Sheep's trotters

Sheep's trotters, also referred to as lamb's trotters,[1] are the feet 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 and brown sauce.[4][6] Powsowdie is a Scottish sheep's heid (head) broth or soup 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 trotter's.[1][8] They are also slow-cooked to make paya, which is popular in Pakistani cuisine.

See also

References
  1. Wright, C. (2012). The Best Stews in the World. Harvard Common Press. p. 116. ISBN 978-1-55832-747-4.
  2. Cassell, ltd (1883). Cassell's dictionary of cookery. Cassell's dictionary of cookery. p. 862.
  3. Mayhew, H. (2009). London Labour and the London Poor. Cosimo classics. Lightning Source Incorporated. pp. 171–173. ISBN 978-1-60520-733-9.
  4. 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. 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. Wright, C.A. (2011). The Best Soups in the World. Houghton Mifflin Harcourt. pp. 67–68. ISBN 978-0-544-17779-6.

Further reading
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