Today Gourmet Frozen Ground Lamb 4-1lb. Packages

Ground lamb is a good source of protein, zinc, selenium, riboflavin, niacin, and vitamin B12, which can help support cellular function, maintain energy, and fight fatigue. Ground lamb has a distinct and unique flavor that enhances burgers, meatballs, shepherd's pie, Greek and Middle Eastern cuisines, and other dishes. The ground lamb is made from meat and trimmings from various parts of the lamb, such as the shanks, breast, neck, flank, rib, loin, leg, and shoulder, resulting in a mild yet distinguished flavor. The ground lamb is sourced from New Zealand, where the fertile land and temperate climate ensure a supply of high-quality, free-range, grass-fed tender sheep and lamb throughout the year. The ground lamb is 80% lean and 20% fat, providing a balanced nutritional profile. The ground lamb is conveniently packaged in 4-1lb. packs. PREPARATION INSTRUCTIONS: When cooking lamb, your best kitchen friend is a good meat thermometer to determine when to remove your cut from heat. Stop cooking lamb when the thermometer shows 5 – 10° less than your planned temperature. Lamb will gain those degrees while resting. USDA recommends cooking chops and roasts at 145º for medium-rare and 160º for well-done. Ground lamb should be cooked to at least 160º. But don’t serve immediately. Resting your lamb will allow the juices to settle.