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Sheep: Difference between revisions
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|title=Sheep: Cooking Wiki | |||
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|keywords=Sheep: Wiki facts for this cookery ingredient | |||
|description= You'll find our lamb recipe section here You'll find our mutton recipe section here Our slow roast recipes are here If the cost of a whole | |||
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[[Image:Sheep in the Picos de Europa, Asturias.jpg|thumb|right|300px|Sheep in the Picos de Europa, Asturias]] | [[Image:Sheep in the Picos de Europa, Asturias.jpg|thumb|right|300px|Sheep in the Picos de Europa, Asturias]] | ||
==Looking for Lamb & mutton recipes?== | ==Looking for Lamb & mutton recipes?== | ||
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* Our [[Slow-roast recipes|slow roast recipes are here]] | * Our [[Slow-roast recipes|slow roast recipes are here]] | ||
* If the cost of a whole leg of lamb is restrictive, [[Frozen lamb - what great value!|take a look in the supermarket freezer cabinet]]. | * If the cost of a whole leg of lamb is restrictive, [[Frozen lamb - what great value!|take a look in the supermarket freezer cabinet]]. | ||
Domestic sheep (Ovis aries) are four-legged, ruminant mammals typically kept as livestock. Although the name "sheep" applies to many species, in everyday usage it almost always refers to Ovis aries. Numbering a little over 1 billion, domestic sheep are the most numerous species in their genus. | Domestic sheep (Ovis aries) are four-legged, ruminant mammals typically kept as livestock. Although the name "sheep" applies to many species, in everyday usage it almost always refers to Ovis aries. Numbering a little over 1 billion, domestic sheep are the most numerous species in their genus. | ||
In many eastern countries including India, Pakistan, Bangladesh, Malaysia and Singapore the term ''[[mutton]]'' refers to [[goat]]'s meat (which is also called ''chevon'') and usually not to sheep's meat. | In many eastern countries including India, Pakistan, Bangladesh, Malaysia and Singapore the term ''[[mutton]]'' refers to [[goat]]'s meat (which is also called ''chevon'') and usually not to sheep's meat. | ||
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The breed is thought to have been descended from those introduced in prehistoric times, from the flocks of the native Celts, or from flocks brought to the island by the Vikings. [[Sheep]] farming has been long established on the island. One of the earliest written records shows that in the year 1376 Irish invaders defeated Manxmen in a battle and seized large numbers of [[sheep]] from Rushen Abbey. Subsequent historical references refer to the breed with respect to both its wool and [[meat]]. For example, in 1794 Basil Quayle writes that ‘the ancient flocks are small and hardy, their usual weight is from five to eight pounds a quarter, the [[meat]] being particularly good’. | The breed is thought to have been descended from those introduced in prehistoric times, from the flocks of the native Celts, or from flocks brought to the island by the Vikings. [[Sheep]] farming has been long established on the island. One of the earliest written records shows that in the year 1376 Irish invaders defeated Manxmen in a battle and seized large numbers of [[sheep]] from Rushen Abbey. Subsequent historical references refer to the breed with respect to both its wool and [[meat]]. For example, in 1794 Basil Quayle writes that ‘the ancient flocks are small and hardy, their usual weight is from five to eight pounds a quarter, the [[meat]] being particularly good’. | ||
At the end of the 18th century a decline in the Manx Loaghtan breed was linked to social and economic factors, however, a revival came over the course of the 20th century as popularity of the breed increased as [[sheep]] farmers on the island recognised how adaptable the native breed is to the unique climate and geography of the Island. This renewed interest in the breed has been mirrored by consumers. To comply with the [[Sheep]] and [[Goats]] Identification Order 2000, all [[sheep]] sent to the [[meat]] plant must be marked with a designated flockmark and accompanied by documentation which provides information which identifies the holding of departure, the date of movement and number of animals. It also records flock marks, or individual identification numbers, which have previously been applied to each animal and is then signed by the owner or agent. It is possible for the origin of each | At the end of the 18th century a decline in the Manx Loaghtan breed was linked to social and economic factors, however, a revival came over the course of the 20th century as popularity of