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LAMB

This is the meat from a young sheep up to one year old. After this age it is known as mutton. The meat of mutton is darker and has a slightly stronger flavour.

Quality Points

Carcass should be compact and evenly fleshed

Flesh should be firm and a dull red colour

Fat should be hard, brittle, flaky and clear white in colour

Bones should be porous

Yield

Carcass 16kg