Lamb is a red meat that is mostly comprised of protein, amino acids, and fat. Color is important because it can give you an indication of how old the lamb was when it was processed. The taste and color of the meat changes as the sheep ages. You want to look for a lighter red color in lamb meat . The darker the color, the older the sheep it was derived from. This makes it an entirely different product!

Mutton is the meat of an adult sheep. When lambs are processed too late, the meat is compromised, making it tougher and darker in color, and giving it a gamey flavor. This is characteristic of mutton. We process our lambs between 4 and 5 months!

Virtually all parts are edible! With the exception of bones, unless you are a fan of lamb bone marrow! There are various cuts of lamb you can choose from, including ribs, shoulders, knuckles, tenderloins, legs, bellies, liver, kidneys, and more.

The taste of lamb meat will vary depending on several factors, including the type of cut, the way it is cooked, and how it is seasoned. But in general, the “true” lamb taste should be tender, sweet, and flavorful. Some have even compared it to the taste of steak or beef, but everyone’s palette is different!

Lamb meat is very healthy in when consumed within the recommended dietary amounts. Too much red meat can have a negative effect on your health. But lamb meat is high in nutrients, amino acids, omega 3 fatty acids, vitamins, and antioxidants. It promotes a strong immune system, muscle growth, and body maintenance. It is especially beneficial for rehabilitating athletes, body builders, and post-surgery patients.

Lamb can be cooked in countless ways, just like any other type of red meat. It can be grilled, boiled, roasted, fried, baked, smoked, dried, cased, sautéed, and much more. The options are truly endless! You can find thousands of recommended lamb recipes online and in cookbooks

Sheep produce lamb meat, wool, and sheep’s milk (which also makes cheese!). These have been a vital source of sustenance and textiles in our society for thousands of years! And to this very day, sheep are still a vital part of our world’s various agricultural enterprises. Have you ever tasted cheese made from sheep’s milk? It’s rich and buttery!

The exact weight of a whole, half, or quartered lamb will vary. But typically, the average weight of a market lamb is 134 pounds. Therefore, if you order a half lamb, it will likely weigh an average of 67 pounds, and a quarter lamb will likely weight between 34 and 35 pounds. Such lamb cuts are generally priced by weight as well.