Lamb (the meat of young sheep) has been part of human diets for millennia. Sheep were first domesticated in the Fertile Crescent roughly 10,000 years ago and soon spread across Central Asia, Africa, and Europe. Early pastoral societies valued sheep not only for meat, but also for wool, skins, and milk.
From antiquity, lamb took on deep cultural and symbolic importance. In the ancient Near East, lambs were frequently sacrificed to gods, earning a reputation as the “innocent victim” in religious rituals. Across many cultures, lamb became a feast meat for special occasions: from ancient times it was served to honored guests as a delicacy of welcome.
Today, lamb is an integral part of global gastronomy. From the shepherding nomads of prehistory to today’s innovative chefs, lamb has remained a globally significant meat – one that encapsulates a rich history of human sustenance, culture, and culinary art.