Lamb

Guide Note

Meat from a baby sheep is called lamb. Meat from the sheep aged older than a year is typically called mutton.

Lamb is usually sold as a leg, chop or rack, and appears heavily in Middle Eastern, Mediterranean and European cooking. Lamb is popularly grilled, broiled, roasted or cooked in stew.

Fast Facts

1. Meat from sheep less than one year old
2. Featured in Mediterranean and Greek Cuisines
3. Leg of lamb is sometimes paired with mint jelly
4. Primary cuts: Shoulder, Rack, Shank, Loin, Leg
5. Frequently eaten on Easter

Like most red meats, lamb is high in saturated fats. However, according to World's Healthiest Foods, diets occasionally including lamb can benefit the body, based on its high levels of protein, tryptophan, B Vitamins and selenium.

The Vitamin B12 found in lamb can be beneficial in producing red blood cells and helping keep a functional metabolic system.

Lamb recipes served in North America are typically influenced from Mediterranean and Asian cuisines, based on their prominence in those parts of the world. It is popular to "crust" the outside of the lamb with herbs or a vegetable seasoning, such as mushrooms.