Lamb Vs. Veal: Color, Texture, Nutrition, Cooking, And Sustainability

Lamb, from young sheep under a year, and veal, from calves aged 18-22 weeks, differ in color, texture, and nutritional value. Lamb has a light pink hue with a mild flavor, while veal is paler with a delicate flavor. Lamb contains more fat and calories, while veal is higher in protein and iron. Both are versatile in cooking methods such as roasting, grilling, and braising, but lamb is typically more expensive and sustainable.