Grass-fed lamb is a significant source of omega-3 fats, a nutrient whose adequacy in the diet is associated with decreased risk of inflammation and possibly with reduced risk of heart disease. In addition, the ratio of omega-3 to omega-6 fats is far better in grass-fed lamb than in the average U.S. diet.
Americans eat a fraction of the amount of lamb consumed in many other countries in the world. That's too bad since this red meat is very healthful and extremely delicious, having a very tender and buttery quality. Lamb is the meat from young sheep that are less than one year old. It is usually available in five different cuts including the shoulder, rack, shank/breast, loin, and leg.
"Rack of lamb" usually refers to a rib cut that includes nine ribs and can be split into rib roasts. Lamb "chops" can come from several different cuts. For example, "rib chops" come from the rib and "loin chops" come from the loin. You might also see "blade" and "arm" chops in the meat section of the grocery; those chops come from the shoulder. Sirloin chops are another type of chop that you might see; these come from the leg. Additionally, many stores sell lamb that has already ground and which is used to make burgers, meat loaf, or sauces.
Lamb belongs to the group of mammals known as ruminants that have unique digestive systems that enable them to stay healthy on a diet of grasses and forage plants. More specifically, lamb belongs to the special group of ruminants that are cloven-hoofed. This group is often referred to as the "bovid" group since the scientific name for its family is the Bovidae. Alongside of lamb, the bovids include bison, buffalo, antelope, gazelle, goats, and domestic cattle. The word "lamb" refers to meat from a baby sheep that was less than 12 months in age prior to slaughter. (Meat from adult sheep is called "mutton.") Many lambs are brought to slaughter earlier, however, and often between six and eight months of age. The genus and species for lamb is Ovis aries.
Lambs are initially nursed by their mothers until weaning, and studies have shown that the quality of the mother's diet plays an important role in the eventual nutrient quality of the lamb. Grass feeding by the mother provides nutritional benefits for the nursing lamb as well as for humans who eventually consume the lamb meat. When young lambs are weaned from their mother's milk and begin consuming solid foods, research once again shows that feeding in pasture provides the best nutritional option for the lambs. Conventionally raised lambs do not usually experience either of these (nursing from a mother who grazes on pasture, or grazing on pasture themselves after weaning.) Both of these factors enter into our recommendation of 100% grass-fed lamb.
We only sell 100% grass-fed lamb from local farms with small flocks, which provide a natural lifestyle for their lambs.