View source for Lamb and mutton

{{Short description|Meat of domestic sheep}}
{{Redirect|Mutton|goat meat, which is what 'mutton' primarily refers to in South Asia and the Caribbean|goat meat||Mutton (disambiguation)}}
{{Use dmy dates|date=August 2023}}
[[File:Lamb meat (1).jpg|thumb|right|Lamb]]
[[File:Mutton chop.jpg|thumb|right|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 outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming.

In [[South Asian cuisine|South Asian]] and [[Caribbean cuisine|Caribbean]] cuisine, "mutton" often means [[goat meat]].<ref name="oed">''[[Oxford English Dictionary]]'', 3rd edition, June 2003, [https://www.oed.com/view/Entry/124371 ''s.v.'', definition 1b</ref><ref name=HT>{{cite news|title=Whose goat is it anyway?|url=http://www.hindustantimes.com/brunch-stories/whose-goat-is-it-anyway/article1-809563.aspx|access-date=15 May 2015|newspaper=Hindustan Times |date=11 February 2012}}</ref><ref>Charmaine O'Brien, ''The Penguin Food Guide to India'', section "The Commons", under "Mutton", {{isbn|9780143414568}}</ref><ref>Madhur Jaffrey, ''An Invitation to Indian Cooking'', {{isbn|0375712119}}, p. 49</ref><ref>Janet Groene, Gordon Groene, ''U.S. Caribbean Guide'', 1998, {{isbn|1883323878}} [https://books.google.com/books?id=vh3eancwP-YC&q=goat%20mutton p. 81]</ref> At various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.<ref name="oed"/>

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. In Australia, the term '''prime lamb''' is often used to refer to lambs raised for meat.<ref>[http://www.abare.gov.au/publications_html/livestock/livestock_00/lamb.pdf Australian Prime Lamb Industry, 2000] {{webarchive|url=https://web.archive.org/web/20110413052016/http://www.abare.gov.au/publications_html/livestock/livestock_00/lamb.pdf |date=13 April 2011 }}</ref> Other languages, such as [[French language|French]], [[Spanish language|Spanish]], and [[Italian language|Italian]], make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''[[lechazo]]'' in Spanish refers to meat from milk-fed (unweaned) lambs.

== Classifications and nomenclature ==
[[File:Lamb chops 2014-03-06 12-39.jpg|thumb|[[Meat chop|Lamb chops]] with [[new potatoes]] and green beans]]
The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal.

=== Britain, Australia, and New Zealand ===
* '''Lamb''' — a young sheep which is less than one year old. From 1 July 2019, the Australian definition is "an ovine animal that: (a) is under 12 months of age; or (b) does not have any permanent [[Incisor|incisor teeth]] in wear. This new definition meant that Australians farmers could extend the term "lamb" with another month.<ref name=SPA>[http://sheepproducers.com.au/lamb-definition/ "Australia's New Definition of Lamb – What You Need to Know"] (4 July 2019). ''SheepProducers.com.au''. Retrieved 28 September 2019.</ref> This followed a similar definition change in New Zealand in 2018. In Britain the definition is still "0 permanent incisor teeth". A permanent incisor tooth is said to be "in wear" if it protrudes further than the nearest [[Deciduous teeth|milk teeth]].<ref name=SPA/>
* '''Hogget''' — A term for a sheep of either sex having no more than two permanent incisors in wear,<ref name="MD">Delbridge, Arthur, "The Macquarie Dictionary", 2nd ed., Macquarie Library, North Ryde, 1991</ref> or its meat. In the UK, it means animals that are 11 to 24 months old, while Australian butchers use the term for animals that are 13 to 24 months old.<ref>[https://www.farmison.com/community/blog/difference-lamb-hogget-mutton What is the difference between lamb, hogget & mutton?] Farmison & Co (British online butcher). Retrieved 27 August 2022.</ref><ref>[https://borderparkorganics.com.au/lamb-versus-hogget-meat-difference/ Lamb versus Hogget Meat: What's the Difference?] Border Parks Organics (Australian online butcher). Retrieved 27 August 2022.</ref> Still common in farming usage and among speciality butchers, it is now a rare term in British, Australian and New Zealand supermarkets, where meat of all sheep less than two years old tends to be called "lamb".
* '''Mutton''' — the meat of a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.

