Unlike in most countries in the region, birka (“BEER-KA”) tends to be as or more common in Hungary than bárány (lamb), especially when used to make a pörkölt (stew). It is sometimes called birkahús or juh, and in some older cookbooks as berbécs or ürü, the latter generally meaning a castrated sheep, or wether.
For related information, see hús (meat).
