Meat from sheep features prominently in several cuisines of the Mediterranean , for example in Greece , where it is an integral component of many meals, including religious feasts such as Easter (see avgolemono , magiritsa ); Turkey , in North Africa , the Middle East , in Jordan , Pakistan and Afghanistan ; in the Basque culture, both in the Basque country of Europe and in the shepherding areas of the Western United States. In Northern Europe , mutton and lamb feature in many traditional dishes, including those of Iceland and of the United Kingdom , particularly in the western and northern uplands , Scotland and Wales . Mutton used to be an important part of Hungarian cuisine due to strong pastoral traditions but began to be increasingly looked down on with the spread of urbanisation. It is also very popular in Australia . Lamb and mutton are very popular in Central Asia and in certain parts of China , where other red meats may be eschewed for religious or economic reasons. Barbecued mutton is also a specialty in some areas of the United States (chiefly Owensboro, Kentucky ) and Canada. However, meat from sheep is generally consumed far less in the US than in many European, Central American and Asian cuisines; for example, average per-capita consumption of lamb in the United States is only 400 grams (14 oz) per year, with half the population never having tried it.