You can maximize the flavor and tenderness of the meat by cooking lamb shoulder on the bone, allowing you to easily pull apart the meat with a fork when it is done. One example is a shoulder chop. A shoulder chop also called arm chop or blade chop is a smaller cross-section cut from the larger shoulder cut that we just talked about above. Shoulder chops require less cooking time than other lamb cuts, making them a good option to grill over higher heat for an easy, quick, and delicious meal.
The leg is going to be the leanest cut of lamb. Similar to the shoulders, the legs contain hard-working muscles, giving this cut a delicious, strong flavor. Another large cut compared to other types, usually weighing pounds, a bone-in leg of lamb is great for any special occasion or holiday get-together not only because of its great presentation but it will also feed a lot. This is another cut that is great for low-roasting and smoking whole to get a delicious exterior bark thank you Maillard reaction!
Plus, the bone adds an even richer flavor to the meat. Source: Serious Eats. A BRT or boneless leg roast is one of the most versatile cuts of lamb when it comes to cooking it. You can slow roast or smoke it whole, trim it into smaller pieces and grill it on kebabs , cut it into smaller roasts or individual chops to cook over a two-zone grill setup, or even butterfly it and grill it.
Another type of chop, sirloin chops are large, meaty cuts that are cut from the leg of lamb. These are easily identified by the crosscut piece of round leg bone within the middle of the meat. Less expensive compared to the prized rack and loin chops, sirloin chops can be just as tender and flavorful when cooked properly. Taken from the lower part of the leg, lamb shanks are available in both hind shanks and fore shanks.
Also a popular menu item at many restaurants across the country, when they are slow-cooked, lamb shanks practically fall off the bone. Another lean cut that is still big on flavor, the meaty lamb shank contains a high amount of collagen, which makes it perfect for cooking low and slow or even slowly braising in a simmering broth.
Cut from the upper ribs, the rack is an icon of fine dining menus throughout the country and is usually the most expensive cut of lamb, with highly tender and delicious meat. The rack of lamb consists of the first 8 ribs and will usually weigh about 2 pounds total. Surprisingly easy to prepare at home, the impressive presentation of a rack will give you a restaurant-quality meal that is versatile for entertaining. You can keep the rack together and slow roast it or cut it apart into what are known as lamb chops aka cutlets and grill them individually over higher heat.
Individual bone-in lamb chops are what are also sometimes referred to as lamb lollipops. Frenched Rack: A few inches of meat have been removed from the end of the bones. Crown Roast: Two frenched racks are tied together resembling a crown. Source: DeBragga. Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone adds both flavor and richness to the meat. The BRT or boneless leg is the most versatile cuts of lamb from roasting whole to trimming into kabob meat or individual chops or smaller roasts, to butterflying and grilling.
Leg is the leanest lamb cut. A whole boneless leg of American Lamb typically weighs pounds so there will be plenty of leftovers. Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks.
Add aromatic seasonings to impart delicious flavor and variety to any meal made with ground lamb. Trimmed and cubed lamb from the leg or shoulder is readily available at grocery stores for quick and easy stew or kabobs.
You can also trim and hand cut stew meat from leg, shoulder or shank roast. One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and delicious! Season with a dry rub, or marinate 4 to 6 hours, then grill, broil or panfry the chops for a delicious meal.
Although it is eaten less often than beef in the U. Each of the primal cuts can be further divided into a variety of subprimal and market ready, or ready to cook, cuts. Described in the tables below are the lamb primal cuts and the subprimal and market ready cuts obtained from them. The shoulder is the primal cut that includes the upper front leg, the shoulder blade, ribs 1 through 5, and the neck. Because these muscles get a lot of exercise, the meat is tougher and more flavorful than the loin or hind leg.
It also has more connective tissue, veins of fat, and many bones. Shoulder cuts are usually cooked using moist heat, although meat from young animals can be successfully roasted at low temperatures. One of the larger cuts of lamb, whole shoulder is very flavorful. Bone-in shoulder roast can be used in a variety of recipes and is a more economical cut than leg roast. Although many cooks believe that a bone-in roast produces better flavor, the complex bone structure of the shoulder makes it difficult to carve.
