Today Gourmet Foods of NC - Ground Lamb New Zealand Blue Sky Lamb = Remarkable taste from a remarkable place. Free Range natural diet, lean and nutrient-rich, tender flavor. Ground lamb is a unique ground meat that can be used in various recipes, especially flavorful Mediterranean-style dishes. Spices like cumin bring out its savory flavor. For an Aegean twist on a barbecue favorite, try substituting ground lamb into your usual recipe for burger patties. When they're hot off the grill, top them with tzatziki. Ground Lamb is 80% Lean and 20% Fat. Southern New Zealand’s fertile land and temperate climate ensure farmers' supply, so our customers can be assured of high-quality, free-range, grass-fed tender sheep and lamb throughout the year. Our customers can be assured that their fresh meat is of the highest quality and bred to strict specifications by selected suppliers. Lamb is loaded with vital proteins; just one 3-ounce serving of lamb meat contains over 23 grams of protein. Protein provides so much for the body with slow-burning, sustainable fuel. It also helps your body build, repair, and maintain muscle mass. KEY FEATURES Ground lamb is a good source of protein, zinc, selenium, riboflavin, niacin, and vitamin B12. These nutrients can help support cellular function, maintain energy, and fight fatigue. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.Because it's made from meat and trimmings from various parts of the lamb, ground lamb has a distinct and unique flavor that enhances burgers, meatballs, shepherd's pie, Greek and Middle Eastern cuisines, and other dishes.Our master butchers prepare ground lamb meat from all muscle cuts of young lambs, such as the shanks, breast, neck, flank, rib, loin, leg, and shoulder. The result is meat with a mild yet distinguished flavor. PREPARATION INSTRUCTIONS When cooking lamb, your best kitchen friend is a good meat thermometer to determine when to remove your cut from heat. Stop cooking lamb when the thermometer shows 5 – 10° less than your planned temperature. Lamb will gain those degrees while resting. USDA recommends cooking chops and roasts at 145º for medium-rare and 160º for well-done. Ground lamb should be cooked to at least 160º. But don’t serve immediately. Resting your lamb will allow the juices to settle.