The Basics of All Natural Lamb Meat
Lamb is a succulent meat that needs minimal preparation to enjoy its delicate flavor. Ranchline All-Natural lamb is raised north of Roswell, New Mexico, at Felix River Ranch in a natural environment that consists of open ranges with natural grasses and humane husbandry practices.
With cooking options including grilling, broiling and roasting, Ranchline All-Natural Lamb is your answer to providing your family an excellent choice when you desire red meat. Our products are naturally lean. The meat is outrageously tender. You can rest assured that lamb is a good source of iron, zinc and vitamin B-12. Also, most cuts of lamb are naturally low in fat and cholesterol.
Check out our recipe and wine pairing information to finish off a terrific menu including Ranchline All-Natural Lamb.
Know Your Cuts of Lamb Meat
On average, a three ounce 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.
Lamb meat is a great fit for healthy diets because lamb naturally contains many essential nutrients. On average, lamb is an excellent source of protein, vitamin B12, niacin, zinc, and selenium, and a good source of iron and riboflavin. All of this within an average of 175 calories per 3 ounce serving makes lamb naturally nutrient-rich. Vitamin B, which is only found naturally in animal foods, is important for the normal functioning of body cells and the nervous system. Niacin (another B-Vitamin) promotes healthy skin and nerves and aids digestion.
Lamb vs. Mutton
Do you know the difference between lamb and mutton?
Most people consider these meats the same, but there are some distinct differences.
Meat from a sheep that is between four months and one year is considered lamb. Mutton is the meat from a sheep over a year old. Generally, mutton has a deeper flavor and is used for stew. If you have a recipe that calls for mutton, substitute lamb and shorten the cooking time for desirable results.
Lamb should be stored in the refrigerator or freezer immediately after purchasing. Refrigerate fresh lamb at 40 degrees or below.
Ground lamb or stew meat should be used within 2 days. Lamb chops and roasts should be used within 3-5 days. If you plan to freeze lamb for long periods of time, be sure to wrap the original packaging with airtight freezer wrap or place in an airtight freezer bag to prevent freezer burn. To maintain optimum quality, frozen lamb should be used within 3-4 months.
Three safe ways to thaw frozen lamb:
In the refrigerator - once frozen lamb has thawed in the refrigerator, lamb roasts and chops should be used within 3-5 days and ground lamb or stew meat should be used within 1-2 days. If you do not use the lamb within this time period, you may refreeze lamb without cooking it first. In cold water - leave frozen lamb in its packaging, making sure it is air tight. If not, transfer it to a leak-proof bag. Keep the lamb submerged in cold water, changing the water every 30 minutes to continue thawing. Cook lamb immediately after thawing. It should not be re-frozen unless cooked first. In the microwave - As with the cold water method, when frozen lamb is thawed in the microwave, it must be cooked immediately. It should not be re-frozen unless cooked first.