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Grass-Fed Lamb

Lambs and sheep raised in pastures have a happier and more holistic life than those raised in confined and extremely controlled environments. Sheep are excellent in foraging and grazing and their strong digestive system allows them to consume even grass and other food from parasite-contaminated areas. On the contrary, lambs are more vulnerable to gastrointestinal diseases and should be slowly weaned to prevent complications.

Grass-Fed Lamb Trivia

  • Lamb and sheep are the same animals. The differences lie in the ages and their market value. Sheep is a ruminant animal directly related to the goat while sheep is a lamb under a year old.
  • People in the US prefer lamb over mutton while European and Middle Eastern people prefer mutton.
  • Lamb meat has a fattier content and has a light pink color, while mutton has a leaner content and has a darker red color.

Grass-Fed Lamb Buying Guide

Buying grass-fed lamb can take many forms but all the varieties can act as table centerpieces or showstoppers for your family and guests. Whether it’s a steak, rack, ground, or kabob cut, there’s always a slice of flavorful lamb meat for Americans to consume.


A rack of lamb is one of the most popular showstoppers on any table. It is an effortless way to serving high-quality meat that transforms a house party into a high-end restaurant experience.


Lamb ribs are one of the most popular cuts of lamb and are commonly roasted until it turns crispy and juicy.


Lamb should be the last thing to be purchased when doing groceries so that it will only be exposed at room temperature for a short time. This step is essential to prevent bacteria from breeding in the meat. If you’re traveling to a grocery that’s far from your house, you should bring a cooler and an icebox and fill it with ice cubes to maintain the cool temperature during travel time.

Grass-Fed Lamb Production & Farming in Texas


Raising grass-fed lamb has been one of the trendy and sustainable methods of livestock farming. One of the most essential steps is to de-worm the sheep and lamb every four to six weeks to keep them healthy. Never breed de-wormed sheep to those which haven’t been wormed because parasite-infested droppings can damage the ecological balance of your grazing area.


Grass-fed lamb should not be injected with growth hormones and other animal steroids. It should not be fed with grains which can impact their digestive systems. Lambs with a concentrated diet may experience a high concentration of stomach acid resulting in diarrhea, ulcers, and bloating which could weaken their immune system. Meanwhile, grass-feeding and foraging promote a natural diet and often prevent digestive and metabolic disorders.



Grass-fed lamb thrives in grassy fields with fresh air and a clean water supply. A high-quality foraging grass should be 4-5 inches, high enough for the lamb to reach and low enough to combat parasitic infestations.


Grass during the warmer seasons is not suitable for lamb and sheep consumption, especially in the northern states. Meanwhile, cold season grass can adapt to the climate of the northern states. They sprout early in Spring and reach their peak from May to June.


Manage your lambs and sheep by rotating them to different grazing areas to get them off their poo. The previously grazed area should be allowed to rehabilitate and re-grow for at least six weeks.

Enjoying Grass-Fed Lambs

Lamb is available all year round but the varying seasons impact the flavor and tenderness of the meat. It is best eaten during May and June when its meat is very tender. The flavors of the lamb develop through time. In that case, spring lamb is the most delicious tasting lamb for roasting and cooking. Simply pair it with garlic, butter, and herbs to reminisce the pure flavors of the countryside.



Lamb must be refrigerated between 33°F to 40°F for 2-3 days. The meat can also be refrigerated at 0°F for 6 to 9 months. Once refrigerated and opened, the lamb must be consumed within 1-2 days and up to 4 months if frozen.


Leftover lamb should be consumed within 3-4 days and frozen for at most 3 months.



Technically, lamb can be cooked through dry heat cooking and moist cooking. The dry heat cooking technique requires the lamb to be cooked directly in contact with a hot surface. High heat hastens the browning and the Maillard reaction while the low heat ensures the lamb will be cooked inside.


Moist cooking requires the lamb to be in contact with hot liquid at a lower temperature. This is the same process for stews, soups, braised dishes, and stews. The hot liquid tenderizes the lamb by breaking protein and also acts as both a sauce and gravy.



Grass-fed lamb is rich in nutrients and minerals. It has the same nutrition content as meat but has more omega 3 fatty acids and other minerals that will benefit the body.


Zinc: Zinc is essential in bone formation and helps fight against osteoporosis. People with low zinc levels may experience tingling, headaches, and nausea.

Niacin: Niacin is a powerful antioxidant that repairs cells and prevents headache, diarrhea, skin problems, and depression.

Protein: Protein helps maintain and develop muscle mass. It also supports a healthy circulatory and digestive system.

Vitamin B12: Vitamin B12 is essential in the cognitive development of infants. Pregnant women are also advised to take Vitamin B12 to prevent miscarriage.



  • Serving Size: 1 Serving
  • Calories: 886 44%
  • Carbs: 0g 0%
  • Sugar: 0g
  • Fiber: 0g 0%
  • Protein: 77.5g 155%
  • Fat: 61.5g 95%
  • Saturated Fat: 25.4g 127%
  • Trans Fat 0g 0%
  • Cholesterol 304mg 101%
  • Sodium 254mg 11%
  • Vitamin C 0mg 0%
  • Vitamin A 0IU 0%
  • Calcium 68.9mg 7%
  • Iron 5.6mg 31%
  • Potassium 1061mg 30%
  • Vitamin E 0.4mg 2%
  • Vitamin K 16.6mcg 21%
  • Vitamin B6 0.4mg 22%
  • Vitamin B12 8.2mcg 136%
  • Folate 59.5mcg 15%
  • Magnesium 75.1mg 19%
  • Phosphorus 629mg 63%
  • Zinc 14.6mg 97%

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