The term refers to the internal organs of a sheep, specifically the heart, lungs, trachea (windpipe), and liver, all connected as a single unit. This collection of organs is typically removed from the carcass during the butchering process. It represents a significant portion of the offal, or variety meats, derived from the animal.
These organs have historically been utilized as a food source in various cultures. They provide essential nutrients and were particularly important in times when resources were scarce. Furthermore, the handling and preparation of these components can hold cultural significance in certain culinary traditions, demonstrating resourcefulness and respect for the animal.
