Lamb
Lamb, hogget, and mutton are terms used to describe the meat of domestic sheep, which belong to the species *Ovis aries*, at various stages of the animal’s life.
Understanding the differences between these types of meat can help in selecting the right kind for cooking and appreciating the distinct flavors each offers.
A sheep in its first year is known as a lamb, and the meat from this young animal is also called lamb. Lamb meat is tender and has a mild flavor, making it popular in many cuisines around the world. It is commonly used in dishes such as roast lamb, lamb chops, and lamb stew.
When a sheep is older than one year but has not yet reached full maturity, it is considered a juvenile sheep. The meat from this stage is called hogget. Hogget meat has a deeper flavor than lamb and is slightly less tender, offering a balance between the tenderness of lamb and the richness of mutton.
Outside the United States, the term hogget can also refer to the live animal itself, not just the meat. Hogget is less commonly found in markets but is valued by those who appreciate its unique taste.
The meat of an adult sheep, which has fully matured, is known as mutton. Mutton has a stronger, more pronounced flavor and a firmer texture compared to lamb and hogget.
It is often used in hearty dishes that complement its robust taste, such as curries, stews, and slow-cooked recipes. The term mutton is used exclusively to refer to the meat, not the live adult sheep.
In the Indian subcontinent, the word mutton commonly refers to goat meat rather than the meat of an adult sheep. Goat meat is a staple in many Indian, Pakistani, Bangladeshi, and Nepali dishes. Being aware of this linguistic difference is helpful when interpreting recipes or menus from this region.
On this category page, you can find all recipes where lamb is the main ingredient. These recipes highlight lamb items and offer a variety of options for your day, from classic dishes to innovative twists on all favorites.
