Proteins

Ground Lamb

Minced lamb for koftas, kebabs, meatballs and spiced fillings across the Middle East and Mediterranean.

Ground lamb is minced lamb meat with a rich, slightly gamey flavor and good fat content. It is the base for koftas, kebabs, kibbeh, moussaka and spiced meat sauces throughout the Middle East, Mediterranean and South Asia. It binds well with onion, herbs and warm spices like cumin and cinnamon.

Ground lamb is minced or finely chopped lamb, typically sourced from the shoulder, neck, and trimmings. The ideal fat content runs 15–20%, which provides enough fat to carry flavor and bind the meat for koftas, kebabs, and meatballs without becoming greasy. It is central to the cuisines of the Eastern Mediterranean, Middle East, the Balkans, Greece, and South Asia—where lamb's distinctive richness defines iconic dishes from Moroccan kefta tagines to Indian kofta curry. The fat in lamb oxidizes faster than beef fat, making freshness the single most important quality factor: ground lamb is best cooked within 24–48 hours of purchase, and any sour, ammonia-like, or gamey odor indicates spoilage. For superior results, grind lamb at home using a 50/50 mix of shoulder and leg with fat trimmings—this yields better flavor and fat distribution than most commercial ground lamb, which often comes from older, less desirable cuts. Always select packages with bright cherry-red to pinkish-red color, avoiding any with brown or gray discoloration or pooling liquid at the bottom, which signals age or improper temperature handling.

Measured in: g
Storage: Fridge

Types & varieties

Ground Lamb Shoulder

Most common and economical; good fat content, robust lamb flavor, slightly tougher texture than premium cuts

Ground Lamb Leg

Leaner option (90/10); milder flavor; best for burgers and applications where less fat is desired

Ground Lamb Breast

Highest fat content; used in traditional emulsified preparations like Armenian-style kofta for moisture retention

Pre-Spiced Kofta Mix

Ground lamb blended with cumin, coriander, paprika, and sometimes cinnamon; sold in Middle Eastern markets

Minced Lamb (British term)

Identical product; regional naming difference common in UK, Australia, and Commonwealth nations

Lamb Sujuk

Spiced, cured ground lamb sausage; used crumbled in cooking but not interchangeable with fresh ground lamb

Home Grinding for Superior Results

While pre-ground lamb is convenient, grinding at home yields better flavor and texture control. Use a 50/50 mix of shoulder and leg with fat trimmings added as needed to hit your target ratio. Chill all equipment and meat thoroughly before grinding—cold fat binds better and prevents a gummy, overworked texture. For a rough grind ideal for koftas, use the coarse die on your meat grinder. A food processor works for quick rough grinding but produces less consistent results. After grinding, use the meat immediately or refrigerate for no more than 24 hours.

Grind in small batches for even, consistent texture
Keep meat at 35–40°F throughout the process
Season after grinding, just before cooking

Seasoning Strategy

Lamb's robust flavor pairs with bold spices, but timing matters. Salt draws moisture from meat, so season just before shaping or cooking—never hours ahead. Toast whole spices like cumin and coriander before grinding to unlock their aromatic oils. For Middle Eastern koftas, add spices to the raw meat along with a binder like ice-cold water, soaked bread, or chickpea flour. For Greek and Mediterranean preparations, a touch of cinnamon and allspice (¼ teaspoon per pound) is classic but use sparingly to avoid overwhelming the lamb's natural flavor.

Taste and adjust seasoning of raw mixture before cooking
Build spice layers: bloom aromatics first, add meat second
Balance fattiness with acid—lemon juice, pomegranate molasses, or sumac

Common uses

Koftas and kebabs: hand-formed around skewers with binders like bread soaked in milk or chickpea flourLamb kofta curry: simmered in spiced tomato sauce (Indian subcontinent style)Meatballs: combined with egg, breadcrumbs, and aromatics; braised or bakedMoussaka: layered with eggplant and béchamel in the classic Greek casserolePastitsio: tubular pasta casserole with lamb meat sauce and béchamel toppingLamb bolognese: slow-simmered with soffritto, wine, and tomatoes over pastaLamburgers and lamb patties: seasoned and grilled, often with feta or mintStuffed vegetables: peppers, tomatoes, zucchini, or grape leavesLarb/Laap: Lao and Thai minced-meat salad with toasted rice powder, lime, and herbsShepherd's pie: as a hearty base with mashed potato toppingLamb samosas: spiced filling wrapped in pastry and deep-friedBreakfast patties: seasoned with cumin and coriander, pan-fried

Tips & pitfalls

Refrigerate all equipment and meat until ready to use; cold fat binds better and prevents gummy texture
Mix gently and minimally—overworking develops gluten and creates dense, tight-textured koftas or meatballs
Salt draws moisture; add seasoning just before shaping and cooking, not hours ahead
Incorporate ice-cold water (1–2 tablespoons per pound) or soaked bread for juicy, tender koftas that hold on skewers
If grinding at home, use 80/20 shoulder-to-fat trimmings for best results; pre-ground packages vary widely
Roll meatballs or form kofta cylinders uniformly so they cook at the same rate
Press patties firmly only once and resist pressing during cooking to retain juices
After browning, tilt the pan and spoon off rendered fat before adding liquids or sauces

Nutrition

282kcal

Energy

1180 kJ · per 100 g

Where the calories come from

Protein 24%Carbs 0%Fat 76%

Protein

16.6g

33% DV

Carbs

0% DV

Fat

23.4g

30% DV

Fiber

0% DV

Sugars

of which

Sodium

59mg

3% DV

Notable micronutrients

Vitamin B1296% DV

Niacin (B3)37% DV

Selenium34% DV

Zinc31% DV

Riboflavin (B2)16% DV

Phosphorus13% DV

Source · USDA FoodData Central · Lamb, ground, raw

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In the shops

Matched grocery products

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Good to know

Source: Minced or finely chopped lamb from shoulder, neck, and trimmings; fat content typically 15–20% for flavor and binding
Color: Bright cherry-red to pinkish-red; avoid packages with brown or gray discoloration
Odor: Mild, clean, slightly sweet; sour, gamey, or ammonia-like smells indicate spoilage
Fat Content: Ideal ratio is 80/20 or 85/15 lean-to-fat; too lean yields dry, dense texture; too fatty causes greasiness
Fresh Storage: Refrigerate at 40°F or below; use within 1–2 days of purchase date
Frozen Storage: Up to 3–4 months in airtight freezer bags; thaw overnight in refrigerator
Yield: 1 pound raw ground lamb yields approximately 12–14 ounces cooked
Common Cuts Used: Shoulder (most common, flavorful, economical); neck (richer); leg (leaner); breast (higher fat)

Substitutes

Ground Beef — Most neutral substitute; use 80/20 or 85/15 for similar fat content; flavor is milder, less distinctly lamb-like
Ground Turkey or Chicken — Leaner and blander; add fat (olive oil or butter) and stronger spices to compensate; turkey works better than chicken for savory applications
Ground Pork — Higher fat content; different flavor profile; acceptable in European preparations but culturally incorrect for Middle Eastern dishes
Ground Veal — Similar texture but milder flavor; acceptable for Mediterranean preparations where lamb flavor is not essential

Pairs with

Cumin CorianderCinnamon and AllspicePaprika and CayenneFresh MintFresh Parsley and CilantroGarlic and ShallotsPomegranate MolassesFeta CheesePine NutsEggplantLemon and SumacYogurt Chickpea Flour

Also called

Minced Lamb