Lamb is the meat from a young male or female sheep; under one year old or with no permanent incisor teeth. It has a very little connective tissue and is tender.
Cuts of lamb commonly used in food service include: chops, loin, leg, shoulder, rack and shank.
Meat from young sheep older than one year and with no more than two permanent incisor teeth is known as hogget. It is less tender than lamb but has more flavour.
Mutton is the name given to meat from adult sheep with six incisor teeth. It is tougher than lamb or hogget as it has more connective tissue and has a stronger flavour.
Lamb chops
Lamb loin
Lamb leg
Lamb shoulder
Lamb rack
Lamb shank