Lamb and mutton, collectively called sheep meat, is meat from the domestic sheep, generally divided into three types: lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep, a name derived from the French word for sheep. Lamb is the most expensive of the three and in recent decades has increasingly been the only type retailed under any name, sometimes stretching the traditional distinctions, while the stronger-tasting mutton has become hard to find in many areas despite efforts such as the Mutton Renaissance Campaign in the United Kingdom; in Australia, the term prime lamb is often used for lambs raised specifically for meat.
Facts
Earliest Documented Use, From (Year)Sourced to the subject's own account Origin RegionSourced to the subject's own account Lamb
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Source Wikipedia: Aab gosh
Source Abgoosht (Wikipedia)
Source Larousse Gastronomique
Source Lebanese Cuisine (Wikipedia)
Source Magiritsa (Wikipedia)
Source Méchoui (Wikipedia)
Source Pinnekjøtt (Wikipedia)
Source Shish kofta (Wikipedia)
In the Other Atlases
- Also in Geography Atlas: Mesopotamia, originated there.
Sources
1. Sheep (Wikipedia)
WikipediaHistory sectionQuote, History section
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
Larousse Gastronomique
Hamlyn, 2009Used By: Armenian Cuisine, entry: Lamb
Abgoosht (Wikipedia)
WikipediaUsed By: Abgoosht, Infobox main_ingredient field: lamb, chickpeas, white beans, onion, potatoes, and tomatoes, turmeric, and dried limeView the Source Quzi (Wikipedia)
Used By: Quzi, infobox main_ingredient fieldQuote, Used By: Quzi, infobox main_ingredient field
Lamb, rice, roasted nuts and raisins
Wikipedia: Aab gosh
Used By: Aab Gosh, infobox main_ingredient fieldQuote, Used By: Aab Gosh, infobox main_ingredient field
Lamb, milk
Sajji, Wikipedia
Used By: Sajji, lead paragraphQuote, Used By: Sajji, lead paragraph
Traditional and authentic sajji consists of lamb, marinated only in salt with a few spices.
Méchoui (Wikipedia)
Used By: Méchoui, lead paragraphQuote, Used By: Méchoui, lead paragraph
Méchoui (Arabic: مشوي) or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine.
Pinnekjøtt (Wikipedia)
Used By: Pinnekjøtt, lead paragraphQuote, Used By: Pinnekjøtt, lead paragraph
Pinnekjøtt (Norwegian pronunciation: [ˈpɪ̂nːəˌçœt]) is a traditional Norwegian main course dinner dish based on lamb ribs.
Magiritsa (Wikipedia)
Used By: Magiritsa, lead paragraphQuote, Used By: Magiritsa, lead paragraph
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.
Shish kofta (Wikipedia)
Used By: Shish kofta, lead paragraphQuote, Used By: Shish kofta, lead paragraph
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.
Lebanese Cuisine (Wikipedia)
WikipediaUsed By: Lebanese Cuisine, lead paragraphQuote, Used By: Lebanese Cuisine, lead paragraph
Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat.
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