Ground lamb

Description

Ground lamb has a delicate, slightly sweet, and mildly "bitter" aroma characteristic of young lamb, with a pink-red color and visible fine streaks of fat that give it juiciness and a tender texture when cooked. It is rich in high-quality protein as well as minerals and vitamins, including heme iron, zinc, vitamin B12, and niacin, which support red blood cell production, energy metabolism, and immune functions; it also contains a moderate amount of saturated fats, so it is advisable to choose leaner cuts of meat or drain excess fat. Ground lamb is perfect for meatballs, kofta, kebabs, burgers, ragù, and fillings for pastries and dumplings, pairing excellently with herbs (rosemary, mint), garlic, and Mediterranean spices. Store in the refrigerator for 1–2 days at a temperature of ≤4°C or freeze tightly wrapped for 3–4 months; thaw in the refrigerator and cook to an internal temperature of about 71°C, following hygiene principles when handling raw meat.