How to

All About Lamb

  1. How-To

All About Lamb

Whether you are entertaining or want to add something new to your menu, it is a great choice. Its unique slightly gamey taste lends itself well to a variety of flavour profiles and adds variety to your meals. 

 

How to Buy Lamb   

Lamb meat should be rosy red in colour and the fat should be white and firm. It can be purchased fresh or frozen. Available at groceries, butcher shops, farmers markets and from local lamb producers. 

 

How to Cook Lamb  

Roasting, braising, stewing, frying, and grilling are ways to prepare this meat. Choose the cooking method depending on the cut selected. Follow the suggested recipes to get started. 

  • Leg of Lamb

    This cut is available boneless and bone-in, but the bone adds flavour to the meat. The leg is a lean cut  best prepared by roasting. Generally, roast it to an internal temperature of 135°F, and the temperature will rise while standing to 145°F, or medium rare. 

    • Medium
      Spiced Leg of Lamb with Port Gravy
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    • Easy
      Leg of Lamb with Mint Sauce
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    Leg and shoulder meat can be cut up and used for kebab and stew meat.

    • Medium
      Tandoori Lamb Kebabs
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    • Medium
      Irish Lamb Stew
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  • Rack of Lamb

    For an elegant presentation and an excellent menu choice for entertaining or a special family meal, choose a Rack of Lamb. Two frenched racks of lamb can be tied together to form a crown roast. A rack is best served medium rare (pink) or 145°F.  

    • Difficult
      Rack of Lamb with Mint Sauce
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    • Easy
      Cherry Jam Rack of Lamb
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  • Lamb Chops

    The most readily found chops are the loin chops - tender, lean, delicious, and simple to prepare. Season with a dry rub or add a more complex flavour by marinating, and then pan fry, grill or broil.  Do not overcook lamb chops - cook to an internal temperature of 140°F. 

    • Easy
      Ginger Lamb Chops
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    • Easy
      Herb-Grilled Lamb Chops with Dijon
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    • Medium
      Wine marinated lamb chops
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    • Easy
      Greek Lamb Chops
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  • Ground Lamb

    It is mildly flavoured and containing lean meat and trimmings from the leg, loin, rib shoulder, flank neck or shank.  Popular in Mediterranean dishes, can be substituted from ground beef in many recipes or mixed with other ground meats to add flavour or change things up. 

    • Easy
      Greek Lamb Burgers
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    • Easy
      Keftedes with Lemon Sauce
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