Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton. In many eastern countries including the Indian sub-continent, Malaysia and Singapore the term mutton refers to goat's meat (which is also called chevon) and usually not to sheep's meat. Often, the mutton curries of the Indian cuisine use goat meat when cooked at home, although in Indian restaurants sheep meat is often used. The meat of a lamb is taken from the female (ewe) or castrated male (wether) sheep or goat having more than two permanent incisors in wear.