Lamb is eaten in most cultures around the world causing it to be one of the most heavily farmed animals. For a sheep to be considered lamb it must be less than 12 months old while spring lamb should be between 4 and 10 months.

When you are purchasing lamb look for meat that is light pink and fat that is pearl-like white. It is important that you choose the cut of lamb to suit the dish. Tougher cuts, like the shoulder, are more suited to stews and braises while more tender cuts of the meat, like loins and rumps, are better suited to roasting and grilling.

Unless being used in a stew, lamb should be cooked to a pink colour. Lamb is high in zinc, iron and protein and is rich in vitamin B.
 

Try this delicious lamb recipe

Warm Salad of Smoked Lamb, with a Cabernet Sauvignon Vinaigrette.