Ovis dries .
Shoulder, leg, and chops are the most popular cuts of sheep in Brazil. The classification of the animal depends on the age: cordeiro (up to 6 months), ovelha (female over 18 months old) and carneiro (adult male). The pink meat is usually roasted or chargrilled; the chops also are good grilled. In Campo Mourão, Paraná, the second Sunday of July is dedicated to the preparation of Carneiro no buraco (literally, “mutton in the hole”) − the animal is cooked with vegetables in large pots arranged on top of holes dug in the ground and lined with eucalyptus burning wood. The tradition has more than twenty years.
