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When we buy lamb at the wholesale market, the first thing we
look for is youth. The younger the lamb, the more tender it
is. We look for a well-rounded form with light pink meat, white
fat and red-streaked bones. Young lamb has such a delicate flavor
and is so easily digested that doctors often recommend it to
convalescing patients.
We buy a complete lamb and hang it in our coolers for no
more than a week. Since we only buy young animals, their delicacy
and tenderness will not withstand longer aging. When a carcass
has hung for the satisfactory amount of time, we split it
lengthwise, and then separate the hind saddle from the foresaddle.
We then cut the lamb into individual—roasts, steaks and
chops.
Spring Lamb
Spring lamb is also known as young lamb, and is available
12 months a year. Along with the increase in availability, breeding
and feeding methods have improved. As a result, today´s lamb
has less fat, more protein and fewer calories.
Hothouse Lamb
Hothouse lamb is only one or two weeks old and has been fed
entirely on mother´s milk. It weighs a mere 10-12 pounds.
When it is cooked, you can practically cut the meat with a
fork. Hothouse lamb can be cooked whole, or cut in halves
or quarters.
Baby Lamb
Baby lamb is four to six weeks old and is almost as tender
as hothouse. It is most succulent when it weighs 15-20 pounds.
After the first two weeks of mother´s milk, it is carefully
fed until slaughtering time.
Regular Lamb
To be labeled "lamb," the animal must be slaughtered before
it is a year old. Most lambs are sent to market when they
are eight months old or younger.
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1. Neck Slice
2. Shoulder
3. Rib
4. Loin Chop
5. Loin |
6. Leg
7. Hind Shank
8. Riblets
9. Breast
10. Fore Shank |
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| Loin
Lamb Chops |
These are the tenderest chops of all. Loin lamb chops
have a small T-bone that separates the tenderloin from
the eye. They can also have the kidney inserted, which
fits neatly below the tenderloin. The tail is then curved
around it and secured with a skewer. When loin lamb
chops are boned, trimmed and rolled (sometimes with
bacon), they are called noisettes.
Best cooking method: Grill, broil,
pan grill.
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| Rib
Lamb Chops |
These have no tenderloin, but are delicious. Rib lamb
chops can be cut into single, double or triple chops
and are the same chops that comprise a rack roast.
Best cooking method: Grill, broil,
pan grill.
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| English
Lamb Chops |
These are considered quite a delicacy — perfect for
a special dinner. The saddle is simply cut into individual
double chops, and then the tails are tucked around to
form a circle of meat that involves two T-bones, two
tenderloins and two eyes.
Best cooking method: Grill, broil,
pan grill.
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| French
Rib Lamb Chops |
Dainty and delectable little chops. The fat is well
trimmed, and the end of the bone is left bare. This
leaves a little circle of meat attached to a spare bone.
For company meals, the bone can be dressed up with frilly
paper ´´panties``so that it can be held in the fingers
for eating.
Best cooking method: Grill, broil,
pan grill.
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| Blade
Lamb Chops |
These come from the beginning of the shoulder, right
after the rack.
Best cooking method: Broil, grill
or braise.
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| Arm Lamb
Chops |
These chops are cut from the lower part of the shoulder,
near the shank and have a small, round bone.
Best cooking method: Broil, grill
or braise.
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| Rack
of Lamb |
This section is at the beginning of the foresaddle,
right next to the loin. The rack of lamb has no tenderloin,
but the eye is delicious and tender, both for roasts
and chops.
Best cooking method: Roast.
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| Crown
Roast of Lamb |
The crown roast is a circle of rib chops that have
been Frenched. The butcher cracks the bones slightly
so that the chops can be curved into the classic crown
shape. Before roasting, the center is usually filled
with a stuffing. Carving and service is easy. The crown
roast of lamb is a handsome entrée for a party dinner.
Best cooking method: Roast.
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| Leg
of Lamb |
The leg of lamb is the last half of the hindsaddle.
The hindmost section is called the shank and the front
section, the sirloin. The whole leg of lamb includes
both the shank and the sirloin. The leg is an excellent
roast. If it´s larger than a customer´s immediate needs,
the butcher will cut off a few steaks from the sirloin
end to be used for another meal.
Best cooking method: Roast, grill.
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| Shank
Half of Lamb |
This small attractive roast is popular with small families.
Best cooking method: Braise or stew.
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| Sirloin
Half of Leg |
A very tender roast that is excellent for a small group.
The tip end of the shank is cut off, and the leg is
completely boned. The roast can then be rolled and tied,
or it can be left open and flattened, creating a ´´butterfly``
leg of lamb. The sirloin half of leg can also be cut
into chops, sometimes called sirloin lamb steaks.
Best cooking method: Butterfly —
grill or broil; steaks — broil, grill or pan grill.
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| Loin
of Lamb |
This section lies at the front part of the hindsaddle
or leg. The saddle is very tender, and wonderful for
roasts and chops.
Best cooking method: Roasting.
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| Rolled
Double Roast |
An easy to slice roast that is a party favorite. All
bones are removed, and the saddle is rolled and tied.
Sometimes the lamb kidneys are inserted before the roast
is rolled and tied.
Best cooking method: Roast.
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| Lamb
Shoulder |
The front leg of a lamb is always called the shoulder.
This section is less tender than some of the other lamb
sections. Some supermarkets use the lamb shoulder for
roasts, either with the bone left in, or boned and tied.
We use the shoulder for two types of chops . blade
and arm.
Best cooking method: Braise, stew
or pot.
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| Lamb
Shank and Breast |
These are cut away from beneath the shoulder and rack
in one section and are later divided into smaller cuts.
Best cooking method: Braise, stew
or pot.
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| Leg of
Lamb Steaks |
These steaks or chops are usually quite large and are
cut one and one-quarter inches thick.
Best cooking method: Broil, grill
and pan grill.
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| Lamb
Kebabs |
Little cubes of lamb that can be marinated and strung
on a skewer with vegetables. The most delicious kebabs
are cut from the leg, but they must be dressed first
to remove all the hard membranes.
Best cooking method: Grill or broil.
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| Cuts of
Lamb for Pot Roast, Stewing and Braising |
| Foreshank
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This portion resembles a tiny roast, it is not tender
enough, however, for roasting.
Best cooking method: The foreshank
makes an excellent stew. When the bone is removed, it
can be ground for lamb burgers.
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| Riblets
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The entire breast cage is a series of ribs. We either
cut them into individual riblets or into sections like
spareribs.
Best cooking method: Barbecue.
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| Lamb
Neck |
There is a long line of bones at the bottom of the
neck. This section is very sweet. Lamb neck is usually
used for stew. It can also be boned and then ground.
We usually combine lamb neck with the foreshank before
grinding.
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