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![]() ![]() In earlier days people used to cook recipes using fresh homemade spice powders and it was healthier, fresh, aromatic and tastier too; even now some people still use. 2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes 1 (14.5-ounce) can diced tomatoes, undrained 2 tablespoons all-purpose flour. 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Sweet Gluten- free Indian Mithai Ramdana Ambrosia Fruit Salad Ambrosia Fruit Salad American Buffet Dessert Main Sweet Vegetarian Amla Indian Gooseberries (and other fruits) Preserved in Syrup Amla (or other fruits) Murabba Aamla Ambla Candied Fruit Indian Preserve Vegetarian Amla Indian Gooseberry Sweet and Sour Pickle Style Bhaji - (Dry Curry) Amla Sabji Aachari- Khatti Meethi Aamla Amalaki Ambi Ambla Emblic Indian Main Myrobalan Vegetarian Antipasto Pasta Salad Antipasto Pasta Salad Buffet Canap? ![]() Lamb and mutton - Wikipedia. Lamb, hogget, and mutton. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The term mutton is almost always used to refer to goat meat in the Indian subcontinent. The stronger- tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has 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. Commonwealth countries. Still common in farming usage, it is now rare as a domestic or retail term for the meat. Nevertheless, the exclusive use of 'lamb' in the United States may be confusing, particularly if it is assumed that only actual lambs are butchered for their meat. Under the previous definition (2. CFR . For example, mutton- curry is always made from goat meat. It is estimated that over one- third of the goat population is slaughtered every year and sold as mutton. The husbanded sheep population in India and South Asian countries has been in decline for over 4. Chuletillas of milk- fed lamb in Asturias. Lamb shanks of a young lamb. Other definitions. 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, and fetches higher prices. Milk- fed lambs (and kids) are especially prized for Easter in Greece, when they are roasted on a spit. Young 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 1 July (in the northern hemisphere). Sucker lambs — a term used in Australia. Carcases from these lambs usually weigh between 1. Older weaned lambs which have not yet matured to become mutton are known as old- season lambs. Lamb — a young sheep that is less than one year old. Yearling lamb — a young sheep between 1. Saltbush mutton – a term used in Australia for the meat of mature Merinos which have been allowed to graze on atriplex plants. Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, agneau de pr. Depending on where 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, Morecambe Bay and the Solway Firth. The pastures on the island have a relatively high salt content, leading to a flavor and texture similar to saltmarsh lamb. 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. The forequarter includes the neck, shoulder, front legs, and the ribs up to the shoulder blade. The hindquarter includes the rear legs and hip. The loin includes the ribs between the two. Lamb chops are cut from the rib, loin, and shoulder areas. The rib chops include a rib bone; the loin chops include only a chine bone. Shoulder chops are usually considered inferior to loin chops; both kinds of chops are usually grilled. Breast of lamb (baby chops) can be cooked in an oven. Leg of lamb is a whole leg; saddle of lamb is the two loins with the hip. Leg and saddle are usually roasted, though the leg is sometimes boiled. Forequarter meat of sheep, as of other mammals, includes more connective tissue than some other cuts, and, if not from a young lamb, is best cooked slowly using either a moist method, such as braising or stewing, or by slow roasting or American barbecuing. It is, in some countries, sold already chopped or diced. Lamb shank definitions vary, but generally include: Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paper- like covering). Lamb shank is a cut of meat from the upper part of the leg. Thin strips of fatty mutton can be cut into a substitute for bacon called macon. Lamb tongue is popular in Middle Eastern cuisine both as a cold cut and in preparations like stews. In Northern Europe, mutton and lamb feature in many traditional dishes, including those of Iceland and of the United Kingdom, particularly in the western and northern uplands, Scotland and Wales. Mutton used to be an important part of Hungarian cuisine due to strong pastoral traditions but began to be increasingly looked down on with the spread of urbanisation. It is also very popular in Australia. 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. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada. However, meat from sheep is generally consumed far less in North America than in many European, Central American and Asian cuisines; for example, average per- capita consumption of lamb in the United States is only 4. Typical preparation involves covering the leg of lamb with butter and rosemary sprigs pushed inside incisions cut in the leg, and rosemary leaves sprinkled on top. The lamb is then roasted for two hours at 1. A version of lamb and bamboo shoot curry is the specialty of Minang cuisine, although similar dish could also be found in Thai cuisine. In Mexico, lamb is the meat of choice for the popular barbacoa dish, in which the lamb is roasted or steamed wrapped in maguey leaves underground. This dish led to the famous Biryani. In Japan, although lamb is not traditionally consumed in most of the country, on the Northern island of Hokkaido and North- eastern Tohoku regions, a hot pot dish called Jingisukan (i. In that dish, thin- sliced lamb is cooked over a convex skillet alongside various vegetables and mushrooms in front of the diners, then dipped in soy- sauce based dipping sauces and eaten. It was so named because lamb was thought to be popular in Mongolia. Lamb's liver, known as lamb's fry in New Zealand and Australia. It 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 and mashed potatoes. It is a major ingredient, along with the lungs and heart (the pluck), in the traditional Scottish dish of haggis. Lamb testicles, also known as lamb's fries (a term also used for other lamb offal). They are generally the most highly regarded of all kidneys. Lamb sweetbreads are a delicacy in many cuisines. Department of Agriculture, Bureau of Animal Industry, June 1. National Agricultural Library's thesaurus in 2. Australian Prime Lamb Industry, 2. Delbridge, Arthur, . Larousse Gastronomique. ISBN 0- 6. 00- 6. Meat consumption, OECD Data. Retrieved 2. 5 October 2. Sheep Meat Production . Retrieved 2. 0 March 2. Preserved Lemon Recipes - Bon App.
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