Lamb neck is a tough, flavorful cut of meat that varies in location depending on the country of the butcher. In the UK, it refers to a part of the back, while in the US, it includes the neck and shoulder. Different parts of the neck can be referred to as “neck end”, “scrag end”, […]
Lamb shanks are a tough cut of meat, but can be used in gourmet cooking such as osso bucco or lamb shank soup. Recipes vary, with Middle Eastern and European versions, and can include ingredients such as chickpeas, beans, and wine. Gremolata and other herbs are common additions. The shanks of a lamb are among […]
Boneless shoulder of lamb is a flavorful and popular cut of meat that can be rolled and stuffed with various ingredients. It is often roasted or braised in the oven and should be cooked to an internal temperature of at least 145°F. Lamb is a ewe barely a year old or younger that is still […]
Lamb shank is a tough cut of meat that needs slow cooking to become tender and flavorful. It can be braised, roasted, stewed, or curried and is often served with side dishes and a sauce. French trimming is an option. Mint is a popular accompaniment in North America. Lamb shanks are now considered an upmarket […]
To roast the best lamb shank, marinate it with an acidic ingredient, season it, and cook it slowly at a low temperature. Dredging in flour and rubbing with seasonings are popular methods. Use a meat thermometer to ensure proper cooking. Roasting can take up to 3 hours. For the best roasted lamb shank, the lamb […]
Halal lamb is meat from a sheep that has undergone a specific type of slaughter according to Muslim religious rules. Certification bodies check that the meat has been handled and slaughtered correctly before it can be certified as halal. The sheep must be alive at the time of slaughter, and the slaughterer must invoke Allah […]
Lamb tenderloin is a tender and delicately flavored cut of meat from a lamb’s neck. It can be used for various dishes and is relatively inexpensive. Cooking times can be long, but the meat can be thinly sliced and quickly fried or grilled. Marbling in the meat enhances the flavor. Lamb tenderloin is a steak […]
Lamb rump is a versatile and coveted cut of meat that can be roasted or cut into steaks or chops. Butchers hang lamb carcasses for at least a week before butchering them into four primary sections, including the rump. Chefs can marinate the rump or let its natural flavor shine through when cooking. Lamb is […]
Lamb brisket is a fatty cut of lamb from the belly that can be used in soups, stews, and grilled or roasted dishes. It is less expensive due to its higher fat content and can be cooked by trimming the fat and cooking it slowly with low heat. Lamb brisket is a cut of lamb […]
A lamb provides five prime cuts: shoulders, grill, legs, loin, and breasts. A rack of lamb has nine ribs on each side, and butchers usually separate it into two halves. A lamb chop roast is ready to cook when bought, and lambs are the oldest domesticated pets in the world. Spring and baby lambs are […]
Ground lamb can be used to make lamb burgers, which are flavored with herbs and spices such as pepper, garlic, and cumin. It can be hard to find ground lamb in local grocery stores, but can be purchased at specialty food markets or online. When cooking lamb burgers, it’s important to practice food safety and […]
To make a juicy and tender lamb shoulder casserole, season the meat with salt, pepper, and fresh rosemary, braise it before adding it to the dish, cover it while cooking, and cook it for a long time over low heat. The sauce should add moisture and can be made with tomatoes, white wine, or stock. […]
Lamb doner, a Turkish dish, is a popular street food throughout Turkey and Europe, especially Germany, and in New York City. It is made by spit roasting a leg of lamb and served wrapped in flatbread with a variety of sauces and vegetables. It is similar to kebabs and gyros and is an inexpensive and […]
Cook lamb shank in red wine slowly for 2.5-3 hours at 325°F, using a full-bodied red wine and beef stock with brown sugar. Brown the meat first and cover while cooking to keep it juicy. Use a good quality wine and ensure the shanks are fully submerged. The best tips for cooking lamb shank in […]
Lamb shoulder chops come from young sheep and have a distinct red color. They are cut from the shoulder and can be labeled under different names, but asking the butcher can help identify them. Lamb isn’t as popular as beef or chicken in many places, but many people believe it deserves a place on the […]
Roast lamb loin is a versatile and flavorful cut of meat that can be grilled, roasted, or fried. It can be marinated or dry-rubbed before being seared and finished in the oven. While it lacks a bit of flavor due to its low fat content, it can be stuffed with complementary fillings or pesto to […]
Lamb shoulder can be roasted bone-in or boneless, with seasonings such as rosemary and garlic. Slow roasting is recommended for the slightly tougher cut, and the meat should be allowed to rest before carving. Lamb shoulders are cuts of meat from young sheep, which can usually be purchased with the bone still in or with […]
Choose high-quality lamb, use an accurate meat thermometer, select the proper cooking method, season with complimentary ingredients, and allow the meat to rest after cooking to retain flavor and moisture. Younger lamb is more tender, and tougher cuts should be cooked wet while naturally tender cuts can be cooked dry. Mint and garlic are popular […]
Lamb loin is a tender and lean cut of meat from the back of a lamb, including the pot roast and loin chops. It is a healthy option with 171 calories, 23g of protein, and 3g of monounsaturated fat per 85g. Different cuts include the loin roast, double loin roast, lamb roll, and sirloin chops. […]
Rotisserie lamb is skewered and continuously simmered, with the leg and shoulder being good choices. Cooks should keep the meat moist and use a marinade or dry rub for flavor. Whole lamb can also be cooked rotisserie-style, but it requires a large skewer and fire pit. Rotisserie lamb is any cut of lamb skewered on […]
