The term designates the offal of a sheep, specifically the interconnected organs within the thoracic cavity and upper portion of the abdominal cavity. This assemblage typically comprises the trachea, lungs, heart, liver, and sometimes the spleen. These organs are naturally linked and removed together during the butchering process.
Consumption of these internal organs offers a significant source of nutrients, including iron, vitamins, and essential amino acids. Historically, these parts were valued, particularly in cultures where resource utilization was paramount. Certain culinary traditions feature dishes that highlight the distinct flavors and textures of these components, demonstrating a respect for the animal and a minimization of waste.
