Lamb

Lamb is the meat from young sheep, typically rosy red with fine pale marbling. It cooks to a tender, juicy texture with a rich, slightly gamey flavor. Common retail forms include chops, leg roasts, shanks, ground lamb, and racks. Cooks grill chops, roast legs, braise shanks, stew cubes, and sear ground patties.\n\nSheep husbandry began in Southwest Asia and spread around the Mediterranean, Central Asia, and Europe, and lamb remains central in Middle Eastern, Mediterranean, South Asian, and North African cuisines. Modern production comes from pasture- and range-raised flocks in New Zealand, Australia, the British Isles, and North America, with processing focused on chilled carcasses and primal cuts.