Lamb and Lesser Meats

Appears in

Yes, we do eat chicken and beef (never pork), but I must admit that 80 per cent of the meat consumed in Turkey is lamb. We see it as a main meal, an ingredient in kebaps, and a flavouring for rice. We use every part of it, and in this book you’ll find recipes for its head, liver and testicles. In 2012, somebody did a census and found that Turkey contained 8 million goats, 14 million cows and 28 million sheep.

Lamb was easily bred in the Anatolian climate, and became hallowed by religious ritual very early in our history. A common prayer goes: ‘If you give me this, I will kill a sheep in your name and give it to the needy.’