When you walk into a restaurant in Abu Dhabi, you will often see dishes made using lamb, but you may wonder how it differs from mutton (sheep meat). Hence, it is important to understand the difference between sheep and lamb, and which one is a better option while preparing kebab in Abu Dhabi.
Key Takeaway
- Most people have tried kebabs from restaurants, but don’t know how the taste of sheep kebabs differs from that of lamb kebabs.
- The main difference between sheep and lambs is the age of the animal.
- Since lambs are young and sheep are older, the taste and texture of the meat are entirely different.
The main difference between sheep meat and lamb meat is the animal’s age, which affects taste, texture, and kebab suitability. Although most people use the terms ‘sheep meat’ and ‘lamb’ interchangeably in conversations, they offer two entirely different taste experiences on the palate. Hence, it is important to understand how these food items are different.
In this blog, we will understand the main difference between sheep and lamb, and which one is better for preparing kebabs in Abu Dhabi.
What’s the Difference Between Lamb and Sheep Meat?
The main difference between sheep meat and lamb is the age of the animal. This single factor changes everything about the meat. In the following table, we compare the age, color, texture, flavor, fat, and cooking time required.
| Factor | Lamb | Sheep |
| Age | Less than 1 year | Over 1 year (usually 2–3 years) |
| Color | Light pink | Dark red |
| Texture | Very soft | Firmer, chewier, and tougher |
| Flavor | Mild and moderate, slightly sweet | Strong and rich |
| Fat | Less fat | Higher fat content |
| Cooking Time | Quick Grilling | Longer Cooking Time |
| Popularity | Very high | Moderate |
| Best For | Shawarma, skewers | Spiced kebabs, slow grill |
Table: Understanding differences between sheep and mutton at a glance
Since lamb is a younger sheep, it is very soft in texture and has a slightly sweet taste.
Sheep comes from older animals. Hence, it has a stronger and richer taste with a firmer and chewier texture.
Factors to Consider when Choosing Between Sheep Meat and Lambs
Even though there is a huge popularity for meat-based dishes, most often people don’t realize how sheep and lamb are different in taste, texture, and cooking styles. Hence, we are sharing with you the main differences between sheep and lambs:
1. Age and Biology of the Animal
The main difference between lamb and sheep is the age of the animal when being processed for the preparation of kebabs at Abu Dhabi restaurants. This is determined by the development of incisor teeth.
Lamb: When a sheep is under 12 months of age, it is considered a lamb. In this age, the sheep has no permanent incisor teeth. You can notice that the meat of the lamb is tender. Additionally, you can see that the color ranges from pale pink to light red, and it has a mildly sweet taste.
Hogget: When a sheep is between 1 and 2 years of age, it is considered a hogget. Most people call it the teenage phase of the sheep. If you prepare a dish using a hogget, you will experience a balanced taste because it contains more flavor than lamb and more tenderness than sheep.
Sheep: When a sheep is more than 2 years of age, it is considered a sheep. This meat has a darker red color and contains more fat marbling than lamb or hoggets. Additionally, if you prepare a dish using sheep’s meat, it will have a much stronger, gamey flavor.
The “Break Joint” Test
There is also a physical difference between lamb and sheep meat. Lambs have a “break joint” in their front legs. This layer of cartilage has not turned into a bone yet. Comparatively, the older sheep have a “spool joint”. If it’s joint snaps, it’s a lamb. However, if the joint doesn’t snap or break, it’s sheep.
2. Flavor Profile and Texture
Another thing that differentiates sheep and lambs is the taste and texture. Since lamb has a milk-based diet, it remains soft and tender. Comparatively, the sheep has aged and started a grass-based diet. Due to these changes, the sheep has accumulated fatty acids and a stronger, richer flavor.
The Popularity of Meat Dishes: According to research, many people in the UAE prefer eating meat-based cuisines like kebab, chicken wings, and shawarma.
3. Which is Better for Kebabs?
The answer depends on the type of kebab you want to make. There are primarily two types of kebabs: minced and cubed.
Cubed Kebab
For cubed kebabs, you should use lamb instead of sheep. When you are grilling the meat over high heat in a quick manner, you will get better results with lamb, especially when you are adding its backstrap or leg.
Why: Mutton is way tougher for quick grilling. If you put a cube of mutton on a skewer and grill it for 8 minutes, it will still be chewy and tough. Comparatively, lamb is succulent and tender even with a charred exterior. Hence, you can easily prepare cubed kebabs using lamb in a few minutes.
Minced Kebabs
For minced kebabs, you should use sheep instead of lamb. Most traditional kebab restaurants in Abu Dhabi choose older sheep meat or a mix while trying ground meat recipes.
Why: The meat’s toughness and fibers start breaking down during the mincing process. The rich taste, intense flavor, and high fat content make sheep’s meat a better option for making minced kebabs compared to lamb.
The Secret: Most chefs preparing kebab in Abu Dhabi use lamb meat in giant quantities. However, they also add the tail fat of sheep to enhance the aroma and add more juiciness that is required in world-class kebabs.
Find the Best Supplier of Lamb and Kebab in Abu Dhabi
Are you looking to get meat for preparing kebabs at home? If so, then you should first understand the type of kebab you want to prepare. Otherwise, you can use both lamb and sheep to experiment with your kebab recipe.
So, if you are ready to prepare the best kebabs at home, you should invest time in finding and purchasing succulent and tender meat.
