Lamb

Lamb is often aged for up to a week before being butchered. The meat tenderizes as it ages, developing more flavour.

Lambs with creamy-white fat tend to be younger. Avoid meat with crumbly or yellowish fat unless you’re specifically looking for an older animal.

The membrane over the surface fat (fell) is often intentionally left intact. The fell helps the meat retain its shape, especially for larger cuts. For smaller cuts, it’s recommended that the fell be removed so that it doesn’t distort the shape. The fell also helps to retain natural juices when cooking.

Lamb is good for dogs, but cannot be fed on its own. Like other meats it must be fed with a mixture of vegetables

Lamb Leg Loin Neck Rack Shank Shoulder Chops

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