand Inc has promoted and managed the New Zealand Beef and Lamb Quality Mark. [3] [4] In 2010, the organisation change its name from Meat and Wool New Zealand to Beef + Lamb New Zealand Ltd to advertise its focus upon meat-production. [2] In 2014, B+LNZ Genetics was founded by Beef + Lamb New Zealand Ltd. [5] [6] [7]
With sleek heads and wide pelvic structures, Clun Forest ewes lamb easily. [4] The breed has a short to medium–length wool and dark brown faces. They are a multi–purpose animal, kept for meat, wool, and milk. [4] Like other dark faced sheep, Clun produce quality lamb and mutton.
Cracklings (American English), crackling (British English), [1] also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat.
Roast lamb with laver sauce is a recipe associated with Wales and Welsh cuisine. Lamb and mutton dishes are traditional throughout Wales with all regions having their own variations, and the various sheep breeds make lamb dishes worthy of being the national dish. The dish was eaten by George Borrow and is mentioned in Wild Wales in 1856.