Login
Login

Sheep's trotter

{{Short description|Feet of sheep}}

A sheep's trotter, also referred to as a lamb's trotter, is the culinary term for the foot of sheep. They may be cooked by being boiled, broiled or fried, and are used in various dishes. Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing. They can be served with sauces such as white sauce or a brown gravy.

Powsowdie is a Scottish broth or soup made from sheep's {{lang|sco|heid}} ('head'), that sometimes includes sheep's trotters as an ingredient. Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat. Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotters. They are also slow-cooked to make paya, which is popular in South Asian cuisine. It is popular amongst South Africans, adapted from the cuisine of India. Those of south Asian descent, and other South Africans often cook it with spices and sugar beans (pinto) or crab-eye beans (borlotti beans). It is a common belief that pigs are the only animal who have "trotters". Animals such as sheep, cows, horses and any animal with cloven-hoofed feet have "hoofs".

See also

{{portal|Food}}

{{div col|colwidth=30em}}

{{div col end}}

References

{{reflist|refs=

{{cite book | last=Cassell | first=ltd | title=Cassell's dictionary of cookery | year=1883 | url=https://books.google.com/books?id=FykBAAAAQAAJ&pg=PA862 | page=862}}

{{cite book | last=Mayhew | first=H. | title=London Labour and the London Poor | publisher=Lightning Source Incorporated | series=Cosimo classics | year=2009 | isbn=978-1-60520-733-9 | url=https://books.google.com/books?id=cDYUb-tzToUC&pg=PA171 | pages=171–173}}

{{cite book | last=Escoffier | first=A. | title=The Escoffier Cook Book: A Guide to the Fine Art of Cookery | publisher=Crown | series=International Cookbook Series | year=1941 | isbn=978-0-517-50662-2 | url=https://books.google.com/books?id=OO7NVyLhiSYC&pg=PA451 | pages=451–}} {{subscription required}}

{{cite book | last=Ude | first=L.E. | title=The French Cook | publisher=J. Ebers | year=1822 | url=https://archive.org/details/bub_gb_qYMEAAAAYAAJ | page=[https://archive.org/details/bub_gb_qYMEAAAAYAAJ/page/n191 122]}}

{{cite book | last1=Steel | first1=F.A. | last2=Gardiner | first2=G. | last3=Johnston | first3=A. | title=The Complete Indian Housekeeper and Cook | publisher=OUP Oxford | series=Oxford World's Classics | year=2011 | isbn=978-0-19-960576-7 | url=https://books.google.com/books?id=H3EVDAAAQBAJ&pg=PA254 | access-date=September 9, 2016 | page=254}}

{{cite book | last1=Davidson | first1=A. | last2=Jaine | first2=T. | title=The Oxford Companion to Food | publisher=OUP Oxford | series=Oxford Companions | year=2014 | isbn=978-0-19-104072-6 | url=https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA301 | page=301}}

{{cite book | last=Wright | first=C.A. | title=The Best Soups in the World | publisher=Houghton Mifflin Harcourt | year=2011 | isbn=978-0-544-17779-6 | url=https://books.google.com/books?id=G9lxnIrrQ9IC&pg=PT67 | pages=67–68}}

{{cite book | last=Wright | first=C. | title=The Best Stews in the World | publisher=Harvard Common Press | year=2012 | isbn=978-1-55832-747-4 | url=https://books.google.com/books?id=77CvEgNk4xoC&pg=PA116 | page=116}}

}}

Further reading

  • {{cite book | last=Beard | first=J. | title=James Beard's American Cookery | publisher=Little, Brown | year=2009 | isbn=978-0-316-06981-6 | url=https://books.google.com/books?id=MHbSW8MylhkC&pg=PT986 | page=986}}

Category:Sheep

Category:Foot