Lamb is red meat from domesticated sheep less than a year old. Most lamb is brought to market at around 6 to 8 months of age. Sheep over the age of 1 year are considered mutton, not lamb.
Not only is Lamb meat a rich source of high-quality protein, but it is also an outstanding source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance. In addition, it helps prevent anaemia.