lamb

Lamb

Lamb is a tender and flavorful red meat that comes from young sheep, typically under one year old. Known for its rich, slightly gamey taste and succulent texture, lamb is a versatile protein used in cuisines worldwide. Its rosy-pink color and fine-grained marbling make it a prized ingredient for roasting, grilling, and stewing. Lamb is often associated with Mediterranean, Middle Eastern, and Indian dishes, where its unique flavor pairs beautifully with bold spices and fresh herbs like rosemary, garlic, and mint.

Common Uses

  • Roasting for holiday meals or special occasions: Lamb leg or shoulder is often roasted with garlic, rosemary, and olive oil for a tender, flavorful centerpiece dish.
  • Grilling lamb chops for quick, flavorful meals: Lamb chops are perfect for grilling or pan-searing, offering a juicy, caramelized crust and a tender interior.
  • Slow-cooking in stews and curries: Lamb shanks or cubes are ideal for slow-cooked dishes like Moroccan tagines or Indian lamb curries, where the meat becomes melt-in-your-mouth tender.
  • Ground lamb for burgers and meatballs: Ground lamb is commonly used in Mediterranean dishes like kofta or lamb burgers, seasoned with spices like cumin and coriander.
  • Braised lamb for hearty comfort food: Lamb shoulder or shanks can be braised with red wine, tomatoes, and aromatic vegetables for a rich, warming dish.
  • Lamb in traditional dishes: Lamb is a key ingredient in iconic recipes like Greek moussaka, Middle Eastern kebabs, and British shepherd’s pie.

Nutrition (per serving)

Calories

294.0kcal (14.7%)

Protein

25.6g (51.2%)

Carbs

0.0g

Sugars

0.0g

Healthy Fat

11.0g

Unhealthy Fat

9.3g

% Daily Value based on a 2000 calorie diet

Health Benefits

  • Rich in high-quality protein, essential for muscle growth and repair.
  • Contains iron, which supports red blood cell production and prevents anemia.
  • Packed with zinc, promoting immune system health and wound healing.
  • Provides B vitamins, including B12, which are vital for energy metabolism and brain function.
  • Contains conjugated linoleic acid (CLA), which may support fat loss and heart health.
  • Offers selenium, an antioxidant that helps protect cells from damage.

Substitutes

Storage Tips

Store lamb in the refrigerator at a temperature below 40°F (4°C) to maintain freshness. Keep it in its original packaging or wrap it tightly in plastic wrap or aluminum foil to prevent exposure to air and moisture. For longer storage, freeze lamb at 0°F (-18°C) in an airtight container or freezer-safe bag. Use refrigerated lamb within 3-5 days and frozen lamb within 6-9 months for optimal flavor and quality. Thaw frozen lamb in the refrigerator overnight before cooking to ensure even defrosting.

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