Lamb (meat)

Lamb is the meat derived from young sheep. In culinary terms, it refers to the meat of the animal in its first year, while the older sheep's meat is referred to as mutton. Lamb is a popular meat worldwide, particularly in the Middle East, North Africa, and parts of Europe.

History

The domestication of sheep for their wool, meat, and milk dates back to around 9000 BC in ancient Mesopotamia. The consumption of lamb became widespread due to the animal's ability to adapt to various climates and terrains.

Culinary uses

Lamb is a versatile meat that can be cooked in various ways, including roasting, grilling, braising, and stewing. It is a key ingredient in many dishes, such as the Greek moussaka, Moroccan tagine, and British shepherd's pie.

Nutrition

Lamb is a rich source of high-quality protein, and it also provides many vitamins and minerals, including iron, zinc, and vitamin B12. However, it is also high in saturated fat and cholesterol, which can contribute to heart disease if consumed in excess.

Production

The largest producers of lamb are Australia, New Zealand, and China. In these countries, sheep farming is a major industry, and the meat is both consumed domestically and exported worldwide.

Religious significance

In many cultures and religions, lamb has significant symbolic meaning. For example, in Christianity, the lamb is a symbol of Jesus Christ, and lamb is often eaten at Easter. In Judaism, lamb is eaten at Passover, and in Islam, lamb is often sacrificed and eaten during Eid al-Adha.

See also

• Sheep farming
• Sheep milk
• Sheepskin