Raising Sheep

Sheep are also raised for their pelts (leather) and dairy products. Sheep milk cheese cheese is distinctive and delicious. Most feta, Pecorino, and Manchego are made from sheep milk.


There are four primal cuts of lamb:

  • front (neck shoulder, foreshank, breast)
  • leg
  • loin (rib and loin)
  • flank


Sheep were among the earliest animal to be domesticated. Besides their meat, sheep are also raised for their fleece. Sheep's wool is the most widely used of any animal.

Ways To Cook

Since lamb is very fatty and savoury, it is best roasted, or grilled but there are many ways to enjoy lamb:

  • roast leg (bone in/out, crusted, marinated etc.)
  • rack of lamb, lamb crown (beautiful and appealing thin rib bones)
  • white lamb stew
  • rich lamb stews
  • lamb or mutton curry
  • grilled lamb kebabs (spiced, marinated...)
  • lamb meatballs and burgers
  • lamb sausage (merguez)
  • cured lamb leg
  • crusted breast of lamb
  • lamb tagine
  • lamb stock and soup (Scotch broth)
  • braised lamb shanks
  • sheep's head
  • kidneys and sweetbreads
  • haggis

When it is well-seasoned, nicely cooked, and accompanied by complementary flavours it is unbeatable. Flavours that pair well with lamb are:

  • herbs (rosemary, thyme, marjoram, oregano, Italian parsley)
  • sweet onions, garlic
  • fennel seed, cumin seed, coriander seed
  • cream
  • olives, capers, pickles
  • tomatoes, sweet peppers and chili peppers
  • red wine and fortified wine
  • potatoes

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