Lamb is the oldest domesticated meat species. It has been raised by humans beginning about 9,000 years ago in the Middle East. In many countries, lamb is the major source of meat eaten. Many Americans think of lamb as a springtime food, but it can be enjoyed year round. The following answers many general questions about lamb:

What is Lamb?
Lamb is meat from sheep less than 1 year old. Most are brought to market at about 6 to 8 months old. If the phrase "Spring Lamb" is on a meat label, it means the lamb was produced between March and October, but lamb is available all the time.

A lamb weighs about 120 pounds and yields approximately 60 to 72 pounds of retail lamb cuts, which include bone and fat.

Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavor.

How are Lambs Raised?
During weaning, lambs gradually begin feeding on pasture or coarsely ground grain. They are raised on hay and feed consisting of corn, barley, milo (a type of sorghum), and/or wheat supplemented with vitamins and minerals. Lambs are usually "finished" (grown to maturity) in feedlots where they are fed specially formulated feed.

Can Hormones and Antibiotics Be Used in Lamb Raising? Zeronal, a synthetic hormone, may be used to promote efficient growth in feedlot lambs. The hormone is implanted on the lamb's ear and is time released for about 30 days. A withholding period of 40 days is required before slaughter.

Antibiotics may be given to prevent or treat disease in lambs. A recommended withholding period is required from the time antibiotics are administered until it is legal to slaughter the animal. This is so residues can exit the animal's system. FSIS randomly samples lamb at slaughter and tests for residues at limits set by the Food and Drug Administration. Data from this monitoring program have shown a very low percentage of residue violations.

How is Lamb Inspected?
All lamb found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the Federal government. Each lamb and its internal organs are inspected for signs of disease. The "Passed and Inspected by USDA" seal insures the lamb is wholesome and free from disease.

What Does the Grade Mean?
Inspection is mandatory; grading is voluntary, and a plant pays to have its lamb meat graded. USDA-graded lamb sold at the retail level is Prime, Choice, and Select. Lower grades (Utility and Cull) are mainly ground or used in processed lamb meat products. Retail stores may use other terms which must be different from USDA grades.

USDA Prime lamb has more fat marbling, so it is the most tender and flavorful grade. However, it is higher in fat content. Most of the graded lamb sold in supermarkets is USDA Choice or USDA Select. The protein, vitamin, and mineral content of lamb are similar in all grades.

What to Look for When Selecting Lamb
Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and lamb meat that is fine textured and firm. In color, the lamb meat should be pink and the fat should be firm, white, and not too thick.

How Is Ungraded Lamb Different?
All lamb is inspected for wholesomeness. The overall quality of ungraded lamb may be higher or lower than most government grades found in retail or e-retail markets.

Retail Cuts of Fresh Lamb
There are five basic major (primal) cuts into which lamb is separated: shoulder, rib/rack, shank/breast, loin, and leg. It is recommended that packages of fresh lamb purchased in the supermarket or online be labeled with the primal cut as well as the product, such as "shoulder roast" or "loin chop."

What is a Rack of Lamb?
The "rack" is the unsplit primal rib (sometimes called the hotel rack) of the carcass which includes ribs 6 through 12. The rack is split to make two primal lamb rib roasts. A "lamb crown roast" is made by sewing two rib roasts together to form a circle or crown.

What is a Lamb Chop?
Lamb chops can come from various primal cuts. "Loin" lamb chops and "rib" lamb chops are the most tender. Less expensive lamb "blade" and "arm" lamb chops (from the lamb shoulder) and "sirloin" lamb chops (from the lamb leg) can be just as tender, but they are not as visually attractive because the lamb meat is separated by bands of connective tissue.

What is the "Fell?"
The fell is the thin, paper-like covering on the outer fat. It should not be removed from lamb roasts and lamb legs because it helps these lamb cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller lamb cuts, such as lamb chops.

How Much Lamb Is Consumed?
According to USDA's Economic Research Service, each American eats about .8 pound of lamb yearly.

What Does "Natural" Lamb Mean?
All fresh lamb meat qualifies as "natural" lamb. Lamb products labeled "natural" lamb cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). All lamb products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

Great Midwest Lamb Company produces premium, all-natural lamb that is hormone free. Our natural lamb is family farm produced. At Great Midwest Lamb Company, we ensure the highest quality standards of our premium, all-natural lamb.

How and Why is Some Lamb Aged?
Lamb is aged to develop additional tenderness and flavor. Usually only lamb ribs and lamb loins of high quality lamb are aged, and these are mainly sold to restaurants. Aging is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, the USDA does not recommend aging lamb in a home refrigerator.

Why is Lamb Called a "Red" Meat?
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Lamb is called a "red" meat because it contains more myoglobin than chicken or fish. Other "red" meats are beef, veal, and pork.

Additives
Additives are not allowed on fresh and natural lamb. If it is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label.

Dating of Lamb Products
The dating of lamb products is not required by Federal regulations. However, many retail and online stores and processors may voluntarily date packages of raw lamb or processed lamb products. If a calendar date is shown, there must be a phrase explaining the meaning of the date.

Use or freeze lamb products with a "Sell-By" date within 3 to 5 days of purchase. If the manufacturer has determined a "Use-By" date, observe it. This is a quality assurance date after which peak quality of lamb begins to lessen but the lamb product may still be used. It's always best to buy lamb meat before its date expires. It's not important if a date expires after freezing lamb because all foods stay safe while frozen.

Source: USDA