Lamb: Cuts and Cooking Methods

Rib

• Choose from: Rack of lamb, rib chops, Frenched rib chop, rib roasts or crown roast
• Cooking methods: Broiling, roasting, pan frying and barbequing

Leg of lamb:

• Choose from: Whole or short leg, centre leg roast, hind shank, sirloin chop, centre slice
• Cooking methods: Roasting, broiling, pan frying

Lamb Loin:

• Choose from:  Loin Roast, loin chop and double loin chop
• Cooking methods: Roasting, broiling, pan frying, barbequing

Shoulder:

• Choose from: Square-cut shoulder, blade chop, arm chop, neck slice and boneless shoulder roast

• Cooking methods: Roasting, braising, broiling and pan frying

Foreshank and Breast

• Choose from: Shank, spareribs, boneless rolled shank roast and riblets
• Cooking methods: Braising, broiling and roasting

Cooking Methods

Roasting

• A dry heat cooking method that should be done in a 325 F oven
• A 7-9 pound medium done leg of lamb takes 20-25 minutes per pound

Grilling:

• A dry heat cooking method
• Grill a thin cut of lamb quick and at a high temperature to brown it, directly on the heat source – “direct grilling”
• Grill a thick cut of lamb slower and at a lower temperature, away from the heat source – “indirect grilling”
• Use a combination of direct and indirect grilling for a mid-sized cuts

Braising:

• Lean or tough cuts of lamb meat cooked very slowly, at a low temperature, in liquid: Water, wine, stock, or a combination
• Offers deep, rich flavour
• A ¾ – 1-pound shank takes one to one and a half hours to cook

Source: LambRecipes.ca; HomegrownOntario.ca