Sheep 101 - Eat More Lamb

Rack of Lamb at a Restaurant in Barbados

Packed Full of Good Nutrition

Lamb is a prime source of high-quality protein, vitamins, and minerals. As with other red meats, its protein is nutritionally complete, with all 8 essential amino acids in the proper ratio. A 3-ounce serving of lamb provides 43% of an adult male's Recommended Daily Allowance (RDA) for protein. Lamb is also high in B vitamins, niacin, zinc, and iron. Red meats, especially lamb and beef, are amongst the best sources of absorbable iron.

For those watching their intake of carbohydrates, lamb has ZERO carbohydrates.

Click HERE to learn more about the nutrition and versatility of lamb.

GOOD FAT

Compared to other meats, lamb contains very little marbling (internal fat throughout the meat.) Since most lamb fat is on the outside edges of the meat, it is easily trimmed. That means fewer calories -- only 176 in an average 3-ounce serving -- or 7% of the average daily caloric intake recommended for a 23-to 50 year-old male. A recent study also shows that only about 36% of the fat in lamb is saturated. The rest is mono or polyunsaturated, the "good" fat in one's diet.

Chef Cutting Lamb
Lamb is a favorite among chefs.

Lamb is one of the richest sources of conjugated linoleic acid (CLA). CLA possesses unique and potent antioxidant activity. It is produced naturally from linoleic acid by bacteria in the stomachs of herbivores (plant eaters), such as sheep and cows. CLA cannot be manufactured in the human body.

Lamb at a butcher shop in New York City

Lamb vs. Mutton

The meat from a young sheep (less than 12 months of age) is called lamb. It is usually tender and mild in flavor. The meat from an older sheep (1 year and older) is called mutton. Mutton has a much stronger flavor intensity than lamb. It is generally not popular in the U.S., but is preferred to lamb in some countries. Yearling mutton is the meat from a sheep that is between 1 and 2 years of age. It is intermediate in flavor between lamb and mutton.

Macho Meat

There is no flavor or quality difference in the meat from a young ram lamb vs. the meat from a wether (castrated male) or ewe lamb. However, as ram lambs sexually mature, their hormones may cause a slight taint in the flavor of meat. Rams are more difficult to process.

Ram Lamb Grazing
4-month Old Ram Lambs

Lamb of God

Since ancient times, lamb has been regarded as a religious symbol. It was commonly used as a sacrifice, and a symbol of sacrifice, in many religions including Judaism. In many countries, lamb is a traditional dish at Easter in commeration of the Last Supper at which lamb was likely served. Jesus is often referred to as the “Lamb of God”. Lamb is commonly consumed by Muslims during their major holidays. During Eid al-Adha (feast of the sacrifice), it is common for Muslim families to sacrifice a lamb in commemoration of Abraham's sacrifice of a lamb in place of his son. One third of the meat is given to the poor, and the rest is shared with family and friends. It is also customary for Muslims to kill a lamb (or goat) to celebrate the birth of a child (2 lambs for a boy, 1 for a girl).

Halal sign
Halal is that which is
allowed by Islamic Law.

Whole Lamb Carcasses

Lamb Consumption

In the U.S., the per capita consumption of lamb (and mutton) is less than one pound per person, compared to almost 40 lbs. in New Zealand. However, the majority of today's U.S. immigrants originate from regions of the world where lamb (and goat) are commonly consumed. Thus, the U.S. continues to import lamb to meet consumer demand and there is a growing market for lamb.

Per Capita Consumption
of Lamb and Mutton

Country	Lbs.
New Zealand	39.6
Kuwait	38.9
Australia	35.0
Greece	31.0
Uruguay	18.9
Ireland	14.8
United Kingdom	14.1
Saudi Arabia	13.4
Spain	13.2
Bulgaria	9.5
Canada	2.0
United States	~1.0

Lamb on a Spit
Lamb on a Spit at a
Greek Restaurant in New York City

Click HERE to learn about specially labeled lamb.

. . New Words . .

Amino Acids - nitrogen-bearing organic acids that are the building blocks of protein.

Conjugated linoleic acid (CLA) - a slightly altered form of the essential fatty acid linoleic acid found in meat and dairy products. CLA has anti-fat and anti-cancer properties.

Lamb - meat from a young sheep (less than 12 months of age).

Marbling - an intermixture of fat and lean in meat, giving it a marbled appearance.

Mutton - meat from a mature domestic sheep (over 12 months of age).

Saturated Fat - fat that is found in foods from animal meats and skin, dairy products and some vegetables. Saturated fats are usually solid at room temperatures and can increase LDL "bad cholesterol" levels.

Why should you eat lamb?

Fresh American Lamb