Sheep Along with goats, sheep were probably
the first animals to be domesticated after the
dog, thanks to their small size, around a tenth
that of cattle, and their herding instinct. Most
European breeds of sheep are specialized for
milk or wool; there are relatively few
specialized meat breeds.
Lamb and Mutton Lamb and sheep meat is
finer grained and more tender than beef, but
well endowed with red myoglobin and with
flavor, including a characteristic odor (p. 134)
that becomes more pronounced with age.
Pasture-feeding, particularly on alfalfa and
clover, increases the levels of a compound
called skatole, which also contributes a
barnyardy element to pork flavor, while lambs
finished on grain for a month before slaughter
are milder. In the United States, lambs are
sold in a range of ages and weights, from 1 to
12 months and 20–100 lb/9–45 kg, under a
variety of names, including “milk” and