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What Does Lamb Taste Like?

Learn what lamb tastes like and the differences between domestic and imported lamb as well as seasoning and cooking tips.

rack of lamb

Lamb may seem like unconventional meat, but it isn’t. Would it surprise you to discover humans began raising lambs around 9000 years ago in the Middle East? 

Although lamb is not the most popular meat here in the U.S., it is very popular in other parts of the world. 

If you’re used to eating bland or mild-flavored meats like chicken breasts and pork, the taste of lamb could be a shock to you. 

In this article, we’ll explore what lamb is, what it tastes like, the best spices to use, and how to cook it. We’ll also provide some tips to implement and mistakes to avoid.

Let’s get started…

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What Does Lamb Taste Like?

Compared to conventionally raised beef, lamb has a stronger, earthier, and somewhat gamey flavor. Lamb’s distinctive taste is derived mainly from its branched-chain fatty acids, which beef does not contain. As with beef, the diet of the lamb can affect its flavor. Grass-fed beef has a stronger flavor than grain-fed beef. The same holds true for lambs. Lambs raised on grass and grains have a more delicate flavor than those raised on grass alone. 

What Is Lamb?

Lamb is the meat of a sheep less than one year old. 

What Is The Texture Of Lamb Meat?

Because lamb is from sheep less than one year old, lamb is generally tender. It is not as firm as many cuts of beef but a little firmer and chewier than chicken. 

What’s The Difference Between Domestic And Imported Lamb?

Here in the U.S., domestic lamb has a milder flavor than lamb imported from New Zealand or Australia.

This is because imported lamb is raised in pastures with grass, much like grass-fed beef. Domestic lamb from the U.S. is raised on grass and grains, causing it to have a milder, sweeter taste than imported lamb.

What Cut of Lamb Should I Try First?

As we previously discussed, lamb’s distinctive taste is mainly derived from its fat. Lamb cuts with a higher fat content will have a stronger, gamier flavor than those with little to no fat.

If you’re looking for a milder cut of meat, try loin chops, the rack of lamb, or rib chops. The other cuts have more fat and a much stronger taste.

Lamb kabobs are my favorite!

What Herbs and Spices Go Well With Lamb?

Lamb goes particularly well with strong spices, as many people are unaccustomed to its distinct flavor. 

Here are a few spices to try with your lamb dish: rosemary, garlic, black pepper, oregano, curry powder, fennel, and cumin.

Mint combined with rosemary, thyme, and oregano is one of my favorites.

Harissa is another excellent choice for lamb. It’s a North African chili paste that contains garlic, cumin, coriander, and hot chiles.

For a Middle Eastern flair, try Baharat.  Baharat is a warm Middle Eastern Spice blend with cumin, cloves, black peppercorns, allspice, paprika, nutmeg, and cardamom.

If you’re worried about adding so many heavy spices, brighten up your lamb dish with lemon juice or go exotic and add Sumac (it’s similar to lemon juice). 

What Internal Temperature Does Lamb Need To Be Cooked?

As with beef, pork, and veal, the government’s Food Safety website recommends cooking lamb chops, roasts, and steaks to a minimum internal temperature of 145° F and ground lamb should be cooked to a minimum of 160° F.

How To Cook Lamb: What Methods To Use

Many of the cooking methods you apply to other meats can be used for lamb. For example, you can braise it, roast it, bake it, or grill it. You can even successfully use the slow cooker or instant pot on specific cuts. 

Your success will depend on the cut of lamb you have. The tougher cuts will be more tender if cooked low and slow, whereas the more tender cuts (the center cuts) will do better on the grill or on the stovetop as they are already tender.

Tips For Cooking Lamb

Know Where Your Lamb Came From

As previously discussed, domestic lamb in the U.S. is fed grass and grains, whereas imported lamb is usually always pastured and fed only grass.

Grass-fed, imported lamb will have a much stronger, earthier flavor than domestic lamb. 

Choose The Right Cut For the Right Method

Make sure you match the correct method with the proper cut of meat. 

Cuts from the shank, rump, leg, and front shoulder will do much better if cooked low and slow. The center cuts, such as the breast, ribs, and loin, will do better in a skillet or on the grill.

Trim The Excess Fat

Again, if you are new to lamb and you don’t like really strong-tasting meats, be sure to trim the excess fat from your lamb before cooking.

Remember, lamb gets much of its flavor from its BCFAs (branched-chain fatty acids), so if you want milder-flavored meat, don’t forget to trim the excess fat.

Don’t Overmarinate or Skip The Marinating 

Marinating lamb for long periods of time with acidic ingredients like vinegar or lemon juice can cause the proteins to start breaking down. This will result in an unpleasant, mealy, and possibly mushy texture. 

If you want to marinate your lamb with acidic ingredients, do so for no more than 20 minutes to prevent the proteins from breaking down.

Generously Season Your Lamb WIth Herbs and Spices

Even though you don’t want to marinate your lamb for more than 20 minutes in acidic ingredients, lamb loves and, in my opinion, needs lots of spices.

As previously mentioned, lamb can handle a myriad of strong spices. Don’t be afraid to experiment with your spices and apply them generously. 

Let Your Lamb Come To Room Temperature Before Cooking

As with any meat, the lamb will cook more evenly if you remove it from the fridge and let it come to room temperature before cooking.

Don’t panic. The USDA recommends never leaving food out of refrigeration for more than 2 hours. They also say that if the temperature is higher than 90° F, meat should not be left out longer than 1 hour.

That said, you don’t need to remove your lamb two hours before cooking. Depending on the size and cut of your lamb and the temperature in your home, 30 minutes to no more than one hour should suffice. 

Don’t Overcook Your Lamb

The USDA recommends cooking ground lamb to a minimum of 160° F and other non-ground cuts to 145° F.

Invest in and use a digital quick-read thermometer to ensure you don’t overcook your lamb.

Let Your Lamb Rest

Lamb is just like beef, pork, and poultry. You need to let it rest for 3 to 5 minutes once it comes off the heat. 

If you cut your lamb too soon, all the juices will be released, and you’ll likely end up with dry lamb. 

Allowing your lamb to rest before carving allows the juices to be reabsorbed, resulting in a moist, juicy dish.

Related Frequently Asked Questions

What is hogget?

A sheep that is two years old and its meat is known as hogget.

What is mutton?

A sheep that is at least three years old and its meat is known as mutton. However, in other countries, “mutton” refers to goat meat.

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Final Thoughts From Cost-Effective Kitchen

Personally, I love lamb. But I also eat grass-fed beef and pastured pork and grew up eating venison.

Lamb is not the most cost-effective protein on the market. So, if you are concerned you might not like it, I would suggest you try lamb at a local Mediterranean, Indian, or Middle Eastern Restaurant. 

First, Middle Eastern, Indian, and Mediterranean spices are delicious on lamb.

Secondly, you will know what adequately seasoned, and cooked lamb will taste like so you can make an informed decision as to whether you will start cooking it at home.

Just be sure when you try lamb for the first time you:

  • Go to a reputable restaurant
  • Let the server, manager, or chef know you’ve never tried lamb
  • Ask what they would recommend

Personally, lamb kabobs or medallions are my favorites!

Got any questions? Please reach out and let me know. I’d love to hear from you.

Don’t forget to follow me on Pinterest!

Until next time…


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