=== United States ===
In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined since [[World War II]].<ref name="Food For Thought">{{cite news |title=After WW2 mutton fell out of favor in the U.S. |url=https://www.npr.org/sections/thesalt/2019/11/26/781652195/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback |website=NPR |date=26 November 2019 |access-date=17 March 2020|last1=Fogarty |first1=Lisa }}</ref> {{Asof|2010}}, most sheep meat in the United States comes from animals in between 12 and 14 months old,<ref name="USDA Economic Research Service">{{cite web |title=Lamb Sector at a Glance |url=https://www.ers.usda.gov/topics/animal-products/sheep-lamb-mutton/sector-at-a-glance/ |website=United States Department of Agriculture |access-date=17 March 2020}}</ref> and is called "lamb"; the term "hogget" is not used.<ref>Merriam-Webster Dictionary, [http://www.merriam-webster.com/dictionary/hogget ''s.v.'' hogget] {{Webarchive|url=https://web.archive.org/web/20171107112439/https://www.merriam-webster.com/dictionary/hogget |date=7 November 2017 }}: "chiefly British"</ref> Federal statutes and regulations dealing with food labeling in the United States permit all sheep products to be marketed as "lamb."<ref>{{USCFR|7|65|190}}</ref> [[USDA grade]]s for lamb are only partly a function of the animal's age. Animals up to 20 months old may meet the quality of the "USDA prime" grade depending on other factors, while "USDA choice" lamb can be of any age.<ref name="USDA Agricultural Marketing Service">{{cite web |title=Yearling Lamb |url=https://www.ams.usda.gov/sites/default/files/media/CarcassLambStandardFigure1.pdf |website=United States Department of Agriculture |access-date=17 March 2020}}</ref>
"Spring lamb" is defined by the USDA as having been slaughtered between March and October.<ref name="USDA Food safety and inspection service">{{cite web |title=Lamb from farm to table |url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/ct_index |website=United States Department of Agriculture |access-date=17 March 2020}}</ref>

===Italy===
[[File:Abbacchio Pasquale.jpg|thumb|''[[Abbacchio]] alla romana'']]

In [[Romanesco dialect]], the offspring of the sheep who is still suckling or recently weaned is called ''[[abbacchio]]'', while the offspring of the sheep almost a year old who has already been shorn twice is called ''agnello'' ({{literally|lamb}}).<ref name="romaincampagna">{{cite web|url=https://www.romaincampagna.it/wp-content/uploads/2018/04/impara-abbacchio.pdf|title=Osservatorio sulla spesa di Roma|access-date=8 January 2024|language=it}}</ref> This distinction exists only in the Romanesco dialect.<ref name="romaincampagna"/> ''Abbacchio'' is consumed throughout [[central Italy]] as an [[Easter in Italy|Easter]] and [[Christmas in Italy|Christmas]] dish.<ref name="abbacchioromanoigp-prodotto">{{cite web|url=http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|title=Abbacchio Romano IGP|publisher=abbacchioromanoigp.it|access-date=10 June 2014|url-status=dead|archive-url=https://web.archive.org/web/20140714115702/http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|archive-date=14 July 2014}}</ref><ref name="Treccani">{{cite web|url=http://www.treccani.it/vocabolario/abbacchio/|title=abbàcchio|publisher=Vocabolario – [[Treccani]]|access-date=15 January 2016}}</ref><ref name=":0">{{Cite web |date=19 July 2019|title=Abbacchio |url=https://www.lacucinaitaliana.com/glossary/abbacchio |access-date=1 November 2022|website=La Cucina Italiana |language=en-US}}</ref> It is a product protected by the [[European Union]] with the [[Geographical indications and traditional specialities in the European Union#Protected geographical indication (PGI)|PGI]] mark.<ref name="PGI">{{cite web|url=https://www.qualigeo.eu/prodotto-qualigeo/abbacchio-romano-igp/|title=Abbacchio Romano IGP|publisher=qualigeo.eu|access-date=7 January 2024|language=it}}</ref>

