For our ground meat, we use whole muscles, we don’t use trim. Our ground lamb is a fine grind.
Best cooking method:
There are endless ways to make ground lamb: burgers, meatloafs, hand pies, sauces, and, of course, meatball sandwiches. It’s as versatile as it gets and you can’t go wrong.
We have a recipe for our favorite quick and easy lamb meatballs on our blog.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.