Forest lamb mushrooms, commonly known as Sheep Polypores, can be found in a wide range of habitats, including both coniferous and deciduous forests, across North America, Europe, and Asia. They often grow in clusters or small groups on the forest floor, particularly near the base of trees or fallen logs. Albatrellus ovinus is known to have a mycorrhizal association with trees, forming a symbiotic relationship where the mushroom exchanges nutrients with the roots of its host tree. This mutually beneficial relationship contributes to the health and vitality of the forest ecosystem.

The cap of forest lamb mushrooms typically ranges from creamy white to light yellow, with a smooth and slightly velvety texture. As the mushroom matures, the cap may develop cracks and grooves, adding to its aesthetic appeal. The underside of the cap features a pore-like structure, with small, round, and irregular pores, a common characteristic of polypores.

In terms of flavor, Albatrellus ovinus offers a delightful and mild taste that is highly regarded by those who have the opportunity to savor it. Its delicate and subtle flavor is often described as earthy, with hints of nuttiness. While not as commonly utilized in culinary applications as some other mushroom species, it can be a flavorful addition to various dishes. It can be enjoyed in soups, stews, or mushroom-based sauces, adding a unique taste and texture to the culinary experience.

Beyond its culinary attributes, Albatrellus ovinus has also drawn attention for its potential medicinal properties. The mushroom is believed to possess anti-inflammatory and antioxidant properties, which have led to its traditional use in herbal medicine. Ongoing research aims to uncover and further explore the potential therapeutic benefits of this intriguing mushroom.