Absolutely Everything You Need To Know About Lamb
Lamb is a delicious sign of spring. From tender roasts and chops to comforting stews and braises, lamb has something to offer almost everyone at the table. Though we love a foolproof classic combination, let’s move beyond thinly sliced roast slathered in mint jelly and explore all the preparations that make this meat shine.
Start with Better Meat
From an impressive grass-fed rack of lamb to seasoned lamb sausages, each of our stores offers a variety of great-tasting choices for everyday and special occasions. All lamb in our Meat department meets our farm animal and meat standards including no antibiotics, ever, no added growth hormones and no animal by-products in feed. Plus, the lamb we sell is raised on pasture or range for at least two-thirds of the animal’s life.
How to Choose the Right Cut of Lamb
Will you be serving a crowd or putting together a simple dinner for two? Lean on your butcher to help select the best cut.
Leg of Lamb
- Tender and iconic, leg of lamb can be purchased in several iterations, from the full leg to the shank (or lower) end or the sirloin end.
- Bone-in leg of lamb will take longer to cook but won’t need to be tied with twine like a semi-boneless leg of lamb (which your butcher will do for you at our stores).
- A whole leg (usually about 6-8 pounds) should feed at least eight people.
- The lamb rib rack is an impressive cut that grills beautifully but can also be crusted with herbs and roasted.
- Frenching the rack (or removing the layer of fat and meat around the rib bones) ups the ante — ask your butcher for help.
- Tender rib chops are cut from the rack and the long rib bone, providing a delicate effect on the plate.
- Sirloin chops are tiny T-bone steaks with a generous ratio of meat-to-bone.
- Wallet-friendly shoulder chops have a toothsome texture that’s great for braising.
- Also called a square-cut shoulder, this cut is great for low and slow roasting, butterflying or for cubing into stew meat.
- This tender, flavorful cut is a larger piece from the leg.
- Use this cut for kabobs, thin steaks or a quick-cooking roast.
- Lamb shanks are stars of the braising world. Cook them low and slow to develop a velvety texture.
- Each shank will serve one person generously.
How to Cook Lamb
Lamb roasts and steaks should be cooked to an internal temperature of 145°F, while ground lamb needs to reach at least 160°F.
Slow Cooking (leg, shank, shoulder roasts, stew meat)
- Tougher cuts of lamb render fork-tender stews and braises, but remember to sear meat before starting the slow cooking process to build flavor.
- A leg of lamb can be deboned, stuffed and rolled for a more nuanced roast.
- Slice roasted lamb for memorable next-day sandwiches and salads.
Quick Cooking (chops, rack, ground lamb)
- Lamb’s rich flavor marries well with the smokiness produced by cooking over an open fire.
- If grilling a whole lamb rack, cap the cleaned rib bones in aluminum foil to prevent them from burning.
- Smaller cuts like rib chops and sliced roast cuts can be fully cooked on the stovetop.
For a lamb-infused shortcut, try ground lamb in place of ground beef in your favorite burger or meatball recipes.
How to Finish Your Lamb Dish
Lamb is used in cuisines the world over. Take advantage of the meat’s versatility and wake up your spring table with internationally inspired preparations.
Herbs and Spices
- Fresh herbs — mint, cilantro, rosemary, thyme and basil — can work to flavor the lamb before cooking in a marinade or join in later in a side dish.
- Make a fragrant seasoning paste using lemon juice, garlic and paprika for lamb cuts bound for the grill.
- Warm spices like nutmeg and cinnamon are excellent with lamb, as well.
- Curries spiked with chiles, tomatoes and sometimes coconut milk coat lamb stew meat in a classic Indian-style gravy.
- Creamy yogurt-based sauces call upon lamb’s uses in Greek and Middle Eastern cuisines.
- Lamb is a constant in Mediterranean and North African meals, and dried fruit is a natural pairing — try dried apricots, prunes, currants and figs.
- Add grapes or pitted and wedged stone fruit to a lamb roast in the final 15 minutes of cooking.
More Lamb Recipe Ideas
- Roasted Leg of Lamb with Pomegranate-Wine Sauce
- Slow-Cooked Lamb Shoulder with Roasted Lemons
- Lamb Chops with Red Wine-Glazed Spring Vegetables
- Leg of Lamb with Crispy Onions
- Seared Lamb Shoulder Chops with Warm Chimichurri
- Lamb Sliders with Celery-Yogurt Sauce
While hosting spring celebrations can be a great experience, it can be a lot of work too. If you’d rather focus your time elsewhere, reserve meals, entrées and party must-haves online and pick up in store.