7: Lamb Identification and Fabrication

Meat Identification and Fabrication · LibreTexts

0%

Contents

    Text

    Size
    100%
    Theme
    Typeface
    Line length
    Spacing

    From LibreTexts, under CC BY-NC-SA 4.0, as the source states it; its equations are written in TeX, which the PDF shows typeset. This page at LibreTexts.

    Lamb is the meat of sheep slaughtered when they are less than one year old. Meat from sheep slaughtered after that age is called mutton. Spring lamb is young lamb that has not been fed grass or grains. Because lamb is slaughtered at an early age, it is quite tender and can be prepared by almost any cooking method. Lamb has a strong and distinctive flavor. It goes well with boldly flavored sauces and accompaniments.

    This page titled 7: Lamb Identification and Fabrication was last modified on Thu, 19 May 2022 23:05:05 GMT and is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Marshall Welsh and William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform.