The USDA claims that, on average, each American eats approximately 67 pounds of beef every year, but only a measly 0.7 pounds of lamb, most of which is usually consumed during holidays. In other parts ...

Sprinkle lamb with salt. Brown in fat of choice in large cooking vessel. Remove meat from pan. Add, sauteing for 4 minutes and stirring frequently: Add the following, saute 1 minute, stirring ...

Although substantially less popular than beef or pork, sheep is a mouth-watering protein source backed by a rich culinary tradition. The animal is delineated into two meat types: lamb and mutton, each ...

The cattle industry so dominates the identity of Texas ranching that it might be surprising to learn that we lead the nation in sheep production. The 740,000 head currently in the state is actually ...

In America, consumers sometimes get a bit boggled when faced with cuts of meat that are less familiar than the stalwarts: beef, chicken, and pork. For example, there are plenty of people who don't ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. There is something exceptionally meaty about ...

“Lamb is much milder” in flavor, says Omer Brubaker, a Lampeter-area farmer who raises a small flock of sheep to breed and sell to market. “Mutton is generally a little stronger flavor, it’s usually a ...

Last year, we purchased a lamb meat share from a local butcher and partially filled one of our chest freezer with a wide variety of cuts — leg, shanks, ribs, quarter, chops, shoulder chops and ...

Ground lamb is great in everything from British shepherd's pies to boldly spiced Middle Eastern kofta. Swap it into any recipe that calls for ground beef and instantly add an earthy, gamey flavor.