• Lamb
This is the meat of a young sheep, defined as one that is marketed within the year of its birth. When the animal is older than this, it's called hogget, or old-season lamb, until it has its first permanent incisor tooth; after this point the meat becomes mutton, which is tougher, stronger-tasting and darker in colour than lamb.

Cuts vary from country to country. Common ones eaten in Britain include leg, loin, best end (which comes from between the middle neck and loin and is sometimes called rack of lamb), shank (the lower end of the leg), chops (thick lean ones from the loin or chump), cutlets (thinner chops from the best end or from the middle neck), shoulder, breast, and middle neck and scrag. A crown roast is made up from two racks tied together into a ring, bones uppermost and meat side inwards; a guard of honour is two racks tied together facing each other, meaty side down and the bones pointing inwards to overlap at the top; and noisettes are boneless medallions cut from the centre of the loin fillet. Most of the internal organs of lamb, such as kidneys, liver and sweetbreads are also eaten.

Lamb is quite seasonal, although thanks to global markets it's now available throughout the year.