Throughout [[central Italy]], including Sardinia, [[pastoralism]] was the main source of meat. Since ancient times, ''abbacchio'' has been one of the staple foods of the [[Lazio]] region, especially for rural communities, whose consumption at the table was considerable.<ref name="romaincampagna"/> The tradition of consuming ''abbacchio'' spread in ancient times where mainly adult [[sheep]] were slaughtered. The slaughter of ''abbacchio'' was forbidden except during the [[Easter in Italy|Easter]] and [[Christmas in Italy|Christmas]] periods, and until June. Over the centuries, given the importance of the food, around 100 recipes for preparing lamb have been developed in Lazio.<ref name="romaincampagna"/> Given the importance of ''abbacchio'' in social life, historical events dedicated to ''abbacchio'' are still organized in the Lazio region today, i.e. ''[[Sagra (festival)|sagre]]'', country festivals and popular events.<ref name="romaincampagna"/> In ancient times, sheep was eaten during work in the countryside, while ''abbacchio'' was consumed only during the Easter holidays.<ref name="romaincampagna"/>

=== Indian subcontinent ===
[[File:Mutton briyani from Little India, Singapore - 20130719.jpg|thumb|Indian-style [[mutton biryani]]]]
The term "mutton" is applied to [[goat meat]] in most countries on the Indian subcontinent, and the goat population has been rising. For example, [[mutton curry]] is always made from goat meat. It is estimated that over a third of the goat population is slaughtered every year and sold as mutton. The domestic sheep population in India and the Indian subcontinent has been in decline for over 40 years and has survived at marginal levels in mountainous regions, based on wild-sheep breeds, and mainly for [[wool]] production.<ref>{{Cite web |title=Sheep (new, with animal welfare information) {{!}} Infonet Biovision Home. |url=https://infonet-biovision.org/AnimalHealth/Sheep |access-date=17 June 2022 |website=infonet-biovision.org}}</ref>

=== Other types ===
*'''Suckling lamb''' or '''milk-fed lamb''' — meat from an unweaned lamb, typically 4–6 weeks old and weighing 5.5–8&nbsp;kg; this is typically unavailable in countries such as the United States and the United Kingdom. The flavour and texture of milk-fed lamb when grilled (such as the small lamb cutlets known as ''[[Cuisine of Spain|chuletillas]]'' in Spain) or roasted (''[[Lechazo de Castilla y León|lechazo]] asado'' or ''cordero lechal asado'') is generally thought to be finer than that of older lamb, and fetches higher prices.<ref>{{cite web|url=http://www.speleogroup.org/sg2012.html#20.06|title=Speleogroup – sg2012|work=speleogroup.org}}</ref> The areas in northern Spain where this can be found include [[Asturias]], [[Cantabria]], [[Castile and León]], and [[La Rioja (autonomous community)|La Rioja]]. <!-- In the United Kingdom, '''lamb''' generally implies older animals, slaughtered between 3 and 9 months. --> Milk-fed lambs are especially prized for [[Easter]] in Greece, when they are roasted on a spit.
*'''Young lamb''' — a milk-fed lamb between six and eight weeks old
*'''Spring lamb''' — a lamb, usually three to five months old, born in late winter or early spring and sold usually before 1 July (in the northern hemisphere).
*'''Sucker lambs''' — a term used in Australia<ref>{{cite web|url=http://www.sheepcrc.org.au/index.php?id=1353|title=Australian Sheep CRC|work=sheepcrc.org.au}}</ref> — includes young milk-fed lambs, as well as slightly older lambs up to about seven months of age which are also still dependent on their mothers for milk. Carcases from these lambs usually weigh between 14 and 30&nbsp;kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.
*'''Yearling lamb''' — a young sheep between 12 and 24 months old
*'''Saltbush mutton''' – a term used in Australia for the meat of mature Merinos which have been allowed to graze on [[atriplex]] plants
*'''Salt marsh lamb''' (also known as 'saltmarsh lamb' or by its French name, ''[[agneau de pré-salé]]'') is the meat of sheep which graze on [[salt marsh]] in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs, such as [[samphire]], sparta grass, [[sorrel]] and [[sea lavender]]. Depending on where the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the UK include [[Harlech]] and the [[Gower Peninsula]] in Wales, the [[Somerset Levels]], [[Morecambe Bay]] and the [[Solway Firth]].<ref>Keating, Sheila."[http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/article4198041.ece Food Detective: Salt Marsh Lamb] {{Webarchive|url=https://web.archive.org/web/20081013155445/http://timesonline.co.uk/tol/life_and_style/food_and_drink/article4198041.ece |date=13 October 2008 }}." ''The Times Online,'' 28 June 2008.</ref>
* '''Saltgrass lamb''' – a type of lamb exclusive to [[Flinders Island]] (Tasmania). The pastures on the island have a relatively high salt content, leading to a flavor and texture similar to saltmarsh lamb.<ref>Bastick, C. H. and Walker, M. G, Extent and impacts of Dryland Salinity in Tasmania. "[http://dpipwe.tas.gov.au/Documents/NLWA_Report_Vol1.pdf]" ''Department of Primary Industries, Water and Environment,'' August 2000.</ref>

