lamb/mutton , pork , offal , poultry and about their cuts - part 2

Lamb and mutton

 are the meat ofdomestic sheep (species Ovis aries). The meat of a sheep in its first year is lamb; that of a juvenile sheep older than one year is hogget; and the meat of an adult sheep is mutton.

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Pork

Pork is the culinary name for meatfrom the domestic pig (Sus domesticus). It is one of the most commonly consumed meats worldwide.

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Variety meats (offals) 

Offal  also called variety meatsor organ meats. refers to the internal organs andentrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than muscle and bone

Poultry

Poultry is a category of domesticatedbirds kept by humans for the purpose of collecting of their eggs, or killing for theirmeat or feathers. These most typically are members of the superorderGalloanserae (fowl), especially the orderGalliformes (which includes chickens,quails and turkeys) and the familyAnatidae (in order Anseriformes), commonly known as "waterfowl" (e.g.domestic ducks and domestic geese). Poultry also includes other birds which are killed for their meat, such as pigeonsor doves or birds considered to begame, such as pheasants. Poultry comes from the French/Norman wordpoule, itself derived from the Latin word pullus, which means small animal.

Poultry is the second most widely eaten meat in the world, accounting for about 30% of meat production worldwide, after pork at 38%.