Categories: Uncategorized

Lamb: Just the facts

A few facts about our favorite meat, courtesy the U.S. Department of Agriculture and the American Lamb Board:

*Lamb is the oldest domesticated meat, having been raised for about 9,000 years.

*All lamb is young lamb. By definition, lamb comes from an animal less than a year old. Anything older than that and is mutton.

*A lamb ready for slaughter weighs about 120 pounds and yields 60 to 70 pounds for retail, including fat and bone.

*Lambs are fed grain and grass. Federal rules allow the use of growth hormones and antibiotics, but both must be stopped for a period before slaughter and lambs are randomly tested for residue.

*No additives are allowed in any lamb labeled fresh.

*Lamb patties should be heated to 160 degrees F. internal temperature. Chops or roasts should be cooked to at least 145 degrees F. for medium rare.

*For safety, cooked lamb should be eaten within two hours or refrigerated below 40 degrees.

*Marinade should be boiled before being brushed on cooked lamb. Uncooked marinade should be discarded.

The American Lamb Board, which has an obvious interest in promoting the domestic product, says American lamb tastes better not only because it travels up to 10,000 fewer miles before reaching our tables but because sheep here are raised primarily as food while sheep in Australia and New Zealand are raised primarily for wool.

It’s healthy, too: A three-ounce serving has about 175 calories and meets the federal definition of lean meat in terms of fat, saturated fat and cholesterol.

Impressed? Most Americans apparently aren’t: Lamb consumption in the U.S. averages less than a pound per year. And although beef consumption has declined in recent years, each of us still eats more than 60 pounds of cow annually.

Recent Posts

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

3 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

3 months ago

Mother’s Day: year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

5 months ago

The ARAM Sandwich celebrates its 50th Anniversary!

When began in 2009, one of the earliest posts I wrote was about the…

6 months ago

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

8 months ago

Apricot Logs – Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…

9 months ago

This website uses cookies. find out more.