Deboned lamb

Boneless lamb is a cut of meat obtained from lamb, from which the bone has been carefully removed to facilitate its preparation and consumption. This tender and juicy meat comes from young sheep, generally less than one year old, which gives it a mild and delicate flavor, ideal for a wide variety of traditional and modern recipes.

Boneless lamb originates from regions with a strong tradition of sheep farming, such as the Mediterranean, the United Kingdom, the Middle East, and various parts of Latin America. Its popularity in international cuisine is due to its versatility and the possibility of cooking it whole, in stews, roasts, braises, or even for making kebabs and meatballs.

Regarding its nutritional properties, lamb is an excellent source of high-quality protein, iron, zinc, and B-complex vitamins, especially B12. It also provides healthy fats that help maintain energy and support the proper functioning of the body.

In different countries and regions of Latin America, boneless lamb may be known by various names or synonyms to refer to the same product, such as cleaned lamb meat, bone-free lamb, or simply stewing lamb. These terms are often used in the context of recipes and local markets to emphasize the preparation or type of cut.