Mutton

Lamb chops

Lamb legs

Mutton skewer with satay in Indonesian style

The terms lamb, mutton or hoggett are used to describe 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. In some countries all such meat is referred to as lamb. All of these are known as sheepmeats.

Lamb is the meat from a sheep that is between one month and one year old, typically weighing between 5.5 and 30 kilograms. It is generally more tender than the meat of older sheep and is commonly consumed in many Western countries, particularly at Easter.

Hoggett and mutton can taste more flavorful than lamb because they contain a higher concentration of species-characteristic fatty acids; many therefore prefer the stronger flavour of older animals.

Mutton Media

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  Lambmeat()

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  Lamb chops with new potatoes and green beans

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  Abbacchio is consumed throughout central Italy as an Easter and Christmas dish. It is a product protected by the European Union with the PGI mark.

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  Indian-style mutton biryani

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  Lamb skewers with potatoes and tomatoes, Italy

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  based on :Image:Lamb-Cuts-Brit.png also used source Larousse Gastronomique

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  Lamb legs grilling over an open fire at Kendall-Jackson Wine Estate.

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  Lamb (in front) being roasted on a roasting spit in Novalja, island of Pag, Croatia.

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  Sheep have the second highest emissions intensity of any agricultural commodity.