lamb
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Juicy, tender lamb chops with a perfect golden-brown crust, infused with garlic and rosemary. An elegant dinner that comes together in under 20 minutes, perfect for a special weeknight meal.
A hearty and comforting classic. Tender chunks of lamb and root vegetables are slow-simmered in a savory broth until a rich, thick stew is formed. It's the perfect cozy, one-pot meal for a chilly evening.
A comforting classic with a Louisiana twist! This Shepherd's Pie features a rich, savory ground lamb filling with a kick of Cajun spice, all nestled under a creamy, naturally sweet potato mash.
Tender chunks of lamb and hearty root vegetables slow-cooked in a rich, savory broth. This classic Irish-American comfort food is perfect for a chilly evening or a St. Patrick's Day celebration.
Raw lamb typically lasts 3 to 5 days in the refrigerator when stored properly at or below 40°F (4°C).
Yes, lamb can be frozen for 6 to 9 months for best quality, though it remains safe to eat indefinitely if kept constantly frozen at 0°F (-18°C).
Look for meat that is fine-textured and firm, with a pinkish-red color and white (not yellow) fat marbling.
Beef is the most common substitute, though goat meat (chevon) or venison provide a closer flavor profile due to their gaminess.
The USDA recommends an internal temperature of 145°F (63°C) followed by a 3-minute rest for roasts and chops, and 160°F (71°C) for ground lamb.
No, washing raw meat can spread bacteria to your sink and surfaces; cooking to the proper temperature is the only way to kill bacteria.
Yes, lamb is classified as a red meat because it contains more myoglobin than chicken or fish.
Lamb pairs exceptionally well with garlic, rosemary, thyme, mint, cumin, and lemon.
lamb is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 16.5 grams of protein, it's a nutritious addition to many dishes.
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