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What is Lamb Meat?

Lamb refers to the meat of a sheep in its first year. The meat from these animals is usually produced when the sheep is between 1 and 12 months old. Lamb is a kind of red meat because it has a high myoglobin content, an iron-rich protein found in the muscle of animals.

 

Myoglobin contains heme, which is a pigment that gives meat its red color.All meat and poultry contain myoglobin, but beef and lamb contain much larger concentrations hence their classification as red meat. Lamb is a nutrient-dense food, and it is rich in protein, vitamins and essential minerals.

ラム肉とは

1歳未満の羊のことを一般的にラムと呼ぶため、生後1~12か月の個体の肉をラム肉として販売して良いこととなっています。特徴的な赤みの強い肉はミオグロビンという、筋肉部分にある鉄分の多いたんぱく質の含有量に起因しています。

 

このミオグロビンというたんぱく質は他の動物の肉にも含まれていますが、牛肉とラム肉には特に多く含まれているため、豚肉や鶏肉より肉の色の赤みが強く出ます。たんぱく質だけではなくビタミンやミネラルなど栄養素が豊富に含まれているラム肉を是非一度ご賞味ください。

Difference in flavor between Lamb, Yearling and Mutton

The mild flavour of lamb is preferred in most Western countries; the stronger flavour of mutton is considered desirable in many Middle and Far Eastern countries. Milk-fed lamb is especially delicate in flavour. The colour of the lean deepens as the animal grows older. In the lamb it ranges from light to dark pink; in yearling mutton it is medium pink to light red; in mutton it is light to dark red in colour. The fat, soft and creamy white to pale pink in the lamb, hardens and whitens in older sheep. Bones also harden and whiten, becoming porous in the yearling and extremely hard in the mature animal.

 

Lamb cuts and cuisine

The primary lamb- and mutton-consuming countries (on a per capita basis) are New Zealand, Australia, Greece, Uruguay, and Ireland. The leg, saddle (upper back portion of the carcass from last rib to legs), and shoulder, although they contain higher proportions of bone to meat, are considered the finest cuts by some cooks. In the United States popular cuts include individual chops from the ribs or loin, the leg, and the so-called crown roast, made by forming the rib section, or rack, into a circle. A regional specialty, virtually unknown outside of the state of Kentucky, is barbecued mutton. Curried mutton, served with rice, is a favourite dish of Jamaicans.

 

The traditional British lamb roast is distinguished by a fresh mint sauce. Lamb also plays an important part in classic French cuisine; unlike American- or English-style preparation, however, French recipes often call for shorter cooking times, yielding rare or pinkish meat.

 

Lamb predominates in the cuisines of Greece, Turkey, and the Middle East, commonly marinated and roasted on a skewer (shish kebab) or cooked with local vegetables. A classic Middle Eastern dish is kibbe, a mixture of ground lamb and cracked wheat.

Difference in flavor between Lamb, Yearling and Mutton | Whole Meat

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