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Lamb Facts
- The leg of lamb is classic and
available bone-in, boneless, rolled and tied or butterflied.
The leg can be cut into smaller leg roasts, leg steaks, or
remove the sirloin portion and roast or cut into thick
steaks that are excellent for grilling. Leg meat is a lean
choice for stew or kabob cubes.
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- The loin, which is also called
the saddle, can be boned and served as a boneless
loin roast or cut into chops. Loins are
versatile, flavorful and tender and can be
roasted, broiled or grilled.
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- The rib section is also
popular, and lends itself to a variety of cuts and
preparations. The rib can be served as rack of lamb, or
sliced and served as individual rib chops.
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- The lamb shoulder is a
delicious cut and less expensive than rib or loin
chops. Serve as a square cut roast, pre-sliced
and tied, or boned, rolled and tied. Round bone
and blade chops come from the shoulder. Meat from
the shoulder is also delicious cubed and can be
used for kabobs or stews.
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- Additional economical cuts
include neck slices, breast of lamb, Denver Ribs,
and shanks. These cuts cook best using moist heat
and cooked to well done. Neck slices add
excellent flavor to soups and stews and lamb
breast is delicious boned and stuffed. The Denver
Rib consists of eight ribs from the breast and
can be marinated and barbecued. The shanks, both
foreshanks and hindshanks, slow cook for
mouthwatering, fork-tender quality.
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| MISCONCEPTIONS:
Lamb does not taste
good -
In fact, lean lamb has a delicate
mild flavor.
Lamb is expensive -
In fact, based on a 3 ounce lean portion,
lamb is comparable in price to the
finer cuts of beef and pork.
Lamb is hard to
prepare -
Lamb is easy to prepare, it
can be broiled, grilled, roasted, with just a
sprinkling of your favorite spices, and it's
always tender.
Lamb is for special
occasions -
Lamb is a great signature
item for a special meal, but it can be prepared
anytime, and makes a great change of pace from
beef, pork or chicken. |
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