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Lamb Recipes
From
Thom's Recipe File
There are many recipes available on the internet and I suggest
those
at Sheep's Creek...
http://www.sheepscreek.com/recipe.html.
Cooking Lamb is very easy, and requires no special preparation.
Since Lamb is a red meat, you can cook it in the same way that you
would prepare beef.
Thinner
 cuts like chops and steaks can be prepared on a BBQ, or can
be broiled or grilled. Larger cuts such as leg of lamb and
rack of lamb, are best roasted. Tougher cuts such as shanks
and stew meat can be simmered for lamb stew.
In
American you can readily fine lamb from Australia, New Zealand, and
America.
When
it comes to lamb, there's none better than American. That's
because American sheep genetics are geared toward producing a
superior product. In taste tests, both consumers and
restaurateurs preferred American lamb over foreign lamb.
What
makes American lamb so appealing? For starters, portion size,
mild flavor and the freshness of the product. American sheep
are reared on high quality natural forage diets. Some lambs
are marketed directly from the range or pasture; most lambs are
grain-finished for a short period of time before being processed.
With
only a few days from the time American lambs are processed until the
product is available in grocery stores and restaurants, the meat is
always very fresh.
The
combination of nutritional management, genetics and ultra-freshness
all contribute to a mild-flavor profile as well as larger and more
versatile cuts -- which sets American lamb apart.
American lamb is available in a wide variety of cuts. All major lamb
processors now have a full-line of case-ready products available to
their retail and restaurant customers that are packaged with
freshness in mind. If you dont see your favorite cut of lamb at
your store or restaurant, please ask. And, be sure it is labeled
Fresh American Lamb -- that's your sign for quality, freshness and
flavor.
Because of its natural tenderness, American lamb is ideal for
outdoor cooking on a BBQ. "Herbs that go well with lamb
include: Basil, Bay leafs, Caraway, Cilantro, Coriander, Marjoram,
Mint, Mustard, Oregano, Paprika, Parsley, Rosemary, and Thyme."
Spices that complement lamb include: Allspice, Cinnamon,
Cloves, Curry Powder, Garlic, Ginger, and Lemon Pepper.
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Lamb or Mutton |
LAMB is
the name given to the meat of lambs; mutton, to the meat of
sheep. Lamb, coming as it does from the young creature, is
immature, and less nutritious than mutton. The flesh of mutton
ranks with the flesh of beef in nutritive value and
digestibility. The fat of mutton, on account of its larger
percentage of stearic acid, is more difficult of digestion than
the fat of beef.
Lamb may be eaten soon after the animal is killed and dressed;
mutton must hang to ripen. Good mutton comes from a sheep about
three years old, and should hang from two to three weeks. The
English South Down Mutton is cut from creatures even older than
three years. Young lamb, when killed from six weeks to three
months old, is called spring lamb, and appears in the market as
early as the last of January, but is very scarce until March.
Lamb one year old is called a yearling. Many object to the
strong flavor of mutton; this is greatly overcome by removing
the pink skin and trimming off superfluous fat. |
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