WOVEMBER WORDS #6
Many people consider sheep meat, and lamb especially, as a delicacy. However, this was not always so:
“Until the eighteenth century, sheep were bred in this country mainly for their wool. Next in importance was their milk, for making cheese, and their skins, for leather and parchment; only incidentally were they regarded as meat producers. In certain parts of the country, their meat was quite unacceptable as food and this, perhaps, gave rise to the distinction still made by many people in the North of England between ‘meat’ and ‘mutton’
– Elsie G. Davenport, Your Handspinning, 1971, Select Books, Mountain View, MO, USA.
Picture submitted to Wovember2011 Gallery by Kathleen Oliver, showing Shetland Sheep