​Both mutton and lamb are used in western food.
Generally, mutton has a growth period of about one and a half years and a meat yield of about 20 kg is ideal for mutton. Generally, there are three kinds of mutton.
Grade one mutton includes tenderloin, outer loin and hind leg, which are the most versatile three pieces of meat in mutton, and can be used in various cooking methods such as frying, roasting and braising. Common dishes include fried lamb chops, roasted lamb legs and so on. Grade two mutton includes forelegs, brisket and ribs. This part of the meat is tough, and can be stewed and used for soup. Grade three mutton includes the neck, belly and tendon of the sheep. There are more tendons and skins in these 3 parts, which can be ground to make meatloaf.
Lamb
Lamb refers to sheep that are four or five months old. Generally, the meat yield is about 10 kg, and the meat is fresh and tender. It is a very good raw material in Western food. The charcoal-grilled mutton kebabs made of lamb are delicious, and are often used in various high-end banquets. In the grand banquet of Western food, the whole lamb is often roasted to provide the grand atmosphere of the banquet.