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Putting Your Best Lamb Forward

By Molly Siegler, March 7, 2013  |  Meet the Blogger  |  More Posts by Molly Siegler

Lamb is a delicious sign of spring. From roasts and chops to stews and comforting braises, lamb has something to offer everyone at the table. Though we love a foolproof classic combination, let’s move beyond thinly sliced roast slathered in bracing mint jelly and explore all the preparations that make this meat shine.

Pull up a chair.

Lamb Chops with Red Wine-Glazed Spring Vegetables

Choosing the Right Lamb

Will you be serving a crowd or putting together a simple dinner for two? Lean on your butcher to help select the best cut.

Leg of Lamb

  • Tender and iconic, leg of lamb can be purchased in several iterations, from the full leg to the shank (or lower) end or the sirloin end.
  • Bone-in leg of lamb will take longer to cook, but won’t need to be tied with twine like a boneless leg of lamb.
  • A whole leg (usually about 6 pounds) should feed at least 8 people.

Rack

  • The lamb rib rack is an impressive, 7-8 tined cut that grills beautifully but can also be crusted with herbs and roasted.
  • Frenching the rack (or removing the layer of fat and meat around the rib bones) ups the ante – ask your butcher for help.

Chops

  • Tender rib chops are cut from the rack and the long rib bone provides a delicate effect on the plate.
  • Sirloin chops are tiny T-bone steaks with a generous portion of meat-to-bone.
  • Wallet-friendly shoulder chops have the bone-in elegance of their counterparts with a more toothsome texture that’s great for braising.

Shoulder

  • Also called a square-cut shoulder, this cut is great for low and slow roasting or for cubing into stew meat.

Top Round

  • This tender, flavorful cut is a larger piece from the leg.
  • Use this cut for kebobs, thin steaks or a quick-cooking roast.

Shank

  • Lamb fore shanks are stars of the braising world; use a long, slow cook time to develop a velvety texture.
  • Each shank will serve one person generously.

Cooked to Perfection

Lamb roasts and steaks should be cooked to an internal temperature of 145°F while ground lamb needs to reach at least 160°F.

Slow Cooking (leg, shank, shoulder roasts, stew meat)

  • Tougher cuts of lamb render fork-tender stews and braises, but remember to sear meat before starting the slow cooking process to build flavor.
  • A leg of lamb can be deboned, stuffed and rolled for a more nuanced roast.
  • Slice roasted lamb for memorable next-day sandwiches and salads.

Quick Cooking (chops, rack, ground lamb)

  • Lamb’s gamey nature marries well with the smokiness produced by cooking over an open fire.
  • If grilling a whole lamb rack, cap the cleaned rib bones in aluminum foil to prevent them from burning.
  • Smaller cuts like rib chops and sliced roast cuts can be fully cooked on the stovetop.
  • For a lamb-infused shortcut, try ground lamb in place of ground beef in your favorite burger or meatball recipes.

Lamb Loves Flavor

Lamb is used in cuisines the world over. Take advantage of the meat’s versatility and wake-up your spring table with internationally-inspired preparations.

Herbs and Spices

  • Fresh herbs – mint, cilantro, rosemary, thyme and basil – can work to flavor the lamb before cooking in a marinade or join in later as a side dish component.
  • Make a fragrant seasoning paste using lemongrass, fresh ginger and green herbs for lamb cuts bound for the grill.
  • Warm spices like nutmeg and cinnamon are excellent with lamb, as well.

Sauces

  • Curries spiked with chiles, tomatoes and sometimes coconut milk coat lamb stew meat in a classic Indian gravy.
  • Creamy yogurt-based sauces call upon lamb’s uses in Greek and Middle Eastern cuisines.

Fruits

  • Lamb is a constant in Mediterranean and North African meals, so dried fruit is a natural pairing – try dried apricots, prunes, currants and figs.
  • Add grapes or pitted and wedged stone fruit to a lamb roast in the final 15 minutes of cooking.

What’s your favorite way to prepare lamb? Do you have a favorite cut or an old family recipe? Let us know in the comments below!

We’ve got even more lamb tips (and tips for hosting springtime soirees) in our Spring Gatherings Guide

Like this post? You might also like:

Category: Spring, Food & Recipes

 

8 Comments

Comments

RON C. says ...
IS YOUR LAMB NEW ZEALAND OR AMERICAN ? THANK YOU
03/13/2013 9:02:10 PM CDT
Elise Judy says ...
I really valued the information about lamb.
03/13/2013 9:22:00 PM CDT
Nikki - Community Moderator says ...
@RON - The vendors for our lamb will vary between store locations. Check with your local store as they will be able to let you know where their lamb comes from.
03/14/2013 4:08:40 PM CDT
Lisa Webster says ...
Wonderful, thank you for sharing the cooking ideas! Lisa Webster North Star Sheep Farm
03/15/2013 7:15:21 AM CDT
Annette Baptiste says ...
Looking forward to trying some of these great ideas for spring lamb. Makes me hungry just reading the recipes.
03/16/2013 9:58:12 AM CDT
Marivientos says ...
One of my favorites is butterflied leg of lamb. Marinated overnight in wine, garlic,soy sauce and mint leaves. Grill to medium point and serve with aioli. It is just perfect. Thanks for your useful information!
03/31/2013 2:55:59 AM CDT
Sue says ...
I ate delicious lamb at Brooklyn Museum. It looked like a beef brisket that had been sliced into @one half inch wide slices. What cut of lamb would that be?
02/08/2014 10:57:28 PM CST
Nikki - Community Moderator says ...
@SUE - I would suggest calling the Brooklyn Museum to see what they used and you can always give your local store a call to see if they have that option in stock!
02/10/2014 1:12:14 PM CST