Absolutely Everything You Need To Know about Lamb

Whether it's your first or fortieth time cooking lamb, keep this guide close. We've broken down our favorite lamb cuts to buy and the best ways to cook them, plus the tastiest side dishes to serve with them.

leg of lamb

Looking to impress your guests? Look no further than lamb. It’s the perfect dinner entrée for spring. And know this: All lamb in our Meat department is Animal Welfare Certified and meets our farm animal and meat standards including no antibiotics, ever, no added growth hormones and no animal by-products in feed. We also know where our lamb was raised — and we have strong relationships with our farmers and ranchers.

First Things First: What Part of Lamb Should I Buy?

Good question! Your butcher can help you pick the best cut, but here’s a quick guide to help get you started with your selection.

What’s the Best Way to Cook Lamb?

Important: Lamb roasts and steaks should be cooked to an internal temperature of 145°F. For ground lamb, aim for 160°F or until fully cooked.

Help — I Need Lamb Recipes!

Take advantage of lamb’s versatility and wake up your spring table with some of our favorite lamb preparations. Try these recipes:

More delicious lamb ideas:

  • Yogurt-Marinated Lamb Kabobs: Tenderize 1-inch cubes of lamb with an overnight marinade of whole milk yogurt, crushed garlic, lemon juice and mint. Yogurt will keep the lamb juicy and ready for a smoky grill or a hot grill pan indoors — just remove excess marinade before skewering with scallion pieces and cubed zucchini — and serve with a squeeze of lemon, flaky salt and black pepper.

  • Fragrant Garlic and Herb Chops: Fresh herbs — mint, thyme and basil — can work to flavor the lamb before cooking or join in later in a side dish. Turn these into a seasoning paste using garlic, lemon juice and paprika for lamb shoulder chops bound for the grill. Serve with a feta chopped salad and herb vinaigrette.

  • Za’atar-Rubbed Leg of Lamb: Use the tip of a sharp paring knife to make 1-inch deep slits all over a leg of lamb and stuff each with a piece of fresh rosemary and ½ clove of garlic. Rub with olive oil or melted butter and za’atar — a Mediterranean blend of sumac, thyme, sesame and salt — and rest at room temperature for 30 minutes before roasting.

What Do I Serve With Lamb?

Lamb has a rich, meaty flavor, so you want the right sides to balance out your meal. Any of these recipes would make perfect pairings:

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