Recipes
Lamb and Mutton

Sheep meat is a very nutritious and ancient resource that we do not value on our tables as much we should. Italians consume less of this type of meat than people in other European countries do. In fact, Italian sheep farming is very developed, but it tends to focus more on dairy products. Lamb meat is widely available on the market only during the Easter and Christmas holidays.

Lamb and mutton
Sheep meat in Italy is classified in different categories based on the weight and age of the animals.
We define suckling lambs as animals that weigh less than 15 kg when slaughtered, light lambs weigh between 15 and 25 kg, and yearling sheep weigh more than 25 kg. Adult sheep are all classified as mutton in English, though in Italian there are different names for ewes who have given birth at least once, males butchered after their first year, and wethers (castrated males) butchered at the same age (though they never reach the same size).

It is essential to associate to each mutton or lamb category and every cut of meat with the
most suitable cooking method. In any case, the meat should always be
served piping hot to enjoy it in all of its flavour.

Sheep meat is a very nutritious and ancient resource that we do not value on our tables as much we should. Italians consume less of this type of meat than people in other European countries do. In fact, Italian sheep farming is very developed, but it tends to focus more on dairy products. Lamb meat is widely available on the market only during the Easter and Christmas holidays.

Lamb and mutton
Sheep meat in Italy is classified in different categories based on the weight and age of the animals.
We define suckling lambs as animals that weigh less than 15 kg when slaughtered, light lambs weigh between 15 and 25 kg, and yearling sheep weigh more than 25 kg. Adult sheep are all classified as mutton in English, though in Italian there are different names for ewes who have given birth at least once, males butchered after their first year, and wethers (castrated males) butchered at the same age (though they never reach the same size).

It is essential to associate to each mutton or lamb category and every cut of meat with the
most suitable cooking method. In any case, the meat should always be
served piping hot to enjoy it in all of its flavour.