Lamb is a flavorful, nutrient-rich food and an excellent source of Vitamin B12, niacin, zinc and selenium. Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil. A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef.
No artificial or synthetic growth hormones are used in lamb production in the U.S. (American Lamb Board)
Lamb is a mildly gamey meat that can be roasted, stewed, braised or grilled.