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  2. Lamb and mutton - Wikipedia

    en.wikipedia.org/wiki/Lamb_and_mutton

    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 ...

  3. List of lamb dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_lamb_dishes

    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 ...

  4. Cuisine of Monmouthshire - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Monmouthshire

    May Day Pies were made like a Cornish pastie, with a mixture of cooked meat (probably mutton or lamb) finely chopped apples, pears, onions, lemon thyme, rosemary, pepper and salt. Anne Hughes kept a diary and, during the year 1796, she wrote an account of the daily life on the farm, including some of her favourite recipes.

  5. Sheep - Wikipedia

    en.wikipedia.org/wiki/Sheep

    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.

  6. Navarin (food) - Wikipedia

    en.wikipedia.org/wiki/Navarin_(food)

    Navarin is a French ragoût (stew) of lamb or mutton.If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name.

  7. 20 of the world’s best soups - AOL

    www.aol.com/20-world-best-soups-200048129.html

    The tender grains absorb a tomato broth and aromatic spices, their flavor melding with chickpeas plus stewed chicken, beef, mutton or lamb. Serve with lemon wedges and a hunk of kesra bread. Chupe ...

  8. Swaledale sheep - Wikipedia

    en.wikipedia.org/wiki/Swaledale_sheep

    A Swaledale ewe and mule lamb. Swaledale is a breed of domestic sheep named after the Yorkshire valley of Swaledale in England.They are found throughout the more mountainous areas of Great Britain, but particularly in the Yorkshire Dales, County Durham, and around the Pennine fells of Cumbria.

  9. Scrag end - Wikipedia

    en.wikipedia.org/wiki/Scrag_end

    Diagram of cuts of lamb in the United Kingdom. Scrag end is shown in yellow. Scrag end is a cut of lamb and mutton taken from the neck and common in the United Kingdom and the Commonwealth. It is a primal cut separated from the carcass during butchering. [1] [2]