The meat from a sheep that is between 6 and 10 weeks old is called baby lamb, while the meat from a sheep between the ages of 12 and 20 months may be referred to as yearling mutton or hogget. The meat is separated into various cuts, including saddle, leg, loin, shoulder, breast and shank cuts.
In the United States, meat is graded based on a quality rating. In order from highest quality to lowest quality, lamb meat is graded as prime, choice, good, utility or cull. Mutton meat, which is from a mature ram or ewe (female), is graded as choice, good, utility or cull.