Buying lamb is super easy it's normally at your local market or at the butcher store. If you buy American lamb look for a soft pink to red coloring meat with white marbling. When you purchase lamb you can buy the neck, shoulder, neck fillet, chop, loin chop, rack, rump, leg, and shank.
Store fresh Lamb in the refrigerator or freezer after purchasing. Fresh lamb should be refrigerated at or below 40 degrees. Ground lamb and stew meat should be used within 2 days. Use chops and roasts in 3 to 5 days. If freezing the lamb wrap it in its original packaging In an airtight freezer bag and use before 3-4 months.
Fabrication of Lamb
- Take off the offal
- Saw off the head
- Saw off the neck
- Take off the forelegs
- Take off the hindlegs
- Trim off the flank
- Saw off the rump end
- Carve the meat off the bone
- Make loin chops
- Separate the racks into half
Dry Heat Cooking
Tender cuts like the rack and loin and portions of the leg should be prepared using dry heat cooking methods such as broiling, grilling, and roasting. For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven. Lamb is a bold protein that can handle depth of flavor. Fresh herb and spice rubs add layers of flavor, and can transform the leg from skewers for the grill to a whole roast.
Moist heat cooking
Moist Heat Cooking Grilled lamb is a fast, delicious, practical weeknight option. Dry brine your lamb chops. If you have time, salt lamb chops 40 minutes to an hour before grilling them, to release moisture and break down proteins in a way that allows the chops to reabsorb the liquid.
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
Leg of lamb
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
Preheat oven to 350°F.
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.