Meat
Lamb
Lamb is the meat of young sheep, prized for its delicate flavour, tender texture, and suitability across roasting, grilling, braising, and slow cooking. Grass-fed hill lamb, milk-fed spring lamb, and grain-finished commercial lamb each offer distinct eating qualities that reward careful cut selection. From Moroccan tagines and Indian rogan josh to British roast lamb and Greek souvlaki, lamb remains central to Mediterranean, Middle Eastern, and pastoral cuisines. Breed, age, and pasture strongly influence fat cover, colour, and the character of premium cuts such as rack and leg.
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Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 85.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 5.13 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.66 g
- Polyunsaturated Fat 1.04 g
- Cholesterol 72.1 mg
- Sodium 60.5 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.3 g
- Water 64.2 g
- Energy 200 kcal
- Water 64.2 g
- Protein 22.3 g
- Animal Protein 21.2 g
- Fat 11.4 g
- Saturated Fat 5.13 g
- Monounsaturated Fat 4.66 g
- Polyunsaturated Fat 1.04 g
- Trans Fat 0.2 g
- Vitamins 44 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.53 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 1.7 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 274 mg
- Major Minerals 264 mg
- Trace Minerals 9.9 mg
- Salt 0.16 g
- Sodium Chloride 0.16 g
- Cholesterol 72.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.7 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.53 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Sodium: 60.45 · Potassium: 172 · Calcium: 32 · Iron: 2.2 · Zinc: 2.7 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Sheep were among the earliest domesticated livestock in the Fertile Crescent, providing meat, milk, wool, and hides to early agricultural societies.
Monastic and manorial farming systems refined sheep husbandry across Britain and northwestern Europe.
Pastoral expansion established Australia and New Zealand as major exporters of grass-fed lamb to global markets.
Refrigerated shipping and chiller grading systems enabled year-round international trade in premium fresh lamb.