Lamb refers to the meat of a sheep in its first year. The meat from these animals is usually produced when the sheep is between 1 and 12 months old. Lamb is a kind of red meat because it has a high myoglobin content, an iron-rich protein found in the muscle of animals.
Myoglobin contains heme, which is a pigment that gives meat its red color.All meat and poultry contain myoglobin, but beef and lamb contain much larger concentrations hence their classification as red meat. Lamb is a nutrient-dense food, and it is rich in protein, vitamins and essential minerals.