Ground lamb
Also called: Hilib ari oo shiidan (Soomaali) · Agneau haché (Français) · لحم غنم مفروم (العربية)
What to look for
Look for pinkish-red meat with some white fat through it and a clean, mild smell. Grey or brown patches on the surface or a sour smell mean it’s old. Your butcher will often grind it fresh for you; a little fat keeps kebabs and meatballs juicy.
