Lamb, hogget, and mutton are terms used to describe the meat of domestic sheep at different stages of their life. Lamb refers to the tender meat of a sheep in its first year. Hogget is the meat from sheep in their second year, offering a slightly more robust flavour. Mutton comes from older sheep, known for its rich, intense taste and firmer texture. Each type provides a distinct culinary experience, reflecting the age and maturity of the sheep.
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