Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton.
Food features:The meat of a lamb is taken from the animal between one month and one year old, with a carcase weight of between 5.5 and 30 kilograms (12 and 65 lbs). This meat generally is more tender than that from older sheep and appears more often on tables in some Western countries. Hogget and mutton have a stronger flavour than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some. Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.
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Dietotherapy function:Lamb's liver, known as lamb's fry in Australia, is eaten in many countries and, along with the lungs and heart, is a major ingredient in the traditional Scottish dish of haggis. Lamb testicles, also known as lamb's fries (a term also used for other lamb offal),is another delicacy. Lamb's liver is the most common form of offal eaten in the UK, traditionally used in the family favourite (and pub grub staple) of liver with onions and/or bacon.