Lamb and mutton

Overview

Production

Country Production

Process

What is Sheep meat?

Sheep meat, also known as mutton or lamb meat, is derived from domesticated sheep and is consumed as a source of food in many parts of the world. It is a red meat that offers a unique and distinct flavor profile. Sheep meat is known for its tender texture and rich, savory taste, making it a popular choice in various culinary traditions.

Sheep meat is obtained from different cuts of the animal, such as the shoulder, leg, loin, and ribs. These cuts can be prepared and cooked in a multitude of ways, including roasting, grilling, stewing, or braising. The cooking method and seasonings applied can further enhance the flavor and tenderness of the meat. Sheep meat is often valued for its versatility, as it can be used in a wide range of dishes, from hearty stews and curries to delicate kebabs and roasts.

In some cultures, sheep meat holds cultural and traditional significance and is consumed during festive occasions or religious ceremonies. The taste and tenderness of the meat can vary depending on the age and breed of the sheep. Generally, lamb refers to meat from young sheep, while mutton is obtained from mature sheep. Both lamb and mutton offer distinct flavor profiles, with lamb being milder and more delicate, while mutton tends to have a stronger, gamey taste.

Sheep meat has been a part of human diets for centuries and is valued not only for its taste but also for its nutritional content. It is a good source of protein, essential amino acids, vitamins, and minerals. Additionally, sheep meat contains healthy fats, including omega-3 fatty acids, which are beneficial for heart health. The nutritional profile of sheep meat can vary depending on factors such as the animal's diet, breed, and age, but it generally provides a valuable source of nutrients for a balanced diet.

Lamp and Mutton Production in the World

The global production of Sheep Meat plays a significant role in agriculture and trade. As of 2023, China is the top producer, contributing 2,812,600 tonnes, which accounts for 24.39% of the total global production. India ranks second, producing 1,141,450 tonnes, representing 9.90% of the world's output. Other significant producers include Australia, Turkiye, and New Zealand, with production levels of 849,249, 569,066, and 442,115 tonnes, respectively. Antigua and Barbuda has the lowest production among the listed countries, contributing just 2 tonnes in 2023. In total, global production of Sheep Meat reached approximately 11,532,803 tonnes in 2023.

