Lamb is the meat of a sheep that is typically less than one year old, with a carcass weight of between 5.5 and 30 kg. It does fall into the red meat category because of the amount of high myoglobin content, which is a protein found in muscle that changes to red when it’s mixed with oxygen. This meat generally is more tender than older sheep and appears more often on tables in some Western countries. There is a tiny amount of fat on lamb, and the meat can vary in color from a tender pink to a pale red. As a red meat, lamb inherently contains more zinc and iron than non-red meats.
- More men than women prefer lamb, and women are more likely to have never eaten lamb.
- There are about 70,000 sheep farms & ranches in the US.
- May 7th is National Roast Leg of Lamb Day.
- The average weight of a market lamb is 134 pounds.
- American Lamb travels up to 10,000 fewer miles and about 30 days less than imported lamb.
- The average American eats less than a pound of lamb a year!
- In 2002 American meatpackers produced 222 million pounds of lamb and mutton.
Hogget – a term for a sheep having no more than two permanent incisors in wear, or its meat.
Mutton – the meat of a female or castrated male sheep having more than two permanent incisors in wear.
Milk-fed lamb – the meat from an unweaned lamb, typically 4–6 weeks old and weighing 5.5–8 kg
Spring lamb – a milk-fed lamb, that is usually three to five months old and born in late winter or early spring and often sold before July 1st
Young lamb – a milk-fed lamb that is between six and eight weeks old
Yearling lamb – another term for a hogget, a young sheep between 12 and 24 months old.
Saltgrass lamb – it is a type of lamb that is exclusive to Flinders Island (Tasmania).