Veal is not lamb. Veal comes from young cattle, while lamb comes from young sheep. They can both be tender meats, but they come from different animals and have different flavor, color, cuts, and cooking uses.
Quick Comparison
| Feature | Veal | Lamb |
|---|---|---|
| Animal | Young cattle | Young sheep |
| Flavor | Mild and delicate | Richer and more distinct |
| Color | Usually lighter pink | Usually deeper red |
| Common cuts | Cutlets, chops, shanks, ground veal | Chops, leg, shoulder, shanks, ground lamb |
| Common uses | Schnitzel, scaloppine, osso buco, meatballs | Roasts, chops, stews, kebabs, curries |
Why People Confuse Them
Both meats can be tender and both are sometimes sold as chops, shanks, or ground meat. The main difference is the animal: veal is beef from young cattle, while lamb is sheep meat.
Can You Substitute Veal and Lamb?
Sometimes, but the flavor changes. Veal is usually milder, so lamb can taste stronger in a veal recipe. Veal can replace lamb when you want a lighter result, but it will not bring the same rich flavor.
Cooking Notes
Match the cooking method to the cut. Tender chops and cutlets cook quickly. Shanks, shoulder, and stew pieces usually need slower cooking. Ground veal or ground lamb should be cooked more thoroughly than whole cuts.
Safe Temperature
Cook whole cuts of veal or lamb to 145 degrees F followed by a 3-minute rest. Cook ground veal or ground lamb to 160 degrees F. Use a food thermometer in the thickest part.
FAQ
Is veal the same as lamb?
No. Veal comes from young cattle, while lamb comes from young sheep.
Does veal taste like lamb?
Not usually. Veal is milder, while lamb is richer and more distinct.
Can I substitute lamb for veal?
You can in some cooked dishes, but lamb will usually make the dish stronger tasting.
Can I substitute veal for lamb?
Yes in some recipes, but the result will be milder and may need different seasoning.
What temperature should veal or lamb reach?
Whole cuts should reach 145 degrees F with a 3-minute rest. Ground veal or lamb should reach 160 degrees F.