Top 10 Countries by lamp and mutton production in 2023

Countries Ranked by Lamb and Mutton Production in 2023

Source:FAOSTAT
Last Updated: 23 Jan 2025

Rank	Country	Production (Tonnes)
1	China	2,812,600
2	India	1,141,450
3	Australia	849,249
4	Turkiye	569,066
5	New Zealand	442,115
6	Algeria	360,039
7	United Kingdom	286,000
8	Sudan	266,263
9	Pakistan	253,000
10	Uzbekistan	243,500
11	Chad	240,023
12	Iran	237,479
13	Syria	197,798
14	Russia	189,380
15	Mongolia	180,112
16	Morocco	162,250
17	Saudi Arabia	155,391
18	Nigeria	154,737
19	South Africa	140,000
20	Kazakhstan	137,061
21	Turkmenistan	126,830
22	Ethiopia	122,983
23	Brazil	109,974
24	Spain	104,660
25	Afghanistan	100,793
26	Azerbaijan	88,946
27	Kyrgyzstan	76,200
28	France	72,830
29	Ireland	69,720
30	Mexico	68,451
31	Tajikistan	65,928
32	United States	61,280
33	Tunisia	57,452
34	Romania	54,520
35	Greece	53,890
36	Indonesia	52,999
37	Kuwait	52,108
38	Kenya	51,691
39	Iraq	47,316
40	Egypt	46,787
41	Argentina	44,381
42	Mauritania	43,671
43	Senegal	43,146
44	Yemen	42,270
45	Somalia	40,405
46	Israel	38,351
47	Tanzania	34,140
48	Oman	33,831
49	Peru	33,690
50	Bolivia	32,826
51	Germany	30,360
52	Libya	30,119
53	Serbia	29,956
54	Italy	26,960
55	Bahrain	26,455
56	Ghana	26,391
57	Burkina Faso	23,972
58	Norway	22,370
59	Jordan	22,329
60	Uruguay	22,285
61	Netherlands	18,000
62	Niger	17,829
63	Canada	17,647
64	Cameroon	17,022
65	Albania	15,596
66	South Sudan	13,938
67	Guinea	13,360
68	Benin	12,865
69	Portugal	12,370
70	Cuba	12,036
71	Palestine	11,554
72	Armenia	10,900
73	Cote d'Ivoire	10,876
74	Togo	9,994
75	Namibia	8,804
76	Iceland	8,403
77	Chile	8,221
78	Bulgaria	8,110
79	Ecuador	7,153
80	Austria	6,800
81	Mali	6,754
82	Eritrea	6,721
83	Croatia	6,570
84	Ukraine	6,500
85	Bangladesh	6,200
86	Uganda	5,309
87	Switzerland	5,158
88	Sweden	5,120
89	Georgia	5,000
90	Lebanon	4,982
91	Angola	4,801
92	North Macedonia	3,891
93	United Arab Emirates	3,824
94	Venezuela	3,689
95	Zimbabwe	3,463
96	Democratic Republic of the Congo	2,849
97	Czech Republic	2,820
98	Cyprus	2,640
99	Rwanda	2,597
100	Central African Republic	2,542
101	Djibouti	2,249
102	Sierra Leone	2,085
103	Guatemala	2,024
104	Myanmar	2,000
105	Haiti	1,927
106	Nepal	1,874
107	Paraguay	1,839
108	Malawi	1,772
109	Belgium	1,770
110	Malaysia	1,710
111	Madagascar	1,498
112	Botswana	1,483
113	Slovenia	1,420
114	Bosnia and Herzegovina	1,365
115	Poland	1,340
116	Hungary	1,300
117	Guinea-Bissau	1,266
118	Denmark	1,210
119	Finland	1,110
120	North Korea	1,021
121	Belarus	1,000
122	Qatar	989
123	Lithuania	930
124	Liberia	917
125	Zambia	911
126	Dominican Republic	906
127	Montenegro	905
128	Gabon	859
129	Latvia	800
130	Faroe Islands	620
131	The Gambia	588
132	Lesotho	584
133	Mozambique	582
134	Fiji	580
135	Burundi	567
136	Guyana	565
137	Colombia	558
138	Moldova	508
139	Slovakia	460
140	Republic of the Congo	453
141	Estonia	270
142	Japan	219
143	Malta	170
144	Grenada	165
145	Eswatini	153
146	Thailand	142
147	Belize	129
148	Philippines	117
149	Equatorial Guinea	108
150	Trinidad and Tobago	108
151	Honduras	102
152	Comoros	98
153	St. Lucia	96
154	Barbados	94
155	Cabo Verde	88
156	Luxembourg	50
157	Puerto Rico	48
158	St. Vincent and the Grenadines	47
159	El Salvador	38
160	Brunei Darussalam	36
161	Timor-Leste	35
162	Mauritius	34
163	Papua New Guinea	34
164	The Bahamas	30
165	Dominica	27
166	Nicaragua	25
167	Bhutan	23
168	Costa Rica	16
169	St. Kitts and Nevis	16
170	Singapore	13
171	Suriname	12
172	New Caledonia	9
173	Jamaica	6
174	South Korea	5
175	French Polynesia	3
176	Sao Tome and Principe	3
177	Antigua and Barbuda	2

Process of Making Lamb and Mutton

The process of making lamb and mutton involves several steps, starting from the selection of the animal to the final preparation of the meat for cooking. Here is an overview of the typical process:

Slaughtering: The first step is the humane slaughter of the lamb or sheep. This is usually done in a designated facility following established guidelines and regulations to ensure the welfare and safety of the animal.
Dressing: After slaughtering, the animal is dressed, which involves removing the skin, internal organs, and unwanted parts. The meat is then separated into different cuts, such as the leg, shoulder, loin, and ribs, based on the intended use and market demand.
Aging: In some cases, lamb or mutton is aged to improve its tenderness and flavor. Aging involves storing the meat in a controlled environment at low temperatures for a specific period, allowing natural enzymes to break down connective tissues and enhance the meat's qualities. The duration of aging varies depending on personal preferences and cultural traditions.
Packaging and storage: Once the meat is prepared and aged (if desired), it is typically packaged for retail or wholesale distribution. The packaging may include vacuum-sealed bags, plastic wrap, or other suitable materials to maintain freshness and prevent spoilage. Proper storage at refrigerated temperatures helps to preserve the meat's quality and extend its shelf life.

