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{{Short description|Feet of sheep}}
'''Sheep's trotters''', also referred to as '''lamb's trotters''',<ref name="Wright 2012"/> are the feet of [[sheep]].<ref name="Cassell 1883"/><ref name="Mayhew 2009"/> They may be cooked by being boiled, broiled or fried,<ref name="Cassell 1883"/><ref name="Mayhew 2009"/><ref name="Ude 1822"/> and are used in various dishes.<ref name="Cassell 1883"/><ref name="Escoffier 1941"/> Sheep's trotters may also be [[parboiling|parboiled]] and then finished by an additional cooking method, such as stewing.<ref name="Steel Gardiner Johnston 2011"/> They can be served with sauces such as white sauce and brown sauce.<ref name="Ude 1822"/><ref name="Steel Gardiner Johnston 2011"/> [[Powsowdie]] is a Scottish sheep's heid (head) broth or soup that sometimes includes sheep's trotters as an ingredient.<ref name="Davidson Jaine 2014"/> Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.<ref name="Wright 2011"/> ''[[Harqma]]'' is soup that is common in the [[Maghreb]] area of Northern Africa, and is sometimes prepared using lamb's trotter's.<ref name="Wright 2012"/><ref name="Wright 2011"/> They are also slow-cooked to make ''[[Paya (food)|paya]]'', which is popular in Pakistani cuisine.
A '''sheep's trotter''', also referred to as a '''lamb's trotter''',<ref name="Wright 2012"/> is the culinary term for the foot of [[sheep]].<ref name="Cassell 1883"/><ref name="Mayhew 2009"/> They may be cooked by being boiled, broiled or fried,<ref name="Cassell 1883"/><ref name="Mayhew 2009"/><ref name="Ude 1822"/> and are used in various dishes.<ref name="Cassell 1883"/><ref name="Escoffier 1941"/> Sheep's trotters may also be [[parboiling|parboiled]] and then finished by an additional cooking method, such as stewing.<ref name="Steel Gardiner Johnston 2011"/> They can be served with sauces such as [[white sauce]] or a brown [[gravy]].<ref name="Ude 1822"/><ref name="Steel Gardiner Johnston 2011"/> [[Powsowdie]] is a Scottish broth or soup made from sheep's {{lang|sco|heid}} ('head'), that sometimes includes sheep's trotters as an ingredient.<ref name="Davidson Jaine 2014"/> Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.<ref name="Wright 2011"/> ''[[Harqma]]'' is soup that is common in the [[Maghreb]] area of Northern Africa, and is sometimes prepared using lamb's trotters.<ref name="Wright 2012"/><ref name="Wright 2011"/> They are also slow-cooked to make ''[[Paya (food)|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 bean]]s ([[Pinto bean|pinto]]) or crab-eye beans ([[borlotti bean]]s). 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==
==See also==
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==References==
==References==
{{reflist|refs=
{{reflist|refs=
<ref name="Cassell 1883">{{cite book | last=Cassell | first=ltd | title=Cassell's dictionary of cookery | series=Cassell's dictionary of cookery | year=1883 | url=https://books.google.com/books?id=FykBAAAAQAAJ&pg=PA862 | page=862}}</ref>
<ref name="Cassell 1883">{{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}}</ref>
<ref name="Mayhew 2009">{{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}}</ref>
<ref name="Mayhew 2009">{{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}}</ref>
<ref name="Escoffier 1941">{{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– .}} {{paywall}}</ref>
<ref name="Escoffier 1941">{{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}}</ref>
<ref name="Ude 1822">{{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]}}</ref>
<ref name="Ude 1822">{{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]}}</ref>
<ref name="Steel Gardiner Johnston 2011">{{cite book | last=Steel | first=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 | accessdate=September 9, 2016 | page=254}}</ref>
<ref name="Steel Gardiner Johnston 2011">{{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}}</ref>
<ref name="Davidson Jaine 2014">{{cite book | last=Davidson | first=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}}</ref>
<ref name="Davidson Jaine 2014">{{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}}</ref>
<ref name="Wright 2011">{{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}}</ref>
<ref name="Wright 2011">{{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}}</ref>
<ref name="Wright 2012">{{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}}</ref>
<ref name="Wright 2012">{{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}}</ref>

Latest revision as of 18:09, 28 November 2024

A sheep's trotter, also referred to as a lamb's trotter,[1] is the culinary term for the foot of sheep.[2][3] They may be cooked by being boiled, broiled or fried,[2][3][4] and are used in various dishes.[2][5] Sheep's trotters may also be parboiled and then finished by an additional cooking method, such as stewing.[6] They can be served with sauces such as white sauce or a brown gravy.[4][6] Powsowdie is a Scottish broth or soup made from sheep's heid ('head'), that sometimes includes sheep's trotters as an ingredient.[7] Sheep's trotters are used in the preparation of lamb's trotters soup, which can also include leg meat.[8] Harqma is soup that is common in the Maghreb area of Northern Africa, and is sometimes prepared using lamb's trotters.[1][8] 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

[edit]

References

[edit]
  1. ^ a b Wright, C. (2012). The Best Stews in the World. Harvard Common Press. p. 116. ISBN 978-1-55832-747-4.
  2. ^ a b c Cassell, ltd (1883). Cassell's dictionary of cookery. p. 862.
  3. ^ a b Mayhew, H. (2009). London Labour and the London Poor. Cosimo classics. Lightning Source Incorporated. pp. 171–173. ISBN 978-1-60520-733-9.
  4. ^ a b Ude, L.E. (1822). The French Cook. J. Ebers. p. 122.
  5. ^ Escoffier, A. (1941). The Escoffier Cook Book: A Guide to the Fine Art of Cookery. International Cookbook Series. Crown. pp. 451–. ISBN 978-0-517-50662-2. (subscription required)
  6. ^ a b Steel, F.A.; Gardiner, G.; Johnston, A. (2011). The Complete Indian Housekeeper and Cook. Oxford World's Classics. OUP Oxford. p. 254. ISBN 978-0-19-960576-7. Retrieved September 9, 2016.
  7. ^ Davidson, A.; Jaine, T. (2014). The Oxford Companion to Food. Oxford Companions. OUP Oxford. p. 301. ISBN 978-0-19-104072-6.
  8. ^ a b Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. pp. 67–68. ISBN 978-0-544-17779-6.

Further reading

[edit]
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