Lamb Cuts
Best Sellers - Lamb
If enjoying new rich flavours is on your bucket list, trying lamb is a must! Many of us are not familiar with cooking methods. Here are some tips on how to cook lamb!
Note: Before cooking your lamb, bring the meat to room temperature. Cooking cold will shock the meat resulting in a tough end product.
Some tips for cooking Lamb:
- Pinkish meat is best. If it is darker, it probably means it is older meat. Older meat has a stronger flavour.
- If you find the gamey flavour too strong, trim the fat to enjoy the subtle flavour.
- Don't overcook your lamb.
- Slow cooking, oven or braising lower body cuts ensure they turn out tender.
- Use herbs or other condiments with lamb! Mint sauce is an English favourite.
- Use lamb when you make your next curry.
There are many ways to cook Lamb. Below is a list of styles and techniques!
Grill
Medium or even high heat is excellent for those tender pieces. Lamb is often marinated before grilling.
Common Cuts: Chops, loin, ribs, breasts
Ground Lamb
Cook over medium heat with oil. Lamb needs to be at least 160F. Make sure there is no pink, and the juices are clear.
Common Uses: Shepard's pie, Moussaka, Samosas.
Fast Fry
Pan-fried lamb is easy and fast to make. Please do not overcook them! Medium rare is best, so you only need 2-3 minutes per side.
Common Cuts: Chops, loin, leg, rump
Stew & Soups
Low and slow will make tough lamb cuts into the most flavourful dishes!
Common Cuts: Shoulder, neck, shank, breast, leg, flank
Sear
You can cook on medium-high heat and add stong earthy herbs like oregano, basil, thyme, mint, garlic! Lamb goes well with so many spices!
Common Cuts: Chops, loin, ribs, breasts
Marinate
Chops are usually marinated for a few hours, but massive cuts should be marinated for at least 8 hours, and even up to 24 hours!
Common Cuts: All cuts work with marinating because many marinades also tenderize.
Roast
Rub your roast with your favourite recipe rub, and threw it into the oven! It usually takes about an hour and a half, with very little prep time.
Common Cuts: Leg, rack of lamb, shoulder, neck
Lamb Cooking Temperatures
| 63°C/145°F | Medium Rare |
| 70°C/160°F | Medium |
| 74°C/165°F | Medium Well |
| 77°C/170°F | Well Done |
Featured Lamb Recipe
Lebanese Lamb Gyro
Ingredients
- 1/2 onion, very finely chopped
- 1 pound ground lamb
- 1 pound ground beef
- 1 Tsp minced garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp dried marjoram
- 1 tsp ground dried rosemary
- 1 tsp dried thyme
- 1 tsp pepper
- 1/4 tsp sea salt
Directions
- Place the onions on a towel/paper towel and squeeze to remove the liquid.
- In a bowl, mix the onions, lamb, and beef. Add the spices. Mix well.
- Cover, and place in the refrigerator for at least an hour.
- Preheat the oven to 325°F/165°C.
- Put the meat into a food processor, and pulse until it’s chopped and has a slightly sticky feel.
- Transfer the mixture into a long (7x4”) loaf pan, and pat down to remove any air.
- Place a damp kitchen towel into a roasting pan and set the loaf pan on the towel.
- Place into the oven, and then pour boiling water into the roasting pan until it’s half filled.
- Bake until the internal temperature of the meat reaches 165°F/75°C (about 50 minutes).
- Pour off excess fat, let sit until slightly cooled, and then slice thinly and serve over pita bread with tzatziki, diced tomatoes, diced red onion, and feta cheese.