lb ground lamb

Ground lamb is minced or finely chopped lamb meat, typically produced by grinding whole muscle cuts such as shoulder, leg, or trim from larger cuts. Lamb—the meat from sheep under one year of age—originates from domesticated Ovis aries and has been consumed across the Mediterranean, Middle East, and South Asian cuisines for millennia. Ground lamb has a distinctly robust, slightly gamey flavor with a richer fat content than ground beef or chicken, ranging from 15–25% fat depending on the source cut. Its texture is tender and cohesive, making it ideal for binding into meatballs, patties, and emulsified preparations.

Ground lamb varies in color from pale pink to deep red depending on the animal's age, diet, and storage time. Premium versions are made from single muscle groups, while economical versions may include trimmings and a higher proportion of connective tissue and fat.

Ground lamb is fundamental to Mediterranean, Middle Eastern, South Asian, and North African cuisines. It is the primary meat in dishes such as kofta (Middle Eastern meatballs), moussaka (Greek layered casserole), shepherd's pie, and various curries including keema. The meat is commonly browned for pasta sauces, layered into grain dishes like kibbeh, or formed into patties for grilling. Ground lamb pairs well with warm spices (cumin, cinnamon, allspice), fresh herbs (mint, parsley, cilantro), and aromatic vegetables (onions, garlic, eggplant). Its higher fat content requires careful handling to prevent drying during cooking; mixing in breadcrumbs, eggs, or moisture-rich ingredients aids cohesion and tenderness.