Editing Lamb and mutton (section)

== Dishes ==
[[File:Kendall-Jackson May Farm-To-Table Dinner - Stierch 04.jpg|thumb|Lamb legs grilling over an open fire at [[Kendall-Jackson]] Wine Estate.]]
[[File:Janjetina i odojak na ražnju u Novalji.2.jpg|thumb|Lamb (in front) being roasted on a roasting spit in [[Novalja]], island of Pag, [[Croatia]].]]
Meat from sheep features prominently in the cuisines of several [[Mediterranean cuisine|Mediterranean]] cultures including [[Greek cuisine|Greece]], [[Croatian cuisine|Croatia]], [[Turkish cuisine|Turkey]], [[Cuisine of Africa#North Africa|North Africa]], [[Jordan]], and the [[Middle Eastern cuisine|Middle East]], as well as in the cuisines of [[Iran]] and [[Afghanistan]]. In Greece, for example, it is an integral component of many meals and of religious feasts such as Easter, like ''[[avgolemono]]'' and ''[[magiritsa]]''. It is also popular in the [[Basque cuisine|Basque]] culture, both in the Basque country of Europe and in shepherding parts of the Western United States (where [[Basque Americans#Migration and sheepherding|shepherds of Basque descent]] have been active since the 1850s). In the United States, the [[Navajo]] have incorporated mutton and lamb into their traditional cuisine since the introduction of sheep by Spanish explorers and settlers in the 17th century, replacing wild turkey and venison and creating a pastoral culture. In [[Northern Europe]], mutton and lamb feature in many traditional dishes, including those of [[Cuisine of Iceland|Iceland]], [[Norwegian cuisine|Norway]] and the [[British cuisine|United Kingdom]].

Mutton is also popular in [[Cuisine of Australia|Australia]]. Lamb and mutton are very popular in [[Central Asian cuisine|Central Asia]] and in certain parts of [[Chinese cuisine|China]], where other red meats may be eschewed for religious or economic reasons. [[Barbecue]]d mutton is also a specialty in some areas of the United States (chiefly [[Owensboro, Kentucky]]) and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only {{convert|400|g}} per year.<ref name="bbc.co.uk"/>

In [[Australia]], the leg of lamb roast is considered to be the [[national dish]].<ref>{{cite news|url=http://www.news.com.au/national/roast-lamb-rules-as-australias-national-dish/story-e6frfkvr-1225825752497|title=Roast lamb rules as Australia's national dish|date=2 February 2010}}</ref> Commonly served on a Sunday or any other special occasion, it can be done in a kettle BBQ or a conventional oven. Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The lamb is then roasted for two hours at {{convert|180|°C|°F|abbr=on|round=25}} and typically served with carrots and potato (also roasted), green vegetables and gravy.

In [[Indonesia]], lamb is popularly served as lamb [[satay]]<ref>{{cite book|url=https://books.google.com/books?id=r4yC_uDLnTQC&pg=PA185 |title=Indonesian Regional Food and Cookery By Sri Owen|isbn=9780711212732|access-date=7 July 2010|last1=Owen|first1=Sri|year=1999|publisher=Frances Lincoln }}</ref> and [[lamb curry]].<ref>{{cite web|url=http://www.sbs.com.au/food/recipes/lamb-curry-gulai-kambing|title=Lamb curry (gulai kambing)|author=Susilowati Primo|work=Food|date=21 March 2013}}</ref> Both dishes are cooked with various spices from the islands, and served with either rice or [[lontong]]. A version of lamb and [[bamboo shoot]] curry is the specialty of [[Padang cuisine|Minang]] cuisine, although similar dishes can be found in [[Thai cuisine]].

In [[Mexico]], lamb is the meat of choice for ''[[barbacoa]]'', in which the lamb is roasted or steamed wrapped in maguey leaves underground.<ref>{{Cite web |title=Steamed meat: Igbo translation, definition, meaning, synonyms, pronunciation, transcription, antonyms, examples {{!}} HTML Translate {{!}} English - Igbo Translator {{!}} OpenTran |url=https://en.opentran.net/english-igbo/steamed+meat.html |access-date=17 June 2022 |website=en.opentran.net}}</ref>

In [[Japan]], although lamb is not traditionally consumed in most of the country, on the northern island of [[Hokkaido]] and in the northeastern [[Tohoku]] regions, a hot-pot dish called [[jingisukan]] (i.e. "Genghis Khan") is popular. In that dish, thin-sliced lamb is cooked over a convex skillet alongside various vegetables and mushrooms in front of the diners, then dipped in soy-sauce-based dipping sauces and eaten. It was so named because lamb is popular in Mongolia (see "Sheep meat consumption" above).

===Organ meats/offal ===

Lamb's [[liver (food)|liver]], known as [[lamb's fry]] in New Zealand and Australia,<ref>Delbridge, Arthur, The Macquarie Dictionary, 2nd ed., Macquarie Library, North Ryde, 1991</ref> is eaten in many countries. It is the most common form of [[offal]] eaten in the UK, traditionally used in the family favourite (and [[Pub#Food|pub grub]] staple) of liver with onions, potentially also with bacon and mashed potatoes. It is a major ingredient, along with the lungs and heart (the pluck), in the traditional Scottish dish of [[haggis]].

Lamb testicles or [[lamb fries]] are a [[delicacy]] in many parts of the world.
 
Lamb [[kidney]]s are found in many cuisines across Europe and the Middle East, often split into two halves and grilled (on [[kebab]]s in the Middle East), or sautéed in a sauce. They are generally the most highly regarded of all kidneys.

Lamb [[sweetbread]]s are a delicacy in many cuisines.<ref>*[https://www.bbc.co.uk/food/sweetbread Sweetbread recipes] BBC food
*[https://britishfoodhistory.wordpress.com/2013/04/10/sweetbreads/ "Sweetbreads"] {{Webarchive|url=https://web.archive.org/web/20161105002711/https://britishfoodhistory.wordpress.com/2013/04/10/sweetbreads/ |date=5 November 2016 }}, British Food: A History</ref>