Sheep

Sheep are domesticated ruminant mammals. Their meat, known as mutton (from older sheep) or lamb (from younger sheep), is a common source of protein in many diets. It is typically farmed for meat, wool, and milk.

Sheep meat is used in a wide variety of savoury dishes, including roasts, stews, sausages, and pies. It is particularly popular in Mediterranean, Middle Eastern, and British cuisines. Its distinct flavour profile makes it a key ingredient in dishes like lamb tagine or shepherd's pie.

Sheep meat is a source of protein, iron, zinc, and B vitamins. Like other red meats, excessive consumption has been linked to an increased risk of certain health conditions, according to some research. The UK's Eatwell Guide advises limiting red and processed meat consumption. It is not a food additive and therefore does not have an E-number or specific regulatory evaluation by bodies like EFSA in that context.