== Butchery and cookery ==
<gallery mode="packed" heights="160">
File:Plato de lechazo, Valladolid.jpg|''[[Lechazo]] asado'' (roast lamb) is a [[Cuisine of the province of Valladolid|typical dish from the province of Valladolid]] and other [[Castile (historical region)|Castilian]] provinces in [[Spain]].
File:Chuletillas-El-Mazuco.jpg|''Chuletillas'' of milk-fed lamb in Asturias
File:Lamb shank.jpg|Lamb shanks of a young lamb
File:Mutton rogan josh.jpg|Mutton ''[[rogan josh]]'' from [[India]]
File:Barbecued lamb sticks.jpg|Lamb [[chuanr]] ([[Xinjiang cuisine|Uyghur]] [[grilling|grilled]] lamb kebabs)
File:Aroab lamb pot.jpg|Lamb shanks cooked on an open fire in [[Aroab]], [[Namibia]]
File:Lamb Chops from a Greek restaurant in Fort Lauderdale, Florida.jpg|A plate of [[Meat chop|lamb chops]] from a [[Greek restaurant]] in [[Fort Lauderdale, Florida]]
</gallery>
The meat of a lamb is taken from the animal between one month and one year old, with a carcass weight of between {{convert|5.5|and|30|kg|lb|abbr=on}}. This meat generally is more tender than that from older sheep and appears more often on tables in some [[Western countries]]. Hogget and mutton have a stronger flavour than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some.<ref>Fearnley-Whittingstall, Hugh. "[http://www.muttonrenaissance.org.uk/whatIsMutton.php What Is Mutton – Understanding the History] {{Webarchive|url=https://web.archive.org/web/20170723081313/http://www.muttonrenaissance.org.uk/whatIsMutton.php |date=23 July 2017 }}." ''Mutton Renaissance.''</ref> Mutton and hogget also tend to be tougher than lamb (because of connective [[tissue maturation]]) and are therefore better suited to [[casserole]]-style cooking, as in [[Lancashire hotpot]], for example.

Lamb is often sorted into three kinds of meat: [[wikt:forequarter|forequarter]], [[loin]], and [[wikt:hindquarter|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.

[[meat chop|Lamb chops]] are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a [[vertebra|chine]] bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually [[grilling|grilled]]. Breast of lamb (baby chops) can be cooked in an oven.

Leg of lamb is a whole leg; [[saddle]] of lamb is the two loins with the hip. Leg and saddle are usually [[roasting|roasted]], though the leg is sometimes [[boiling|boiled]].

Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other [[Primal cuts|cuts]], and, if not from a young lamb, is best cooked slowly using either a moist method, such as [[braising]] or [[stewing]], or by slow roasting or [[barbecue|American barbecuing]]. It is, in some countries, sold already chopped or diced.

Lamb shank definitions vary, but generally include:
* a cut from the arm of shoulder, containing leg bone and part of round shoulder bone, and covered by a thin layer of fat and fell (a thin, paper-like covering).
* a cut from the upper part of the leg.

Mutton barbeque is a tradition in Western Kentucky. The area was strong in the wool trade, which gave them plenty of older sheep that needed to be put to use.<ref name=KentuckyBBQ>{{cite web|url=https://www.thespruce.com/owensboro-mutton-barbecue-331595|title=Owensboro Kentucky Mutton Barbecue}}</ref>

Thin strips of fatty mutton can be cut into a substitute for bacon called [[Macon (food)|macon]].

