Lamb is graded on the same basis as beef. The grading is based on conformation, finish and quality. Conformation refers to the general build of the lamb; finish to the colour and firmness od interior and exterior fat; and quality to the colour of the flesh and bone. There are five grades of lamb. These are, in their order of desirability: prime, choice, good, utility and cull. Only the first three are important to the food service operator.
Lamb is cut up in the same way as mutton and is usually eaten roasted, although lamb cutlets and chops may be grilled. There is an old French tradition od serving lamb on Easter Sunday. However its very versatile as any other type of meat, having it's own flavour, it can be put to use in many ways in todays kitchens. The lamb often appears in the coats of arms of butchers' guilds, particularly in Paris.
Salt-meadow sheep: are a French sheep or lamb raised and fattened on the pastures near the sea, which are impregnated with salt and iodine. The meat acquires an unique flavour and high-quality. Lamb variety meats include kidneys, liver, brains, sweetbreads and tongue. They are not nearly as popular as the variety meats of the other edible animals. The kidneys, liver, brains and sweetbreads are all processed and prepared in the same manner as those of beef, veal and pork. The tongue, is not utilized in some kind of sausage, it is pickled and placed on the market as "pickled lamb's tongue".
Lamb has always been the least popular of red meats in North America. People here prefer beef, pork and veal over lamb, mainly because availability and tradition. Of late, however, two factors contributed to an increase in lamb consumption; young well-travelled chefs discovered the fabulous taste of properly cooked lamb, and an influx of Middle Eastern immigrants (Greeks, Iranians, Arabs and North Africans) who traditionally have been exposed to fine-textured lamb. Yet, still the average American lamb consumption is 300 grams ( .7 lb) per annum , whereas in New Zealand the average is approximately 26 Kilograms ( 56.5 lbs). The British have bred many mutton species but now consume less than in previous centuries.
Prior to W.W.II, lamb consumption in North America was higher than it is now, mainly because people cooks overcooked the meat and also kept sliced roasted lamb in steam tables. You can imagine the taste and texture of such tortured and abused delicate meat . Now luckily a number of well-trained young chefs know how to cook and serve lamb. Fine restaurants are starting to serve cuts of lamb they never dared offering for fear of alienating their guests. Lamb shanks and stews have become popular because of their superior and intriguing taste.
