Lambtail

The lamb tail is the tail of the lamb and can be used in the kitchen, but it plays a much smaller role than oxtail and pork tail .

In England, especially in the county of Kent , it was customary to prepare lamb tails in the past, and only in the season in which the tails of the young lambs were docked anyway . In cookbooks it is emphasized that only fresh tails from live lambs can be used, otherwise they dry out very quickly and are useless. Whenever possible, they were brought into the kitchen immediately after docking. The most common dish was lamb's tail pie . To do this, the tails of lamb were cooked with root vegetables and peas, then covered with hard-boiled eggs and baked in a batter like a pie .

In the Middle and Near East and in Central Asia , the tail of the plays fat tail sheep a special role as a fat supplier, because there most of the body fat is stored in this breed. Rarely is the entire tail prepared after slaughtering an animal.

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• Alan Davidson: The Oxford Companion to Food , 2nd ed. Oxford 2006, article Tails