It's important to note that the specific processes and techniques may vary depending on regional customs, cultural practices, and personal preferences. Additionally, different cuts of lamb and mutton can be prepared using various cooking methods, such as grilling, roasting, stewing, or braising, to create a wide range of delicious dishes.

Health Benefits of Lamb and mutton

Lamb and mutton offer several health benefits due to their nutrient composition. Here are some key health benefits associated with consuming lamb and mutton:

Protein: Lamb and mutton are excellent sources of high-quality protein, which is essential for various functions in the body. Protein plays a crucial role in building and repairing tissues, supporting muscle growth and maintenance, and aiding in the production of enzymes, hormones, and antibodies.
Vitamins and Minerals: Lamb and mutton are rich in vitamins and minerals necessary for overall health. They are particularly good sources of B vitamins, including vitamin B12, which is important for red blood cell formation and neurological function. They also contain essential minerals like iron, zinc, selenium, and phosphorus, which are involved in various physiological processes, such as immune function, energy production, and bone health.
Healthy Fats: Although lamb and mutton do contain fats, they offer a well-balanced combination of saturated and unsaturated fats. The meat provides moderate levels of saturated fat, which play a vital role in hormone production and organ insulation. Moreover, lamb and mutton are rich in beneficial monounsaturated fats and polyunsaturated fats, including omega-3 fatty acids. These fats are renowned for their anti-inflammatory properties and potential cardiovascular advantages.
Nutrient Density: Lamb and mutton are nutrient-dense meats, meaning they provide a significant amount of essential nutrients in relatively small serving sizes. This makes them a good choice for individuals seeking a nutrient-rich diet.

It's important to note that the nutritional profile of lamb and mutton can vary depending on factors such as the animal's diet, age, and cut of meat. Additionally, portion sizes and cooking methods can influence the overall healthiness of lamb and mutton dishes. As with any food, moderation, and balance are key for incorporating lamb and mutton into a healthy and varied diet.

Nutritional Information of Lamb and mutton

The nutritional composition of lamb and mutton can vary slightly based on factors such as the animal's diet, breed, and cut of meat. Here is a general overview of the approximate nutrition of lamb and mutton per 100 grams:

Calories: Lamb and mutton generally provide around 250-300 calories.
Protein: Lamb and mutton are excellent sources of protein, typically containing 20-25 grams.
Fat: The fat content in lamb and mutton can vary depending on the cut, but it is usually around 15-25 grams. This includes a mix of saturated, monounsaturated, and polyunsaturated fats.
Cholesterol: Lamb and mutton contain varying amounts of cholesterol, typically ranging from 60-90 milligrams.
Vitamins: Lamb and mutton are good sources of various B vitamins, including vitamin B12, niacin, and vitamin B6.
Minerals: They also provide essential minerals like iron, zinc, selenium, and phosphorus in varying amounts.

It's important to note that these values are approximate and can differ based on specific factors. Additionally, cooking methods and portion sizes can affect the overall nutritional content of lamb and mutton dishes.

Regional Variety of Lamb and mutton

Lamb and mutton are consumed in various regions around the world, and different culinary traditions have developed unique regional varieties of lamb and mutton dishes. Here are a few examples:

