Posted on May 3, 2010
Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.
Meat from sheep features prominently in several of in the cuisines of the Mediterranean, for example in Greece; in North Africa and the Middle East; in the Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. In Northern Europe, mutton and lamb feaure in many traditional dishes, including those of the North Atlantic islands and of the United Kingdom, particularly in the western and northern uplands, Scotland and Wales). It is also very popular in Australia; to the extent that many Australians see eating lamb as having patriotic overtones. Lamb and mutton are very popular in Central Asia and South Asia, and in certain parts of China – where other red meats may be eschewed for religious or economic reasons – and in India Iran and Pakistan. Barbecued mutton is also a speciality in some areas of the United States and Canada. However, meat from sheep is generally consumed far less in North America than in many European and Asian cuisines.
Lamb’s liver, known as lamb’s fry in Australia , is eaten in many countries and, along with the lungs and heart, is a major ingredient in the traditional Scottish dish of haggis. Lamb testicles, also known as lamb’s fries (a term also used for other lamb offal), is another delicacy. Lamb’s liver is the most common form of offal eaten in the UK, traditionally used in the family favourite (and pub grub staple) of liver with onions and/or bacon.