Sheep: Difference between revisions

Revision as of 00:34, 17 December 2016

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• If the cost of a whole leg of lamb is restrictive, take a look in the supermarket freezer cabinet.

Domestic sheep (Ovis aries) are four-legged, ruminant mammals typically kept as livestock. Although the name "sheep" applies to many species, in everyday usage it almost always refers to Ovis aries. Numbering a little over 1 billion, domestic sheep are the most numerous species in their genus. In many eastern countries including India, Pakistan, Bangladesh, Malaysia and Singapore the term mutton refers to goat's meat (which is also called chevon) and usually not to sheep's meat.

Classifications

Because of dramatically differing economic values of each type of animal (lamb being the most expensive), classification systems have developed to ensure consumers receive the product they have purchased. The strict definitions for lamb, hogget and mutton vary considerably between countries. In New Zealand for example, they are defined as follows:

• Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear
• Hogget — a young male sheep or maiden ewe having no more than two permanent incisors in wear
• Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.

In Australia the definitions are extended to include ewes and rams, as well as being stricter on the definition for lamb which is:

• Lamb — 0 permanent incisors; female or castrate entire male ovine 0-12 months (note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'.)

The younger the lamb is, the smaller the lamb will be, however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

Other definitions include:

• Lamb — a young sheep that is less than one year old
• Baby lamb — a milk-fed lamb between six and eight weeks old
• Spring lamb — a milk-fed lamb, usually three to five months old, born in late winter or early spring and sold usually before July 1st
• Yearling lamb — a young sheep between 12 and 24 months old.

• Milk-fed lamb — meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the USA and the UK, where it is considered uneconomic. The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally thought to be finer than that of older lamb. The areas in northern Spain where this can be found include Asturias, Cantabria, Castile and León, and La Rioja. Milk-fed lambs (and kids) are especially prized for Easter in Greece, when they are roasted on a spit.

• Sucker lambs — a term used in Australia — includes young milk-fed lambs as well as slightly older lambs up to about 7 months of age which are also still dependent on their mothers for milk. Carcases from these lambs usually weigh between 14 and 30kg. Older weaned lambs which have not yet matured to become mutton are known as old-season lambs.

• Salt marsh lamb (also 'Saltmarsh lamb') — the meat of sheep which graze on salt marsh in coastal estuaries that are washed by the tides and support a range of salt-tolerant grasses and herbs such as samphire, sparta grass, sorrel and sea lavender. Depending on where in the world the salt marsh is located, the nature of the plants may be subtly different. Salt marsh lamb has long been appreciated in France and is growing in popularity in the United Kingdom. Places where salt marsh lamb are reared in the UK include Harlech and the Gower peninsula in Wales, the Somerset Levels and Morecambe Bay.

Sheep's milk may have been drunk in antiquity, though today is used predominantly in cheese and yogurt. Sheep have only two teats, and produce a far smaller volume of milk than cows. However, as sheep's milk contains far more fat, solids, and minerals than cows' milk, it is ideal for the cheese-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the Feta of Bulgaria and Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is pecore) and Ricotta of Italy. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Many of these products are now often made with cows' milk, especially when produced outside their country of origin. Sheep milk contains 4.8% lactose, which may affect those who are intolerant.

Shetland lamb

Shetland lamb is a PDO registered lamb derived from the native breed of Shetland sheep and its derivatives. Lambs are born, reared and slaughtered in Shetland, which is a group of islands in the North Atlantic off the north coast of Scotland. The texture and flavour of Shetland lamb is distinctive and different from lamb derived from other breeds of sheep produced in other areas of the UK due to the topography, geology and climate of the Shetland Islands.

The Shetland sheep is a distinctive breed native to the Shetland Isles. Lambs are produced from either Shetland or the Shetland/Cheviot ewes. Lambs are slaughtered within 12 months of birth and marketed either as a whole or cuts of meat. Only Lambs from the defined area may be slaughtered and dressed in accordance with set specifications in the designated area. The carcass weight should be in the range 7kg - 14kg for pure Shetland and up to 20kg for crossed Lambs.

Reference: The European Commission

Scotch Lamb

PGI Scotch Lamb is derived from cattle finished in Scotland which have been slaughtered and dressed in abattoirs located in Scotland. The area in which the lambs are finished, slaughtered and dressed for subsequent marketing is defined as the mainland of Scotland from the border with England including the islands off the West Coast, Orkney and the Shetland Isles.

