: Entirely pasture-raised lamb (common from New Zealand) is typically leaner with a stronger "grassy" flavor. American lambs are often pasture-raised and then finished on grain, which creates a milder, "beefier" taste with higher fat content. 4. Understand Nutritional Value
When shopping, your choice should match your intended cooking method. The North American Meat Institute's Meat Buyer’s Guide provides detailed coded guides for professional and home buyers. buy lamb meat
: A light, rosy pink is ideal for premium young lamb. : Entirely pasture-raised lamb (common from New Zealand)
: A leaner, harder-working muscle that offers a strong, delicious flavor and is traditionally used for roasting. : A leaner, harder-working muscle that offers a
: Often more affordable than the leg (roughly 80% of the cost), the shoulder is prized for its rich texture and character.
: The texture of the meat should be firm and fairly fine-grained. 3. Consider Origin and Diet