24 Lamb Recipes Easy Enough For Weeknights (AND Special Occasions) (2024)

FAQs

What is the best way to eat lamb? ›

Tougher cuts are ideal for slow-cooking and make great braises and stews, while prime cuts can be quick-cooked, barbecued or roasted and are best eaten pink. Lamb also comes minced, which makes it a great alternative to beef in burgers, kebabs and shepherd's pie.

Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb.

Spices compliment Lamb, but it also holds its flavor with just salt and pepper. Lamb pairs well with fruits like pomegranates, apricots, figs. It also goes well with dairy, yogurt, and feta cheese.

4. Lamb Loin Chop. The loin produces the most flavorful and tender cuts of Lamb in our opinion, due to its generous and tasty fat cap. Lamb Loin is located in between the ribs and sirloin.

American Lamb:

This breed is the largest in size and many say is the highest in quality and consistency. American lamb has grain in its diet and thus tastes less “gamey” compared to imported lamb which is typically grass fed.

As one of the most flavorful parts of the lamb when cooked right, lamb ribs are a top choice for many people. They are tender, juicy, and delicious when roasted. Lamb ribs are best cooked with a combination of low heat for a few hours and high heat for about thirty minutes.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

And when you have a gorgeous cut, like a rack of lamb, you can cook it the good ol' Gordon Ramsay way—which is to say, lightly pan-sear it first, then baste it with an herby, garlicky butter, and finally finish it off in the oven until it's still pink and juicy in the middle. It comes out perfectly every time.

Lower temp = more succulent meat – Tough cuts like lamb shoulder need slow-cooking to tenderise them.

A leg of lamb is naturally quite tough, since the muscle has had to work so hard, so benefits from being cooked low and slow in a slow cooker. This recipe is cooked in lamb stock and red wine to create a delicious gravy to serve your lamb with.

Do you soak lamb before cooking? ›

To help in this process, it is recommended to soak the lamb chops in lemon water (or vinegar water) for 30 minutes. This will open the meat pores.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Dolly captured the public imagination and was donated to National Museums Scotland by the Roslin Institute. She has been on display at the National Museum of Scotland since 2003 and is popular with visitors of all ages.

According to the OECD, the consumption of sheep's meat—including both lamb and mutton—is most popular in Kazakhstan, Australia, and Turkey. Amongst EU nations, Greece is the top consumer of lamb per capita, consuming around 27.11lbs per person per year.

In the early 1900s, mutton was widely consumed in the United States, but mutton consumption has declined since World War II. As of 2010, most sheep meat in the United States comes from animals in between 12 and 14 months old, and is called "lamb"; the term "hogget" is not used.

A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal. The meat of an adult sheep is mutton, a term only used for the meat, not the living animal.