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Lamb is the meat derived from domestic sheep (Ovis aries) that are less than one year old. It is a red meat known for its distinctive flavor, which varies based on the animal's diet and breed. The primary lamb-producing regions are found in countries with extensive pasture lands, such as New Zealand, Australia, the United Kingdom, and the United States. Lamb is a versatile meat used in a wide array of culinary traditions. Common cooking methods include roasting, grilling, braising, and stewing. It is often seasoned with herbs like rosemary, thyme, and mint, as well as spices such as garlic, cumin, and coriander. Lamb is a key ingredient in dishes like roasts, stews, kebabs, and ground meat preparations such as burgers or meatballs. Different cuts of lamb, like the leg, rack, loin, and shoulder, lend themselves to specific cooking techniques and dishes.