lamb

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Ovis, Caprinae

The young of a sheep. In butchery, the term "mutton" is used for the meat of the adult male sheep (ram), neutered or not, and the adult female (ewe). Lamb meat comes from an animal less than 12 months old (the standards vary in different countries). 

Milk-fed lamb (or "sucker lamb") is killed at about 2 months of age and has been fed almost exclusively on its mother's milk. Its carcass, sold with the skin, head and offal, weighs about 30 lb (14 kg). Its skin is delicate and tender.

Heavy lamb is reared on a diet made up of grains and fodder. It is killed at 3-8 months and its carcass weighs more than 40 lb (18 kg). Its flesh is tender and its flavor is stronger than milk-fed lamb. 

Light lamb has qualities that lie in between the types of lamb described above.

Mutton (and "hogget") comes from adult breeds; the older the animal, the more the meat is red, tough, marbled with fat and stronger in taste.

Both lamb and mutton have a fat called "hard fat." It is called this because the fat congeals as it cools (serve them on a very hot plate).

Buying

The color, texture and flavor of the meat depend on the breed, age, diet and living conditions of the animal. The joints of the back limbs are cartilaginous in lamb and bony in mutton. Mutton flesh is red-hued, whereas lamb flesh is pink-hued. The bone in a lamb leg roast represents about 25% of its weight. A lamb leg weighing 5-6 lb (2-3 kg) serves 6-8 people.

Serving Ideas

The following seasonings work well with lamb and mutton: garlic, mustard, basil, mint, rosemary, sage, and lemon, lime or orange zest. The meat benefits from being marinated, especially less tender parts (shoulder, breast, shank) to be cooked using dry heat. Roast leg of lamb is a traditional Easter dish in several countries. Méchoui, a whole gutted lamb or sheep spit-roasted over a wood fire, is a customary dish in North Africa and Middle Eastern countries. Middle Eastern cuisine incorporates lamb (or mutton) into kebabs and meatballs and couscous.

Storing

In the fridge: portions, 3 days; ground, 1-2 days. 

In the freezer: portions, 8-10 months; ground, 2-3 months.

Cooking

Lamb

Broiled, grilled or roasted: lamb can be eaten rare (145°F/63°C), medium (155°F/68°C) or well done (about 165°F/73°C). It has maximum flavor when it is still slightly pink. Since the meat dries out and becomes tough easily, cook at a moderate heat (325°F-350°F/160°C-175°C) and avoid overcooking.

Mutton 


Braised or poached.

Roasted: leg roast and bin of lamb. 

Broiled or grilled: chops, especially if they have been marinated.

Nutritional Information

The older the animal, the fattier and higher in calories its meat will be; however, a large proportion of the fat is visible and can be removed easily. Leg roasts, rib roasts and the loin (back) are leaner than shoulder cuts.

Excellent source: protein, zinc and 
B-complex vitamins (niacin, riboflavin 
and vitamin B12).

Good source: iron, potassium and phosphorus.

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For more information on lamb, visit Britannica.com.

Meat from sheep (Ovis aries) younger than 12-14 months. A 150-g portion is a rich source of protein, niacin, iron, zinc, copper, and vitamin B₁₂; a good source of vitamins B₁, B₂, and B₆; different cuts contain up to 30 g of fat, of which half is saturated; supplies 400-600 kcal (1700-2500 kJ).

Figure 5

A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. There are five USDA grades for lamb based on proportion of fat to lean. Beginning with the best, they are Prime, Choice, Good, Utility and Cull. When purchasing lamb, let color be the guide. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red. Lamb can be purchased ground and in steaks, chops and roasts. Lamb variety meats can also be purchased. Refrigerate ground and small lamb cuts loosely wrapped for up to 3 days. Roasts can be stored up to 5 days. Ground lamb can be freezer-wrapped and frozen up to 3 months, solid cuts up to 6 months.

noun

1. A pure, uncorrupted person: angel, innocent, virgin. See clean/dirty, right/wrong.
2. A person who is easily deceived or victimized: butt³, dupe, fool, gull, pushover, victim. Informal sucker. Slang fall guy, gudgeon, mark, monkey, patsy, pigeon, sap¹. Chiefly British mug. See wise/foolish.

Description	Quantity	Energy (calories)	Carbs (grams)	Protein (grams)	Cholesterol (milligrams)	Weight (grams)	Fat (grams)	Saturated Fat (grams)
chops, arm, braised, lean	1.7 oz	135	0	17	59	48	7	2.9
chops, arm, braised, lean + fat	2.2 oz	220	0	20	77	63	15	6.9
chops, loin, broil, lean	2.3 oz	140	0	19	60	64	6	2.6
chops, loin, broil, lean + fat	2.8 oz	235	0	22	78	80	16	7.3
leg, roasted, lean + fat	3 oz	205	0	22	78	85	13	5.6
leg, roasted, lean only	2.6 oz	140	0	20	65	73	6	2.4
rib, roasted, lean + fat	3 oz	315	0	18	77	85	26	12.1
rib, roasted, lean only	2 oz	130	0	15	50	57	7	3.2

IN BRIEF: A young sheep.