Lamb tongue is popular in Middle Eastern cuisine both as a cold cut and in preparations like stews.<ref>{{cite web|url=http://www.discoverlebanon.com/en/recipes/lamb_tongue.php|title=Lebanese Recipes, Lamb Tongue Salad, oregano, pepper, salt ginger|work=discoverlebanon.com}}</ref>

== Cuts ==

=== UK, Canada, and other Commonwealth countries ===
[[File:British Lamb Cuts.svg|right|thumb|British cuts of lamb|upright=1.6]]
Approximate zones of the usual UK cuts of lamb:<ref name="LarousseGastronomique2001">[[Prosper Montagné|Montagné, Prosper]] (2001). ''[[Larousse Gastronomique]]''. Third Edition. Éditions Larousse: [[France]]. {{ISBN|0-600-60235-4}}</ref>
* [[Scrag end]] (of neck)
* Middle neck
* Best End (of neck)
* [[Loin]]
* Chump (and chump chops)
*[[Barnsley]] chop, a large double loin chop.<ref>[https://swaledale.co.uk/products/barnsley-chops?srsltid=AfmBOopkMBhW2PESr3vS3n3razG_6NPvrp6G8-DYR3t2mR5915bdvuYG Swaledale Butchers]</ref>
* Leg (gigot in Scotland)
* [[shank (meat)|Shank]]
* Shoulder
* [[mutton flaps|Breast]]

=== US and Ireland ===
*Square cut shoulder – shoulder roast, shoulder chops and arm chops
*Rack – rib chops and riblets, rib roast
*Loin – loin chops or roast
*Leg – sirloin chops, leg roast (leg of lamb)
*Neck
*[[mutton flaps|Breast]]
*Shanks (fore or hind)
*[[flank steak|Flank]]

=== New Zealand ===
<ref>{{Cite web|title=Beef + Lamb New Zealand Reference Guide|url=https://static1.squarespace.com/static/5afa23cc50a54ff627bbcea9/t/5f2b62371acf5011ea2ab835/1596678759084/Beef+%2B+Lamb+New+Zealand+Reference+Guide.pdf|access-date=10 June 2021}}</ref><ref>{{Cite web|last1=Nicol|first1=Alistair|last2=Saunders|first2=Caroline|date=24 November 2008|title=Lamb cuts|url=https://teara.govt.nz/en/interactive/19220/lamb-cuts|access-date=10 June 2021|website=teara.govt.nz|language=en}}</ref>
* '''Forequarter'''
** Neck – neck chops
** Shoulder – shoulder chops, shoulder roast (usually boned and rolled)
** Rib-eye
** Breast
** Knuckle
*'''Loin'''
** Rib-loin – racks, frenched cutlets, spare ribs
** Mid-loin – striploin (backstrap), loin chops
**Tenderloin
** Flap
* '''Full leg''' – leg roast (may be boned and rolled), leg chops. A ''short-cut leg'' is a full leg without the chump; a ''carvery leg'' is a short-cut leg without the thick flank
** Chump (rump) – chump chops, rump steak
** Thick flank (knuckle) – schnitzel
** Topside & silverside – steaks
** Shank

==Production and consumption figures==
===Sheep meat consumption===
According to the [[OECD]]-[[FAO]] Agricultural Outlook for 2016, the top consumers of sheep meat in 2015 were as follows:<ref>[https://data.oecd.org/agroutput/meat-consumption.htm Meat consumption], OECD Data. Retrieved 25 October 2016.</ref> EU countries are not individually surveyed in this list. Among EU nations, [[Greece]] is the per capita leader in consumption at 12.3&nbsp;kg,<ref>{{cite web |title=2018 Red Meat Market Snapshot |url=https://www.mla.com.au/globalassets/mla-corporate/prices--markets/documents/os-markets/red-meat-market-snapshots/2018_mla_ms_europe_sheepmeat_r1.pdf |website=Meat and Livestock Australia |access-date=17 December 2018}}</ref> while the UK's annual per capita lamb consumption is 4.7&nbsp;kg.<ref name="bbc.co.uk">{{cite news|url=https://www.bbc.co.uk/news/blogs-magazine-monitor-29030946|title=Is the UK unusually fond of lamb and potatoes?|work=BBC News|date=2 September 2014}}</ref> Outside of the OECD, the largest per capita consumer overall is [[Mongolia]], with 45.1&nbsp;kg.<ref name="bbc.co.uk"/>

=== Sheep meat production ===
The table below gives a sample of producing nations, but many other significant producers in the 50–120&nbsp;kt range are not given.

