Lamb has seen a growth in popularity as a dinner option for people looking to increase the protein levels in their diet. Local shepherds in the Loudoun Valley Sheep Producers Association have risen to the occasion by cultivating a steady supply of healthy naturally raised lamb.

Lamb is a red meat similar to beef, although smaller. The USDA reports that a 3 oz. serving of cooked lean lamb will provide 47% of the recommended daily allowance of protein with just 9% of the total recommended calories. Lamb is also rich in B vitamins essential for the health of all cells, but especially crucial for the nervous system. Iron and zinc are also amply provided in each serving of lamb. The vitamins and minerals in lamb are very bioavailable, i.e. able to be absorbed by the digestive system.

Leg of lamb, lamb chops, and lamb shanks are common enough on a menu, but there are other equally delicious lamb options for plating variety. Ground lamb in any form should be cooked to 160 degrees F. Thicker cuts of lamb such as a roast or 1 1/2" thick lamb chops, should be cooked to an internal temperature of 145 degrees F. The most common mistake is over cooking lamb, which produces a tough gamey taste. When the lamb has reached the appropriate internal temperature, remove the lamb from the heat source and allow it to rest or sit for a few minutes. The internal temperature will continue to rise during this rest, and the meat will continue to cook inside for another 10-30 minutes depending on the thickness of the meat.

The primary cuts of lamb are the shoulder, rack, rib, and leg. Sub-primal cuts are the neck, foreshank, breast(brisket), and flank. Lamb is assigned a grade according to the quality of several factors: the amount of muscling, the amount of fat marbling within the muscle, and the amount of external fat covering the muscles. The taste of lamb will vary with environmental and genetic factors. Grain fed meat tends to have a more mellow flavor, while grass fed meat can have a more pungent flavor. However, the preferred taste cannot be strictly predicted just from the feeding practices or breed. Personal experience has found that locally raised and purchased lamb, regardless of feeding and breed, is the most satisfactory product. This may be due to the more individual care of the animal, and the more controlled care of the meat.

American Lamb Board provides an illustrated two-page PDF document detailing the common retail cuts of lamb and how to cook them. In that document you can also find nutritional information for each of the cuts.