Short answers, pulled from the story.
British law requires that meat from animals with zero permanent incisors be sold as lamb. This standard has remained unchanged for decades to ensure consistent labeling.
In South Asia the word mutton refers to the meat of the goat rather than the domestic sheep. This linguistic shift has persisted for generations while the domestic sheep population in India has been in decline for over 40 years.
Australia allows farmers to label animals up to 12 months old as lamb even if they had developed a single permanent tooth. The term hogget describes meat from a sheep between 11 and 24 months old.
Salt marsh lamb derives its flavor from sheep that consume salt-tolerant grasses like samphire and sea lavender. These grasses grow in coastal estuaries washed by tides and impart a distinct mineral taste to the meat.
The International Agency for Research on Cancer has linked unprocessed red meat to an increased risk of colorectal cancer. The World Cancer Research Fund recommends limiting red meat to no more than three servings per week to mitigate these risks.
The leg of lamb is considered the national dish of Australia. This cut is typically slow roasted and represents a significant part of the country's culinary identity.