Lamb (bone-in pieces)

Also called: Hilib ari (laf leh) (Soomaali) · Agneau (morceaux avec os) (Français) · لحم ضأن بالعظم (العربية)

What to look for

Good lamb is pinkish-red with firm, creamy-white fat and a mild smell; darker meat and yellowish fat mean an older animal that needs longer cooking. Bone-in shoulder or leg gives the richest broth.