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|Posté le: Sam 8 Juil - 17:03 (2017) Sujet du message: Farmers Bulletin Classic Reprint
Excerpt from Farmer's Bulletin
Mutton has from early times been a popular food both in the Orient and among western nations. The ease with which the sheep is raised and the fact that its ﬂesh is not, like some other meats, excluded on religious grounds from the dietary of any large group of people, combine with its palatability to bring it into widespread favor. The terms lamb and mutton are somewhat loosely used to designate the meat obtained from the younger and older ani mals. In some localities mutton is used to apply to the ﬂesh of all but young lambs; in others its use is limited to the ﬂesh of full-grown sheep. The latter is perhaps the commonest usage in the United States.
The preference for lamb or for mutton, like the use of the terms, varies with the locality. Of late years a preference for lamb to older mutton has been noticeable, particularly in the United States. In England. On the other hand, mutton has always been more commonly used. The popularity of one or the other will probably always be determined by taste, fashion, or market condi tions, for both are palatable and nutritious foods.'
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bound: 526 pages
publisher: Forgotten Books (May 23, 2017)
isbn: 0282033262, 978-0282033262,
weight: 1.5 pounds (