Ground lamb can be found in the meat department or ask your butcher.  Unlike beef, ground lamb isn’t sold in a variety of fat-to-lean ratios, so you should be good to go with whatever lamb is sold at your grocery store.  If you can’t locate it, ground beef is a great substitute with a similar fat content, but will taste “beefier.”  For a milder flavor, substitute with half ground beef and half ground pork.  That being said, for the best lamb burgers, I ordered trusted lamb from Silver Fern Farms which is 100% grass fed, antibiotic free lamb from New Zealand.   You can also use ground lamb in any other dish you use ground beef, turkey or chicken such as meatballs, meatloaf or kabobs.  It is a particular favorite in Shepherd’s Pie, Greek Moussaka and Indian samosas.