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Lamb, meat from an immature sheep, is marketed according to age and sometimes grade. Grades found at the retail level are Prime, Choice, and sometimes Good. The age at which the lamb was processed is a major determinant of tenderness and delicacy of flesh. The younger the lamb, with the exception of those under two months of age, the more tender and flavorful the meat. Lamb may be labeled as milkfed lamb, spring lamb, and genuine spring lamb, all of which came to market at six months of age or less. Mutton comes from a mature sheep between one and two years of age.
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