Editing Lamb and mutton (section)

=== United States ===
In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined since [[World War II]].<ref name="Food For Thought">{{cite news |title=After WW2 mutton fell out of favor in the U.S. |url=https://www.npr.org/sections/thesalt/2019/11/26/781652195/after-wwii-mutton-fell-out-of-favor-in-the-u-s-can-it-make-a-comeback |website=NPR |date=26 November 2019 |access-date=17 March 2020|last1=Fogarty |first1=Lisa }}</ref> {{Asof|2010}}, most sheep meat in the United States comes from animals in between 12 and 14 months old,<ref name="USDA Economic Research Service">{{cite web |title=Lamb Sector at a Glance |url=https://www.ers.usda.gov/topics/animal-products/sheep-lamb-mutton/sector-at-a-glance/ |website=United States Department of Agriculture |access-date=17 March 2020}}</ref> and is called "lamb"; the term "hogget" is not used.<ref>Merriam-Webster Dictionary, [http://www.merriam-webster.com/dictionary/hogget ''s.v.'' hogget] {{Webarchive|url=https://web.archive.org/web/20171107112439/https://www.merriam-webster.com/dictionary/hogget |date=7 November 2017 }}: "chiefly British"</ref> Federal statutes and regulations dealing with food labeling in the United States permit all sheep products to be marketed as "lamb."<ref>{{USCFR|7|65|190}}</ref> [[USDA grade]]s for lamb are only partly a function of the animal's age. Animals up to 20 months old may meet the quality of the "USDA prime" grade depending on other factors, while "USDA choice" lamb can be of any age.<ref name="USDA Agricultural Marketing Service">{{cite web |title=Yearling Lamb |url=https://www.ams.usda.gov/sites/default/files/media/CarcassLambStandardFigure1.pdf |website=United States Department of Agriculture |access-date=17 March 2020}}</ref>
"Spring lamb" is defined by the USDA as having been slaughtered between March and October.<ref name="USDA Food safety and inspection service">{{cite web |title=Lamb from farm to table |url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/ct_index |website=United States Department of Agriculture |access-date=17 March 2020}}</ref>