All you need to know about lamb

Carcasses are among the most popular products in the Arab Gulf countries, especially in the Kingdom of Saudi Arabia. Long ago, the sacrifices were expressing the hospitality and good reception of the guest.

The slaughtered animal, like other customs, traditions and ancient heritage in our region, has rules and etiquette for dealing with it before slaughtering, after slaughtering, cooking and even eating. Among the pre-slaughter etiquette is to offer water to the lamb before slaughtering, and to hide the knife from it, and to slaughter it well... and so on.

The breed of the carcass is not the only determinant of its quality, but there are many criteria that determine it, including the breed, age, type, pasture, veterinary care, the method of slaughtering and skinning, the method of cutting, packaging, transportation, cooking and presentation.

Dear and dear reader, if you are interested in knowing a lot of information about carcasses, then this article is suitable for you, and we hope that it will enrich your knowledge and answer your questions. You can also contact the Consumer Awareness Department if you wish to obtain additional information in the world of meat.

Let us know for you what lamb is and what are the determinants of its quality. The lamb defines:

In the name of the sheep, and its herd of sheep, and its scientific name is the lamb, and it is considered one of the sub-species of goats, where the male is called a ram or ram, and the female is called the cow, the sheep or the sheep.

Breeds:

There are many well-known sheep breeds and hybrid breeds developed over time for economic purposes such as increasing the proportion of meat, producing wool or milk, or increasing reproductive seasons and having twins.

Among the most famous and finest breeds, which are characterized by an unparalleled perfection from the rest of the sheep breeds in the production of meat, wool and milk, is the Awassi (Al-Nuaimi). Among the meat breeds (Sawakni, Sufolk, and Roman), including Suakani, Romani and Spanish lamb. Among the wool breeds, the Merino breed is considered one of the most famous, including Australian, New Zealand and American sheep. As for the caracol, it is considered one of the fur breeds.

Many European countries have crossed the Awassi breed (the Naimi sheep) to improve the quality of their meat and wool, including what is known to us as the Romanian and Spanish sheep.

There are also many other strains in many countries of the world.

The ages of the sheep

The average age of a sheep is from 10 to 12 years. Sheep are distinguished by names that are given according to their age stage. The male is called Herfy during the first three months. It is also called a trunk from the stage of three months to twelve months, after which it is folded at the age of two years, a third at the age of three years, and quarters at the age of four years. And the name of the female is Rakhla in the first year, and after giving birth, she is called a sheep or ewe.

Mutton:

Lamb meat is characterized by many benefits and provides the body with many proteins, organic iron, mineral substances, phosphorus and fiber. Lamb liver (lamb) contains a high percentage of protein and organic iron and is also rich in vitamins A and D. The kidneys also contain protein and minerals, but they are difficult to digest. The brain of lamb (marrow) is a rich source of phosphate, which is useful for bones. The heart of lamb is rich in fiber and medium in protein and fat. In addition, the internal organs of lamb, such as the intestines and spleen (plucking), are rich in protein.

The concentration of proteins, fats and other organic materials varies in the organs of the carcass, which gives it a different taste for each part of it.

One of the most important factors affecting the quality of mutton is the feed and veterinary care during breeding. The type of feed helps in the concentration of protein and other organic materials, and it is necessary to make sure of the type of feed used during the breeding period, and that it be herbal or organic feed to increase the quality of the meat and enjoy its taste. It is also necessary to ensure veterinary supervision, as there are many diseases that may affect sheep, including parasites, decomposition of the feet, stomatitis, and itching disease.

Lamb is fully grown at the end of the first year, but many in our region prefer lamb or stump meat for the tenderness of the meat and the speed of cooking. Knowing that the udhiyah and the ‘aqeeqah sacrifice have legal conditions, including that the sheep must have completed seven months.

Net ratio of meat to lamb:

The conversion ratios of pure meat vary according to the breed, age and feed used in raising it. However, it is known that the proportion of pure meat in the Naimi lamb, for example, is equivalent to 51% of the weight of the live lamb, and takes into account the weight of the lamb, which reaches 10% of the net weight, while the percentage of net meat in the Suakani, Romanian and Spanish lamb may reach 54% of the weight of the lamb. Alive and there is no why. In addition, the procedures applied before slaughter may have a significant impact, such as the health status of sheep before slaughter, sheep fodder a few hours before slaughter, and the slaughter of sheep liver in some cases, and others.

In conclusion, we hope that we have provided you with some useful information about lamb. Here are some important tips for your choice of carcass:

  • Ensuring that the sheep receive the necessary veterinary care and attention, and completing the veterinary examination before slaughter
  • Ensure that the feed has been stopped for at least 6 to 9 hours before being slaughtered
  • Ensure that the legal controls are observed during slaughtering
  • Ensure that the slaughter was done in a slaughterhouse licensed and approved by the municipality
  • Ensure that the carcass is cooled for 4 hours before delivery to maintain the quality of the meat
  • Ensure that the carcass is transported and kept at 4°C
  • Ensure that the head matches the body of the carcass
  • Ensure that the fat of the carcass is white and that its meat is bright red and smells good.
  • Ensure that the liver is free of vesicles and blood nodes
  • Making sure that the meat is coherent, and if you press it with your finger, it does not leave a sunken mark, but rather it returns to normal.

Consumer Awareness Department

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