🚀 go-pugleaf

Nick Cramer wrote:

> Those 10 to 20 pound lambs, that Gramma used to roast for Easter, may not
> have been the "perfect" weight, but they sure were good!
> 

Anything over 45 is probably a yearling, anything above 90 is usually 
mutton in the rest of the world, as are yearlings :-)

Jeremy <jeremy@texan.net> wrote:
> <http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5074847>
>
> Update of definitions.
>
> Sorry it took a while, I am busy, doing things like baking for the
> markets, working for the markets and rewriting the cook book with a
> bigger emphasis on local, all natural and sustainable foods.
>
> The bit you don't want to see is on page 4, and I quote.
> > Definition of �Lamb� - The definition of �lamb� has been modified in
> > response to comments to include mutton. Under the final rule, the term
> > �lamb� means meat produced from sheep.
>
> Which means it does not matter what the PR girl put on the main site
> cribbed from Wiki, this is what we live with.
> Just saw a farm claiming that they process most of their lambs at 135
> lbs, the perfect weight. :-)

Those 10 to 20 pound lambs, that Gramma used to roast for Easter, may not
have been the "perfect" weight, but they sure were good!

-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/  Thank a Veteran! Support Our Troops!
http://anymarine.com/   You are not forgotten. Thanks ! !  ~Semper Fi~

Jeremy <jeremy@texan.net> wrote:
> Nick Cramer wrote:
>
> > Those 10 to 20 pound lambs, that Gramma used to roast for Easter, may
> > not have been the "perfect" weight, but they sure were good!

> Anything over 45 is probably a yearling, anything above 90 is usually
> mutton in the rest of the world, as are yearlings :-)

The next time I get a leg, I'll note the weight. Then I'll see if "we" can
estimate the weight of the whole critter 'in pasture'.

-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  https://www.woundedwarriorproject.org/
http://www.helpforheroes.org.uk/  Thank a Veteran! Support Our Troops!
http://anymarine.com/   You are not forgotten. Thanks ! !  ~Semper Fi~

Nick Cramer wrote:

> Those 10 to 20 pound lambs, that Gramma used to roast for Easter, may not
> have been the "perfect" weight, but they sure were good!
> 

I was making a joke, but I seem to be very bad at it on line and upset 
people. Perfect weight for a sheep is about 130-145 depending on the 
breed, no lamb in sight :-)

JJ

Jeremy <jeremy@texan.net>
scribblednews:xJ6Zn.551890$vr1.137050@en-nntp-07.dc1.easynews.com: 

> <http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5074847>
> 
> Update of definitions.
> 
> Sorry it took a while, I am busy, doing things like baking for the 
> markets, working for the markets and rewriting the cook book with a 
> bigger emphasis on local, all natural and sustainable foods.
> 
> The bit you don't want to see is on page 4, and I quote.
>> Definition of �Lamb� - The definition of �lamb� has been modified in
>> response to comments to include mutton. Under the final rule, the term
>> �lamb� means meat produced from sheep. 
> 
> Which means it does not matter what the PR girl put on the main site 
> cribbed from Wiki, this is what we live with.
> Just saw a farm claiming that they process most of their lambs at 135 
> lbs, the perfect weight. :-)
> 
> JJ

Lamb is meat from the female sheep, and mutton is from the male.

Simple.

-- 
 A fine is a tax for doing wrong 
 A tax is a fine for doing  well

>
> Lamb is meat from the female sheep, and mutton is from the male.
>
> Simple.
>
> -- 
> A fine is a tax for doing wrong
> A tax is a fine for doing  well

The strict definitions for lamb, hogget and mutton vary considerably between 
countries. In New Zealand for example, they are defined as follows:

  a.. Lamb - a young sheep under 12 months of age which does not have any 
permanent incisor teeth in wear
  b.. Hogget - a young male sheep or maiden ewe having no more than two 
permanent incisors in wear
  c.. Mutton - a female (ewe) or castrated male (wether) sheep having more 
than two permanent incisors in wear.
In Australia the definitions are extended to include ewes and rams, as well 
as being stricter on the definition for lamb which is:

  a.. Lamb - 0 permanent incisors; female or castrate entire male ovine 0-12 
months (note that the Australian definition requires 0 permanent incisors, 
whereas the New Zealand definition allows 0 incisors 'in wear'.)
The younger the lamb is, the smaller the lamb will be; however, the meat 
will be more tender. Sheep mutton is meat from a sheep over two years old, 
and has a less tender flesh. In general, the darker the colour, the older 
the animal. Baby lamb meat will be pale pink, while regular lamb is 
pinkish-red.

Other definitions include:

  a.. Lamb - a young sheep that is less than one year old
  b.. Baby lamb - a milk-fed lamb between six and eight weeks old
  c.. Spring lamb - a milk-fed lamb, usually three to five months old, born 
in late winter or early spring and sold usually before July 1
  d.. Yearling lamb - a young sheep between 12 and 24 months old.
  e.. Milk-fed lamb - meat from an unweaned lamb, typically 4 to 6 weeks old 
and weighing 5.5 to 8 kg; this is almost unavailable in countries such as 
the USA and the UK, where it is considered uneconomic. The flavour and 
texture of milk-fed lamb when grilled (such as the tiny lamb chops known as 
chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is 
generally thought to be finer than that of older lamb. The areas in northern 
Spain where this can be found include Asturias, Cantabria, Castile and Le�n, 
and La Rioja. Milk-fed lambs (and kids) are especially prized for Easter in 
Greece, when they are roasted on a spit.
  f.. Sucker lambs - a term used in Australia[1] - includes young milk-fed 
lambs as well as slightly older lambs up to about 7 months of age which are 
also still dependent on their mothers for milk. Carcases from these lambs 
usually weigh between 14 and 30 kg. Older weaned lambs which have not yet 
matured to become mutton are known as old-season lambs.
  g.. Saltbush mutton - a term used in Australia for the meat of mature 
Merinos which have been allowed to graze on atriplex plants.
  h.. Salt marsh lamb (also known as 'saltmarsh lamb' or by its French name, 
agneau de pr�-sal�) - the meat of sheep which graze on salt marsh in coastal 
estuaries that are washed by the tides and support a range of salt-tolerant 
grasses and herbs such as samphire, sparta grass, sorrel and sea lavender. 
Depending on where in the world the salt marsh is located, the nature of the 
plants may be subtly different. Salt marsh lamb has long been appreciated in 
France and is growing in popularity in the United Kingdom. Places where salt 
marsh lamb are reared in the UK include Harlech and the Gower Peninsula in 
Wales, the Somerset Levels and Morecambe Bay.[2]
In many eastern countries including the Indian sub-continent, Malaysia and 
Singapore the term mutton refers to goats' meat (which is properly called 
chevon) and usually not to sheep's meat. Often, the mutton curries of the 
Indian cuisine use goat meat when cooked at home, although in Indian 
restaurants sheep meat is often used, partly because it is cheaper.[citation 
needed]