What Does Lamb Taste Like?

While serving lamb is a pretty unconventional dish in the United States, it is prevalent in the Middle East and many other parts of the world. So if you’re bored of popping the same beef roast or chicken into the oven, lamb is the perfect alternative. First, however, it’s essential to know what it tastes like before cooking with this new meat variety. So What does lamb taste like?

Lamb has a unique, gamey taste that mainly comes from the branch-chained amino fatty acids in the fat. Lambs that graze on grass contain more branch-chained fatty acids that offer a gamey flavor. Whereas grain-finished lamb has fewer fatty acids, giving the lamb a milder, sweeter taste.

Lamb has an incomparable flavor that will blow your tastebuds away! However, to ensure you get the best flavor from every dish, we will thoroughly explain what lamb tastes like and how to enjoy it.

What Does Lamb Taste Like?

Lamb has a unique taste that most people describe as gamey or pastoral. The prominent flavor comes from the branch-chained amino fatty acids in the lamb’s fat.

Lamb is generally the term used for the meat of young sheep − usually in their first year −whereas mutton is the meat of an adult sheep.

Lamb is a healthy and lean source of red meat rich in high-quality proteins, vitamins, and minerals, especially iron, B vitamins, niacin, zinc, and selenium. More so, lamb is jam-packed with unsaturated fatty acids, making it an ideal component to a healthy, well-balanced diet. 

Almost all cuts of lamb are naturally tender and full of flavor! So, you won’t need to add a lot of seasoning to make it full-flavored. It is mainly eaten unprocessed; however, some people prefer curing or smoking lamb.

Almost all cuts of lamb are naturally tender and full of flavor! So, you’ll need minimal seasoning to have a full-flavored Sunday lunch. 

Lamb offers a distinctive flavor profile thanks to its abundance of branch-chained fatty acids. As a result, it has a more substantial, earthier, and slightly gamey taste than conventional beef.

However, a lamb’s diet dramatically affects the flavors −grass-fed lambs have a more prominent taste, whereas lambs raised on a combination of grains and grass offer a delicate flavor.

Specific lamb breeds also naturally contain more branch-chained fatty acids; however, their diet significantly influences the concentration.

For example, lamb from New Zealand or Australia typically graze on grass and contain more branch-chained fatty acids that offer a gamey flavor.

Whereas, American farmers often grain-finish their lamb for the last 30 days, reducing the concentration of branch-chained fatty acids, giving the lamb a milder, sweeter flavor.

The same goes for the various cuts of lamb − some cuts like the shoulder, shank, or legs have a more gamey flavor due to their overall fat content.

So instead, opt for leaner cuts like loin chops, rib chops, or the rack of lamb for less fat content and a sweeter taste.

What Is The Texture Of Lamb?

Due to lamb deriving from sheep under a year old, lamb tends to be tender.

For comparison, it is more delicate than many cuts of beef but slightly firmer and chewier than chicken. 

Can You Eat Lamb Medium-Rare?

You can eat lamb medium-rare or fully cooked, depending on your preference. 

Most lamb meat’s bacteria lie concentrated on the outer surface instead of the inside.

So, a medium-rare lamb chop or leg of lamb has been seared well on the outside, ensuring that most of the harmful bacteria are killed, rendering it safe for consumption.

However, it would be best never to eat or serve minced or diced lamb meat medium-rare. Once you mince the meat, the harmful bacteria can spread throughout the meat, resulting in food poisoning if you do thoroughly cook it.

Can You Eat Lamb Rare?

While eating rare lamb may be a little tough compared to thoroughly cooked meat, it poses no threat as long as you sear the outsides to ensure the majority of the harmful bacteria die.

Although a nicely seared, juicy piece of rare lamb is relatively safe, you’ll want to steer clear from raw or rare lamb if your fall into one of the following categories as you may be more vulnerable to harmful bacteria:

  • You are sick.
  • You are pregnant.
  • You are old.
  • You are a child.

Lastly, steer clear from raw or rare minced or diced lamb as the meat can contain harmful bacteria, resulting in food poisoning. 

How Many Calories Are In Lamb?

A 3.5 ounce or 100-gram roasted lamb serving provides around 258 calories. However, the specific calories may vary based on the cut and fat content of the lamb.

In addition, a 3.5 ounce or 100-gram serving of roasted lamb provides the following nutrients:

  • Calories: 258 calories
  • Water: 57%
  • Protein: 25.6 g 
  • Fat: 16.5 g (6.9 g of saturated fat, 7 g of monounsaturated fat, and 1.2 g of polyunsaturated fat)
  • Carbs: 0 g
  • Sugar: 0 g
  • Fiber: 0 g

Lamb comprises a high-quality protein that provides all nine essential amino acids to support your body with growth and maintenance.

Additionally, lamb contains higher conjugated linoleic acid (CLA) than beef or veal. CLA offers various benefits like reduced body fat.

Is Veal Lamb?

While veal and lamb are classified as red meat and have a similar appearance (dark red with varying amounts for fat marbling), they aren’t two in the same.

The most apparent difference between veal and lamb is the animal they come from − veal meat comes from calves (young cows or bulls), whereas lamb comes from young sheep.

At the same time, lamb can be darker red as it naturally contains higher myoglobin and iron levels.

More so, the taste profile differs − lamb has a more pungent gamey taste with a tender texture, and veal tastes like beef with more delicate flavors.


Lamb has a unique, sweet-grassy-finished flavor. However, you’ll want to remember that lambs that essentially graze over grass have more branched-chain fatty acids in their fat, giving them an intense gamey taste. 

So, if you prefer a milder taste, opt for grain-fished lamb, as it typically has less fat.

Happy experimenting − you’re going to love the new aroma and sweet flavors on your next Sunday lunch!