{| class="wikitable sortable" style="text-align:right;"
|+Sheep meat production (kt)
!       !! 2008 !! 2009 !! 2010 !! 2011 !! 2012
|-
| {{left|World}} || 8,415 || 8,354 || 8,229 || 8,348 || 8,470
|-
| {{left|{{flag|Algeria}}}} || 179 || 197 || 205 || 253 || 261
|-
| {{left|{{flag|Australia}}}} || 660 || 635 || 556 || 513 || 556
|-
| {{left|{{flag|Brazil}}}} || 79 || 80 || 82 || 84 || 85
|-
| {{left|{{flag|China}}}} || 1,978 || 2,044 || 2,070 || 2,050 || 2,080
|-
| {{left|{{flag|France}}}} || 130 || 126 || 119 || 115 || 114
|-
| {{left|{{flag|Germany}}}} || 38|| 38 || 38 || 39 || 36
|-
| {{left|{{flag|Greece}}}} || 91 || 90 || 90 || 90 || 90
|-
| {{left|{{flag|India}}}} || 275	|| 286 || 289 || 293 || 296
|-
| {{left|{{flag|Indonesia}}}} || 113 || 128 || 113 || 113 || 113
|-
| {{left|{{flag|Iran}}}} || 170 || 114 || 90 || 104 || 126
|-
| {{left|{{flag|Kazakhstan}}}} || 110 ||	116 || 123 || 128 || 128
|-
| {{left|{{flag|New Zealand}}}} || 598 || 478 || 471 || 465 || 448
|-
| {{left|{{flag|Nigeria}}}} || 145 || 149 || 171 || 172 || 174
|-
| {{left|{{flag|Russia}}}} || 156 || 164	|| 167 || 171 || 173
|-
| {{left|{{flag|Turkey}}}} || 278 || 262 || 240 || 253 || 272
|-
| {{left|{{flag|Turkmenistan}}}} || 124 || 128 || 130 || 130 || 133
|-
| {{left|{{flag|United Kingdom}}}} || 326 || 307 || 277 || 289 || 275
|-
| {{left|{{flag|United States}}}} || 81 || 80 || 76 || 69 || 72
|-
| colspan=6 | Source: Helgi Library,<ref name="Sheep Meat Production">{{cite web|url=http://helgilibrary.com/indicators/index/sheep-meat-production|title=HelgiLibrary - Sheep Meat Production|website=helgilibrary.com}}</ref> World Bank, FAOSTAT
|}

== Dishes ==
[[File:Kendall-Jackson May Farm-To-Table Dinner - Stierch 04.jpg|thumb|Lamb legs grilling over an open fire at [[Kendall-Jackson]] Wine Estate.]]
[[File:Janjetina i odojak na ražnju u Novalji.2.jpg|thumb|Lamb (in front) being roasted on a roasting spit in [[Novalja]], island of Pag, [[Croatia]].]]
Meat from sheep features prominently in the cuisines of several [[Mediterranean cuisine|Mediterranean]] cultures including [[Greek cuisine|Greece]], [[Croatian cuisine|Croatia]], [[Turkish cuisine|Turkey]], [[Cuisine of Africa#North Africa|North Africa]], [[Jordan]], and the [[Middle Eastern cuisine|Middle East]], as well as in the cuisines of [[Iran]] and [[Afghanistan]]. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, like ''[[avgolemono]]'' and ''[[magiritsa]]''. It is also popular in the [[Basque cuisine|Basque]] culture, both in the Basque country of Europe and in shepherding parts of the Western United States (where [[Basque Americans#Migration and sheepherding|shepherds of Basque descent]] have been active since the 1850s). In the United States, the [[Navajo]] have incorporated mutton and lamb into their traditional cuisine since the introduction of sheep by Spanish explorers and settlers in the 17th century, replacing wild turkey and venison and creating a pastoral culture. In [[Northern Europe]], mutton and lamb feature in many traditional dishes, including those of [[Cuisine of Iceland|Iceland]], [[Norwegian cuisine|Norway]] and [[Western Europe]], including those of the [[British cuisine|United Kingdom]], particularly in the western and northern [[moorland|uplands]], [[Scottish cuisine|Scotland]] and [[Welsh cuisine|Wales]]. Mutton used to be an important part of [[Hungarian cuisine]] due to strong pastoral traditions but began to be increasingly looked down on with the spread of urbanisation.{{Citation needed|date=August 2023}}

