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Encyclopedia > Lamb (food)
An unweaned lamb
An unweaned lamb
Legs of lamb in a supermarket cabinet

The terms lamb, hoggett or mutton are culinary names for the meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hoggett or mutton depending on its age and characteristics. All of these are known generically as sheepmeats. Download high resolution version (1024x763, 251 KB)Photo of a lamb by Fruggo, taken at Nunspeet (the Netherlands), 2004, licence CC-BY. File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Download high resolution version (1024x763, 251 KB)Photo of a lamb by Fruggo, taken at Nunspeet (the Netherlands), 2004, licence CC-BY. File history Legend: (cur) = this is the current file, (del) = delete this old version, (rev) = revert to this old version. ... Image File history File links Leg_of_lamb. ... Image File history File links Leg_of_lamb. ... Exterior of a typical British supermarket (a Tesco Extra) Exterior of typical North American supermarket (a Safeway) This Flagship Randalls store in Houston, Texas is an example of an upscale supermarket. ... This article or section does not cite its references or sources. ... “Lamb” redirects here. ...


The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between 5.5 and 30 kilograms. This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries, most often on Easter (as a commemoration of the Last Supper). Hoggett and mutton can taste more flavorful than lamb because they contain a higher concentration of species-characteristic fatty acids; some prefer the stronger flavour of older animals [1]. Hoggett and mutton also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking. For alternative meanings for The West in the United States, see the U.S. West and American West. ... Topics in Christianity Movements · Denominations Ecumenism · Preaching · Prayer Music · Liturgy · Calendar Symbols · Art · Criticism Important figures Apostle Paul · Church Fathers Constantine · Athanasius · Augustine Anselm · Aquinas · Palamas · Wycliffe Tyndale · Luther · Calvin · Wesley Arius · Marcion of Sinope Pope · Archbishop of Canterbury Patriarch of Constantinople Christianity Portal This box:      Easter, the Sunday of... The Last Supper in Milan (1498), by Leonardo da Vinci According to the Gospels, the Last Supper (also called Lords Supper) was the last meal Jesus shared with his Twelve Apostles before his death. ... In cooking, a casserole (from the French for stew pan) is a large, deep, covered pot or dish used both in the oven and as a serving dish. ...


Meat from sheep features prominently in cuisines of the Mediterranean, North Africa, the Middle East, South Asia, and certain parts of China because other red meats are eschewed for religious or economic reasons. Barbecued mutton is also a speciality in some areas of the United States. External links Mediterranean cuisine guide and recipes Categories: Stub | Mediterranean cuisine ... Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... The term Middle Eastern cuisine refers to the various cuisines of the Middle East. ... South Asian cuisine includes the cuisines of the South Asia. ...

Contents

Nomenclature

Milk-fed lamb is meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the USA and the UK, where it is considered uneconomic. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb. The areas in northern Spain where this can be found include Asturias, Burgos, Cantabria, Castile-Leon, and La Rioja. The kilogram or kilogramme (symbol: kg) is the SI base unit of mass. ... A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Spanish cuisine is made of very different kinds of dishes due to the differences in geography, culture and climate. ... Anthem: Asturias, patria querida Capital Oviedo Official language(s) Spanish; Asturian has special status Area  â€“ Total  â€“ % of Spain Ranked 10th  10,604 km²  2. ... The cathedral Our Lady of Burgos. ... For the Mesozoic island Cantabria, see Cantabria (Mesozoic island). ... Capital Valladolid Area  â€“ Total  â€“ % of Spain Ranked 1st  94,223 km²  18,6% Population  â€“ Total (2005)  â€“ % of Spain  â€“ Density Ranked 6th  2,510,849  5. ... Capital Logroño Area  â€“ Total  â€“ % of Spain Ranked 16th  5 045 km²  1,0% Population  â€“ Total (2005)  â€“ % of Spain  â€“ Density Ranked 17th   301 084  0,7%  59,68/km² Demonym  â€“ English  â€“ Spanish  â€”  riojano/a Statute of Autonomy June 9, 1982 Parliament  â€“ Congress seats  â€“ Senate seats  4  1 President Pedro Sanz...


The term sucker lambs, used in some parts, includes young milk-fed lambs as well as slightly older lambs up to about 7 months of age which are also still dependent on their mothers for milk. Carcasses from these lambs usually weigh between 14 and 30kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.


In many eastern countries including India and Pakistan, the term mutton refers to goat's meat (which should be, strictly speaking, called chevon) and usually not to sheep's meat. Often, the so-called mutton curries of the Indian cuisine use goat meat when cooked at home, although in Indian restaurants sheep meat is often used. The term Eastern world refers very broadly to the various cultures, social structures and philosophical systems of the East, namely Asia (including China, India, Japan, and surrounding regions). ... Species See Species and subspecies The goat is a mammal in the genus Capra, which consists of nine species: the Ibex, the West Caucasian Tur, the East Caucasian Tur, the Markhor, and the Wild Goat. ... Species See text. ... This article is about the dish. ...


