What Type of Meat Is Lamb?

Lamb is classified as a red meat similar to beef or pork and is from a sheep less than a year old.

  1. Portion Size

    • An average 3-ounce serving of lamb contains about 176 calories, which is comparable to many other types of red meat and poultry. About 36 percent of the fat in lamb is saturated fat, making it a healthy choice when eaten in moderation.

    Buying Fresh Lamb

    • Select lamb when the meat is pink to red in color and the fat appears smooth and glossy. Do not select lamb that has excess moisture in the package or has a slick appearance. Lamb should smell fresh.

    Fat Protects the Meat

    • To keep lamb tender and flavorful, especially if you plan to broil, roast or grill it, do not trim the fat before cooking. The fat layer protects the meat from drying out. Though some fat melts during the cooking and is absorbed, this acts as a natural tenderizer. It does add some saturated fat and cholesterol to the meat.

    Trim Fat After Cooking

    • Lamb fat is not very flavorful and is actually unpleasant when cool. Be sure to trim it after cooking.

    Package Portions for the Freezer

    • You should freeze any fresh meat you will not be using within a couple of days. Freezing protects from spoilage and lamb can be successfully thawed for later use.