Mutton is also popular in [[Cuisine of Australia|Australia]]. Lamb and mutton are very popular in [[Central Asian cuisine|Central Asia]] and in certain parts of [[Chinese cuisine|China]], where other red meats may be eschewed for religious or economic reasons. [[Barbecue]]d mutton is also a specialty in some areas of the United States (chiefly [[Owensboro, Kentucky]]) and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only {{convert|400|g}} per year.<ref name="bbc.co.uk"/>

In [[Australia]], the leg of lamb roast is considered to be the [[national dish]].<ref>{{cite news|url=http://www.news.com.au/national/roast-lamb-rules-as-australias-national-dish/story-e6frfkvr-1225825752497|title=Roast lamb rules as Australia's national dish|date=2 February 2010}}</ref> Commonly served on a Sunday or any other special occasion, it can be done in a kettle BBQ or a conventional oven. Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The lamb is then roasted for two hours at {{convert|180|°C|°F|abbr=on|round=25}} and typically served with carrots and potato (also roasted), green vegetables and gravy.

In [[Indonesia]], lamb is popularly served as lamb [[satay]]<ref>{{cite book|url=https://books.google.com/books?id=r4yC_uDLnTQC&pg=PA185 |title=Indonesian Regional Food and Cookery By Sri Owen|isbn=9780711212732|access-date=7 July 2010|last1=Owen|first1=Sri|year=1999|publisher=Frances Lincoln }}</ref> and [[lamb curry]].<ref>{{cite web|url=http://www.sbs.com.au/food/recipes/lamb-curry-gulai-kambing|title=Lamb curry (gulai kambing)|author=Susilowati Primo|work=Food|date=21 March 2013}}</ref> Both dishes are cooked with various spices from the islands, and served with either rice or [[lontong]]. A version of lamb and [[bamboo shoot]] curry is the specialty of [[Padang cuisine|Minang]] cuisine, although similar dishes can be found in [[Thai cuisine]].

In [[Mexico]], lamb is the meat of choice for ''[[barbacoa]]'', in which the lamb is roasted or steamed wrapped in maguey leaves underground.<ref>{{Cite web |title=Steamed meat: Igbo translation, definition, meaning, synonyms, pronunciation, transcription, antonyms, examples {{!}} HTML Translate {{!}} English - Igbo Translator {{!}} OpenTran |url=https://en.opentran.net/english-igbo/steamed+meat.html |access-date=17 June 2022 |website=en.opentran.net}}</ref>

In [[Japan]], although lamb is not traditionally consumed in most of the country, on the northern island of [[Hokkaido]] and in the northeastern [[Tohoku]] regions, a hot-pot dish called [[jingisukan]] (i.e. "Genghis Khan") is popular. In that dish, thin-sliced lamb is cooked over a convex skillet alongside various vegetables and mushrooms in front of the diners, then dipped in soy-sauce-based dipping sauces and eaten. It was so named because lamb is popular in Mongolia (see "Sheep meat consumption" above).

===Organ meats/offal ===

Lamb's [[liver (food)|liver]], known as [[lamb's fry]] in New Zealand and Australia,<ref>Delbridge, Arthur, The Macquarie Dictionary, 2nd ed., Macquarie Library, North Ryde, 1991</ref> is eaten in many countries. It is the most common form of [[offal]] eaten in the UK, traditionally used in the family favourite (and [[Pub#Food|pub grub]] staple) of liver with onions, potentially also with bacon and mashed potatoes. It is a major ingredient, along with the lungs and heart (the pluck), in the traditional Scottish dish of [[haggis]].

