karitsan

Karitsan is a term of Finnish origin that refers to lamb meat. It is the meat of a young sheep, typically less than one year old. The taste and texture of karitsan are generally milder and more tender than mutton, which comes from older sheep. This distinction makes karitsan a popular choice for various culinary preparations.

In Finnish cuisine, karitsan is often featured in traditional dishes. It can be roasted, stewed, or grilled. Common preparations include dishes like karjalanpaisti, a slow-cooked meat stew, or simply grilled lamb chops seasoned with herbs. The mildness of the meat lends itself well to pairing with a variety of flavors, from fresh dill and parsley to heartier root vegetables.

The availability of karitsan in Finland is influenced by the country's agricultural practices and sheep farming. Lamb is considered a delicacy by many and is often associated with special occasions or traditional meals. The term is specifically used to differentiate lamb from older sheep meat, which would be referred to by a different term. The focus on the age of the animal is a common characteristic in many European culinary traditions when discussing sheep meat.