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Lamb is the most expensive of the three types, and in recent decades, sheep meat has increasingly only been retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK.
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 .
Naray ghwakha (mutton, mutton dish) Seekh kabab (beef/mutton/chicken) Shinwari tikka (roasted lamb) Shorwa (soup) Talbaar/Maidan, plain rice, with desi ghee and yogurt placed atop its center, is consumed in FATA, notably in Waziristan and in regions like Paktika, Khost, and Bannu and Hangu.
The Lamb, a 1982 choral work by John Tavener; The Lamb Lies Down on Broadway or just The Lamb, a 1974 album by Genesis; Love. Angel. Music. Baby., a 2004 album by Gwen Stefani "The Lamb", a song by Aphrodite's Child from 666; Edgar Sampson (1907–1973), American composer, saxophonist, and violinist, nicknamed "The Lamb"
The sheep produce commercially viable mutton and wool. Swaledale mutton has good flavour and tenderness. [ 1 ] Wool colour and coarseness prevents Swaledale wool from fetching high prices, but its strong and durable properties make it suitable for carpets, rugs, and insulation.
A North Ronaldsay sheep with twin lambs on the beach, with seals in the background. The sheep are descended from the Northern European short-tailed sheep.Their arrival onto North Ronaldsay is not known precisely but it may have been as early as the Iron Age, [4] or possibly even earlier, [5] [6] which would make them potentially the earliest ovines to arrive in Britain.
In the 17th century, the word "hotpot" referred not to a stew but to a hot drink—a mixture of ale and spirits, or sweetened spiced ale. [1] An early use of the term to mean a meat stew was in The Liverpool Telegraph in 1836: "hashes, and fricassees, and second-hand Irish hot-pots" [2] and the Oxford English Dictionary (OED) cites the dish as being served in Liverpool in 1842. [1]