California Lamb Cuts

Each cut of lamb falls into one of the following categories:

The Leg/Sirloin is one of the most popular cuts of lamb. It can be purchased bone-in, boneless, rolled and tied, or butterflied. The leg also can be sliced into thick lamb sirloin steaks - great for grilling. Because the leg meat is so tender and juicy it is ideal for dry heat cooking or roasting, but also stays moist and delicious after long, slow braising.

The Sirloin is another tender cut that can be roasted whole. It also can be cut into shoulder chops or cubes for slow-braised casseroles or tasty kabobs.

Rack of lamb is a very popular restaurant dish and can be easily prepared at home. Taken from the rib section, a crown roast is created by bending two or more whole rib sections into a circular shape and securing. Facing two whole rib sections and interlocking the bones creates a French rack. Racks can be served as individual rib chops.

The Loin also is sometimes referred to as the saddle and is an elegant cut that can be served in a number of ways. It can be sliced into boneless chops or distinctive T-bone chops, or served as a boneless loin roast.

Shanks come from either the fore or hind legs. Shanks are best cooked slowly by a moist heat method (e.g. braising, slow-cooker or in casseroles.) Cooked in this way, shanks yields moist, mouthwatering and folk-tender meat.

 

Cooking California Lamb

Braising: Heat a small amount of fat in a heavy frying pan and brow lamb on all sides. Pour off drippings and season as desired. Add a small amount of liquid such as water or stock (add a little wine, if desired.) Cover pan tightly and cook at a low temperature until tender.

Broiling: This method is great for lamb chops or steaks (which should be 1-1/2-inches thick.) Preheat the broiler on high (or according to manufacturer's directions.) Place well-trimmed lamb on a rack in the broiling pan; place 3 to 4 inches from the heat source. Turn the lamb once during cooking, until desired doneness is reached. Season and serve immediately.

Braising: There are a number of different types of lamb dishes that can be cooked via this method, including stews, curries and Moroccan tagines. The basic process involves browning the lamb on all sides in a small amount of oil, before covering the meat with the liquid or sauce ingredients the recipe requires. Cover pan or Dutch oven tightly and simmer (do NOT boil) until lamb is fork tender.

Slow Cookers: Many braised dishes can be prepared in a slow cooker with excellent results. Brown meat as described above before placing in slow cooker. Follow the manufacturer's guidelines for converting a recipe to a slow cooker. Since very little evaporation takes place when using slow cookers, you may want to increase the seasoning and reduce the liquid somewhat. Make sure all meat and vegetables are covered with liquid. For best results, manufacturers recommend slow cookers be at least one-half to three-quarters full. Keep the lid on for the minimum cooking time. There is no need to stir with slow cookers.

Pan-broiling: Place lamb in a heavy frying pan. Do not add fat or water, and do not cover. Cook slowly and turn lamb occasionally, pouring off any drippings that accumulate. Cook until lamb is brown on both sides and to desired doneness.

Pan-frying: Heat a small amount of oil in a heavy frying pan. If the pan smokes, the temperature is too high. Add lamb and brown slowly, turning occasionally.

Roasting: Place roast, fat-side up on rack in oven roasting pan, and sprinkle with seasoning as desired. Insert thermometer in the thickest part of the meat, being careful not to let the thermometer rest against the bone. Remove roast when the thermometer registers 5 degrees lower than desired doneness. Allow to stand in warm place for 15-20 minutes after removed.

Grilling

Because California lamb is so juicy and tender, it is an ideal meat for grilling. Its delicate flavor is delicious grilled only with salt and pepper as seasonings but is also excellent with marinades, herbs and dry rubs. Grill loin or rib lamb chops, cut 1- to 1-1/2- inches thick, in a covered grill over medium hot coals about 3-5 minutes per side. Best served medium to medium-rare. To grill a bone-in leg of lamb, it is best to use the indirect cooking method in a covered BBQ (see manufacturer's instructions). Cook, adding a handful of fresh charcoal about every 30 minutes, until the meat is medium rare, about 1-1/2 to 2 hours. Once the leg is cooked, it should be allowed to rest slightly covered in foil for between 5-10 minutes. A butterflied leg, which is boned and flattened out into one piece, can be grilled over hot coals for 20-25 minutes per side.