This is a list of the popular lamb and mutton dishes and foods worldwide . 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.
Lamb chops with new potatoes and green beans
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 .
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
Abbacchio – Italy
Abgoosht – Iran
Alinazik kebab – Turkey
Aloo gosht – Northern Indian Subcontinent
Arrosticini – Abruzzo , Central Italy
Bakhsh – From the cuisine of the Bukharan Jews from Tajikistan and Uzbekistan as well as Afghan Jewry
Beşbarmaq – Common among Turkic peoples in Central Asia
Beyti kebab – Turkey
Biryani – Indian Subcontinent
Blessed thistle with lamb – Aegean Sea region; popular in both Greece and Turkey .
Cağ kebabı – Turkey
Cawl – Wales
Ćevapi – Common throughout the Balkans
Chakapuli – Georgia
Chanakhi – Georgia
Chegdermeh – Turkmenistan
Colocasia with lamb – Cyprus
Colonial goose – New Zealand
Corn poppy with lamb – Aegean Sea region; popular in both Greece and Turkey .
Curry – Indian Subcontinent
Dalcha – Hyderabad , Southern India
Devilled kidneys – England
Dhansak – Indian Subcontinent; originated by the Parsi community.
Doner kebab – Turkey
Drob – Romania
Ema-datshi – Bhutan
Fahsa – Yemen , also popular in Turkey .
Fårikål – Norway
Fenalår – Norway
Fennel with lamb – Aegean Sea region; popular in both Greece and Turkey .
Gheimeh – Iran
Grjúpán – Iceland
Haneeth – Yemen
Haggis – Scotland
Hangikjöt – Iceland
Instant-boiled mutton – China
Irani mutton – Iran
Jalamah – Saudi Arabia
Jameed – Jordan
Jingisukan – Hokkaido , Japan. Unique in that it is inspired and named for what Japanese people traditionally suspected Mongolian food to be like.
Kabsa – Yemen
Kasha Mangsho – Indian subcontinent
Kabuli Palaw – Afghanistan
Kairi ka do pyaza – Hyderabad , southern India
Kamounia – North Africa
Kaobaozi - Xinjiang, China
Kebab – Various; found throughout the Middle East
Khorkhog – Mongolia
Kibbeh nayyeh – a national dish of Lebanon , prepared with raw lamb or beef, fine bulgur and spices
Kokoretsi – Turkish; found throughout the Balkans and Azerbaijan
Kol böreği – Turkey
Kuurdak – Central Asia
Laal maans – Rajasthan , India
Lahndi – Afghanistan
Lamb chop – Various; found around the world.
Lamb fries – Various; found around the world. In the United States, they are most commonly found in Kentucky .
Lamb Skewers - Xinjiang, China
Lamb in Chilindrón – Spain
Lamb's fry – Found in various English-speaking nations; the recipe and definition varies according to locality.
Lancashire hotpot – Lancashire , northern England.
Lechazo – Spain
Lunggoi Katsa – Tibet
Macon – Scotland
Mallow with lamb – Aegean Sea region; popular in both Greece and Turkey
Mandi – Yemen
Mansaf – Various Arab nations
Méchoui – North Africa
Mixiote – Mexico
Moussaka – Various; found throughout the Balkans and the Middle East
Murtabak – Arab; found throughout the Islamic world, especially in Islamic Southeast Asia
Mutton pulao – Indian Subcontinent
Naan qalia – India
Navarin – France
Paomo – China ; found in the Shaanxi region
Pasanda – Indian Subcontinent
Pieds paquets – France ; found in the southeast
Pinchitos – Spain ; found in Andalusia and Extremadura
Pinnekjøtt – Norway
Pleşcoi sausages – Romania
Powsowdie – Scotland
Qeema – Indian Subcontinent
Quzi – Iraq .
Rack of lamb – Various Western nations
Ribberull – Norway
Roast lamb with laver sauce – Wales
Rogan josh – Jammu and Kashmir, India
Saleeg – Saudi Arabia
Sajji – Pakistan
Sarburma – Ukraine ; invented by Crimean Tatars
Scotch broth – Scotland
Scotch pie – Scotland
Scouse – Either England or Norway
Sfiha – Lebanon
Sha Shingbee – Tibet
Sheep's trotters – Various
Shuwaa – Various Arab nations; popular in the Levant
Shepherd's pie – United Kingdom
Skerpikjøt – Faroe Islands
Skilpadjies – South Africa
Smalahove – Norway
Sodd – Norway
Sosatie – South Africa
Squab pie – prepared with mutton and apples – England
Stuffed intestines – Lebanon
Svið – Iceland
Särä – Finland
Tavë kosi – Albania
Tomato bredie – South Africa
Tripoux – France
Wazwan – Kashmir
Mohiuddin, Yasmeen Niaz (2007). Pakistan: A Global Studies Handbook . ABC-CLIO. p. 325. ISBN 978-1851098019 .
Wickramasinghe, Priya; Rajah, Carol Selva (2005). Food of India . Murdoch Books. p. 124. ISBN 9781740454728 .
"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 .