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Add Lamb to Spring Meals

Grilled Lamb chops Photo: Michigan State University

Sheep is the oldest domesticated meat species. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. In many countries, lamb (a young sheep) is the major source of protein. Many Americans think of lamb as a springtime food, but it can be enjoyed year round.

When shopping for lamb, look for meat that is fine textured and firm that has red coloring and white marbling (white flecks of fat within the meat muscle). The fat trim should be firm, white, and not too thick. The USDA quality grades are reliable guides.

There are five basic major (primal) cuts into which the lamb carcass is separated: shoulder, rack, shank/breast, loin, and leg. It is recommended that packages of fresh lamb purchased in the supermarket be labeled with the primal cut as well as the product, such as “shoulder roast” or “loin chop.”

For more information, see http://bit.ly/2m0wNZN and www.americanlamb.com/

 

About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.
4 thoughts on “Add Lamb to Spring Meals
  1. KPV helps preserve the gut lining, decreasing systemic irritation and bettering digestion in high-protein diets.
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  2. → Antimicrobial effectsResearch suggests KPV may
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    KPV is a tripeptide derived from the alpha-melanocyte-stimulating hormone (α-MSH) sequence,
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    References:

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