Lamb and Mutton

Yes, lamb is a healthy food as it is a great source of protein, iron and zinc and also it delivers healthy doses of vitamin B12 and niacin. Of course it depends on how you cook it and what you eat it with how healthy it is in total. You wouldn't be healthy living on lamb alone.

I suppose the answer would depend on what cut of lamb you are trying to substitute and in what dish you are going to create.

I recently made personal variation on a Greek-style roasted lamb that I had once had in a restaurant many years ago. I first broiled the lamb in very preheated cast iron pans to give it some colour and carmelization, then cooked it low and slow with garlic, lemon and oregano until it was fall-apart tender.

It was fantastic, if I do say so myself, and my guests seemed to love it. The point being.....in a recipe like that, chunks of beef would be absolutely fine. If you are the only one that knows what the dish was *supposed* to be, no one will think a thing of it, except how good it tastes.

If, however, you are trying to recreate lamb chops with mint sauce using another meat, I have no good suggestions. The only meat I can think of that might come close to the slight gaminess of lamb yet still be at least somewhat obtainable (if you know any hunters or have an eclectic butcher nearby) would be venison. MUCH leaner, of course, but it is easy to add fat to a dish.

Cooking a 5-pound lamb typically takes about 1.5 to 2 hours in the oven at 325°F (165°C) for medium-rare, depending on the cut and desired doneness. It's important to use a meat thermometer, aiming for an internal temperature of 135°F (57°C) for medium-rare. Allow the lamb to rest for at least 15-20 minutes before carving to ensure juices redistribute. Always check specific recipes for exact times and methods.

From a whole lamb, you can typically expect to yield about 40-50% of its live weight in cut meat after processing. This means that from a lamb weighing around 100 pounds, you might get approximately 40 to 50 pounds of usable meat, depending on factors like the lamb's size, breed, and processing method. The cuts include a variety of options such as chops, roasts, and ground meat.

Yes, although countries have there own regulations regarding the age of meat sold as "lamb", it's widely acknowledged that lamb is a young sheep less than one year old. Lamb, a young sheep that is less than one year old. Yearling lamb, a young sheep between 12 and 24 months old.

You say , Mr. butcher , please remove the chine bone.

do you mean mullion ?

its a vertical structural element of the frame. Spelling: Muntin 1. A secondary framing member to hold panes within a window, window wall, or glazed door 2. An intermediate vertical member that divides the panels of a door Mullion: A vertical strip dividing the panes of a windows See: http://www.buffaloah.com/a/DCTNRY/m/mun.html

It means sheep.

It isn't.

Your eschewing beef in favour of mutton will not affect people who are hungry elsewhere.

Meat from sheep is known as lamb or mutton.

Meat from goats is known as capretto or chevon depending on the age of the animal when it is slaughtered.

Most stores that deal in Halal meets will have it. The problem is, in middle eastern countries, goat meat is referred to as mutton. In the rest of the world, mutton is sheep meat.

No. Lamb is actually quite a fatty meat (around 10% fat, for cuts of lamb which do not have a huge amount of visible fat on them), whether it is ground or not. However you can fry the meat and then drain off the fat which comes out of it, to make it leaner.