Lamb: The Weeknight-Easy, Weekend-Worthy Entrée
Lamb brings easy elegance to the table. The delicious flavor and nutritional value make lamb a top choice across cuisines and traditions. From Colorado to Australian, we offer a variety of lamb options for every taste and budget. All Catelli Brothers Lamb is Halal.
Raised on local ranches and free to graze, Colorado-fed lambs are recognized as the source of some of the best tasting nutritious lamb products. The combination of grazing and grain-finishing results in lamb that is richly marbled, juicy and consistently tender.
Willow Bend Premium Australian Lamb is an exclusive line of world class, quality lamb from a select group of Australian family farmers who raise the animals with care and a high standard of animal welfare. Pasture-raised and grain-finished, the lamb more closely resembles American Lamb and is highly marbled, tender and mild flavored.
Australian Lamb is raised naturally and free-ranged in an unspoiled environment of wide-open pasture. The grass-fed lamb is naturally lean and tender with a mild taste. Increasingly, Australian Lamb is popular as a lower cost alternative to American lamb.
Grass-fed New Zealand Lamb is naturally leaner with a distinct flavor and texture. This lamb option is versatile and adapts to virtually any type of cuisine or cooking method.
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Storing Lamb
After shopping, bring lamb home directly and place it in the refrigerator. According to the USDA, when lamb is stored at 40°F or below, the chops, roasts and steaks should be used within five days, and the grinds and stew meat within two. Frozen lamb will stay safe indefinitely.
Cooking Lamb
The secret to perfectly cooked lamb is temperature. A good meat thermometer will allow you to check doneness without cutting into the lamb.
Stop cooking lamb when the thermometer reads 5–10°F less than your planned temperature. Lamb will reach your desired temperature while resting. The USDA recommends cooking chops and roasts to 145ºF for medium-rare, 160ºF for well-done. Ground lamb should be cooked to at least 160ºF.
Additionally, resting allows the juices to settle. Wait 10 minutes before serving roasts and just five minutes for chops.
If you need some inspiration, browse our Recipes to find the perfect lamb dish.
How to Cook Lamb
Cooking Method | Suggested Cuts |
Braising | Shank, Shoulder |
Broiling | Leg Steak, Loin Chop, Rib Chop, Shoulder Chop |
Grilling | Burger, Leg Steak, Rack of Lamb, Ribs, Rib Chop, Loin Chop, Shoulder Chop |
Pan Searing | Ground Lamb, Loin Chop, Rib Chop, Shoulder Chop |
Roasting | Leg Roast, Rack of Lamb, Ribs, Shoulder |
Smoking | Ribs, Shoulder |
Stewing | Stew Cubes |
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Lamb Nutrition
Lamb is rich in nutrients, naturally lean and full of benefits for the whole body.
On average, a 3 oz. serving of lamb has only 175 calories and meets the Food and Drug Administration's (FDA) definition for lean. According to FDA guidelines, lean meat has less than 10 grams of fat, less than 4.5 grams of saturated fat, and less than 95 milligrams of cholesterol per 100 grams (or 3.5 ounces).
The nutrients in lamb include:
- Protein for building strong muscles
- Vitamin B12 for a healthy immune system
- Iron for energy, brain function and growth
- Zinc to help white blood cells fight infection
- Heart-healthy monosaturated fats