Ground lamb is full of flavor and cooks in just minutes. It is a good fit for meatballs, burgers, shepherd's pie, stuffed vegetables, and spiced skillet dishes. Onion, garlic, cumin, coriander, and fresh herbs bring out its best.

Unlike lamb chops, shoulder, or leg, you do not need to worry about tender or tough cuts. It is already broken down, so it suits fast weeknight cooking. It is also more forgiving than a roast, and it stretches well with rice, beans, or vegetables.

Questions folks ask

Can I swap ground lamb for ground beef?

Yes, in most recipes. Lamb has a stronger flavor, so you may want a bit more spice.

How long does ground lamb keep in the fridge?

Cook it within a day or two of buying, or freeze it. Check the package date as well.

Is ground lamb fatty?

It can be, depending on the blend. Browning and draining the fat helps in sauces and skillet meals.

Kitchen tips

Mix spices into the meat gently. Overworking it makes meatballs dense.
Brown it in a hot pan without crowding so it gets color instead of steaming.
Drain extra fat if the pan looks greasy.
Chill shaped patties for a few minutes so they hold together.
Cook ground lamb until no pink remains and it is cooked through.