Ingredient substitution guide
Best substitutes for ground beef and lamb
Best swap for ground beef and lamb: Ground beef, use all beef; slightly less rich and gamey.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Ground Beef and Lamb?
The best swap for Ground Beef and Lamb is Ground Beef, use all beef; slightly less rich and gamey. Another option is Ground Lamb, use all lamb; richer and gamier than the blend. The table below also lists Ground Turkey, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Ground beef | use all beef; slightly less rich and gamey |
| Ground lamb | use all lamb; richer and gamier than the blend |
| Ground turkey | 1:1; leaner, milder - add extra seasoning and a little olive oil How to use it: Cook it to 165°F, the poultry minimum, rather than the 160°F that ground beef and lamb need. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- FoodSafety.gov, Safe Minimum Internal Temperatures (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.