Ground lamb

Description

Ground lamb has a distinctive, slightly sweet-wild flavor with a delicate, juicy texture; the meat is pink-red with noticeable fat marbling that adds depth of flavor and moisture to dishes. It is a good source of high-quality protein and B vitamins, particularly B12 and niacin, as well as iron, zinc, and selenium; pasture-raised lamb also contains beneficial omega-3 fatty acids. When consumed in moderation, it supports muscle recovery, oxygen transport, and immunity, although due to its fat content, it is advisable to balance it in the diet. Ground lamb is excellent for kofta, kebabs, burgers, meatballs, casseroles, meat sauces, and vegetable fillings, pairing well with mint, garlic, cumin, and coriander. Store in the refrigerator for 1–2 days in an airtight container or freeze for about 3 months; thaw in the refrigerator and cook/simmer to an internal temperature of about 71°C to ensure safety and juiciness.