the breed increased as [[sheep]] farmers on the island recognised how adaptable the native breed is to the unique climate and geography of the Island. This renewed interest in the breed has been mirrored by consumers. To comply with the [[Sheep]] and [[Goats]] Identification Order 2000, all [[sheep]] sent to the [[meat]] plant must be marked with a designated flockmark and accompanied by documentation which provides information which identifies the holding of departure, the date of movement and number of animals. It also records flock marks, or individual identification numbers, which have previously been applied to each animal and is then signed by the owner or agent. It is possible for the origin of each carcass to be traced at the destination by reference to these labels. In addition the Breed Society issues tags to the registered producers which are then attached to the [[sheep]]. The [[sheep]] are sent to the abattoir with their tags intact, a list of tag numbers accompanies them. After slaughter, a ticket, with the original tag number is attached to the carcass by the Government [[meat]] grader. The carcass is then delivered to the customer with details of the registered producers tag number. Audit procedures provide 100 % traceability. | ||
On the Isle of Man, Manx Loaghtans are reared on farms practising traditional forms of husbandry. Loaghtans thrive on poorer land, which has been basically left to nature — unimproved pasture, gorse and bracken scrub, and heather moorland and are markedly different in size and conformation from the same breed of [[sheep]] reared on fertilised, lowland grass pastures in the UK. In the early months of the year, feed supplements may be fed, with preferences given to the use of locally produced grain. Manx Loaghtans are very hardy and thrive in the damp, maritime climate of the Isle of Man where, although the mean winter temperatures are not extreme, gale force winds are common throughout the year. Lambing is unassisted by human intervention and takes place between February and May. | On the Isle of Man, Manx Loaghtans are reared on farms practising traditional forms of husbandry. Loaghtans thrive on poorer land, which has been basically left to nature — unimproved pasture, gorse and bracken scrub, and heather moorland and are markedly different in size and conformation from the same breed of [[sheep]] reared on fertilised, lowland grass pastures in the UK. In the early months of the year, feed supplements may be fed, with preferences given to the use of locally produced grain. Manx Loaghtans are very hardy and thrive in the damp, maritime climate of the Isle of Man where, although the mean winter temperatures are not extreme, gale force winds are common throughout the year. Lambing is unassisted by human intervention and takes place between February and May. | ||
The Breed Society issues tags to the registered producers which are then attached to the [[sheep]]. The [[sheep]] are sent to the abattoir with their tags intact, a list of tag numbers accompanies them. After slaughter, a ticket, with the original tag number is attached to the | The Breed Society issues tags to the registered producers which are then attached to the [[sheep]]. The [[sheep]] are sent to the abattoir with their tags intact, a list of tag numbers accompanies them. After slaughter, a ticket, with the original tag number is attached to the carcass by the Government [[meat]] grader. The carcass is then delivered to the customer with details of the registered producers tag number. The [[lamb|lambs]] are slaughtered at between 6-15 months of age. It is required to take place at the EU approved, abattoir on the island. The abattoir is government owned but run by a producer cooperative, The Fatstock Marketing Association. In view of the small geographical size of the Isle of Man, no animal is further than 30 minutes travelling time from the abattoir. Carcass hanging time is a minimum of one week at the abattoir. Marketing takes place via the Manx Loaghtan Marketing Cooperative Ltd. Manx Loaghtan Lamb is sold as whole carcass to local wholesalers and also exported. | ||
Reference:[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=356 The European Commission] | Reference:[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=356 The European Commission] | ||
