Lamb is tender meat from sheep less than 1 year old. Mutton from adult sheep is more flavoursome than lamb, but is fattier and tougher to cook. Known for having a delicate texture while still being extremely flavourful, lamb recipes are commonly consumed in South Africa, parts of India, North Africa, and the Middle East, and is the most prevalent livestock world over.
Lamb is not nearly as popular in America, where it's considered a special-occasion or restaurant food rather than an everyday food.
Because it is nutritionally similar to beef, it's an excellent item to experiment with if you are looking to add some variety and excitement in your diet. However, do not fall into the trap of considering it a beef substitute since the flavour is different. Instead, you can learn to love lamb for its unique qualities, its ability to pair well with strong flavours, and the fact that sampling new lamb recipes will allow you to taste flavour combinations from all over the world.
Because lamb is very tender (since it comes from a young animal), it's often served medium rare. Many food connoisseurs believe that cooking it to well-done ruins its best qualities, however, there are some important exceptions you'll find in the lamb recipes at eJozi's RecipeBook. Braised lamb (cooked in simmering liquid for a long period of time) can be wonderful, and cuts from the neck, shoulder, breast, and shank are at their best when cooked using this method. Roasting, grilling, and broiling serve other cuts well, creating a flavourful browned outside while allowing for a juicy interior. This meat is delicious when flavoured with garlic, lemon, or rosemary, and pairs well with bold red wines.