List of lamb dishes

Lamb chops with new potatoes and green beans

This is a list of lamb and mutton dishes and foods. 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. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.[1] The meat of an adult sheep is mutton, a term only used for the meat, not the living animal.

Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in certain parts of China, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada.

Lamb dishes

Aloo gosht is a meat curry in Pakistani and North Indian cuisine. It consists of potatoes ("aloo") cooked with meat ("gosht"), usually lamb or mutton, in a stew-like shorba gravy.[2][3]
Fårikål is a traditional Norwegian dish consisting of mutton with bone, cabbage, whole black pepper and often a little wheat flour. It's traditionally served with potatoes boiled in their jackets.
Jameed consists of hard dry laban (yogurt) made from sheep's milk or goat's milk.
Kuurdak is a traditional meat dish in Central Asia, especially among the Kyrgyz. It's usually made from mutton
Lamb fries are lamb testicles used as food, and are served in a variety of cuisines.
Lechazo is a Spanish dish made from "cordero lechal", the meat from unweaned lamb
Roast rack of lamb
Mansaf is a traditional Jordanian dish[4][5] made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

See also

References

  1. ↑ OED "Hogget"; The term 'hogget' was only added to the U.S. National Agricultural Library's thesaurus in 2009
  2. ↑ Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
  3. ↑ Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India. Murdoch Books. p. 124. ISBN 9781740454728.
  4. ↑ al-Muẓaffar Bin Naṣr Ibn Sayyār al-Warrāq; Nawal Nasrallah (2007). Annals of the Caliphs' Kitchens: Ibn Sayyār Al-Warrāq's Tenth-Century Baghdadi Cookbook. BRILL. p. 331. ISBN 978-90-04-15867-2. Retrieved 23 July 2012.
  5. ↑ Abu-Ghazaleh, Faida Nimir (2007). Palestinians in Diaspora: An Ethnographic Study of Ethnic Identity Among Palestinian Families in Maryland. ProQuest. pp. 60–. ISBN 978-0-549-35314-0.
  6. ↑ "Førjulsmat for tøffinger" [Pre-Christmas food for the brave] (in Norwegian). Opplysningskontoret for egg og kjøtt. Retrieved 9 November 2011.
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