Lamb

the date of domestication is estimated to fall between 11,000 and 9000 BC in Mesopotamia, from which it spread to Mehrgarh in the Indus Valley around 7000 BC

Lamb, rice, roasted nuts and raisins

Lamb, milk

Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices.

Méchoui (Arabic: مشوي) or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine.

Pinnekjøtt (Norwegian pronunciation: [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course dinner dish based on lamb ribs.

Magiritsa (Greek: μαγειρίτσα Greek pronunciation: [maɣiˈrit͡sa]) is a Greek soup made from lamb offal, associated with the Easter (Pascha) tradition of the Greek Orthodox Church.

The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a şiş (skewer) and grilled.

Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.

Lamb or sheep is the preferred choice of meat amongst Pandits, whereas Muslims prefer goats.

Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos (Basque tapas), Idiazabal sheep's cheese, txakoli (sparkling white wine), and Basque cider.

Pies are usually made with beef mince or steak, lamb, chicken, veggies, or pork; sweet pies are less common.

Lamb and mutton are popular in autumn, often used in fårikål (mutton stew with cabbage).

Main courses are very typically water-based stews, either vegetarian or with lamb, goat meat, veal, chicken, or pork.

Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter because Iceland has traditionally been inhabited only near its coastline.

consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then

made from ground lamb, veal or chicken traditionally served on Shabbat

Most Algerian dishes are centered around breads, meats (lamb, beef or poultry), olive oil, vegetables, and fresh herbs.

centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood

In the simplest form, koftas consist of balls of minced meat-usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture-mixed with spices and sometimes other ingredients.

It is a hot stew made with pieces of baked wheat flatbread, known regionally as mo (饃; 馍; mó), cooked and served with lamb or beef.

It is generally made of lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices.

Hünkârbeğendi, or simply beğendi (literally, 'the sovereign is pleased'), is an eggplant and meat (lamb or beef) dish in Ottoman cuisine.

Arnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil-fried lamb or veal liver cubes seasoned with hot pepper, served traditionally with onion and parsley.