Lamb is a tender, flavorful red meat from young sheep, known for its rich, slightly earthy taste. Its flavor is generally milder than meat from mature sheep, known as mutton. Lamb is enjoyed in Mediterranean, Middle Eastern, European, and Indian cuisines and can be prepared in everything from simple grilled chops to slow-roasted legs and hearty stews.

The tenderness and flavor of lamb vary by cut, making it a versatile choice for both everyday meals and special occasions.

Common Forms and Cuts

• Whole or Half Lamb: A selection of cuts purchased in bulk directly from a farm, often customized during processing.

• Lamb Chops: Tender cuts from the rib or loin, ideal for grilling or pan-searing.

• Rack of Lamb: A section of ribs with tender meat, commonly roasted whole.

• Leg of Lamb: A large cut available bone-in or boneless, excellent for roasting or slow cooking.

• Lamb Shoulder: A flavorful cut that becomes tender through slow roasting or braising.

• Lamb Shank: A richly flavored cut from the lower leg, best suited to slow cooking.

• Ground Lamb: Versatile meat used in burgers, meatballs, kebabs, and traditional dishes.

• Lamb Stew Meat: Cubed lamb, often from the shoulder or leg, intended for slow-cooked dishes.

• Lamb Ribs: Flavorful, often fatty cuts that can be roasted, grilled, or braised.