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At least since the turn of the century, Scotch [[lamb]] has enjoyed a reputation for eating qualities based on freshness, flavour and tenderness. These qualities are attributed to the extensive systems of farming based on grass feeding which predominate in Scotland. The sheep breeds have been developed for [[meat]] production (rather than [[milk]] or wool) and these farming systems are matched to an efficient processing sector which ensures the [[lamb]] is marketed in an optimum condition. | At least since the turn of the century, Scotch [[lamb]] has enjoyed a reputation for eating qualities based on freshness, flavour and tenderness. These qualities are attributed to the extensive systems of farming based on grass feeding which predominate in Scotland. The sheep breeds have been developed for [[meat]] production (rather than [[milk]] or wool) and these farming systems are matched to an efficient processing sector which ensures the [[lamb]] is marketed in an optimum condition. | ||
After slaughter and dressing the [[lamb]] may be marketed as a whole | After slaughter and dressing the [[lamb]] may be marketed as a whole carcass or the carcass may be broken down into cuts of [[lamb]]. Typically presentations of the product may be described as follows:- | ||
*Whole | *Whole Carcass; Whole body excluding all inedible [[offal]], skin, head, feet and all edible [[offal]] except | ||
the [[kidneys]]. | the [[kidneys]]. | ||
*Cuts of Lamb; Lamb carcases may be divided into a number of different cuts, the cutting lines of which vary in accordance with regional preference but typically they may include hind, saddle, fore, leg, loin and shoulder. The cuts may be presented bone in or boneless as required by the customer. | *Cuts of Lamb; Lamb carcases may be divided into a number of different cuts, the cutting lines of which vary in accordance with regional preference but typically they may include hind, saddle, fore, leg, loin and shoulder. The cuts may be presented bone in or boneless as required by the customer. | ||
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Each farmer controls his own flock of sheep and [[lamb|lambs]] are sold for slaughter when they reach a suitable stage of finishing. The [[lamb|lambs]] may be sold on a deadweight and grade contract or by auction. In each case the producer is required to certify that the [[lamb|lambs]] were finished in Scotland for a period of not less than 2 months as required by the Commission Regulation on determining the origin of the [[meat]] and [[offal]], fresh, chilled or frozen of certain domestic animals. Abattoirs are required to maintain records to ensure traceability of each lot purchased. The [[lamb|lambs]] are slaughtered and subsequently dressed in accordance with the relevant specification defined in the Standard Conditions for Deadweight Purchase of Cattle, Sheep and Pigs - published by the Meat and Livestock | Each farmer controls his own flock of sheep and [[lamb|lambs]] are sold for slaughter when they reach a suitable stage of finishing. The [[lamb|lambs]] may be sold on a deadweight and grade contract or by auction. In each case the producer is required to certify that the [[lamb|lambs]] were finished in Scotland for a period of not less than 2 months as required by the Commission Regulation on determining the origin of the [[meat]] and [[offal]], fresh, chilled or frozen of certain domestic animals. Abattoirs are required to maintain records to ensure traceability of each lot purchased. The [[lamb|lambs]] are slaughtered and subsequently dressed in accordance with the relevant specification defined in the Standard Conditions for Deadweight Purchase of Cattle, Sheep and Pigs - published by the Meat and Livestock | ||
Commission (MLC). The slaughter number, the date of slaughter, the classification details and the cold weight of the | Commission (MLC). The slaughter number, the date of slaughter, the classification details and the cold weight of the carcass is recorded on the carcass or on a label attached to it. After dressing the carcases are transferred to a temperature controlled environment where they are held until they are dispatched to customers or transferred to a cutting area for breaking down into cuts. | ||
If the carcases are to be divided into cuts, the cuts will be prepared and packaged in accordance with customer requirements. After which they will be held in a temperature controlled environment until despatch to customers. | If the carcases are to be divided into cuts, the cuts will be prepared and packaged in accordance with customer requirements. After which they will be held in a temperature controlled environment until despatch to customers. | ||
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* [[Safe minimum cooking temperatures|Safe meat cooking temperature (lamb/mutton)]] | * [[Safe minimum cooking temperatures|Safe meat cooking temperature (lamb/mutton)]] | ||
* [[Frozen lamb - what great value!]] | * [[Frozen lamb - what great value!]] | ||
{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Dairy products]] | [[Category:Dairy products]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:PDO-PGI-TSG ingredients]] | |||