Lamb and mutton dishes

Biryani is a mixed rice dish originating in South Asia, traditionally made with rice, meat (chicken, goat, beef) or seafood (prawns or fish), vegetables, and spices. It was present in Mughal-era India, though the precise date and place of origin are debated. It is thought to derive from a Persian rice dish, either pilau or birinj biryan. The dish makes use of slow-cooking as in Persian pilau, combined with Persian-style yoghurt-marinated meat and a spicy Indian style of cooking; it was likely developed in the Mughal court kitchens. It is also possible that biryani was brought to South India be

thumb|A beef steak dinner, served with Edible mushrooms|mushrooms thumb|A steak topped with sautéed mushrooms A steak is a cut of meat sliced across muscle fibers, sometimes including a bone. It is normally grilled or fried, and can be diced or cooked in sauce.

Beshbarmak (; ; ) is a meat, noodles, and onion broth dish in Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as turama in Karakalpakstan and Dagestan, as dograma in Turkmenistan, and as bişbarmaq or qullama in Bashkortostan and Tatarstan.

meat of domestic sheep

lamb or mutton and root vegetable stew native to Ireland

Kokoretsi () or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.

meat pie with a crust or topping of mashed potato

Mansaf ( /‍ˈ‍man‍.‍saf‍‍‍/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.

250px|thumbnail|right|Abgoosht served at a traditional-style restaurant in Iran thumb|right|180px|A dizi dish during consumption Abgoosht or abgusht ( Âbgušt, ; literally "meat broth") is an Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."

traditional meal associated with Great Britain

Aromatic curried meat

Fårikål () is a traditional Norwegian dish and the country's national dish. It consists of pieces of mutton with bone, cabbage, whole black pepper, and occasionally a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. The dish is typically prepared in early autumn, and over 70% of the Norwegian population reports eating the dish at least once during this time period.

The national dish of Albania, baked lamb dish in sour cream

Kuurdak (, quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat".

raw meat or vegan bulgur dish from the Turkish cuisine

Sfiha, esfiha, esfirra, sfija, sfihah, sfeeha or fatay () is a Levantine dish consisting of flatbread cooked with a minced meat topping, often a mix of sheep and veal, and flavored with onions, tomatoes, pine nuts, and spices. It is traditionally found in the countries of the Levant, and is closely related to manakish and lahmacun. Sfiha is particularly associated with Baalbek, a city located in the Beqaa Valley of Lebanon.

thumb|right|Khorkhog meal. Note the metal milk jug, the black stone, and the piece of boiled meat; the metal milk jug is where the cooking takes place. thumb|right|Khorkhog meal. Served in a restaurant in Ulaanbaatar Khorkhog () is a barbecue dish in Mongolian cuisine. Khorkhog is made by cooking pieces of meat inside a container which also contains hot stones and water, and is often also heated from the outside.

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Smalahove (also called smalehovud, sau(d)ehau(d) or skjelte) is a Western Norwegian traditional dish made from a sheep's head, originally eaten before Christmas. The name of the dish comes from the combination of the Norwegian words hove and smale. Hove is a dialectal form of hovud, meaning "head" (cf. Hǫfuð), and smale is a word for sheep, so smalahove literally means "sheep head". The skin and fleece of the head are torched, the brain removed, and the head is salted, sometimes smoked, and dried. The head is boiled or steamed for about three hours, and served with mashed swede/rutabaga and po

Chanakhi () is a traditional Georgian dish of lamb stew with tomatoes, aubergines, potatoes, greens, and garlic.

thumb|right|250px|Svið served with mashed potatoes and Rutabaga|swede in [[Reykjavík.]]

thumb|Another view of a baeckeoffe Baeckeoffe (English: "baker’s oven") is a casserole dish that is typical in the French region of Alsace, situated on the border with Germany.

alt=|thumb| with rutabaga [[purée, potatoes and sausages]]

thumb|Küftə (meatball) bozbash thumb|Tikə (chunky) bozbash

Sosatie is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate ("skewered meat") and saus ("spicy sauce"). It is of Cape Malay origin, used in Afrikaans—the primary language of the Cape Malays—and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and cooked by braaing (barbecuing) shish kebab-style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers.

'''''' () is a multi-course meal in Kashmiri cuisine, originating from Kashmir.

Cacciatore () or cacciatora is an Italian dish prepared with onions, herbs, usually tomatoes, often peppers, and sometimes wine.

