Lamb is meat obtained from sheep that are less than 1 year old. Lamb is a red, tender meat with a delicate flavor. It is high in food value and is a good source of protein, B vitamins, phosphorus, iron, and zinc. Lamb is particularly popular in parts of Europe, the Middle East and North Africa, Australia and New Zealand, and South and Central Asia. Meat from sheep over 1 year old is called mutton.
Federal or regional agricultural agencies set standards for grading lamb carcasses, portions, and cuts. The carcass is the part of the animal that remains after the skin, head, feet, and internal organs have been removed. In the United States, the U.S. Department of Agriculture (USDA) inspects all lamb for wholesomeness. It assigns grades when requested by a meat packer to do so, at the meat packer’s expense. Grades reflect the proportion of the carcass made up of edible meat and the expected eating quality following aging and cooking. The USDA’s quality grades for lamb are, from highest to lowest, prime, choice, good, utility, and cull. Retail markets most often sell prime and choice lamb.
Lamb carcasses consist of four primal cuts—leg, loin, rack (rib), and shoulder—and three minor cuts—breast, shank, and neck. Retailers further divide these wholesale cuts into smaller portions for sale to consumers. Roasts, chops, and steaks are tender cuts that come from the primal cuts.
