sheepmeat

sheep +‎ meat

sheepmeat (usually uncountable, plural sheepmeats)

1. The meat of a sheep, used as food; mutton.
   • 1986 July 17, Tam Dalyell, “Castles in the air”, in New Scientist:

     I do not know what will be the outcome of the argument about levels of radioactive caesium in sheepmeat (alias mutton or lamb) in North Wales and Cumbria, let alone in Scotland.

   • 1995, Julian Roche, The International Wool Trade, Woodhead Publishing, published 1995, →ISBN, page 114:

     Wool and sheepmeat combined form New Zealand's largest export industry: wool on its own is the fourth largest.

   • 1999, Jennifer M. Ames, Michelle M. Sutherland, “Effect of Castration and Slaughter Age on The Flavor of Sheepmeat”, in Youling L. Xiong, Chi-Tang Ho, Fereidoon Shahidi, editors, Quality Attributes of Muscle Foods, Kluwer Academic/Plenum Publishers, →ISBN, page 148:

     However, the full effects of castration on sheepmeat flavor remain unclear and other factors, including age at slaughter, also need to be considered.

   • For more quotations using this term, see Citations:sheepmeat.

• sheepflesh

• lamb

• heptaseme