{"id":8856,"date":"2023-01-24T14:26:03","date_gmt":"2023-01-24T14:26:03","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=8856"},"modified":"2023-01-24T14:26:06","modified_gmt":"2023-01-24T14:26:06","slug":"lamb-vs-pork","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/lamb-vs-pork\/","title":{"rendered":"Lamb Vs Pork: Their Characteristics and Nutritional Value"},"content":{"rendered":"\n
Lamb meat comes from lamb or sheep while pork is meat from pigs. Pork<\/a> is a fairly popular choice while lamb takes some getting used to for most people which is a crying shame given the potential that lamb has for amazing dinners.<\/p>\n\n\n\n I have been a grill chef for thirty years and my customers are constantly asking me whether lamb is the healthier choice compared to pork and which of the two, if any, they should cut out of their diet. My answer is always the same. Both types of meat are tasty and healthy components of a larger balanced diet.<\/p>\n\n\n\n In this article, I will outline the characteristics of both these types of meat and give you a comparative breakdown of their respective nutritional composition so that you have a better grasp of the benefits of adding both lamb and pork to your diet.<\/p>\n\n\n Both lamb and pork can be used in many recipes and have a lot of potential for delicious flavorful meals if you prepare and cook them just right. Like all meats, it is important to understand the characteristics of the meat you have as well as the cut you have to get the best results.<\/p>\n\n\n\n Characteristic<\/strong><\/p><\/div><\/div><\/td> Lamb<\/strong><\/p><\/div><\/div><\/td> Pork<\/strong><\/p><\/div><\/div><\/td><\/tr> Flavor<\/strong><\/p><\/div><\/div><\/td> Intense, gamey<\/p><\/div><\/div><\/td> Subtle or Bland<\/p><\/div><\/div><\/td><\/tr> Serving Temperature<\/strong><\/p><\/div><\/div><\/td> 145 Degrees Fahrenheit<\/p><\/div><\/div><\/td> 145 Degrees Fahrenheit<\/p><\/div><\/div><\/td><\/tr> Methods of Preparation<\/strong><\/p><\/div><\/div><\/td> Does Not Require Marinating or Curing<\/p><\/div><\/div><\/td> Often Requires Marination or Curing to Infuse Flavor<\/p><\/div><\/div><\/td><\/tr> Texture<\/strong><\/p><\/div><\/div><\/td> Tender and Juicy<\/p><\/div><\/div><\/td> Less Tender and Juicy Compared to Lamb<\/p><\/div><\/div><\/td><\/tr> Cost<\/strong><\/p><\/div><\/div><\/td> Costlier Than Pork<\/p><\/div><\/div><\/td> Cheaper Than Lamb<\/p><\/div><\/div><\/td><\/tr><\/tbody><\/table><\/div><\/div>\n\n\n\n\n Lamb tends to have a richer stronger flavor that can be as overwhelming as it is delicious. It may take some getting used to but if you are not a fan of strong gamey flavors then lamb might not be the ideal choice for you. <\/p>\n\n\n\n That said, the flavor of lamb mingles beautifully with strongly flavored herbs such as rosemary, mint, and thyme making the end dish so savory and tasty it will blow your mind.<\/p>\n\n\n\n The high-fat content contained in lamb means that it cooks very well and the tender chunks absorb flavor rather easily.<\/p>\n\n\n\n Pork, on the other hand, has a softer more subtle flavor. Some lean cuts can even be considered bland and almost devoid of flavor. This may be one of the reasons some people are insistent that it is white meat alongside chicken. It is not.<\/p>\n\n\n\n Pork often requires the input of stronger more flavorful intense spices and ingredients to turn it into a savory dish. Some cuts such as the shoulder and the hams need curing and marination to infuse flavor and make the pork more interesting for your taste buds.<\/p>\n\n\n\n The recommended serving temperature for lamb and pork steaks and roasts should be a minimum of 145 degrees Fahrenheit<\/a>.<\/p>\n\n\n\n At this temperature, the meat will remain juicy and tender while also destroying pathogens and preventing food-borne illnesses that may be contracted by consuming unsafe raw meat.<\/p>\n\n\n\n In the interest of safety, it may be safe to go somewhat higher but lamb is an incredibly tender kind of meat that may become chewy when subjected to too much heat.<\/p>\n\n\n\n Pork tenderloin which is very tender also can be ruined by high temperatures and long cooking times causing it to lose its moisture content and dry out.<\/p>\n\n\n\n That said, as an experienced griller, I can tell you that some cuts such as pork butt which have a high amount of connective tissue cannot be cooked to readiness at such a low temperature. <\/p>\n\n\n\n These require a much higher cooking temperature of up to 195 – 200 degrees Fahrenheit to break down the fibers to an edible tenderness. Even then, the meat needs to be marinated overnight just to break down the fibers before cooking.<\/p>\n\n\n\n For ground lamb and pork patties, the recommended serving temperature should not be below 160 degrees Fahrenheit. Ground meats expose a larger surface area to oxygen which makes them susceptible to faster microbial action.<\/p>\n\n\n\n To be certain, when cooking lamb and pork steaks, it is recommended that you utilize a food thermometer to ensure the interior of the steak has reached the recommended temperatures.<\/p>\n\n\n\n I have been using the ThermoPro Grilling Thermometer<\/a>, which I found to be reliable and accurate. Over time, you should be able to play it by ear and cook without the use of the thermometer.<\/p>\n\n\nLamb Vs Pork: The Basics<\/h2>\n\n\n\n
Characteristics of Lamb and Pork<\/h3>\n\n\n
Flavor<\/h3>\n\n\n\n
Serving Temperature<\/h3>\n\n\n\n