Lamb chops with new potatoes and green beans

This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.[1] The meat of an adult sheep is mutton, a term only used for the meat, not the living animal.

Meat from sheep features prominently in several cuisines of the Mediterranean. Lamb and mutton are very popular in Central Asia and in India, where other red meats may be eschewed for religious or economic reasons. It is also very popular in Australia. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky) and Canada.

Lamb dishes

Abbacchio, a lamb preparation from the Italian Easter tradition
Aloo gosht is a meat curry in North Indian cuisine. It consists of potatoes ("aloo") cooked with meat ("gosht"), usually lamb or mutton, in a stew-like shorba gravy.[2][3]
Fårikål is a traditional Norwegian dish consisting of mutton with bone, cabbage, whole black pepper and often a little wheat flour. It is traditionally served with potatoes boiled in their jackets.
Jameed consists of hard dry laban (yogurt) made from sheep's milk or goat's milk.
Kuurdak is a traditional meat dish in Central Asia. It is usually made from mutton
Lamb fries are lamb testicles used as food, and are served in a variety of cuisines.
Lechazo is a Spanish dish made from "cordero lechal", the meat from unweaned lamb.
Lamb paomo
Roast rack of lamb
Squab pie ingredients, prior to the addition of pie pastry

See also


  1. ^ OED "Hogget"; The term 'hogget' was only added to the U.S. National Agricultural Library's thesaurus in 2009
  2. ^ Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook. ABC-CLIO. p. 325. ISBN 978-1851098019.
  3. ^ Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India. Murdoch Books. p. 124. ISBN 9781740454728.
  4. ^ "Førjulsmat for tøffinger" [Pre-Christmas food for the brave] (in Norwegian). Opplysningskontoret for egg og kjøtt. Archived from the original on 3 September 2012. Retrieved 9 November 2011.