Lamb meat is actually a lean red meat that has a mild and distinct flavor. When buying and looking for fresh lamb meat, its color depends on its age and pasture. The meat should be quite bright pink and moist yet not overly wet and as the animal matures, the meat is slightly darker. The fat within the lamb must be white, firm, dry, and crumbly in texture. As the meat cooks, the fat is going to melt, giving a moist and mouthwatering flavor on the lamb.
Unlike beef, which can be broken down into sides and then to primal cuts and pork, that is butchered into primal cuts right away, lamb is first separated into sections referred to as foresaddle and hindsaddle prior to being made into lamb primal cuts.
The following are lamb cuts and the ways to cook them:
1) Lamb Neck – usually employed in making soups, stews, and slow-cooked meals due to its compound obtained in its red meat.
2) Lamb Breast – a primal cut, that includes a lot of connective tissues and cartilage. It can be used for producing ground meat.
3) Lamb Shoulder – is cut within the arm of shoulder, its texture is a little tougher and even more chewy compared to the leg, and thus can be purchased cheaper. It is a good option for preparing traditional roasts on the bone, braising, and can also be stuffed at the same time.
4) Lamb Shanks – the lower portions of the animal’s leg. As it is muscular due to its connective tissue, preparing this implies to be slow braises for a flavorful taste; long cooking makes it more tender.
5) Lamb Leg – cutting the leg open from the middle can make a butterflied leg, allowing thin steaks be cooked faster. They’re also good for roasting and grilling.
6) Lamb Rack – contains 7 or 8 ribs, this cut is normally prepared through roasting. It has a thick slab of meat in between and its bones can be removed when required.
7) Lamb Rib – a primal lamb cuts where we get individual lamb rib chops and lamb crown roast. It includes a layer of fat with lean meat. Lamb rib chops are best for broiling, grilling, pan-broiling, panfrying, roasting, or baking. On the other hand, lamb rib crown roast is usually prepared by roasting.
8) Lamb Sirloin – it is actually located at the end part of the lamb’s leg connecting the hip section, this cut is a tender piece which can be cooked either through broiling or grilling.
9) Lamb Flank – it is located underneath the loin in the abdominal area of the lamb. Its texture is perfect for slicing thin cuts used in stir fries, and works well in cooking through slow cooking methods.
Want to look for the best lamb cut meats? Come and go to the Farmers Market in Raleigh, North Carolina. There you can find a variety of fresh grass-fed beef, grass-fed lamb, and pastured pork nags head, pastured chicken, and farm fresh fruits and vegetables. Hurry and do your shopping now!
Please visit: http://spruillbros.com/a-guide-to-cooking-lamb-cuts/
Spruill Bros. 