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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.
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 term only used for the meat, not the living animal. Meat from sheep features prominently in several ...
Sheep grazing the salt meadows around Mont Saint-Michel Agneau de pré-salé ( French : ' salt marsh lamb ' ) is a type of lamb which was raised in salt marsh meadows of France [ 1 ] (especially Mont Saint-Michel in Normandy and the Bay of the Somme in Picardy ), and parts of the UK and the Netherlands.
Saskatchewan Sheep Development Board (2007), "Canadian Arcott", Sheep Breeds, Government of Saskatchewan, archived from the original on 7 August 2011 DAD-IS (2009), "Castlemilk Moorit/United Kingdom" , Domestic Animal Diversity Information System , Food and Agriculture Organization of the United Nations , retrieved 22 June 2010
Mutton flaps are a staple in the South Pacific [4] where their high fat content has been linked with the development of obesity problems. [ 5 ] [ 4 ] In 2000, Fiji banned their import. [ 6 ] [ 7 ] On July 1, 2020, Tonga banned the import of mutton flaps from New Zealand , claiming their consumption plays a major role in increasing obesity among ...
Lamb testicles in Iran are called donbalān (Persian: دنبلان), a white, fleshy mushroom used as a euphemism. Lamb testicles are consumed mostly as home-cooked meals rather than in restaurants as they are considered makrooh (discouraged) according to Islamic laws, [ 17 ] but there are restaurants where lamb testicles are available.
Herdwicks are a dual-purpose breed, producing strongly flavoured lamb and mutton and a coarse, grey wool. The slowly maturing breed is one of the most hardy of all the British hill sheep breeds, withstanding the cold and relentless rain of the Lake District at heights upwards of 3,000 feet (about 1,000 metres). [2]
The Southdown was traditionally reared for meat and wool. During the day the sheep pastured freely on the downs, and at night they were close-folded in the arable fields of the farmers, where they helped to increase soil fertility. [10] Fleece weights (greasy) are about 2–3.5 kg for ewes, 3.5–5.5 kg for rams.