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    Kitchen Dictionary: lamb

    lamb

    Technically this tender meat comes from a sheep less than 1 year old. Baby lamb is 6-8 weeks and Spring lamb is 3-5 months, but both are milk fed. Yearling lamb is between 1-2 years, while anything over 2 years is mutton, which has a much stonger flavor and texture.

    plural: lamb

    Ingredient

    Season: available year-round

    How to select: Can be purchased ground or in steaks, chops or roasts. Look for the lightest color to find the youngest, most tender meat. (Older meat is darker.)

    How to store: Will keep for 3 days in the refrigerator (roasts as long as 5 days) or frozen for 3 months.

    How to prepare: bake, braise, broil, grill, roast

    Matches well with: almonds, anchovies, aniseed, apples, apricots, bacon, basil, bay leaves, beans, blueberries, bread crumbs, capers, cardamom, cayenne, cheese, cherries, chiles, chives, cilantro, cinnamon, cloves, couscous, cream, cumin, currants, curry, dill, eggplant, endive, fennel, garlic, grapefruit, hazelnuts, honey, lemon, Madeira, mint, mushrooms, mustard, olive oil, olives, onions, oranges, oregano, parsley, pecans, pepper, pineapple, pine nuts, plums, pomegranates, prunes, red peppers, red wine, rhubarb, rice, rosemary, rum, sage, star anise, tamarind, tarragon, thyme, tomatoes, vinegar, walnuts, yogurt, zucchini

    More Lamb Recipes
    Popular Lamb Recipes
    Roast Leg of Lamb
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    Nutrition Facts

    Calculated for 1 oz
    Amount Per Serving %DV
    Calories 230
    Calories from Fat 137 (59%)
    Total Fat 15.3g 23%
    Saturated Fat 6.3g 31%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 1.1g
    Trans Fat 0.0g
    Cholesterol 81mg 27%
    Sodium 61mg 2%
    Potassium 270mg 7%
    Total Carbohydrate 0.0g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 21.7g 43%

    How is this calculated?

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