Ground Lamb

Minced Lamb

Ground Lamb is ground lamb meat, usually from the shank and neck as well as trimmings from the breast, flank, leg, loin, rib, or shoulder

The fat content can vary.

Sample quantities of ground lamb obtained from a lamb weighing 120 pounds (54 1/2 kg):

From the Flank: 1 pound (450g)
From the Loin: 1/2 pound (25g)
From the Shoulder: 1 pound (450g)

Traditional in English Shepherd's Pie, Greek Moussaka, Indian samosas, etc.

Cooking Tips for Ground Lamb

Use as you would ground beef or ground pork. It is usually cooked by frying before being used in a dish.

Nutrition for Ground Lamb

The increased surface area raises the same bacterial issues (E. coli, etc) that ground beef does. Consequently, Ground Lamb needs to be cooked to at least 160 F (71 C), or until there is no pink anywhere in the ground meat you are cooking and any juices run off clear.

Storage Hints for Ground Lamb

Use or freeze within 2 days of purchase. Freeze for up to 1 month.

Recipe Search

Also called:

Agneau haché (French); Cordero picado (Spanish)

See Also: Minced Meat

Other entries for: Lamb
Agneau d'herbe, Agneau de Bergerie, Agneau de Boucherie, Agneau de Lait des Pyrénées, Barnsley Chops, Baron of Lamb, Carré of Lamb, Ground Lamb, Lamb's Fry, Lamb Fell, Lamb Fore End, Lamb Tongue, Lamb, Paillard of Lamb, Pauillac Lamb, Pavé of Lamb, Salt Marsh Lamb, Scottadito, Sisteron Lamb, Stewing Lamb, Suckling Lamb

Other entries for: Sheep
Baluchi Sheep, Lamb and Mutton Cuts -- British, Lamb and Mutton Cuts -- North American, Mutton, Sheep, Wensleydale Sheep

Other entries for: Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Pork, Potted Meats, Poultry, Roasts, Sausages, Steak, Veal, Venison, Yak