Lamb is considered to be the meat of sheep under one year old. It is lightly fatty. Milk-fed or suckling lambs range from 4 - 9 kilos and are generally available from January to late March. Those from 10-15 kilos and available from May to December are grazing and have a different quality of meat.
There are three breeds of sheep in our country: Dağlıç, Karaman and Kıvırcık. Kıvırcık is the most desirable. Whatever the breed, the male is more desirable than the female.
Less flavorful than mutton/lamb. Kid meat is perferred.
The meat of calves from 2 to 12 weeks of age is considered young veal. It is less fatty than the meat of weaned veal.
Preferred over young veal, good veal should be brilliant red. As it is less fatty, it is especially preferred for mincemeat.
There are two varieties, Trakya (Thrace) and Erzurum, with the Trakya variety being more flavorful and less fatty. It’s meat is pinkish, with lemon-yellow fat. The other has darker meat with darker yellow fat. The meat of cows is preferred over that of steers.
Water buffalo meat is pink with white fat, the main feature which distinguishes its meat from beef. The females are preferred.