Sheep are one of the oldest domesticated animals, therefore it is no wonder that lamb is one of the most common proteins consumed throughout the world.

Ancient petroglyphs showing sheep date back to 11,000 to 9,000 BC in Mesopotamia. Sheep were raised for meat and milk while the wool was used for clothing, bedding and blankets. In addition, early shepherds discovered they could use every part of the animal - the skin for parchment, the fat or tallow for candle wax and even the rams’ horns as musical instruments.

Sheep were prized animals because they could thrive on pasture as well as on rocky terrain. The domestication and production of sheep became a life source, sustaining families and communities throughout the Middle East, Africa, the Mediterranean, Europe, Asia and eventually spreading to new colonies in New Zealand, Australia and the Americas.

Lamb is linked to feasts and religious observances around the globe. Symbolic of spring, sacrifice, and fertility, lamb is often the centerpiece of delicious food – from humble home stews to roasts served at the finest restaurants.

The popularity of ethnic cuisines, bold flavors and a renewed value for family farming and sustainable meat has led to a rediscovery of global dishes made with American Lamb.  From lamb gyros to koftas, shawarma to tagines, biryani to moussaka — lamb is truly a global staple. Below is a listing of just some of the international dishes prepared with lamb.

Abgoosht is a hearty Persian lamb or mutton soup.  It is usually made with lamb, chickpeas, white beans, onions, potatoes, tomatoes, turmeric and dried lime.

Alinazik is a Turkish dish made with smoked, spiced, grilled and pureed eggplant topped with cubes of sautéed marinated lamb. It is usually served on a rice pilaf with grilled vegetables.

Aloo gosht is a lamb and potato curry dish from Pakistan and North India. It can be served with rice or bread such as naan.

Barbacoa is the Spanish word for barbecue. In central Mexico, slow-cooked lamb is the meat of choice for barbacoa.

Beyti is a Turkish dish consisting of ground lamb grilled on a skewer and served wrapped in lavash, topped with a tomato sauce and yogurt.

Biryani is a mixed rice dish from India. The non-vegetarian version is often made with marinated lamb and various spices and condiments.

Cağ kebabı is a rotating kebab dish originating in Turkey. Lamb slices are marinated in yogurt, black pepper and onion and then stacked thickly on a spit.

Chakapuli is a popular Georgian Stew traditionally made with lamb, onions, tarragon leaves, cherry plums, white wine, fresh herbs and spices.

Chanakhi is a Georgian lamb stew with tomatoes, eggplant, potatoes, greens and garlic.

Colonial goose is a classic New Zealand dish featuring a boneless leg of lamb stuffed with honey, dried apricots and traditional bread stuffing and then marinated in red wine.

Döner kebab is a Turkish dish made of lamb cooked on a vertical rotisserie. The sliced lamb is often served in a lavash or pita. It is a common fast-food item not only in Turkey but also in the Middle East, Europe, Canada and Australia.

Fenalår is a popular dish in Norway. A leg of lamb is salted, dried and cured. In some areas, the lamb is also smoked.

Gyros are a Greek dish made of meat cooked on a vertical rotisserie, normally lamb, and usually served in a pita with tomato, onion and tzatziki sauce.

Irish Stew is traditionally made with lamb or mutton, potatoes and onions.

Keema is a traditional South Asian dish made with minced lamb with peas or potatoes. Keema can be formed into kebabs or used as a filling in samosas.

Kibbeh is a popular Levantine Arab dish made of bulgur, minced onions and finely ground lamb with Middle Eastern spices. Kibbeh may be shaped like a torpedo, balls or patties and cooked, or may be served raw.

Kofta is a type of meatball or ground lamb mixture mixed with spices and onions and served throughout the Middle East and in Northern Africa.

Lahndi is a dried lamb dish popular in northern Afghanistan.

Lancashire hotpot is a pub dish from England traditionally made with lamb and onion topped with slices of potatoes and then slow roasted.

Mansaf is a traditional Jordanian dish made of lamb cooked in a fermented dried yogurt and served with rice or bulgur on a large platter.

Méchoui is a North African term for a whole lamb spit-roasted on a barbecue.

Merguez is a sausage traditionally made with lamb and North African spices.

Moussaka is an eggplant or potato-based dish with ground lamb.  There are many variations of this dish served in the Eastern Mediterranean countries and Balkans.

Navarin is a French stew with lamb and vegetables.

Paomo is a Chinese dish from the Shaanxi region made of chopped steamed bread cooked in lamb broth and served with lamb meat.

Qabuli is a popular Afghan dish made with steamed rice mixed with raisins, carrots and lamb.

Quzi is a popular rice dish in Iraq served with slow-cooked lamb, roasted nuts and raisins.

Ribberull is a Norwegian dish made from a boneless lamb shoulder, flattened and rolled into a long rectangle, then steamed.

Roast Lamb with laver sauce is a traditional Welsh dish.

Rogan josh is a staple of Kashmiri cuisines. Braised lamb chunks are cooked with a gravy based on browned onions, yogurt, garlic, ginger and aromatic spices and dried chilis.

Sarburma is a traditional Crimean meat pie made with lamb.

Scotch broth is a Scottish soup usually made with stewing or braising cuts of lamb, barley, root vegetables, split peas or lentils, cabbage and leaks.

Scotch pie is a double-crusted pie made with minced lamb found throughout the United Kingdom.

Scottadita – Frenched lamb rib chops brushed with olive oil and garlic marinade are said to be best when eaten hot off the grill, so Italians call them Scottadita meaning "burned fingers."

Shawarma is a Levantine Arab meat preparation where meat, usually lamb, is placed on a vertical spit and grilled all day. Shawarma can be served on a plate with accompaniments or as a sandwich or wrap.

Shepherd's pie is a lamb pie with a crust of mashed potatoes.

Sosatie is a traditional South African dish of marinated lamb cubes cooked on skewers. The lamb is often interspersed with mushrooms, small onions, sliced peppers, dried apricots or prunes.

Tavë kosi is a simple dish from Albania combining lamb and rice baked with a mixture of yogurt and eggs combined with a roux.

A Datassential MenuTrends study shows that many key flavors and  spices paired with lamb entrees are traditional, including mint, garlic, rosemary, lemon, red wine, mustard and thyme. However, flavors and ingredients of the Mediterranean continue to heavily influence lamb entrée menus with ingredients such as yogurt, harissa, olives, tzatziki, saffron, cumin, tahini and sumac.

Visit the American Lamb Board for more information and more globally inspired recipes featuring lamb.