Lamb chops are a popular and delicious type of meat that comes from young domestic sheep. They are a tender cut of meat taken from the rib or loin area of the animal. Lamb has been consumed for thousands of years and is featured prominently in many cuisines around the world. But where exactly does lamb come from and how is it produced? Here we’ll take a closer look at the origins and production of lamb chops to understand what animal they come from.
Lamb Chops Come from Sheep
The animal that lamb chops are made from is sheep. Specifically, they come from young sheep under 12 months old, which are known as lambs. The meat from older sheep is tougher and is called mutton. Lambs are raised on farms and ranches for their meat, wool, and milk. They graze on grass and are fed a supplement of grains. At around 6-8 months of age, lambs reach market weight and are sent to slaughter. The carcass is then broken down into cuts like chops, legs, and shoulders for sale.
Sheep were one of the first animals to be domesticated around 9,000-11,000 years ago in Mesopotamia and Central Asia. They are ruminants, meaning they have a four-chambered stomach to digest plants and grasses efficiently. There are over 200 different breeds of domestic sheep worldwide. Some breeds are raised specifically for their meat like the Suffolk or Hampshire, while others are more commonly used for wool or milk production.
Where Do Lambs Come From?
In order to get lamb chops, sheep must first produce lambs. Lambing season typically occurs in late winter or early spring. Ewes (female sheep) become fertile around 5-12 months of age and go into heat every 16-17 days. They can mate with a ram (intact male) during estrus and have a gestation period of around 147-155 days. Most ewes give birth to 1-3 lambs at a time. Lambs grow rapidly on their mother’s milk and reach market weight in just 3-5 months.
Shepherds keep a close eye on their pregnant ewes as they near lambing to provide any needed assistance. Newborn lambs that will be raised for meat are usually left with their mothers until they are 2-3 months old and weaned. Some lambs may be taken away sooner to be bottle-fed for more controlled nutrition and growth. The ewe’s rich milk provides the essential antibodies and nutrients lambs need in their early development.
How Are Lambs Raised?
There are a few different systems used to raise lambs for meat production:
- Pasture-based – Lambs remain on open grass pastures with their mothers from birth until slaughter. This is the most traditional and natural raising method.
- Feedlot – After weaning, lambs are moved to small enclosures called feedlots. They are fed a controlled, high-energy diet to encourage fast growth.
- Grain-fed – Lambs graze on pasture but are also provided supplemental grains like corn, soy, or barley.
- Grass-fed – Lambs spend their entire lives grazing on grass without any grain supplementation.
The diet, breed, and age of the lamb all impact the flavor and texture of the meat. Grain-fed lamb has more internal fat marbling while grass-fed is leaner. Lamb raised exclusively on mother’s milk and pasture is considered the highest quality.
When Are Lambs Slaughtered?
The target market weight for lambs is between 60-150 pounds. Most are slaughtered between 5-12 months of age. The younger, smaller lambs produce the most tender meat. Once they reach 6-8 months, the meat begins to toughen as the animals grow. Male lambs put on weight faster than females and are usually slaughtered first.
Lambs are transported from the farm to a slaughterhouse facility approved by food safety inspectors. They are first stunned to render them unconscious before slaughter. The carcasses are then hung and processed where the skin, organs, and heads are removed. A veterinarian inspects each carcass and organs for any abnormalities. The carcasses are then chilled, graded, and fabricated into wholesale and retail cuts for sale.
Cuts of Lamb Chops
There are several different cuts of lamb chops that come from various parts of the animal:
Loin Chops
Loin chops are cut from the lumbar region along the backbone. This area contains little connective tissue so the chops are very tender. Rib chops and loin chops are the most desirable cuts for grilling.
Rib Chops
Rib chops come the rib section in the upper chest of the lamb. They have a small eye of meat and a higher ratio of bone to meat. Rib chops include the rib bone “handle” which makes these chops ideal for grilling.
Shoulder Chops
Shoulder chops are sliced from the front leg/shoulder region. This is a tougher cut due to more connective tissue. Shoulder chops are best braised or stewed for tenderness.
Foreshank Chops
The foreshank is the lower part of the front legs. Foreshank chops contain a high proportion of bone vs. meat. They are flavored well but can be tough.
Nutrition Facts of Lamb
Lamb is packed with many important vitamins and minerals:
| Nutrient | Per 3 oz Serving |
|---|---|
| Calories | 164 |
| Fat | 9 g |
| Saturated Fat | 3.4 g |
| Protein | 22 g |
| Iron | 2.7 mg |
| Zinc | 2.9 mg |
| Vitamin B12 | 1.3 mcg |
Lamb is an excellent source of protein and important vitamins and minerals like iron, zinc, and vitamin B12. It has a high ratio of unsaturated to saturated fatty acids when compared to other red meats.
Global Consumption of Lamb
Lamb has long been consumed in the Middle East, Mediterranean regions, Australia, New Zealand, and the Indian subcontinent. Some top lamb consuming countries include:
| Country | Annual Lamb Consumption (lbs per capita) |
|---|---|
| Australia | 44 |
| New Zealand | 37 |
| Greece | 36 |
| Uruguay | 27 |
| UK | 18 |
As the table shows, Australians eat the most lamb annually at 44 pounds per person. The global average is around 2 pounds per year. Consumption tends to be highest in countries that raise and produce lamb.
Top Lamb Producing Countries
While lambs primarily originate on small family farms, there are a few countries that dominate commercial lamb production:
| Country | Lamb Production (1,000 metric tons) |
|---|---|
| China | 4,200 |
| Australia | 518 |
| New Zealand | 455 |
| UK | 315 |
| Greece | 133 |
China is by far the largest producer of lamb in the world at over 4 million metric tons each year. Australia and New Zealand are also major exporters of lamb. Only about 5% of the world’s lamb production is traded internationally.
Common Breeds of Lamb
There are many different breeds of sheep used in lamb and mutton production. Some of the most popular include:
Merino
Merinos are a wool breed that originated in Spain but are now widely bred in Australia and New Zealand. They produce fine, soft wool and account for about 80% of the world’s sheep population.
Suffolk
The Suffolk breed emerged in England in the 1800s. Suffolks are large, fast growing sheep with black faces and legs that yield heavy, good quality lambs.
Hampshire
Hampshires are another popular English breed known for rapid growth and excellent meat quality. These medium-sized sheep have dark faces and legs.
Rambouillet
Rambouillets originated in France and later spread to Germany and America. Their wool is highly valued, but they also produce good meat lambs.
Dorper
The Dorper breed was developed in South Africa and is now popular across the world in warmer climates. Dorpers yield high quality mutton and lamb without shedding wool.
Conclusion
Lamb chops come from young domestic sheep and are considered a premium quality meat. Sheep are bred specifically for meat production with lambs going to slaughter around 5-12 months of age weighing 60-150 pounds. There are many different cuts of lamb chops taken from the loin, rib, shoulder, and foreshank regions. Countries like Australia, New Zealand, China, and the UK are top global producers and exporters of lamb. Breeds like Merino, Suffolk, and Hampshire are commonly raised for lamb meat. So in summary, the animal that provides the succulent, flavorful lamb chops we enjoy is the young sheep or lamb.