Many people gravitate towards ground pork when replacing ground lamb in their dishes since it is neutral, easy to work with, and quite frankly – the most versatile ground meat option. If you’re looking for a good ground lamb substitute, whether it be kebabs, taco filling, pasta sauce, or lasagne – ground pork is the answer. If not cooked properly, just like lamb cuts, the beef shank can become quite flavorless and dry, losing all its natural juices. That being said, the best cooking method for a tender, soft beef shank is braising in a generous amount of liquid – whether it be broth, stock, wine, or just water. This low-fat beef cut, while being extremely flavorful, isn’t as tender as lamb, so it requires additional moisture when cooking. The best lamb shank substitute is certainly beef shank – a very popular and versatile meat cut that offers a very deep, rich flavor. While it has a tender texture and a sweet flavor, the aroma can sometimes be overwhelming, which is something to keep in mind. Goat is an ideal choice for slow-cooked dishes such as stews, as well as curry, and roasts.

While lamb meat is quite mild and neutral, goat meat is more on the sweet side, with a subtle hint of gamey flavor.

Goat meat is one of the best options for replacing lamb meat – especially when it comes to the softness and tenderness of the meat structure. Veal can replace lamb in every single recipe you can think of, including stews, roasts, pulled meat dishes, and gyro. If prepared correctly (not cooked for too long), it preserves all its natural juices. Just like lamb, veal has a soft texture that is hard to match when it comes to other meat cuts. This is also the main similarity between veal and lamb since the meat of a young animal is extremely tender and flavorful. The main difference between veal and beef is that veal comes from a 6/7-month-old calf. Keep in mind that mutton from a sheep older than 24 months will have a significantly stronger aroma. So you can definitely use mutton as a substitute for lamb. Also, it isn’t as mild as lamb, and it has a much stronger aroma.Ĭonsidering that both types of meat come from the same animal, however, they have quite similar flavors and textures. You’ll notice that mutton is a bit tougher and denser, which means that it will require a longer cooking time. If the sheep is older than 12 months, the meat is no longer called lamb, but mutton, and there is a difference not only in texture but in overall flavor profile, as well. What could replace lamb meat in your roast, stew, or burgers? Let’s take a look at the list of the best lamb substitutes. Regardless of the cut and the cooking method, you want to avoid long cooking at high temperatures, as it will completely change the meat texture. Luckily, different methods can yield great results, including braising, grilling, and roasting. The rack of lamb may be the most popular meat cut, but also the most complicated when it comes to preparation. If you’re preparing lamb leg, make sure to marinate it beforehand, as this will allow the meat to tenderize and absorb all the flavors from the spices. To preserve all the aromatic juices and natural flavors of lamb meat, you want to avoid cooking the lamb beyond the medium-rare point (130 degrees). Ĭooking the lamb for too long will not only result in dry, chewy meat, but the flavor will simply evaporate in the process. However, being that lamb meat is generally so tender, you want to preserve its softness and avoid overcooking it. When it comes to cooking lamb properly, different cuts of meat will require different preparation and cooking method.

Generally, the rule of thumb is that the older the animal is, the chewier the meat will be. What makes the meat so soft and tender is the fact that the sheep is no older than 12 months. This red meat has that recognizable soft texture that makes it fall apart and melt on your tongue when properly cooked.

Thyme substitute for lamb