According to Jewish Kosher law, sheep may be eaten, but, as with cows, they must be killed while conscious, and the sciatic nerve as well as certain types of fat on the back half of the animal may not be eaten. Similar rules apply for the Islamic dietary code, known as Halal or Haram. The circled U indicates that this can of tuna is certified kosher by the Union of Orthodox Congregations. ... The sciatic nerve (also known as the ischiatic nerve) is a large nerve that runs down the lower limb. ... For people named Islam, see Islam (name). ... Halal (حلال, alāl, halaal) is an Arabic term meaning permissible. In the English language it most frequently refers to food that is permissible according to Islamic law. ... harām (Arabic: حرام Ḥarām, Turkish: Haram, Malay: Haram) is an Arabic word, used in Islam to refer to anything that is prohibited by the faith. ...


Butchery and cookery

Pan-fried loin of lamb, served with potatoes and vegetables.
Pan-fried loin of lamb, served with potatoes and vegetables.

Lamb is often sorted into three kinds of meat: forequarter, loin, and hindquarter. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two. Image File history File linksMetadata Download high-resolution version (1600x1200, 842 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Lamb (food) User:Chensiyuan Metadata This file contains additional information, probably added from the digital camera or scanner... Image File history File linksMetadata Download high-resolution version (1600x1200, 842 KB) File links The following pages on the English Wikipedia link to this file (pages on other projects are not listed): Lamb (food) User:Chensiyuan Metadata This file contains additional information, probably added from the digital camera or scanner...


Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chop are usually grilled. Breast of lamb (baby chops) can be cooked in an oven. A chop of meat is a cut of meat usually containing a rib or part of a vertebra and served as an individual portion. ... It has been suggested that this article or section be merged with Broiling. ...


Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Roasted leg and saddle may be served anywhere from rare to well-done. “Roast” redirects here. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ...


Forequarter lamb meat includes considerable connective tissue and is best when cooked slowly using either a moist method such as braising or stewing or by slow roasting or American barbecuing. It is, in some countries, often sold pre-chopped or diced. Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... In cooking, stewing means preparing meat cut into smaller pieces or cubes by simmering it in liquid, usually together with vegetables. ... “Roast” redirects here. ... A barbecue in a public park in Australia A barbecue on a trailer at a block party in Kansas City Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. ...


Classifications

Because of dramatically differing economic values of each type of animal (lamb being the most expensive), classification systems have developed to ensure consumers receive the product they have purchased. The strict definitions for lamb, hogget and mutton vary considerably between countries. In New Zealand for example, they are defined as follows:

  • LambA young sheep under 12 months of age which does not have any permanent incisor teeth in wear.
  • HoggettA young male sheep or maiden ewe having no more than two permanent incisors in wear.
  • MuttonFemale (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.

In Australia the definitions are extended to include ewes and rams, as well as being stricter on the definition for lamb which is:

  • Lamb0 permanent incisors. Female or castrate entire male ovine 0-12 months (note the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors in wear.)

Definition

Lamb is a young sheep that is < 1 year old. Baby lamb is between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old. Although the younger the Lamb the smaller the Lamb, the meat will however be more tender. Baby lamb and spring lamb are both milk fed. Yearling Lamb is between 12 and 24 months old. Sheep Mutton is over 2 years old, and has a less tender flesh. The general philosophy is the darker the colour, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red.


See also

  • Muttonbird
  • The city of Owensboro, Kentucky, which hosts a barbecue competition annually.
  • Boning lamb cuts hosted by the UNT Government Documents Department

Muttonbird may refer to the following: Sooty shearwater, a seabird. ... Owensboro is the third largest city in Kentucky and the county seat of Daviess County. ...

External links

Wikibooks
Wikibooks Cookbook has an article on
Lamb
  • Mediterranean Lamb Skewers Recipe from aGreatChef.com
  • Lamb and Mutton Recipes
  • Food Dictionary

  Results from FactBites:
 
Wine Spectator | Articles | On the Lamb (862 words)
For example, lamb shank is a cut of meat you couldn't give away 20 years ago, but today it is almost de rigueur in restaurants.
She serves the lamb shanks with couscous and in North African seasonings such as cardamom, ginger and cinnamon, or with cannellini beans and a kind of bordelaise sauce (red wine and lamb stock).
Though "spring lamb" is defined by the USDA as "new-crop lambs" slaughtered from March to early October, "With modern breeding techniques, you can have spring lamb all year long," says Blake.
Cooking : Lamb : Guide to Buying Lamb : Food Network (902 words)
Leg of lamb is a lean, tender cut, so it is best when cooked rare to medium-rare, although there are folks who appreciate it cooked a bit further, particularly the shank end.
Rack of Lamb and Rib Chops: Rack of lamb, sold whole (seven or eight ribs) or cut into rib chops, is undoubtedly the most prized — and most expensive — lamb cut.
Rack of lamb is often, but not always, "Frenched," meaning the ribs are cleaned of meat and connective tissue before cooking for an elegant presentation.
  More results at FactBites »

 
 

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