Meat · Lamb & goat

Lamb

Meat from young sheep (mutton when older): rich, slightly gamey, central to Middle Eastern, South Asian and British cooking.

Also called: mutton

Around the world: kuzu eti (tr) · gosht (hi) · lahm (ar)

77 recipes with it

Photo: Unknown author, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Lamb is meat from sheep under about a year old; mutton is from older sheep and is darker, stronger and needs longer cooking. In South Asia 'mutton' often means goat. Leg and loin cuts are tender enough to roast or grill pink; shoulder, neck and shanks are fattier and suit slow cooking. Lamb fat has a distinctive flavour.

Ovis aries

How it’s used

Slow-cooked curries, tagines and stews
Roast leg or shoulder
Kebabs, kofta and burgers from mince
Grilled chops
Rice dishes such as biryani, mansaf and plov

Characteristics

Taste: Rich, savoury and slightly gamey.
When cooked: Tender cuts are best pink; shoulder and shanks turn meltingly tender after long cooking.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for grilling, Suitable for frying, Suitable for boiling
Common in: Indian, Pakistani, Afghan, Iranian, Turkish, Moroccan, Greek, British

Kinds in our pantry

Storage

Refrigerated. Keep raw lamb sealed on the bottom shelf of the fridge; freeze for longer storage.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.
Mincing spreads surface bacteria (including E. coli) through the meat: cook minced beef, pork, lamb and burgers to 71 °C (160 °F) in the centre, not rare.