FSIS laboratory results above the tolerance limit set by FDA is considered a residue violation and are investigated by FDA or the State. FSIS samples lamb carcasses at slaughter and tests for residues. This is so drug residues can exit the animal's system. A recommended withholding period is required from the time antibiotics are administered until it is legal to slaughter the animal. Antibiotics may be given to prevent or treat disease in lambs and hormones may be given to promote efficient growth. Food and Drug Administration (FDA) are permitted to be used in lambs slaughtered for meat. Hormones and antibiotics approved by the U.S. ![]() Can hormones and antibiotics be used in lamb raising? Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded since age is taken into consideration. How is ungraded lamb different?Īll lamb is inspected for wholesomeness however, since grading is not mandatory, the overall quality of ungraded lamb is unknown-it may be higher or lower than USDA-graded lamb found at retail. The protein, vitamin, and mineral content of lamb are similar in all grades. Most of the graded lamb sold in supermarkets is USDA Choice 80% of the American lamb supply is USDA Prime or USDA Choice. Lamb quality grades take into consideration maturity (lamb, yearling mutton, and mutton), conformation, and the palatability-indicating characteristics, such as fat streaking within the flank and firmness of the lean. Lower grades (Utility and Cull) are mainly ground or used in processed meat products. USDA-graded lamb sold at the retail level is Prime, Choice, and Good. A processing plant may request to have its lamb graded for quality based on traits such as tenderness, juiciness and flavor. The "Passed and Inspected by USDA" seal insures the lamb is wholesome and free from disease. Each lamb and its internal organs are inspected for signs of disease. How is lamb inspected?Īll lamb found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the Federal government. Grass-finished lamb is usually distinguished on the label. While most lambs are finished on grains, some lambs are raised on pasture and are finished on grass instead of grains. Lambs are usually "finished" (grown to maturity) in feedlots where they are fed specially formulated feed. They are fed hay and feed consisting of corn, barley, milo (a type of sorghum), and/or wheat supplemented with vitamins and minerals. Lambs are nursed by their mothers and when they are weaned, they gradually begin feeding on pasture or coarsely ground grain. Today with more protected animal husbandry conditions, enjoying "lamb" is not confined to a particular season of the year. The term comes from olden times when lambs born in harsh winter weather would have little chance to survive until the next year. ![]() If the phrase "Spring Lamb" is on a meat label, it means the lamb was slaughtered between March and October. A lamb weighs about 140 pounds and yields approximately 46 to 49 pounds of edible lean retail lamb cuts, semi-boneless. Most lambs are brought to market at about 6 to 8 months old. ![]() Lamb is produced from younger animals, typically less than a year old, and mutton is produced from older animals. The flavor of lamb is milder than mutton. For the purpose of this fact sheet we will be discussing lamb. Sheep (Ovine) carcasses are classified as lamb, yearling mutton, or mutton depending on their age as evidenced by their muscles and bones. What is the difference between lamb and mutton? The following information answers many questions callers have asked the USDA Meat and Poultry Hotline about lamb. Many Americans think of lamb as a springtime food, but it can be enjoyed year round. In many countries, lamb (a young sheep) is the major source of protein. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. Sheep is the oldest domesticated meat species.
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