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food & wine dictionary
Food and Wine Dictionary
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Lancashire hot pot
A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed.
is customarily slaughtered at between 6 and 8 weeks old.
is usually 3 to 5 months old;
is slaughtered under a year of age. Lamb between 12 and 24 months is called
; when over 2 years, it's referred to as
and has a much stronger flavor and less tender flesh. There are five USDA grades for lamb based on proportion of fat to lean. Beginning with the best, they are
Prime, Choice, Good, Utility
. When purchasing lamb, let color be the guide. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red. Lamb can be purchased ground and in STEAKS,
can also be purchased. Refrigerate ground and small lamb cuts loosely wrapped for up to 3 days. Roasts can be stored up to 5 days. Ground lamb can be freezer-wrapped and frozen up to 3 months, solid cuts up to 6 months.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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