At least since the turn of the century, Scotch lamb has enjoyed a reputation for eating qualities based on freshness, flavour and tenderness. These qualities are attributed to the extensive systems of farming based on grass feeding which predominate in Scotland. The sheep breeds have been developed for meat production (rather than milk or wool) and these farming systems are matched to an efficient processing sector which ensures the lamb is marketed in an optimum condition.

After slaughter and dressing the lamb may be marketed as a whole carcass or the carcass may be broken down into cuts of lamb. Typically presentations of the product may be described as follows:-

• Whole Carcass; Whole body excluding all inedible offal, skin, head, feet and all edible offal except

the kidneys.

• Cuts of Lamb; Lamb carcases may be divided into a number of different cuts, the cutting lines of which vary in accordance with regional preference but typically they may include hind, saddle, fore, leg, loin and shoulder. The cuts may be presented bone in or boneless as required by the customer.

The unique worldwide reputation and qualities enjoyed by Scotch lamb come from traditional feeding on abundant grazing attributable in large part to the Scottish climate. Scotch Lamb continues to be marketed in the traditional way - sold as fresh carcases or cuts. The meat sector has always played an important role in the economy of Scotland and it provides employment for a significant number of people. There is therefore a high level of commitment to maintaining the reputation of Scotch meat and to meet growing consumer demand for Scotch lamb. This has led the industry to initiate quality assurance schemes which are aimed at selecting superior carcases which have been produced, dressed and cut by fully trained people.

Each farmer controls his own flock of sheep and lambs are sold for slaughter when they reach a suitable stage of finishing. The lambs may be sold on a deadweight and grade contract or by auction. In each case the producer is required to certify that the lambs were finished in Scotland for a period of not less than 2 months as required by the Commission Regulation on determining the origin of the meat and offal, fresh, chilled or frozen of certain domestic animals. Abattoirs are required to maintain records to ensure traceability of each lot purchased. The lambs are slaughtered and subsequently dressed in accordance with the relevant specification defined in the Standard Conditions for Deadweight Purchase of Cattle, Sheep and Pigs - published by the Meat and Livestock Commission (MLC). The slaughter number, the date of slaughter, the classification details and the cold weight of the carcass is recorded on the carcass or on a label attached to it. After dressing the carcases are transferred to a temperature controlled environment where they are held until they are dispatched to customers or transferred to a cutting area for breaking down into cuts.

If the carcases are to be divided into cuts, the cuts will be prepared and packaged in accordance with customer requirements. After which they will be held in a temperature controlled environment until despatch to customers.

Reference: The European Commission

Welsh Lamb

PGI Welsh Lamb are carcases or cuts of meat from lambs bred, born, reared in Wales and slaughtered in approved abattoirs. Extensive sheep production plays an important role in the Welsh rural economy and historical references date as far back as the 14th century. Welsh lamb enjoys a unique worldwide reputation which is derived from the traditional extensive farming. Farms are often family owned and over the generations a great deal of expertise in producing Welsh lamb has accumulated.

The unique character of Welsh lamb arises from the influence of the traditional hardy Welsh breeds that dominate the Welsh flock and also by the lambs feeding on the abundant natural grassland in Wales, which flourishes as a result of the wet and mild Welsh climate and topography.

Each producer controls his own flock of sheep, lambs suckle the ewe and graze outdoors on the grass. Lambs are all slaughtered at up to one year old in approved abattoirs. All abattoirs are scheme approved and are required to maintain records to ensure traceability of each batch of lambs purchased, to guarantee the integrity of supply as being Welsh lamb.

Minimum requirements with regard to the traceability of the product are:

• sheep raised extensively on grassland;
• veterinary records according to government requirements;
• traceability compliant to Farm-assured Welsh Livestock Protocol. All lambs are tagged with producer's flock number printed on the tags;
• transport and slaughter identification according to government regulations.

Reference: The European Commission

Lamb cutlets

In British cuisine a cutlet is usually unbreaded. It can also be called a chop.

Lamb cutlets can be served French trimmed for decorative purposes.

See also

• Isle of Man Manx Loaghtan lamb
• Orkney lamb
• Shetland lamb

How much does one cup of lamb weigh?

Estimated US cup to weight equivalents:

Conversion notes:
Every ingredient has a cups to ounces or grams conversion table. Search for the ingredient, cup to weight conversions are at the end of each ingredient page.

We also have a generic conversion table and a portions per person lookup.

Seasonal Information: Sheep

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

Sheep is at its best and in season during the following months: May, June, July, August, September & October.

See also

• Goats
• Mutton
• Slow-roast recipes
• Safe meat cooking temperature (lamb/mutton)
• Frozen lamb - what great value!

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