Lamb is a great addition to any holiday meal whether it is Christmas, Thanksgiving, or Easter. Lamb can be prepared in many different ways and although Americans eat more beef than lamb, it is still important meat for many families.
If you are new to lamb cooking and would like to know how to choose the right cuts and some simple preparations continue reading below.
Choosing and Buying Lamb
It is very important that you choose your lamb pieces wisely. You should look at the colour of the lamb cuts. The colour of the meat should be a dark cherry-red colour. Be sure to keep your lamb chilled while riding on your way home. Bring a cooler with ice in order to make sure the lamb cuts do not overheat. If meat is too warm it may start developing bacteria. If you are low on cash, lamb ribs are fairly cheap and please be sure to always check the expiration/sell dates when shopping.
When you buy lamb, it is important that you know the different type of lamb cuts. The following list below covers the majority of them;
- Loin (Lamb Loin Chops, Barnsley Chops, and Lamb Noisettes)
- Rump (Lamb Rump, Lamb Chump Chops, and Lamb Chump Steaks)
- Rack (Lamb Cutlet and Rack of Lamb)
- Leg (Leg Lamb Steaks, Leg of Lamb, and Half Lamb Leg)
- Shank (Lamb Shank)
- Neck (Lamb Neck Filet)
- Shoulder (Whole Shoulder of Lamb, Lamb Mince, Diced Lamb, and Boned and Rolled Shoulder of Lamb)
- Chop (Lamb Chop)
- Breast (Lamb Breast and Rolled Lamb Breast)
There will have a certain way of preparing the lamb depending on the cut that you choose. There are plenty of modern lamb recipes to choose from whether you buy a cookbook or you choose to browse online. For each cut, however, there are some popular ways to prepare them. For example, the shank is great for slow cooking and so our necks. You can slow roast legs, loins, and breasts and they turn out delicious. It all depends on the type of meal you decide to prepare. Here are some simple recipes to get you started.
How to Fry Lamb Chops and Roast Lamb Shoulder
Pan-Fried Lamb Chops
Frying lamb chops on the stove can be a very quick and easy dinner for you and your family. You will need some cooking oil, two tablespoons of dried rosemary leaves, one teaspoon of crushed red pepper, and two tablespoons of minced garlic. Along with these ingredients, you will need 15 lamb chops.
First, you will combine the garlic, red pepper, and rosemary in a bowl and then sprinkle the mixture over both sides of the lamb chops and then refrigerate for up to four hours. Then, you will heat up a skillet with oil and cook chops for about 5 minutes on each side. Place on paper towels to drain grease and serve with desired side dishes such as rice or green beans.
Roasted Lamb Shoulder
A lamb shoulder roast is a delicious dish that is full of flavour and is great as a Sunday dinner idea. You will need a roast of lamb, of course, salt and pepper to taste, three tablespoons of lemon juice, three tablespoons of olive oil, three tablespoons of chopped rosemary, and 5 garlic cloves, chopped.
Place the lamb shoulder in a large pan and apply salt and pepper to taste. Rub the shoulder with the remaining ingredients being sure to cover every part with the mixture. Afterwards, cover the should and place in the refrigerator overnight.
Once you are ready to cook, preheat the oven to 325 degrees. Cover the pan with aluminium foil being sure that it is tightly wrapped and place into the oven for 4-4 1/2 hours. While it is cooking, be sure to add water if the pan is becoming dry and baste with the juice drippings every 30 minutes. The lamb shoulder should be done once the meat is tender and pulling away from the bone.
Remove from oven and remove foil. Preheat the broiler setting on your oven to 325 degrees and then broil the shoulder for 5 minutes. The skin should be crispy and the inside should remain juicy.