SHEEP’S MEAT
This is the meat obtained from the slaughter of farm sheep. This name is reserved only for the female animal of over a year in age. There are different types of sheep’s meat, depending on the age of the slaughtered animal and its weight. Lamb is meat from an animal aging from a month up to a year old and weighing no more than 15kg. Large or fat lamb (Agnellone) is the meat from an animal of the same age as a lamb, but weighing up to 60kg. Mutton is the meat from a wether, castrated when a month old and slaughtered at a year old.
CHARACTERISTICS
With the increasing age of the sheep, its meat tends to become less and less white, but tastier, even if some people do not appreciate its ‘robust’ flavour and smell. The flavour of this meat depends on what the animal’s feed and the age at slaughter. Sheep’s meat, both from the points of view of nutrition and organoleptic properties, represents a valid alternative to types of meat more widely consumed. The meat from a sheep slaughtered at an early age can be more tender and tasty than beef.
LARGE LAMB
The animal must be under ten months old, with a maximum weight of 60kg. Easily digestible, this meat is pinkish-white, easy on the knife and finely grained. It has only a little intramuscular fat and its smell is very slightly acid.
WETHER
The animal is castrated when a month old, and slaughtered at a year old, with a weight of under 20kg. The meat is dark and characterised by its firm consistence and aromatic flavour that varies according to the type of feed used. It is a versatile kind of meat which can be cooked in many different ways.
MUTTON
Mutton is the meat from an adult female sheep, which may be of variable age and weight, and which has given birth several times. Its meat is pale pink in colour and is characterised by solid muscular consistence and moderate quantity of fat. Easily digestible, mutton is also recommended as an alternative in cases of food allergies.
