What is Lamb, and How is Lamb Raised?

Lamb is meat that comes from sheep that are less than one-year-old, most often between six and eight months.  (Whole baby lambs are slaughtered at six to eight-weeks old.)  Lamb is considered to be one of the healthiest and sustainable meats.

New Zealand lamb is most often prized as the best lamb, and it is entirely grass-fed from weaning to slaughter.  Australian lamb is also mostly grass-fed; however, there are some ranchers who feed grain to the lambs just before slaughter.

American lamb can be either grass-fed or grain-fed, depending on location where they are raised. East of the Mississippi River, grass is plentiful; dryer regions, generally west of the Mississippi, feed grain to lambs when grasses dry out in the summer months.

The U.S. has approximately 82,000 sheep farmers, with the states of Texas, Colorado, California, Wyoming and South Dakota as the primary suppliers.  Animal husbandry is much better overall in the lamb industry than it is in the pork, beef and poultry industries with minimal abuse to the animals.

What is "Spring Lamb"?

"Spring lamb" is a traditional seasonal term for lambs born in late winter or early spring and are first milk-fed, weaned, then grass-fed and slaughtered before July 1.  However, it is now an out-dated practice and due to sustainable farming, lamb is available all year round and is not necessarily better in the spring than it is in any other season.

Does the USDA Grade Lamb?

Yes, however, grading is entirely voluntary, and many small ranchers can't afford the expense of the grading process.

 The USDA does, however, inspect all lamb for how it is slaughtered and processed to ensure its wholesomeness.

There are five grades of lamb, all of which are dependent on fat marbling.  Only two of the five grades are sold retail: prime and choice.

Prime lamb is very high in tenderness and juiciness and marbling quotient.  Choice lamb has less marbling than prime, but it is still excellent quality.

What is the Difference Between "Organic Lamb", "Natural Lamb" and "Naturally Raised Lamb"?

USDA certified organic lamb is rarely given antibiotics or hormones, and its feed -- whether it's grass or grain -- must have been grown on certified organic land.  Organic lamb is generally free-range, although it may be corralled during non-grazing seasons.

Natural lamb falls into two categories: raised humanely without hormones, antibiotics and animal by-products, or commodity, meaning, standard meat industry practices (hormones and antibiotics administered and not a strictly non-vegetarian diet).

Naturally raised lamb is not an approved designation; however, packaging label states the lamb is raised without antibiotics and hormones and is fed a 100-percent vegetarian diet.

What is the Best Lamb to Buy?

Although most lamb meat sold in markets is from young animals, there are certain things to look for when buying lamb to ensure you don't purchase an older animal (mutton).

• The meat should be light red with a fine grain.
• Younger lamb is moist and not sticky to the touch
• The more fat the lamb has, the more "gamy" the flavor.  The fat should be trimmed and white with no discoloration
• Look for bones that are red and porous; mutton has white, dry bones
• Smell the lamb: it should have a light, meaty aroma.  A stronger smell indicates an older animal.