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Additional Lamb Culinary Links

American Lamb Board

 

 

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California Lamb

Grilled Lamb

Roasted, grilled, smoked, braised, marinated, rubbed, stuffed, any way you slice it, California lamb is a perfect fit for any meal. Available year round, its wonderfully mild flavor bursts to life with a sprinkle of salt, pepper and garlic. Lamb also marries will with a myriad of herbs, spices and marinades, making it a ideal fit for contemporary flavorful food trends.
Lamb is so easy to prepare and is packed with important nutrients. It is a prime source of high-quality protein and is high in B vitamins, niacin, zinc and iron.

The Thrill of Lamb on the Grill

Lamb is a favorite meat for grilling around much of the world. From Greece and Morocco in the Mediterranean to the Middle East, Central Asia, Indonesia, Australia and New Zealand, grilled lamb is the preferred red meat in many ethnic cuisines. And it's no wonder -- Lamb's flavor stands up to the kiss of flame and heat of fire. With American's increasing interest in ethnic foods, lamb is fast becoming a favorite grilling choice in the US.

Grilling lamb over an open flame is quite easy. For quick and easy meals, select thinner cuts such as chops, butterflied leg and kebabs and grill over direct heat. Thicker cuts, such as whole legs and shoulders are equally as easy, but take more time and should be cooked over indirect heat.
Lamb is also enhanced with smoking. Cuts like whole legs and shoulders are especially good for smoking. Flavor with a dry rub, sear over high heat and then take it slow and low, checking with a meat thermometer. The meat will be fall off the bone tender. Shoulders can be cooked like briskets and used for pulled lamb applications.


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