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7: Lamb Identification and Fabrication

  • Page ID
    20808
    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    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.


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