Lamb refers to the very tender meat of young sheep aged less than one year, while another common term, mutton, refers to the meat of adult sheep. Lamb is popular all over the world, with the exception of sub-Saharan Africa. It is slowly growing in popularity in the United States.
When purchasing meat from a local producer, we recommend asking how the animal was raised: Did it ever receive antibiotics in their feed or as a shot? Was it raised on pastures free from chemical pesticides and herbicides? Remember that small farms are not required to certify as USDA Organic unless they bring in a certain level of revenue, but they may still be using completely organic and humane animal practices. Having a relationship with your farmer is key to making informed meat purchasing decisions.
Nutrition: Grass-fed lamb is a good source of omega-3 fatty acids and heart-healthy conjugated linoleic acid (CLA). It also is a good source of protein, selenium, vitamin B12, zinc and phosphorus. Lamb has high amounts of saturated fat and cholesterol, so watching meat serving sizes is always a good practice for your health.