Protein Group
Lamb
About This Group
Lamb cuts from rack and loin to shoulder, shank, and ground carry a distinctive, slightly gamey richness classic in European cooking and pairing.
Lamb is young sheep (Ovis aries) — milder and more tender than mutton, central to Mediterranean, Middle Eastern, and British cooking. Fat content is moderate; herb and spice preparations drive wine pairing as much as cut choice.
FAQ
- Why is lamb classic with Bordeaux and Rhône reds?
- Moderate fat and herbal crusts match medium tannin reds; gamey older lamb wants earthier, structured wines.
- Does lamb always pair with red wine?
- Lean loin and grilled chops suit aromatic whites and rosé; rich shoulder and shank braises want fuller reds.
At a Glance
Parent category
Animal Protein Foods
Food count
12
Scientific Classification
- Display name
- Lamb
- Category
- Animal Protein Foods
- Food count
- 12
Taxonomy
- Processing states represented
- fresh, ground