General Description: Ground lamb (NAMP 296) is essential to Greek moussaka, Lebanese kibbeh, Turkish kofte, and Indian keema. Mellow and mild, ground lamb takes well to aromatic seasonings. Much of the ground lamb available in supermarkets is quite fatty; it is better to buy a shoulder of lamb and have it ground by the butcher. Ground lamb is also sold preformed into patties (NAMP 1296), similar to hamburger, and can be cooked like a beef hamburger.

Part of Animal: Ground lamb and lamb patties may come from fattier parts such as the breast or belly. Like ground beef, the best-tasting ground lamb is made from the shoulder.

Characteristics: Ground lamb may have an overly strong taste, because the fat can be gamy. Ground lamb with a fat content of 20 percent or less is best.

How to Choose: When buying preground lamb, look for a package that is fresh-dated, because in some markets ground lamb doesn’t sell quickly. Choose a cold package that is not torn. Use your nose: Ground lamb should smell fresh and mild, not sour or unpleasant.

Amount to Buy: When part of a casserole or other dish, allow 4 to 6 ounces per person; for lamb patties allow 6 to 8 ounces person.

Storage: Refrigerate ground lamb at 40°F or lower, and use within 2 days or freeze. Thaw frozen ground lamb in the refrigerator and cook within 1 day of thawing.

1. To prepare grilled lamb patties, combine ground lamb with seasonings and enough egg to bind. Knead until well combined and smooth. Form into patties. Chill, covered, for at least 30 minutes or up to 1 day.
2. Brush the patties with olive oil and sprinkle with kosher salt. Grill, broil, or pan-fry 5 to 7 minutes on each side, or until the patties release freely when you try to turn them. The patties should be medium to medium-rare.

Flavor Affinities: Allspice, caraway, chile peppers, cilantro, cumin, curry, garlic, ginger, mint, scallions, turmeric, yogurt.