Pasanda (, ), also called parche (, ), is a popular curry from the Indian subcontinent. It is derived from a style of food served in the court of the Mughal emperors. In a pasanda, the meat is marinated in yoghurt and spices. After cooking, cream is added to the sauce. It has become a standard type of curry served in British Indian restaurants.

Levantine dish made of raw meat

Pashtun-style minced kebab

thumb|300px|Méchoui Méchoui () or meshwi is a whole sheep or lamb spit-roasted on a barbecue in Maghrebi cuisine. The word comes from the Arabic word šawā (, "grilling, roasting"). This dish is common in North Africa. In Algeria and Morocco, the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". In Tunisia it applies to any piece of meat or fish grilled with embers.

Kamounia (), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. It is a part of Sudanese, Egyptian, Algerian, Libyan and Tunisian cuisines. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.

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type of meat pie

Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called () in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales.

eggplant dish

Quzi (), also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. The dish can also be found in some Arab states of the Persian Gulf.

thumb|right|235px|Hangikjöt with potatoes in béchamel sauce and green [[peas]] Hangikjöt (; lit. "hung meat") is a traditional festive food in Iceland, served at Christmas.

English stew from Lancashire, England

thumb|Arrosticini being cooked on a furnacella Arrosticini is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine. They are typically made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini are cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter. It is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.

type of skewered kebab

Sarburma, also known simply as ' among Crimean Tatars and as pierekaczewnik' among Lipka Tatars, is a traditional meat pie in Crimean Tatar cuisine. In Crimean Tatar language means "to wrap" and "to curl". Its name among Lipka Tatars comes from the Russian verb "to roll up." Nowadays, it is a widespread snack in Crimea, neighbouring regions of Ukraine (), and in Turkey (). In Poland it is a distinctive cuisine of the Lipka Tatars, and is registered under the name pierekaczewnik in the European Union and United Kingdom as a Traditional Speciality Guaranteed. The main ingredients are traditional

Tantuni is a spicy Turkish dish consisting of julienne cut beef or lamb, stir-fried on a unique traditional metal plate called a sac. Originating from the Mersin province in southern Turkey, it has become one of the country's most popular street foods.

Gheimeh, gheymeh, or qeimeh () is an Iranian stew (khoresh) consisting of diced mutton, tomatoes, split peas, onion, and dried lime, garnished with golden, thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and is usually served with white rice (polow).

French lamb or mutton stew

220px|thumb|Lamb Drob Drob, fully named Drob de Miel (Lamb Drob) or Drob de Paște (Easter Drob), is a traditional Romanian dish of lamb offals (liver, lungs, spleen, heart, kidney), green onions, herbs (dill, parsley, garlic, lovage), eggs (boiled or fresh), and bread soaked in water or milk. The boiled offals are chopped and mixed with all the other ingredients and seasoned with salt and pepper. The caul of the lamb is stretched over a loaf pan and filled with the mixture.

Scottish soup of barley, lamb, mutton or beef, root vegetables, and dried pulses

cut of lamb cut perpendicularly to the spine

Tongseng is an Indonesian goat meat, mutton or beef stew dish in curry-like soup, with vegetables and kecap manis (sweet soy sauce). Tongseng is commonly found in the Indonesian region of Central Java; from Surakarta to Yogyakarta. However, it is believed that the dish originated from Klego district in Boyolali, Central Java.

Curry with meat and potatoes

Indonesian goat meat dish

South Asian curry dish that is prepared from mutton

Waterblommetjiebredie is a traditional South African stew. The name comes from the Afrikaans language, literally meaninig "stew of little water flowers." It is made of meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos), which are found in the dams and marshes of the Western Cape of South Africa. The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.

Apples stuffed with lamb and rice

Turkish meal

South African stew

thumb|right|Skerpikjøt thumb|Faroese sheep thumb|Lamb hanging out to dry Skerpikjøt (), a type of wind-dried mutton, is a common food of the Faroe Islands.

Fahsa () is a Yemeni stew. It is made of lamb cutlets with lamb broth. Spices and hilbah (a dip made with fenugreek) are added after cooking.

thumb|Slices of '''''' is a traditional Norwegian cured meat made from salted and dried leg of lamb. is a very popular dish in Norway and is often served with other preserved food at a Christmas buffet or on Norwegian Constitution Day.

Mombar () is a rice sausage dish. Different versions of it with various different names are eaten in Syria, and Libya. In Egypt it is made from sheep casing stuffed with a rice mixture and deep fried.