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.
Conclusion
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.
Lamb Meat – Journey To the Dinner Plate
What comes to your mind when you think of lamb meat? Does it conjure up images of a huge swathe of open rural landscape with animals munching on grass? Does it bring back memories of a steaming Sunday roast as a child? For many people, lamb meat is a delicacy to enjoy occasionally, an indulgent treat to be savoured. But what lies behind the rawness and beauty of lamb meat? How is the lamb created and how does this tasty protein end up on our dinner plate?
We’re going to explore the complex journey of the lamb, from pasture to its prized final resting place. We’ll see how farmers, agricultural companies, and processors all have a hand in the creation of this delicious food source. Get ready, this journey will take us around the world and bring us to the plate of a chef or home cook, so buckle up!
Lamb Production Around the World
Lamb meat is made up of the flesh of sheep (usually younger than one year of age). Generally, countries that have a sheep-rearing tradition have been producing lamb meat for centuries. In some parts of Europe and the Far East, lamb meat is generally considered a special treat reserved for special occasions, like special holidays or festivals (such as Easter) and is usually used for more formal meals.
In contrast, lamb meat production has evolved over the years in many countries, such as the United States and Australia. This has been driven by consumer demand and import/export regulations, resulting in more specialized attitudes toward sheep rearing and production. Lamb production in these countries is mostly done on an industrial scale, where thousands of sheep are kept in enclosed farms.
This type of large-scale production requires strict adherence to food safety regulations, such as high welfare standards and use of antibiotics and hormones throughout the animal’s life. In addition, the lamb meat processing is subject to food safety laws and regulations, such as precautionary measures for controlling the spread of zoonotic diseases, which ensures that only healthy, safe products make their way to the market.
From Whole Animal to Cut Parts (Butchery)
When a animal is slaughtered for its meat, it needs to be sectioned into parts that will make sense to most consumers. This process is called butchering and is done by skilled professionals. After the animal is slaughtered, the hide is removed and the carcass is split into four quarters; the front leg, loin, hind leg, and shoulder. The front leg is then divided into cutlets, the loin into chops, and the hind leg is often sold as a whole leg. The shoulder is the least valuable part of the carcass and can range from steaks and roasts to ground meats. The actual butchering process involves cutting the carcass up into these sections according to customer demands, or what can be packed and shipped to retailers.
Although it may not be apparent in a local butcher shop, the process of butchering is a crucial part of the widespread distribution of different types of lamb products. Large-scale production systems require slaughterhouses to work with considerable amounts of lamb, meaning that the butchering is divided into multiple steps and the cuts are made faster and in higher volumes. In order to differentiate themselves from their competitors, however, some slaughterhouses use artisanal methods, such as cutting and trimmings the meat to produce the highest quality cuts.
Processing and Packing
Once the lamb meat is cut up, the pieces are sent for further processing. This usually involves trimming fat and cutting off any glands that may be undesirable, as well as packaging each cut in separate sterile bags and vaccum-sealing them to help maintain freshness.
The cuts are then transported to processing and packaging facilities, where they are inspected according to food safety regulations. This inspectino is important to detect any foreign bodies, contamination, or other health risks. If the meat passes the inspection and fulfills the requirements, then it is ready for packaging and shipping.
The processed and packed lamb meat is either sent directly to supermarkets or warehouses, or to meat distributors, who in turn supply restaurants, catering services, and butcher shops.
Cooking and Serving Lamb
Finally, it’s time to hit the plate. The lamb meat is served in a variety of ways, depending on both the desired flavor and cut of the meat. For lamb cutlets, brining and marinating helps to tenderize, while roasts come out best if left to rest. Roasts can take up to several hours for cooking, and like other tender cuts, there is a sweet spot where the meat is cooked just the right amount of time without reaching dryness.
In the end, the chef or home cook should ensure that the meat is cooked until it reaches the desired temperature, usually dependent on the cut and how well done it is. For example, medium lamb roasts should be cooked to an internal temperature of approximately 160°F (72°C). At this temperature, bacteria and other diseases are destroyed, ensuring the safety of consumers.
Reaping the Rewards
We hope this journey through the making of lamb meat has been enjoyable and informative. Now, the question remains: why bother building this complex network of farmers, slaughterhouses, and distributors? The fact is that the lamb industry is thriving, with around 37 million sheep being slaughtered in the United States alone in 2020. This is thanks to demand from consumers, chefs, and restaurants.
In the end, lamb meat’s journey to the dinner plate is complex and engaging. Ultimately, it is thanks to the dedication of those in the industry that we are able to enjoy high-quality, safe lamb meat with confidence. Bon appetite!
Vitamin E | 0.18 mg | |
Vitamin B1 | 0.11 mg | |
Vitamin B2 | 0.28 mg | |
Vitamin B3 | 0.00639 grams | |
Vitamin B5 | 0.71 mg | |
Vitamin B6 | 0.17 mg | |
Vitamin B9 | 0.024 mg | |
Vitamin B12 | 0.00271 mg |
Calcium | 0.008 grams |
Daily Value 1.3 g
|
Iron | 0.00206 grams |
Daily Value 0.018 g
|
Magnesium | 0.026 grams |
Daily Value 0.4 g
|
Phosphorus | 0.208 grams |
Daily Value 1.25 g
|
Potassium | 0.342 grams |
Daily Value 4.7 g
|
Sodium | 0.066 grams |
Daily Value 2.3 g
|
Zinc | 0.00502 grams |
Daily Value 0.011 g
|
Copper | 0.12 mg |
Daily Value 0.9 mg
|
Manganese | 0.03 mg |
Daily Value 0.0023 g
|
Selenium | 0.0317 mg |
Daily Value 0.055 mg
|
Tryptophan | 0.329 grams | |
Threonine | 1.206 grams | |
Isoleucine | 1.359 grams | |
Leucine | 2.191 grams | |
Lysine | 2.488 grams | |
Methionine | 0.723 grams | |
Cystine | 0.336 grams | |
Phenylalanine | 1.147 grams | |
Tyrosine | 0.947 grams | |
Valine | 1.52 grams | |
Arginine | 1.674 grams | |
Histidine | 0.892 grams | |
Alanine | 1.694 grams | |
Aspartic Acid | 2.479 grams | |
Glutamic Acid | 4.088 grams | |
Glycine | 1.376 grams | |
Proline | 1.182 grams | |
Serine | 1.047 grams |
Total Sugars | 0.131141 grams |
per 100g
|
Capric acid (10:0) | 0.01 grams |
|
Lauric acid (12:0) | 0.02 grams |
|
Myristic acid (14:0) | 0.21 grams |
|
Palmitic acid (16:0) | 1.28 grams |
|
Stearic acid (18:0) | 0.82 grams |
|
Total Saturated fatty acids: | 2.34 g | |
Oleic acid (18:1) | 2.71 grams |
|
Palmitoleic acid (16:1) | 0.2 grams |
|
Total Monounsaturated fatty acids: | 2.91 g | |
Linolenic acid (18:3) | 0.04 grams |
|
Linoleic acid (18:2) | 0.36 grams |
|
Total Polyunsaturated fatty acids: | 0.4 g | |
Cholesterol | 0.09 grams |
|
Total Sterols: | 0.09 g |