Lamb: A Global History

Edible

by Brian Yarvin

So long as humans have been raising animals, they have been eating lamb. In this engaging history, Brian Yarvin tells the story of how we’ve raised, cooked, and eaten lamb over the centuries and the place it’s established in a wide range of cuisines and cultures worldwide.
           
Starting with the earliest days of lamb and sheep farming in the ancient Middle East, Yarvin traces the spread of lamb to cooks in ancient Rome and Greece. He details the earliest recorded meals involving lamb in the Zagros Mountains of Iraq and Iran, explores its role in Renaissance banquets in Italy, and follows its path to China, India, and even Navajo tribes in America. Taking his story up to the present, Yarvin considers the growing locavore movement, one that has found in lamb a manageable, sustainable source of healthy—and tasty—protein. Richly illustrated and peppered with recipes, Lamb will be the perfect accompaniment to your next grilled chop or braised shank.

Genres: History, Food, Food and Drink, Nonfiction, Food History

160 pages, Hardcover

First published September 15, 2015

Reviews

[Sesana · Rating 3 out of 5]

Almost as much about mutton as it is about lamb, and that's fair. For one, the dividing lines between mutton and lamb have been in flux longer than not. And attitudes towards one often reflect attitudes towards the other.

[Chaitalee Ghosalkar · Rating 3 out of 5]

Quick read, this one. And lots of informative snippets

[Cedric Loudon · Rating 4 out of 5]

An exceptionally well-written volume in the Edible series. However, it fails to discuss the importance of lamb in New Zealand, just mentioning the country in passing.

[Andrew · Rating 3 out of 5]

The 'Edible' series of books are a short, entertaining and informative collection of food titles, and 'Lamb: A Global History' is a credible addition. Admittedly some of the 'history' seems to be fantasy or perhaps wishful recreations, however Yarvin does move quickly out of these problematic areas into more appropriate and secure content. That the author brings lamb and mutton out of what some might consider to be the periphery of certain cuisines (e.g. Chinese, American) and argues for the ubiquity of sheep meat is a major plus.

From an Anglo-Australian perspective I would've liked to have seen more on the importance of lamb and mutton within that cultural heritage, as these meats were crucial for much of the 19th and 20th century in both the imperial power and its colony. For example, mutton has a significant resonance in literature, and many Australians would have grown up going to 'chop picnics'. Even today in 2021 Australian identity is oriented commercially by the promotions of the Australian lamb growers lobby group.

The recipes that make up a good quarter of the book are all useful, interesting and on the whole appetising. I think however the testicles and brains entries are a hard pass for me (where was a good lambs fry and bacon recipe?).

In conclusion, this is a highly readable and entertaining book that certainly does the job advocating the historical and culinary appeal of lamb. The prose is clear, the illustrations appropriate and the brevity of the text is most welcome. A good read for any foodies.