Mutton and lamb were enjoyed regularly by kings, governors, and others.​—1Sa 8:17; 1Ki 4:22, 23; Ne 5:18; Am 6:4.

The meat was prepared by boiling or roasting. For the Passover, a year-old ram or male goat was roasted whole after the skin was removed and the internal organs were cleaned. (Ex 12:5, 9) When a sheep was prepared by boiling, the animal was first skinned and then disjointed. At times the bones were cracked open to free the marrow. Both the flesh and the bones were boiled in a large vessel. (Eze 24:3-6, 10; Mic 3:1-3) Once the meat was cooked, it was removed from the pot, and the remaining broth was served separately. (Compare Jg 6:19.) Serving lamb to a guest was a gesture of hospitality.​—2Sa 12:4.

The Mosaic Law prohibited eating the fat of sheep (Le 7:23-25),