Lamb testicles or [[lamb fries]] are a [[delicacy]] in many parts of the world.
 
Lamb [[kidney]]s are found in many cuisines across Europe and the Middle East, often split into two halves and grilled (on [[kebab]]s in the Middle East), or sautéed in a sauce. They are generally the most highly regarded of all kidneys.

Lamb [[sweetbread]]s are a delicacy in many cuisines.<ref>*[https://www.bbc.co.uk/food/sweetbread Sweetbread recipes] BBC food
*[https://britishfoodhistory.wordpress.com/2013/04/10/sweetbreads/ "Sweetbreads"] {{Webarchive|url=https://web.archive.org/web/20161105002711/https://britishfoodhistory.wordpress.com/2013/04/10/sweetbreads/ |date=5 November 2016 }}, British Food: A History</ref>

== Environmental impact ==
{{Further|Environmental impacts of animal agriculture}}

{{Bar chart|title=Mean [[land use]] of different foods<ref name="Nemecek 987–992">{{Cite journal|last1=Nemecek|first1=T.|last2=Poore|first2=J.|date=1 June 2018|title=Reducing food's environmental impacts through producers and consumers|journal=Science|volume=360|issue=6392|pages=987–992|doi=10.1126/science.aaq0216|issn=0036-8075|pmid=29853680|doi-access=free|bibcode=2018Sci...360..987P}}</ref>|float=right|label_type=Food Types|data_type=Land Use (m<sup>2</sup>year per 100g protein)|bar_width=20|width_units=em|data_max=50|label1=[[Beef]]|data1=50|label2=Lamb and Mutton|data2=20|label3=[[Cheese]]|data3=11|label4=[[Pork]]|data4=7.6|label5=[[Aquaculture|Farmed Fish]]|data5=6|label6=[[Poultry]]|data6=5.7|label7=[[Egg as food|Eggs]]|data7=4.2|label8=[[Tofu]]|data8=2|label9=[[Faboideae|Groundnuts]]|data9=1.2|label10=[[Peas]]|data10=0.4|label11=|data11=|label12=|data12=|label13=|data13=}}
[[File:World Emissions Intensity Of Agricultural Commodities (2021).svg|thumb|Sheep have the second highest emissions intensity of any agricultural commodity.]]

Production of lamb [[greenhouse gas emissions|emits more greenhouse gas]] per gram of protein than other common foods, except for beef.<ref>{{Cite web|last=|first=|title=Interactive: What is the climate impact of eating meat and dairy?|url=https://interactive.carbonbrief.org/what-is-the-climate-impact-of-eating-meat-and-dairy/|access-date=5 June 2021|website=url|language=en}}</ref>
[[File:Land-use-of-different-diets-Poore-Nemecek.png|thumb|left|The amount of agricultural land needed globally would be reduced by almost half if no beef or mutton were eaten.]]
{{-}}

== See also ==
{{Portal|Food}}
{{div col|colwidth=30em}}
* [[Lechazo de Castilla y León]] – milk-fed lamb meat from Spain
* [[List of lamb dishes]]
* [[Mutton curry]]
* [[Mutton flaps]]
* [[Goat meat]]
* [[Sheep's trotters]]
* [[Smalahove]] – a Western Norwegian dish of sheep head
{{div col end}}

== Bibliography ==
* K.F. Warner, "Boning Lamb Cuts", Leaflet 74, U.S. Department of Agriculture, Bureau of Animal Industry, June 1931. [https://digital.library.unt.edu/permalink/meta-dc-1538:1 full text]
*[[Bob Kennard]], "Much ado about mutton". Ludlow: Merlin Unwin, 2014 <ref>{{cite web|url=https://merlinunwin.co.uk/products/much-ado-about-mutton|title=Much Ado About Mutton|website=www.merlinunwin.co.uk}}</ref>

== Notes ==

{{Reflist|30em}}

== External links ==
{{Commons category multi|Mutton|Lamb dishes}}
* [http://helgilibrary.com/indicators/index/sheep-meat-production Sheep Meat Production]

{{Cookbook|Lamb}}
{{Domestic sheep}}
{{Meat}}
{{Authority control}}

[[Category:Lamb dishes| ]]
[[Category:Meat by animal]]