Lamb meat in English is the meat obtained from a lamb or sheep that is in its first year of life. Lamb is considered a red meat because it has high levels of myoglobin, a protein found in the muscle tissues of certain animals (such as cows) that turns red when exposed to oxygen.

Currently, while lamb is a red meat, meat from fresh grass-fed lambs are generally quite healthy and a reliable source of protein. In terms of the type of lokham meat, there is very little fat in this marble-type meat, so the majority of it can be easily cut from the sides of the meat, which can make this meat even healthier. Lamb meat has a mild taste, which is better than chicken or beef meat, and the pleasant and pleasant flavor of the meat, especially when grilling or cooking, is loved by people all over the world.
Lamb meat is obtained only from young sheep, but there are two other types of meat, Hogget meat (1-2 year old sheep) and mutton meat.

Hogget is usually obtained from a sheep between 1 and 2 years old, while mutton is obtained from an adult sheep. The flavor of the meat intensifies as the sheep ages, but it also becomes tougher, which is why lamb is often preferred for consumption.

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