Taste of the Season

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Lamb

Lamb

Lamb is a mildly gamey meat that can be roasted, stewed, braised or grilled. From shanks and chops to leg of lamb and shoulder chops, lamb is a tender and delicious meat.

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.

The Lowdown

  • Season
    Spring
  • Select
    Color is a good indicator of age. The lighter the color, the younger the meat. Baby lamb should be pale pink. Regular lamb is pinkish-red.
  • Store
    Ground lamb and small lamb cuts should be wrapped and refrigerated up to three days. Larger roasts may be refrigerated up to 5 days before using. Ground lamb may be tightly wrapped and frozen up to 3 months, while larger roast can be frozen for 6 months.

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