The terms lamb, hogget or mutton are names for the animals or meat of a domestic sheep. The meat of a sheep a year old or younger is generally known as lamb, whereas the meat of an older sheep is either hogget or mutton depending on its age and characteristics. All of these are known generically as sheepmeats.The meat of a lamb is taken from the animal between one month and one year old, with a carcass 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 can taste more flavorful than lamb because they contain a higher concentration of species-characteristic fatty acids; some prefer the stronger flavour of older animals . Hogget and mutton also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking.Meat from sheep features prominently in cuisines of the Mediterranean, North Africa, the Middle East, South Asia, and certain parts of China because other red meats are eschewed for religious or economic reasons. Barbecued mutton is also a speciality in some areas of the United States.

Submitted by Starbuck!!! Leg of lamb; 1 Tbs olive oil (or other oil, pref. low fat) 2 Tbs Worcestershire sauce; Juice of 1 lemon; 2 cloves of garlic, crushed; several sprigs of Rosemary

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Roast Leg of Lamb with Artichokes: Origin: Italian: Ingredients: 4 to 5 lbs. leg of lamb Juice of 1 lemon 1 tsp. pepper 6 small or 3 large artichokes (fresh) 2 to 3 garlic cloves, slivered

 

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Filed under Lamb , Low Carb , Main Course , Seasonal Favorites: Spring , Wheat-free. The most important thing to remember about cooking a lamb roast is to not over-cook it.

I just did that recently with a roast leg of lamb - I didn't trim a thing, and my husband said it was one of the best grilled legs of lamb he's ever had.

Serves: 6 to 8 Total preparation time: 3 1/2 hours: INGREDIENTS: 1/4 cup extra virgin olive oil 2 tablespoons Dijon mustard 2 medium cloves garlic, roughly chopped