Lamb

Lamb is the meat of a domestic sheep. It is a red meat, typically from younger animals. It is a source of protein and various micronutrients.

Lamb is primarily used as a protein source in a wide variety of savoury dishes. It is commonly found in ready meals, pies, stews, and grilled or roasted preparations. Its distinct flavour profile is a key reason for its use.

Lamb is a whole food and not a food additive. Red meat consumption is a complex area of dietary advice. The Scientific Advisory Committee on Nutrition (SACN) advises that people who eat red meat should consider reducing their intake and choosing leaner cuts, poultry, fish or plant-based protein sources. This is because high consumption of red meat has been linked to an increased risk of bowel cancer. However, red meat is also a source of important nutrients like iron and zinc.