Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, Ovis aries. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, and Australia. Hogget is becoming increasingly commonly eaten in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming.

Based on TCM, lamb, mutton or sheep can be used to:

1. warms center burner and kidney network
2. supplements qi and blood.

The preparation methods are steamed, fried/roasted, grilled, and boiled.

Lamb, mutton, and sheep contain protein, fat, calcium, and phosphorus.

Some indications that can be reduced are:

  * Lamb is especially recommended during the cold months as a warming food, served well spiced.  

  * Very good for kidney yang vacuity: feeling of coldness in the body, cold extremities, aversion to cold, weakness or pain in legs, back, or knees, an increase of symptoms with cold, weak libido, impotence,

     frequent nocturnal urination with clear urine.

  * Blood vacuity with cold symptoms after childbirth: abdominal pains, reduced milk flow, cold lower extremities.