| |
 |
Lamb is the oldest domesticated meat.
Lamb 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. Many
Americans think of lamb as a springtime
food, but it can be enjoyed year round.
Below are answers to some general
questions about lamb:
Lamb is meat from sheep less than one
year old. Most are brought to market at
about six to eight months old. If the
phrase "Spring Lamb" is on a meat label,
it means the lamb was produced between
March and October, but our lamb is
produced year around.
At harvest, a lamb weighs about 135 pounds, and
yields approximately 40 pounds of
retail lamb cuts.
There are five basic major (primal) cuts
into which lamb is separated: shoulder,
rib/rack, shank/breast, loin, and leg.
Lamb Cooking Tips
Lamb Cooking Temperatures |
|
|
