Ground Lamb

Ground lamb is finely minced lamb meat with visible white fat flecks. It cooks quickly, stays juicy, and brings a gently gamey depth; use it for kebabs, kofta, burgers, ragù, stuffed vegetables, and curries, and find it sold in 80/20 to 90/10 lean-to-fat blends.

Sheep were first domesticated in the Fertile Crescent, and minced lamb became a mainstay of Middle Eastern, Mediterranean, and South Asian cuisines. Butchers typically grind shoulder, leg, and trimmings, with regional seasonings shaping dishes like kofta, kefta, and seekh kebabs.