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Lamb and mutton
Lamb, hogget, and mutton (UK, India, South Africa, Canada, New Zealand and Australia)〔Oxford English Dictionary Third edition, August 2010; online version November 2010〕 are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages.
A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.〔OED "Hogget"; The term 'hogget' was only (added ) to the U.S. National Agricultural Library's thesaurus in 2009〕 The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term ''mutton'' is sometimes used to refer to goat meat in the Indian subcontinent.〔(【引用サイトリンク】url=http://indianfood.about.com/od/MuttonDishes/ )〕〔(【引用サイトリンク】url=http://www.ahomemakersdiary.com/2014/06/sunday-special-mutton-curry-bengali.html )〕
Lamb is the most expensive of the three types, and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat.〔(Australian Prime Lamb Industry, 2000 )〕 Other languages, for example French and Italian, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender, though they generally lack the particular habit of English in having different terms for the living animal and its meat.
== Classifications and nomenclature ==
The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.
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