Mary had a little lamb, its fleece was white as snow. And everywhere that Mary went, the lamb was sure to go. — Sarah Hale (1788-1879)

LearnThatWord.com is a free vocabulary and spelling program where you only pay for results!

sign description: Both arms are held together and rocked back and forth, followed by the fingers making a cutting motion up the arm.

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"As gentle as a lamb" is a common metaphor brought to mind by this symbol. In a dream this symbol can indicate a "sacrificial lamb," the Lamb of God, or someone behaving like a "lamb to the slaughter." The dreamer's relationship with this symbol determines its meaning.

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Parturition in the ewe.

• batch l. — arranging for ewes to lamb in groups preselected on the basis of their breeding date. Maximizes use of labor in intensive lambing management aimed at minimizing losses of lambs at lambing.
• drift l. — as ewes in a big flock lamb they are moved off into other groups so that management can be intensified with the residue.
• extensive l. — the ewes are left to lamb unattended on extensive range. There is the least possible harassment, suitable for the timid merinos usually maintained in these conditions, but no opportunity to assist a ewe in trouble, an uncommon occurrence in this kind of sheep.
• l. out — the act of supervising and caring for the ewes in a flock during parturition.
• l. paralysis — see maternal obstetric paralysis.
• l. rate — numbers of lambs born per hundred ewes mated.
• l. sickness — see milk fever.
• l. stain — a yellow-to-brown stain of the escutcheon and backs of the legs caused by placental fluids, an indication that the ewe has recently lambed. A valuable guide in the culling technique of wet-drying the ewes.

For a list of words related to lamb, see:

• Animal Types and Parts - lamb: young sheep
• Meats and Cuts of Meat
• Behavior or Personality
• Pet Names
• Affectionate Reference

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See words rhyming with "lamb."

  See crossword solutions for the clue Lamb.

Dansk (Danish)
n. - lam, lammekød, lammeskind, sødt barn, troskyldig person, uerfaren spekulant
v. intr. - læmme

idioms:

• like a lamb    from som et lam
• like lambs to the slaughter    siges om personer der gør noget farligt uden at indse dette

Nederlands (Dutch)
lam, jong schaap, lamsvlees, jong en onschuldig persoon, lammeren, jongen werpen

Français (French)
n. - (Culin, Zool) agneau, (Relig) Agneau, (fig) trésor, ange
v. intr. - agneler, mettre bas

idioms:

• lamb down    agneler
• like a lamb    comme un agneau, sans broncher
• like lambs to the slaughter    comme des agneaux qu'on mène à l'abattoir

Deutsch (German)
n. - Lamm, Lammfleisch
v. - lammen

idioms:

• lamb down    lammen, Schafe hüten, jdn ermutigen Geld zu vergeuden (in Alkohol)
• like a lamb    sanftmütig
• like lambs to the slaughter    wie Lämmer zur Schlachtbank

Ελληνική (Greek)
n. - αρνάκι, αμνός, αρνίσιο κρέας, πρόβατο, άκακος (άνθρωπος)
v. - (για προβατίνα) γεννώ

idioms:

• like a lamb    υπάκουα, σαν αρνάκι
• like lambs to the slaughter    ως αμνός επί σφαγήν

Italiano (Italian)
figliare, agnello

idioms:

• like a lamb    obbediente
• like lambs to the slaughter    come pecore al macello

Português (Portuguese)
n. - cordeiro (m)
v. - parir (a ovelha)

idioms:

• like a lamb    timidamente
• like lambs to the slaughter    como cordeiros para o sacrifício

Русский (Russian)
ягненок, мясо молодого барашка, простак, ягниться

idioms:

• like a lamb    покорно, простодушно
• like lambs to the slaughter    как агнец на заклании

Español (Spanish)
n. - cordero, carne de cordero
v. intr. - parir (la oveja)

idioms:

• lamb down    tenderse en el momento de parir la oveja, animar a alguien para que derroche su dinero (especialmente en alcohol)
• like a lamb    con la mayor tranquilidad, mansamente
• like lambs to the slaughter    como borrego al matadero

Svenska (Swedish)
n. - lamm, lammkött
v. - lamma

中文（简体）(Chinese (Simplified))
小羊, 羔羊, 产羔羊

idioms:

• like a lamb    驯顺地, 怯弱地, 天真地
• like lambs to the slaughter    温顺地, 怯弱地

中文（繁體）(Chinese (Traditional))
n. - 小羊, 羔羊
v. intr. - 產羔羊

idioms:

• like a lamb    馴順地, 怯弱地, 天真地
• like lambs to the slaughter    溫順地, 怯弱地

한국어 (Korean)
n. - 어린 양, 새끼양의 고기, 순한 아이
v. intr. - 새끼를 낳다

idioms:

• like a lamb    어린 양과 같이 순한
• like lambs to the slaughter    순하게

日本語 (Japanese)
n. - 子羊, 子羊の肉, 子羊の革, 無邪気な人, おとなしい人
v. - 子を産む

idioms:

• like a lamb    おとなしい, だまされやすい

العربيه (Arabic)
‏(الاسم) الحمل, الوديع, الضعيف, الساذج (فعل) يعنى بالنعاج في فترة الوضع‏

עברית (Hebrew)
n. - ‮טלה, בשר כבש, אדם עדין‬
v. intr. - ‮המליטה טלאים‬

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