Lamb is the meat of a young domestic sheep (Ovis aries), slaughtered under about a year old — fine-grained, pinkish-red muscle laced with firm white fat. Mild and bloody raw, it cooks to a sweet, rich, distinctly "lamby" savour, and is roasted, grilled, braised and minced across the cooking of the Mediterranean, the Middle East, South Asia and the British Isles.