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Lamb...
it's so
easy to be creative with lamb. You don't really need a recipe
at all...just read these cooking tips, and ENJOY!
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| Selecting
Lamb Cuts |
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| While leg of lamb
and lamb chops are popular cuts, other cuts are equally
delicious and economical. |
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Leg
of Lamb
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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Lamb
Loin
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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Ribs
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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Lamb
Shoulder
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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Other
Cuts
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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| Simple
Seasonings |
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- Garlic
- Lemon pepper
- Olive Oil
- Mint
- Lemon juice
- Oregano
- Worcestershire sauce
- Dijon mustard
- Rosemary
- Italian salad dressing
- Basil
- Soy sauce
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| Ground
Lamb |
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| Ground
lamb is lean and can be used in any dish that calls for ground
meat. The delicate flavor lends to combining ground lamb with
other ground meats for meat loaf or spaghetti sauce, or
barbecuing by itself for a great lamb burger.
For more useful
tips
and charts, go to the page the professionals use.
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