Frequently Asked Questions About Ground Lamb

What exactly is ground lamb, and how is it different from ground beef?

Ground lamb meat comes from young sheep and is made by grinding premium cuts like the shoulder, flank, and loin. Compared with ground beef, it has a naturally richer, slightly earthier flavor with higher levels of iron, zinc, and vitamin B12. The texture is similar to ground beef, making it easy to substitute in most recipes, and it works especially well in Mediterranean and Middle Eastern dishes.

How do I cook ground lamb?

Cook ground lamb to an internal temperature of 160°F using a food thermometer. Brown it in a skillet over medium-high heat just like ground beef, or use it in recipes like burgers, meatballs, and casseroles.

Is grass-fed lamb healthier than conventional lamb?

Yes. Grass-fed lamb contains higher levels of omega-3 fatty acids, conjugated linoleic acid, and vitamins A and E compared to grain-fed alternatives. Beyond labels like grass-fed, look for producers who are transparent about their practices. Our lamb is naturally healthy, raised on pasture, without the use of antibiotics, hormones, or GMOs.

What are the best recipes for ground lamb?

Ground lamb shines in lamb burgers with feta and tzatziki, Greek-style meatballs with lemon and oregano, Moroccan-spiced meatballs with cumin and cinnamon, shepherd's pie, lamb ragu over pasta, and spiced lamb tacos. It also works beautifully in stuffed vegetables, grain bowls, and kebabs. Pair it with herbs like mint and parsley or warm spices that complement its rich flavor.

Why does lamb taste gamey, and how can I reduce it?

The distinctive flavor comes from fatty acids unique to lamb, and excess fat holds most of the gamey taste. Trim visible fat before cooking and marinate in acidic ingredients like lemon juice, yogurt, or vinegar to tenderize and mellow the flavor. Using herbs and spices like rosemary, garlic, thyme, cumin, and mint also balances the richness. Younger lamb naturally has a milder flavor.

Ground lamb vs ground beef: What's the difference?

Ground lamb offers a richer, more distinctive flavor with earthy undertones. It contains more iron and zinc than beef, approximately 14% less fat, and 8% more protein when grass-fed, plus higher levels of omega-3 fatty acids. You can substitute it for beef in most recipes, though it pairs especially well with Mediterranean seasonings. Some cooks start with a half-and-half mixture of ground beef and lamb.

How should I store ground lamb?

Refrigerate ground lamb at 40°F or below and use it within 1 to 2 days of thawing. For longer storage, keep frozen at 0°F, where it maintains its best quality for 3 to 4 months. To thaw safely, place it in the refrigerator for 24 hours, submerge the sealed package in cold water (changing every 30 minutes), or use your microwave's defrost setting.

Does ground lamb need to be fully cooked?

Yes. Ground lamb must reach 160°F throughout, as measured with a meat thermometer. Unlike whole cuts of lamb, which can be served medium-rare at 145°F, ground meat requires thorough cooking to eliminate harmful bacteria. Insert the thermometer into the thickest part of the burgers or meatballs. Properly cooked ground lamb at 160°F will still be juicy and flavorful.

Where can I buy grass-fed ground lamb?

You can purchase our 100% grass-fed ground lamb right here at Seven Sons Farms. Just create an account, place your order, and it will be delivered directly to your door. Enjoy Free home delivery starting at $159 in most areas of the country. Our ground lamb comes in convenient 12-ounce portions, vacuum-sealed and frozen. Don't forget to Subscribe & Save for 5% off plus a FREE item with every order.