1. Sheep – did you know?
Mature, female sheep are called ewes. A mature male is called a ram. In the autumn one ram will stay with about 50 ewes for around five weeks until all the ewes are pregnant.
Throughout history the word mutton has been used to describe the meat of mature sheep that are usually at least two years of age. Lamb is used to describe the meat from younger sheep.
Sheep were among the very first animals ever to be domesticated by man. Some resources suggest that this happened between 9,000 and 11,000 years ago in the Middle East.
There are over 13 million lambs , ewes and rams in England, Wales and Northern Ireland. There are 70 recorded pure breeds and 300 crossbred types of sheep – more than any other type of livestock.
Sheep are an essential part of the rural scene. On hills and uplands they are able to survive where no other domestic livestock can and they provide vital income for people living in these remote areas.
Hill sheep are small, surefooted animals that can live in harsh conditions. They are allowed to roam over large areas so they can find sufficient food. Lowland sheep live on lower, easier ground and are often farmed where crops are grown. These sheep are usually bigger and more muscular.
All sorts of delicious meals can be made using lamb. Minced or diced lamb is an essential ingredient in Shepherd’s pie, Moussaka and Koftas and Lancashire Hotpot. Traditionally, roast lamb is often served with mint sauce. Grilled lamb chops make a very popular midweek meal and there are several different varieties including cutlets, chump chops and Barnsley chops.
The main lambing period is March and April, when the grass starts growing and at about three to four weeks old the lambs will start eating grass. By weeks a lamb can live off grass and no longer needs milk.
The ewes are pregnant for five months. In December and January many of the ewes will be housed in barns on straw. During the last six weeks of pregnancy the ewes will be fed extra food plus hay or silage. This helps the unborn lambs develop and also helps the ewe with her milk production.
There is also a range of lamb offal that can be used in cooking including heart, sweetbreads, suet, kidney and liver. Some examples of dishes using lamb offal are steak and kidney pudding, liver and bacon and faggots.