This is alist of the popular lamb and mutton dishes and foods worldwide.Lamb and mutton are terms for the meat ofdomestic sheep (speciesOvis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.^[1] The meat of an adult sheep is mutton, a term only used for the meat, not the living animal.

Meat from sheep features prominently in several cuisines of theMediterranean. Lamb and mutton are very popular inCentral Asia and inIndia, where other red meats may be eschewed for religious or economic reasons. It is also very popular inAustralia.Barbecued mutton is also a specialty in some areas of theUnited States (chieflyOwensboro, Kentucky) andCanada.

• Abbacchio –Italy
• Abgoosht –Iran
• Alinazik kebab –Turkey
• Aloo gosht – Northern Indian Subcontinent
• Arrosticini –Abruzzo, Central Italy
• Bakhsh – From the cuisine of theBukharan Jews fromTajikistan andUzbekistan as well asAfghan Jewry
• Beşbarmaq – Common among Turkic peoples in Central Asia
• Beyti kebab –Turkey
• Biryani – Indian Subcontinent
• Blessed thistle with lamb – Aegean Sea region; popular in bothGreece andTurkey.
• Cağ kebabı –Turkey
• Cawl –Wales
• Ćevapi – Common throughout the Balkans
• Chakapuli –Georgia
• Chanakhi –Georgia
• Chegdermeh –Turkmenistan
• Colocasia with lamb –Cyprus
• Colonial goose –New Zealand
• Corn poppy with lamb – Aegean Sea region; popular in bothGreece andTurkey.
• Curry – Indian Subcontinent
• Dalcha –Hyderabad, Southern India
• Devilled kidneys –England
• Dhansak – Indian Subcontinent; originated by theParsi community.
• Doner kebab –Turkey
• Drob –Romania
• Ema-datshi –Bhutan
• Fahsa –Yemen, also popular inTurkey.
• Fårikål –Norway
• Fenalår –Norway
• Fennel with lamb – Aegean Sea region; popular in bothGreece andTurkey.
• Gheimeh –Iran
• Grjúpán –Iceland
• Haneeth –Yemen
• Haggis –Scotland
• Hangikjöt –Iceland
• Instant-boiled mutton –China
• Irani mutton – Iran
• Jalamah –Saudi Arabia
• Jameed –Jordan
• Jingisukan –Hokkaido, Japan. Unique in that it is inspired and named for what Japanese people traditionally suspected Mongolian food to be like.
• Kabsa –Yemen
• Kasha Mangsho – Indian subcontinent
• Kabuli Palaw –Afghanistan
• Kairi ka do pyaza –Hyderabad, southern India
• Kamounia – North Africa
• Kaobaozi - Xinjiang, China
• Kebab – Various; found throughout the Middle East
• Khorkhog –Mongolia
• Kibbeh nayyeh – anational dish ofLebanon, prepared with raw lamb or beef, fine bulgur and spices
• Kleftiko -Cyprus,Greece
• Kokoretsi – Turkish; found throughout the Balkans andAzerbaijan
• Kol böreği –Turkey
• Kuurdak – Central Asia
• Laal maans –Rajasthan, India
• Lahndi –Afghanistan
• Lamb chop – Various; found around the world.
• Lamb fries – Various; found around the world. In the United States, they are most commonly found inKentucky.
• Lamb Skewers - Xinjiang, China
• Lamb in Chilindrón – Spain
• Lamb's fry – Found in various English-speaking nations; the recipe and definition varies according to locality.
• Lancashire hotpot –Lancashire, northern England.
• Lechazo –Spain
• Lunggoi Katsa –Tibet
• Macon –Scotland
• Mallow with lamb – Aegean Sea region; popular in bothGreece andTurkey
• Mandi –Yemen
• Mansaf – Various Arab nations
• Méchoui – North Africa
• Mixiote –Mexico
• Moussaka – Various; found throughout the Balkans and the Middle East
• Murtabak – Arab; found throughout the Islamic world, especially in Islamic Southeast Asia
• Mutton pulao – Indian Subcontinent
• Naan qalia –India
• Navarin –France
• Paomo –China; found in the Shaanxi region
• Pasanda – Indian Subcontinent
• Pieds paquets –France; found in the southeast
• Pinchitos –Spain; found inAndalusia andExtremadura
• Pinnekjøtt –Norway
• Pleşcoi sausages –Romania
• Powsowdie –Scotland
• Qeema – Indian Subcontinent
• Quzi –Iraq.
• Rack of lamb – Various Western nations
• Ribberull –Norway
• Roast lamb with laver sauce –Wales
• Rogan josh –Jammu and Kashmir, India
• Saleeg –Saudi Arabia
• Sajji –Pakistan
• Sarburma –Ukraine; invented by Crimean Tatars
• Scotch broth –Scotland
• Scotch pie –Scotland
• Scouse – EitherEngland orNorway
• Sfiha –Lebanon
• Sha Shingbee –Tibet
• Sheep's trotters – Various
• Shuwaa – Various Arab nations; popular in the Levant
• Shepherd's pie –United Kingdom
• Skerpikjøt –Faroe Islands
• Skilpadjies –South Africa
• Smalahove –Norway
• Sodd –Norway
• Sosatie –South Africa
• Squab pie – prepared with mutton and apples –England
• Stuffed intestines –Lebanon
• Svið –Iceland
• Särä – Finland
• Tavë kosi –Albania
• Tomato bredie –South Africa
• Tripoux –France
• Wazwan –Kashmir

• Lamb dishes
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  Instant-boiled mutton is aChinesehot-pot dish.
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  Paomo is a specialty ofShaanxi cuisine and is a typical food eaten in the city ofXi'an. It is a hot stew of chopped-up steamed leavened bread cooked inlamb broth and served with lamb meat. Beef is also sometimes used.
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  Rogan josh is anaromatic lamb dish native to theIndian subcontinent, and is one of the signature recipes ofKashmiri cuisine.
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  Sarburma is a Crimean traditionalmeat pie dish originating among ethnicCrimeans. It is a widespreadsnack inCrimea. Its main ingredients are lamb anddough.
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  Sfiha, also known asArabpizza, is a dish originating from theArabian Peninsula andLevant, introduced inBrazil by Levantine immigrants.
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  Smalahove is aWestern Norwegian traditional dish made from a sheep's head, originally eaten beforeChristmas.^[4]
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  Roast lamb from a roasting spit, served with potato and onion inIstria County, part ofCroatian cuisine

• Media related toLamb dishes at Wikimedia Commons

• Lamb dishes
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