SHEEPFLESH Meaning and
Definition
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Sheepflesh, also known as mutton, refers to the meat derived from sheep that is consumed by humans. It specifically refers to the flesh of mature sheep, typically older than one year. As a culinary term, sheepflesh is primarily associated with the meat of sheep raised for their meat purposes rather than those raised for wool production.
Sheepflesh usually has a distinct flavor and texture that sets it apart from other meats. The taste can be described as robust and slightly gamey, while the texture is moderately tender. Its flavor intensifies with age, making older sheepflesh more suited for slow cooking methods such as stews or roasting.
Sheepflesh is a versatile meat used in various traditional dishes across different cuisines around the world. It is a staple in many Mediterranean, Middle Eastern, and Asian recipes, where it is commonly used in kebabs, curries, roasts, and braises. The fat content of sheepflesh can vary depending on the age and diet of the animal, providing flavor and moisture to the meat.
Like other meat types, sheepflesh is a good source of essential nutrients such as protein, vitamins, and minerals. It contains significant amounts of vitamins B12, niacin, zinc, iron, and selenium, all of which are important for the body's overall health and well-being.
Overall, sheepflesh, or mutton, is a flavorful and nutrient-rich meat option that has been consumed by humans for centuries, contributing to many traditional and cultural dishes around the world.
Etymology of SHEEPFLESH
The word "sheepflesh" is derived from two components: "sheep" and "flesh".
1. Sheep: The term "sheep" itself comes from the Old English word "sceap", which can be traced back to the Proto-Germanic word "skēpana". This word has cognates in various Germanic languages, such as Old Norse "skeið", Old High German "scāf", and Gothic "skaþs". The origin of the Proto-Germanic word is uncertain, but it is believed to have Indo-European roots.
2. Flesh: The word "flesh" originates from the Old English word "flǣsc", which can be traced back to the Proto-Germanic word "*flaiskaz".
