Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken meat from the domestic sheep, Ovis aries, and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep.
As a red meat, lamb inherently contains more zinc and iron than non-red meats. One ounce of regular lamb (not grass-fed) has the same number of calories as grass-fed beef but actually more health-promoting omega-3 fatty acids.
Lamb is a type of red meat from domesticated sheep that are less than a year old. Most lamb is brought to market at around 6 to 8 months of age.