Lambs are sheep that are less than 1 year old. Just like other red meats, lamb is a great source of vitamin B and minerals. It’s a great source of vitamin B12, niacin and riboflavin as well as an excellent source of protein. It has 39% of your daily value of vitamin B12, 25% of your DV of niacin, and 12% of your DV of riboflavin. It has 46% of your DV of selenium, which is an important cancer fighter. It also has about 37% of your DV of zinc, about 17% of your DV of phosphorus and about 13% DV of iron. All of this comes in one 3 oz serving of lamb meat, particularly the shoulder and leg portions.
Lamb has a unique taste that’s different from the other meats. It has a bold, beef like flavor. varies depending on the fat content, spices and how long it has been cooked. Nevertheless, lamb has a delicious flavor to it whether its broiled, braised, grilled or roasted.
The primary cuts of lamb in the U.S are the Shoulder, Rack, Loin, Leg and the Breast. Muscular cuts like the shoulder or leg areas are tougher so marinating and or roasting them will help soften them up. Tender cuts like the loin are best slow cooked at lower temperatures to really help get the flavor out of the fatty parts of the meat.
Contains the shoulder cuts like the shoulder loin and arm chops.
Contains the rib roast, rib chops.
These cuts are the most tender sections of the lamb and contain the most fat so slow roasting or cooking is best with these cuts. The loin cuts contain the loin chops or loin roast.
This is one of the more muscular areas of the lamb. It contains the leg of lamb cut and a portion of the sirloin called the sirloin chop.
This area contains the breast and front shank (foreshank) cuts.
Lamb cuts vary from place to place around the world. U.S cuts are different from British and Australian cuts. Middle Eastern cuts can be different from these as well. In Middle Eastern cuisine, it is not uncommon to see other parts of lamb commonly eaten such as the tongue or kidneys.