lamb or veal - 1 lb / .5 kg will generously cover six 8-inch skewers

Lamb is the meat of young domestic sheep (Ovis aries), typically from animals under one year old, characterized by a pink-red color and finely grained texture with a naturally sweet, distinctive flavor profile. The meat contains intramuscular fat that produces its characteristic taste and tenderness. Veal, by contrast, is the meat of young cattle (Bos taurus), typically from calves 4-16 weeks old, distinguished by its pale pink color, mild flavor, and delicate texture due to the animal's young age and specialized diet. Both meats have been central to Mediterranean, Middle Eastern, and European cuisines for millennia.

Lamb and veal serve as primary proteins across diverse culinary traditions and cooking methods. Lamb features prominently in Middle Eastern kebabs and skewers, Indian curries, Mediterranean stews, and Greek and Turkish preparations, where its robust flavor pairs well with aromatic spices such as cumin, coriander, and oregano. Veal, prized for its delicate taste and tender texture, appears in Italian dishes like osso buco and piccata, French preparations including blanquette de veau, and Central European schnitzel preparations. Both meats are suited to grilling, braising, roasting, and can be cubed for skewers, ground for forcemeats, or prepared as chops and cutlets. The choice between them often depends on desired flavor intensity and regional tradition.