per 100 grams
Carbohydrates 0 g
Proteins 28.2 g
Fats 6.7 g
Water 64.9 g
Fiber 0 ug
Ash 1.1 grams

Lamb Meat

180 Calories per 100g

Lamb is a type of red meat that hails from a young sheep, or one that’s under the age of one year. It holds a special place in cultures all around the world due to its flavor, texture, and versatility when it comes to cooking. But not only that, Lamb has developed a complex history in cuisines over the years, each having their own unique twist when it comes to preparing and serving this delectable morsel.

The Characteristics

Lamb is one of the premium red meats due to its delicate tenderness. It has a gamey flavor that is more robust than beef but softer than pork. Cooked correctly, it’s juicy and very succulent. The way it’s cooked has a huge impact on its flavor too, Lambs cooked whole have an earthier and stronger flavor because of its fat and less of the sweetness compared to when it’s cut into cubes, which emphasizes the natural sweetness of the meat and brings out a pleasant aroma.

Lamb’s tenderness is why it has become a go-to choice for high-end restaurants and delicacies, but it also means that it’s best cooked to medium-rare or medium doneness. This allows the flavors to really come out of the meat, while it maintains its juiciness - over cooking it will cause the lamb to become dry and tough.

Culinary History

Lamb has been part of human diet for thousands of years, being recorded and appreciated by various cultures. Many countries have their own recipes and processes for cooking the perfect lamb and in some places, it has set the standard for all other types of meat too.

Lamb has been the main source of protein for much of Ancient Greece's citizens, where the traditional practice of lamb-roasting started. In some regions of the Mediterranean, lamb is often served whole on festive days due to its religious attachments, with special focus on the legs, which are cooked slowly and served as offal. In the Middle Eastern territories, the flavors of Lamb are very much part of the everyday cuisine. Kefta, kabobs, and shawarma are a few examples, where spices and herbs like turmeric, saffron and cumin among others, are used to promote a unique flavor.

This idea of combining herby spices with lamb has now trickled over to other parts of the world. In India, slow-cooked lamb shanks are commonly served in restaurants, and “lamb curry” is a staple. New Zealanders enjoy their “roast lamb” which is cooked with rosemary and garlic, modern British cuisine often opt for the gourmet presence of a rich “lamb stew”.

The Cuts

In some cases, lamb is served as a shoulder or leg, as part of roasting or slow cooking processes. Alternatively, it can also be cut into cubes for easy cooking. The most common cuts of lamb meat used in recipes have been categorized below,

Neck – Cut from the lower section of the neck, this cut is usually reserved for slow-cooking.

Lamb Shoulder – A versatile cut that can be either roasted, braised or grilled

Lamb Racks – an expensive cut of meat taken from the upper part of the ribs.

Foreshank – The shank is the lower portion of the leg, best suited for braising and can take an hour or longer to properly cook.

Loin Chops – Cut from the lumbar region, these are small, boneless cuts of Lamb best suited for faster cooking, like grilling and pan-frying.

Stewing Lamb – This is taken from the breast and shoulder and tends to be a cheaper option when it comes to cooking. Its rich flavor allows it to be used in stews, curries and other rich dishes.

Organic and Grass Fed

Much like any other type of meat, the choice between organic and grass-fed can make all the difference. Organic meat almost always tastes better and it is far healthier for you, enriching you with essential proteins, minerals, and vitamins. This benefit is particularly prominent in lamb meat, as it requires the animals to graze on natural grass.

Grass fed lambs have a sweet, milder and delicate flavor, compared to the grain-fed variant. While this milder taste can be seen as more desirable to some people, the grain-fed version may appeal to others because of its richer taste. In any case, grass-fed is the healthier optionand should always be the preferred choice.


Regardless of its flavor preference, lamb is truly a remarkable piece of red meat. When cooked right and paired with the right condiments and sides, it can truly bring the dinner table to life and wow your guests. Plus, it’s healthy and you can be sure that whoever walks away from your dinner table will do so with a satisfied and happy feeling. All in all, this type of meat proves why it has been cherished for thousands of years and is truly a special commodity in the culinary world.