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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 kg (12 and 66 lb). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries.
- Mutton Flaps
Mutton flaps, or breast of lamb, are an inexpensive cut of...
- List of lamb dishes
This is a list of the popular lamb and mutton dishes and...
- Rack
Rack of lamb (uncooked) with paper frills (manchettes) ready...
- Mutton Flaps
This is a list of the popular lamb and mutton dishes and foods worldwide. 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 ...
Sheep meat and milk were one of the earliest staple proteins consumed by human civilization after the transition from hunting and gathering to agriculture. [24] 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] "
Cainon Lamb (1978–), American record producer, known professionally as "Lamb" or "Lambo". Lamb (rock band), a 1969–1973 American rock band. Lamb (electronic band), an English electronic music duo. Lamb (album), their self titled debut album from 1996. The Lamb (album), a 2018 album by Lala Lala. The Lamb (Tavener), a 1982 choral work by ...
Meat is animal tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of animals, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago.
Rack of lamb (uncooked) with paper frills (manchettes) ready to be added after cooking. A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops.
Mansaf (Arabic: منسف) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. [1]It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. [2] The name of the dish comes from the term "large tray" or "large dish". [3]