Middle Eastern: Middle Eastern cuisine features a variety of lamb dishes, such as shawarma, kebabs, and lamb stews like Moroccan tagines. The flavors are often enhanced with aromatic spices like cumin, coriander, turmeric, and cinnamon.
Mediterranean: Mediterranean cuisine incorporates lamb and mutton in dishes like Greek moussaka, Spanish lamb paella, and Italian roasted lamb. These dishes often utilize herbs like rosemary, oregano, and thyme to enhance the flavor.
Indian: Indian cuisine has a rich variety of lamb and mutton dishes, including popular ones like Rogan Josh, Biryani, and Korma. These dishes are known for their vibrant spice blends that may include cardamom, cloves, ginger, and chili.
British: In British cuisine, lamb and mutton are traditionally used in dishes like roast lamb with mint sauce, shepherd's pie, and Lancashire hotpot. These dishes highlight the comfort and hearty flavors associated with lamb and mutton.
North African: North African cuisine, particularly Moroccan and Tunisian, features flavorful lamb and mutton dishes such as couscous with lamb, lamb tagines with dried fruits and nuts, and merguez sausages. The use of spices like cumin, paprika, and cinnamon creates distinctive flavor profiles.

These examples represent just a fraction of the regional variety of lamb and mutton dishes found across the globe. Each region brings its culinary traditions, spices, and cooking techniques, resulting in diverse and delicious lamb and mutton preparations.

Types of Lamb and mutton

Here are some types or breeds of lamb and mutton commonly found:

Texel: Texel sheep are known for their lean meat and mild flavor. They have a high meat-to-bone ratio and are popular for their tender meat.
Dorset: Dorset sheep produce flavorful and tender meat. They are known for their ability to adapt to various climates and have a good meat-to-bone ratio.
Suffolk: Suffolk sheep are renowned for their meat quality and taste. They have well-marbled meat with a rich flavor and are often used for lamb chops and roasts.
Merino: Merino sheep are prized for their wool, yet they also yield meat renowned for its tender texture and delicate taste.
Karoo: Karoo lamb originates from sheep reared in the Karoo region of South Africa. The meat is highly coveted for its succulent nature and distinctive flavor, which is attributed to the exceptional vegetation found in the area.
Hogget: Hogget pertains to the meat obtained from sheep aged between one and two years. It falls between the stages of lamb and mutton, striking a harmonious balance of tenderness and flavor.
Cheviot: The meat from Cheviot sheep boasts a robust flavor profile. It is a lean option that lends itself well to a range of culinary creations, including stews and sausages.
Icelandic: Icelandic sheep are known for their ability to adapt to harsh climates. Their meat is tender and has a mild, delicate flavor.

These are just a few examples of the types or breeds of lamb and mutton. Many other regional and breed-specific variations offer unique flavors and characteristics.

Uses of Lamb and mutton

Lamb and mutton are versatile meats that can be used in a variety of dishes across different culinary traditions. Here are some common uses of lamb and mutton:

Roasts: Lamb and mutton are popular choices for roasting. Whole legs or shoulders can be seasoned, marinated, and slow-roasted to perfection, creating a delicious centerpiece for special occasions.
Grilling and Barbecuing: Lamb and mutton cuts, such as chops, steaks, or skewers, are well-suited for grilling or barbecuing. The meat can be seasoned with spices, herbs, or marinades to enhance the flavor and then cooked to desired doneness.
Stews and Curries: Lamb and mutton lend themselves well to hearty stews and curries. The meat can be slow-cooked with vegetables, spices, and aromatic ingredients to create flavorful and tender dishes.
Ground Meat: Lamb and mutton can be ground and used in various dishes like meatballs, burgers, kebabs, and shepherd's pie. The ground meat can be seasoned and formed into patties or mixed with herbs and spices for flavorful preparations.
Soups and Broths: Lamb and mutton bones and trimmings can be used to make rich and flavorful stocks, broths, and soups. The bones can be simmered for an extended period, extracting the flavors and nutrients, and used as a base for a variety of comforting soups.
Ethnic and Cultural Dishes: Lamb and mutton are essential ingredients in many traditional dishes worldwide. For example, they are used in Indian biryanis, Middle Eastern shawarmas, Greek moussaka, and Moroccan tagines, to name just a few.
Sausages and Cured Meats: Lamb and mutton can be processed into sausages, salamis, and other cured meats, offering a range of flavors and textures for charcuterie boards and sandwiches.

These are just a few examples of the diverse uses of lamb and mutton in cooking. The versatility of these meats allows for a wide array of delicious and culturally diverse preparations.