Hamburgers made with 50% BDA ground lamb and 50% BDA ground beef

If you were to assess the types of meat and protein consumed globally, you might conclude that here in the States, our diet is limited to certain types of meat and an even more limited variety of cuts.

Maybe you grew up with beef or chicken weekly. Depending on where you lived, maybe fish or shrimp was a nightly staple. Within those options, it’s likely that you’re familiar with popular steaks, ground beef, and boneless breasts, but eating liver, kidney, or an organ burger might seem a thing of fiction.

We know it can be intimidating to cook with or eat a meat or cut to which you’ve had limited exposure. From our conversations with you on social media and at markets, we know that, while certain types of beef can be daunting, our lamb and sheep pose the largest hurdle.

That’s why we are aiming to provide you with more education around lamb and sheep: raising methods, the flavor profile, and cooking techniques. You’ll also hear more from our resident South Africans, Christiaan and Jamie-Lee Steenkamp, who have grown up eating and raising lamb and sheep.

Tonight, we’re focusing on one of the most accessible of the sheep options: ground sheep and lamb. While lamb has an earthier flavor than its beef counterparts, it is still incredibly versatile, particularly when ground.

To get you started, here are 5 ways you can start incorporating ground sheep and lamb into your weekly meals. As we build out our own BDA recipes, enjoy these great recipes from other talented chefs and bloggers:

You can find ground lamb and other ingredients at our online store here. Let us know how you decide to cook it up!