Other names: Ground Lamb
Translations: Zemes Lamb, Žemės Lamb, Solului Lamb, Ground Janjetina, Ziemi Lamb, Begane Lam, भूमि मेम्ने, Ground Cordeiro, Лам землей, الأرض لامب, 그라운드 램, Mleté jehněčí, Ground Domba, 地面羔羊, Cordero de tierra, Mleté jahňacie, Ground Agnello, קומת למב, Земље Јањетина, ラムのひき肉, Agneau haché, Xai de terra, Лам землею, Приземен Агнето
It has an almost smoky taste and a very soft and smooth texture.
Colors: light salmon when raw, pale cool tan when cooked
Flavors: sweet, smokey
Mouthfeel: Earthy, Smooth, Melting
Food complements: Basil, Oregano, Thyme, Roasted peppers
Wine complements: White wine
Beverage complements: Sparkling drinks
Substitutes: Minced beef
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Choose lamb that still looks pink or salmon with no browning around the edges or in the center.
Buying: The local supermarket is sure to have the cuts of meat required for minced lamb. Look for the harder or longer to cook cuts.
Procuring: Farms are typically where sheep are raised in the us. lamb are usually killed by 4 to 6 weeks old to make for the softest of meat.
Preparation and Use
Kebabs are typically prepared with salt pepper olive oil and peppers and onions over a grill.
Cleaning: Rinse with cool water and allow to drain for 15 minutes.
Conserving and Storing
Frozen lamb keeps for 3 to 4 mo. and refrigerated for 1 to 2 days unless it is steaks, chops or roasts then it will keep for 3 to 5 days.