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Lamb
Ovis aries
Raw IngredientEssence
Rich, gamy, and deeply savory — lamb is the prestige meat of the Middle East, Mediterranean, and Central Asia. It carries spice like no other protein, making it the natural partner to cumin, cinnamon, and rosemary.
Nutrition Facts per 100g (standard reference)
294
Calories
25.0g
Protein
21.0g
Fat
Source: USDA FoodData Central (approximate per 100g)
History & Origin
-9000
Sheep among the first animals domesticated in Mesopotamia
-3000
Lamb sacrifice central to religious traditions across the Fertile Crescent
700
Arab cuisine elevates lamb to its defining protein
Cooking Methods
Slow Braise
Low heat, covered, until fork-tender and falling apart
3-4 hoursRoast Whole Leg
High heat sear, then moderate oven with garlic and herbs
2-3 hoursGrill Chops
Hot fire, quick cook, pink center
6-8 minGrind for Kofta
Mix with spices and onion, shape onto skewers
20 minWhere It's Used
Used across 21+ cuisines worldwide
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+9 more
Recipes Using Lamb
Adana Kebabı
Turkish
Afra
Gambian
Ak Sorpa
Kazakh
Al Harees
Emirati
Arayes
Lebanese
Arayes Kafta
Jordanian
Asado al Palo
Chilean
Ashak
Afghan
Badimjan Dolmasi
Azerbaijani
Bamia
Iraqi
Bamia be Lahma
South Sudanese
Banshtai Tsai
Mongolian
Bantan
Mongolian
Barbacoa
Mexican
Bassi Salte
Senegalese
Bazeen
Libyan
Beer
Somali
Behi Dulma
Tajik
Beshbarmak
Kazakh
Beshbarmak
Kyrgyz
Beshbarmak
Uzbek
Biryani
Pakistani
Biryani Iraqi
Iraqi
Bobotie
South African