All About 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. 

Leg and shoulder meat can be cut up and used for kebab and stew meat.

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.  

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. 

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.