>oxtail vs. sheep's tail

I doubt they are cooked in two shakes.A long-tailed lamb, ram or ewe can produce quite a bit of delicious tail meat, not unlike oxtail. It is a traditional delicacy in Turkey. It is rare in the U.S. Why?? 

The abundant fat of the fat-tailed variety is traditionally used as a cooking fat, sometimes in melted form.

Spain's nationwide tapas contest winner last year was lamb's tail stewed with goat's milk and borage.

>Lamb's tail with raisins, cumin and couscous - Spondi restaurant, Athens, Greece

>Fire roasted lamb tail - Donglaishun, Beijing, China