Lamb – the Other (Sustainable) Red Meat

Nov 02, 2010 7 Comments by
If you are of Middle Eastern descent, chances are you have had lamb at a family or holiday gathering.  The French and other Europeans often love lamb as well, and for many cultures lamb is a timeless dish.  In the USA and parts of Asia, however, lamb is often avoided.  Several reasons exist: the flavor is “gamey” (which I interpret as having flavor), and of course the image of eating a young animal is offensive to many.  When I lived in Korea, the mention of yang-go-gi elicited gasps of horror from the thought of consuming a young animal.  Even some meatpacking workers I interviewed long ago in Baltimore expressed their sadness at the thought of lamb.  One burly retired worker told me . . . “I had no problems working in the slaughterhouse . . . but when it came to lamb, I hated the job . . . because they CRIED.”

Lamb in the USA is often misunderstood.  It is a delicate yet flavorful meat, yet has often been overcooked and lathered with mint jelly.  This meat deserves a second look; for carnivores and omnivores who will not go vegetarian but are bothered by the meatpacking industry, there are several reasons to shun the cow and go for the woolly lamb:

  • Lamb is raised on pastureland, hence they graze on grass--a much better alternative than corn-fed livestock.
  • Since many Americans avoid lamb, you are not part of the Big Meat cycle.  Most lamb is grown by smaller producers, so you are supporting small family farmers and ranchers.  With a small demand comes reduced land, water, and the nasty effects that often pair with cattle and poultry production.
  • Lamb is relatively low in fat and high in zinc and iron.
  • If you avoid imported lamb from New Zealand and Australia, chances are you enjoying a local food while reducing that dreaded carbon footprint.
  • Most lamb is raised without chemicals or antibiotics--just check with your butcher to make sure.
  • Many supermarkets only carry a small offering of lamb, so you need to visit a specialized butcher--and in the end, you are supporting small local businesses.
As for how to cook it, you have several options.  Lynne Rossetto Kasper’s The Splendid Table has many great recipes, including one for leg of lamb that incorporates red wine and olives.  I did not have a bottle of red handy, so I used Marsala wine--a great substitute!

The fact is that for health reasons--and because of its huge environmental impact--reducing our meat consumption is critical.  But if you are going to splurge--do not be afraid of lamb.  It is one of the better alternatives for us happy omnivores!

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About the author

Leon Kaye is the founder and editor of GreenGoPost.com and its advisory division, GGP Media. Contact him to discuss how he can work with your organization or event. His focus is making the business case for sustainability and corporate social responsibility (CSR). He writes for San Francisco-based Triple Pundit, Inhabitat and now The Guardian, for which he writes about waste, water, and green building. He has also written for AIA's Architect Magazine. Leon lives in Los Angeles, and when he has free time, he enjoys hiking, gardening, cooking, weightlifting, and planning his next trip to one of the 50+ countries he has visited. He has an MBA from USC's Marshall School of Business and is also a proud graduate of the University of Maryland-Baltimore County (UMBC) and Cal State-Fresno.

7 Responses to “Lamb – the Other (Sustainable) Red Meat”

  1. Mark Zuckerberg Now Only Eats What He Slaughters | greengopost.com says:
    May 26, 2011 at 5:59 PM

    [...] If we had to do it ourselves, we may think twice.  Plenty of more sustainable options exist, like lamb and goat (or garden snails in Northern California), but those animals just do not agree with most [...]

  2. Is America Beyond Peak Meat? says:
    March 14, 2012 at 2:08 AM

    [...] usage. As the size of the middle class increases across the globe, the temptation for a burger or kebab will still trump cravings for chickpeas or a veggie patty.Leon Kaye is a freelance writer, [...]

  3. Is America Beyond Peak Meat? | greengopost.com says:
    March 14, 2012 at 8:26 AM

    [...] usage. As the size of the middle class increases across the globe, the temptation for a burger or kebab will still trump cravings for chickpeas or a veggie patty. Published earlier today on Triple [...]

  4. Smithfield Tries to Make Port the Sustainable White Meat says:
    March 20, 2012 at 10:50 AM

    [...] 2nd, 2011 1 Comment TweetPigs, Smithfield's resource and CSR headachePork is one of the more unappreciated meats for several reasons.  Cultural and religious history have their roles, as well as the history and [...]

  5. In One Picture: Why Ottoman Food Boasts Color, Health and Flavor | greengopost.com says:
    March 20, 2012 at 11:11 AM

    [...] Jan 04, 2012 1 Comment by Leon Kaye Plenty of vegetables. Most fat coming from olive oil. Meat is plentiful, yet is easily avoided. Dark leafy greens, beans and yogurt. And many of the above [...]

  6. In One Picture: Manti, Stuffed Goodness | greengopost.com says:
    April 7, 2012 at 11:02 AM

    [...] course, Turkey, call it manti. They come in a variety of shapes and fillings. Armenians often use lamb; other cultures use beef, pumpkin or in Korea, kimchee. My grandmother’s recipe, among others, is [...]

  7. Duck, The Sustainable Poultry Choice | greengopost.com says:
    May 9, 2012 at 6:48 AM

    [...] Poultry Choice May 09, 2012 No Comments by Leon Kaye If you and your family are not keen on lamb no matter how it is cooked but are looking for a more sustainable and healthy option for that [...]

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