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Lamb chops with new potatoes and green beans. 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.
Lamb. Mutton. Sheep meat 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 ...
Traditionally made with lamb or mutton, it may also be made with chicken, turkey, beef, or veal. [5] [6] [1] The surface of the rotisserie meat is routinely shaved off once it cooks and is ready to be served. [7] [8] Shawarma is a popular street food throughout the Arab world and the Greater Middle East. [9] [10] [11] [12]
Transfer the lamb to the oven and roast for 1 hour 15 minutes, or until an instant-read thermometer inserted in the center of the lamb (not the filling) registers 130°. Transfer to a carving board. Let rest for 15 minutes. Meanwhile, pour off the fat in the skillet. Add the stock and simmer over moderately high heat for 3 minutes.
Sheep testicles—called animelles or lamb fries—are considered a delicacy in many parts of the world. Perhaps the most unusual dish of sheep meat is the Scottish haggis , composed of various sheep innards cooked along with oatmeal and chopped onions inside its stomach. [ 152 ]
Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as needed so the meat doesn’t burn, until it’s nicely browned on all sides, 10 to 20 minutes.
Directions. Put the oil in a large pot over medium-high heat. When it’s hot, add about half of the meat and sprinkle with salt and pepper. Cook, adjusting the heat and turning the pieces as ...
Testicles as food. The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were originally a late-spring seasonal specialty, [1] though nowadays they are generally ...