The bone-in shoulder is also known as the square-cut shoulder. Boned whole shoulder is usually rolled and tied to maintain its shape, if it is to be roasted. This is an ideal cut for stuffing.
The breast is the lower part of the front half of the lamb's carcass. It tends to be quite fat, but very flavorful. The foreshank is the front leg from the knee to the shoulder primal. The whole bone-in breast can be used as a roast when cooked with moist heat. It is often boned and rolled in which case it is usually stuffed and braised. The foreshank is the leanest cut of lamb and requires long slow cooking with moist heat to dissolve the connective tissue.
It may be whole or cut across the bone into rounds. The foreshank is also known as simply a "lamb shank", but this can be confusing because the lower part of the shank half of the rear leg is also known as a lamb shank.
A lamb shank is also known as a trotter. The rib is the section of the lamb carcass on either side of the backbone between the shoulder and the loin and includes ribs 6 through Rib meat is expensive, mild flavored, and tender. The rib cut has an outer layer of fat which can be trimmed off but, if left on during cooking, melts and bastes the meat.
Rib meat is best cooked using dry heat: by roasting, broiling, or grilling. The loin primal cut is the section along the lamb's back from the 13th rib to the hip. It also includes the flank, or belly section, which is much tougher than the loin section. The loin contains the most expensive, highly prized, and tender meat. It is somewhat leaner than the rib cut. Care must be taken in preparing loin meat, whatever the cut, so that it doesn't dry out during cooking.
Therefore, it is recommended that cuts from this area be served medium rare or medium, and never well done. Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can be prepared in many different ways and are usually cooked using dry heat.
The whole, bone-in leg can weigh from five to nine pounds and may be American style no shank bone attached or French style shank bone left on. A whole leg that has been boned makes a compact and tidy roast when rolled with or without stuffing and tied or netted to keep its shape.
It may also be butterflied so-called because the deboned, flattened leg resembles a butterfly's shape for grilling. The shank half of the leg is leaner than the sirloin half, but it is tougher and chewier and has a higher percentage of bone.
It makes a flavorful small roast if cooked properly. It typically weighs 3 to 4 pounds. The shank half of the rear leg is often confused with "lamb shank", which most often refers to the foreshank, but may also refer to the lower end of the shank half of the rear leg. These are both special preparations of Rack of Lamb and may be available from some butchers without special ordering; or they can be created by the home cook from two racks.
My Recipe Box. Join Now Sign In. Cuts of Lamb. How To's. Lamb Cooking Guide. Lamb Products. Provided By RecipeTips. Usually roasted whole. Spring or Easter Lamb Several months old, usually 20 to 40 pounds. Often spit-roasted. Lamb Five months to one year old.
This is the age at which most lamb is marketed. A wide variety of cooking methods are suitable. Yearling sometimes called Hogget Meat from animals 1 to 2 years old. The meat is darker and more flavorful than lamb. Although not widely available, both yearling and mutton are excellent choices for flavorful ethnic dishes. Mutton Meat from any sheep more than 2 years old. Sometimes yearling is considered mutton.
Cuts are larger, the color darker red, the flavor more pronounced. Shoulder The shoulder is the primal cut that includes the upper front leg, the shoulder blade, ribs 1 through 5, and the neck. The shoulder can also be divided into three subprimals: neck, blade, and arm.
Neck meat may also be used as stew meat or it may be ground. Blade Blade Roast The blade roast is cut from the shoulder blade section of the shoulder primal. Saratoga Roll This refers to a boneless center roast obtained from the blade portion of the shoulder and is also known as a chuck eye roast. Blade Chop The most flavorful and economical chops come from the shoulder. They can vary a lot in degree of tenderness. In general, the blade chop, from the back side of the shoulder will be more tender than the arm chop from the front side.
Arm Arm Roast The arm roast is cut from the upper arm section of the shoulder primal. Arm Chop The arm chop is cut from the upper arm section and contains a cross-section of the upper arm bone.
It is a bit less tender than the blade chop.
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