Lamb is the meat of young domestic sheep (Orvis arise). It’s a type of red meat — a term used for the meat of mammals that is richer in iron than chicken or fish. The meat of young sheep — in their first year — is known as lamb, whereas mutton is a term used for the meat of adult sheep. Not only is it a rich source of high-quality, but it is also an outstanding source of many vitamins and minerals, including iron, zinc and vitamin B12. Because of this regular consumption of lamb may promote muscle growth, maintenance and performance in addition. It helps prevent anemia.