The definitions for sheep, lamb and hogget vary considerably between countries. A young sheep in its first year is called a lamb. Meat from lamb are smaller and more tender and has a pale pink shade. The meat of a juvenile sheep older than one year is known as hogget. Hogget meat tends to be little tougher than lamb and is widely used in casserole-style cooking.
Sheep meat is meat from a sheep over two years old. Pinkish red in color, sheep meat has a nice texture and tender flesh. The color of the meat can vary from bright red to darker shade of red depending on the age of the animal. Meat from sheep is known to be a little savory in taste and less sweet than goat but slightly sweeter than beef. It can be prepared in a variety of ways, such as being curried, stewed, barbecued, grilled, minced, baked, fried, made into sausage or juicy burgers.
Meat N More procures its sheep from various origins across the globe. These sheep are mostly raised at local family run farms who are passionate ranchers. The animals are fed with a balanced vegetarian diet that are free from any kind of byproducts. Priority is given to ensure stress-free, comfortable environment for the animals all throughout its movement from the farm to the export houses.
This is why is why our all fresh, never frozen lamb is known for its superior taste, tender texture and unparalleled quality.