Ground Lamb

Store in the coldest part of your fridge in an airtight container or tightly wrapped. Freeze in portion-sized bags or patties for easy thawing. Thaw in the fridge overnight, never at room temperature.

Don't overmix ground lamb when forming patties or meatballs—this creates a dense, tough texture. Mix just until ingredients are combined.

Brown ground lamb over medium-high heat in batches to develop flavor; crowding the pan steams it instead.

Ground lamb pairs beautifully with warm spices like cinnamon, cumin, and oregano, and with fresh herbs like mint and parsley.

It has higher fat content than lean ground beef, so you may not need added oil when browning.

Cooking at too low a temperature, resulting in gray, steamed meat instead of browned and flavorful.

Over-seasoning, which can overpower lamb's natural flavor. Start conservative and taste as you go.

Using ground lamb straight from the fridge in cold dishes (like raw meatball prep); let it sit at room temp for 15 minutes first for better texture.