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Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild and distinctive flavour. The meat of a sheep in its first year is lamb while that of an older sheep is mutton or hogget. Mutton and hogget have a stronger flavour than lamb because they contain a higher concentration of species-characteristic fatty acids and are preferred by some consumers. Mutton and hogget also tend to be tougher than lamb (because of connective tissue maturation) and are therefore better suited to casserole-style cooking. A very nutritious food, lamb is a good source of protein, B vitamins and iron. Although it is eaten less often than beef in Singapore, lamb is the meat of choice in many parts of the world, both for everyday meals and holiday feasts such as the leg of lamb during Easter.

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