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|title=Sheep: Cooking Wiki
|title=Sheep: Cooking Wiki
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|titlemode=replace
|keywords=Sheep: Wiki facts for this cookery ingredient
|keywords=#sheep #mutton #cowsmilk #cheese #cows #lactose #samphire #ricotta #frenchtrimmed #isleofmanmanxloaghtanlamb #welshlamb
|hashtagrev=12032020
|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
|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]]
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Sheep's milk may have been drunk in antiquity, though today is used predominantly in [[cheese]] and [[yogurt]]. Sheep have only two teats, and produce a far smaller volume of [[milk]] than [[cows]]. However, as '''sheep's milk''' contains far more [[fat]], solids, and minerals than [[cows' milk]], it is ideal for the [[cheese]]-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the [[Feta]] of Bulgaria and Greece, [[Roquefort]] of France, [[Manchego]] from Spain, the [[Pecorino Romano]] (the Italian word for sheep is pecore) and [[Ricotta]] of Italy. [[Yogurts]], especially some forms of strained yogurt, may also be made from sheep milk. Many of these products are now often made with [[cows' milk]], especially when produced outside their country of origin. Sheep milk contains 4.8% [[lactose]], which may affect those who are intolerant.
Sheep's milk may have been drunk in antiquity, though today is used predominantly in [[cheese]] and [[yogurt]]. Sheep have only two teats, and produce a far smaller volume of [[milk]] than [[cows]]. However, as '''sheep's milk''' contains far more [[fat]], solids, and minerals than [[cows' milk]], it is ideal for the [[cheese]]-making process. It also resists contamination during cooling better because of its much higher calcium content. Well-known cheeses made from sheep milk include the [[Feta]] of Bulgaria and Greece, [[Roquefort]] of France, [[Manchego]] from Spain, the [[Pecorino Romano]] (the Italian word for sheep is pecore) and [[Ricotta]] of Italy. [[Yogurts]], especially some forms of strained yogurt, may also be made from sheep milk. Many of these products are now often made with [[cows' milk]], especially when produced outside their country of origin. Sheep milk contains 4.8% [[lactose]], which may affect those who are intolerant.


==Shetland lamb==
[[Image:Shetland lamb.jpg|thumb|right|300px|Shetland lamb]]
Shetland [[lamb]] is a [[PDO]] registered [[lamb]] derived from the native breed of Shetland [[sheep]] and its derivatives. [[lamb|Lambs]] are born, reared and slaughtered in Shetland, which is a group of islands in the North Atlantic off the north coast of Scotland.  The texture and flavour of Shetland [[lamb]] is distinctive and different from [[lamb]] derived from other breeds of [[sheep]] produced in other areas of the UK due to the topography, geology and climate of the Shetland Islands.
The Shetland [[sheep]] is a distinctive breed native to the Shetland Isles. [[lamb|Lambs]] are produced from either Shetland or the Shetland/Cheviot ewes.  [[lamb|Lambs]] are slaughtered within 12 months of birth and marketed either as a whole or cuts of [[meat]]. Only [[lamb|Lambs]] from the defined area may be slaughtered and dressed in accordance with set specifications in the designated area. The carcass weight should be in the range 7kg - 14kg for pure Shetland and up to 20kg for crossed [[lamb|Lambs]].
Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=657 The European Commission]'''
==Scotch Lamb ==
[[Image:Scotch Lamb.jpg|thumb|right|300px|Scotch Lamb]]
[[PGI]] Scotch Lamb is derived from cattle finished in Scotland which have been slaughtered and dressed in abattoirs located in Scotland.  The area in which the [[lamb|lambs]] are finished, slaughtered and dressed for subsequent marketing is defined as the mainland of Scotland from the border with England including the islands off the West Coast, Orkney and the Shetland Isles.
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 carcass or the carcass may be broken down into cuts of [[lamb]]. Typically presentations of the product may be described as follows:-
*Whole Carcass; Whole body excluding all inedible [[offal]], skin, head, feet and all edible [[offal]] except
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.
The unique worldwide reputation and qualities enjoyed by Scotch [[lamb]] come from traditional feeding on abundant grazing attributable in large part to the Scottish climate.  Scotch Lamb continues to be marketed in the traditional way - sold as fresh carcases or cuts.  The [[meat]] sector has always played an important role in the economy of Scotland and it provides employment for a significant number of people. There is therefore a high level of commitment to maintaining the reputation of Scotch [[meat]] and to meet growing consumer demand for Scotch [[lamb]]. This has led the industry to initiate quality assurance schemes which are aimed at selecting superior carcases which have been produced, dressed and cut by fully trained people.
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 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.
Reference: '''[http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=654 The European Commission]'''
==Welsh Lamb==
[[Image:Welsh Lamb.jpg|thumb|right|300px|Welsh Lamb]]
[[PGI]] Welsh Lamb are carcases or cuts of [[meat]] from [[lamb|lambs]] bred, born, reared in Wales and slaughtered in approved abattoirs.  Extensive [[sheep]] production plays an important role in the Welsh rural economy and historical references date as far back as the 14th century. Welsh [[lamb]] enjoys a unique worldwide reputation which is derived from the traditional extensive farming. Farms are often family owned and over the generations a great deal of expertise in producing Welsh [[lamb]] has accumulated.
The unique character of Welsh [[lamb]] arises from the influence of the traditional hardy Welsh breeds that dominate the Welsh flock and also by the [[lamb|lambs]] feeding on the abundant natural grassland in Wales, which flourishes as a result of the wet and mild Welsh climate and topography.
Each producer controls his own flock of [[sheep]], [[lamb|lambs]] suckle the ewe and graze outdoors on the grass. [[lamb|Lambs]]  are all slaughtered at up to one year old in approved abattoirs.  All abattoirs are scheme approved and are required to maintain records to ensure traceability of each batch of [[lamb|lambs]] purchased, to guarantee the integrity of supply as being Welsh [[lamb]].
Minimum requirements with regard to the traceability of the product are:
*[[sheep]] raised extensively on grassland;
*veterinary records according to government requirements;
*traceability compliant to Farm-assured Welsh Livestock Protocol. All [[lamb|lambs]] are tagged with producer's flock number printed on the tags;
*transport and slaughter identification according to government regulations.
Reference: '''[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2002:255:0013:0014:EN:PDF The European Commission]'''
===Lamb cutlets===
===Lamb cutlets===
[[Image:French trimmed.jpg|300px|thumb|right|French trimmed lamb cutlets]]
[[Image:French trimmed.jpg|300px|thumb|right|French trimmed lamb cutlets]]
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*[[Orkney lamb]]
*[[Orkney lamb]]
*[[Shetland lamb]]
*[[Shetland lamb]]
*[[Welsh lamb]]
*[[Scotch lamb]]


== How much does one cup of lamb weigh? ==
== How much does one cup of lamb weigh? ==
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[[Category:Dairy products]]
[[Category:Dairy products]]
[[Category:Meat]]
[[Category:Meat]]
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