Lamb is a popular meat worldwide. In the US, meat from sheep is called lamb, regardless of the age of animal. In the UK and other English-speaking countries, meat from older sheep is called hogget or mutton. 1 The older the animal, the tougher the meat and the stronger the flavor (which for some people is not desirable!)
Popular cuts of lamb include lamb shoulder, lamb chops (e.g. blade, rib, or loin chops), shanks, leg of lamb, roasts, stew meat, and ground lamb. Like with beef, lean cuts of lamb, though it is red meat, are just as healthy as lean cuts of white meat! So if you're worried about your saturated fat intake, look for lean cuts from the shoulder, loin, and leg. You can also trim the fat from other cuts and drain the fat from ground lamb as you cook it.2 However, whether or not you should limit your saturated fat intake is still up to debate.
Use fresh lamb (especially ground) as soon as possible or freeze raw lamb. You can freeze fresh ground lamb and lamb stew meat for 3-4 months and lamb chops and roasts for 6-9 months.3
Nutrition DNA
The nutrition DNA of lamb. For example, you can see that 100g lamb covers 64% of your daily need of Saturated Fat and 39% of the recommended Vitamin B12 intake. Hover over the bars to see which nutrient is covered.
