From local meat counters and neighborhood farmers’ markets to restaurant menus and family kitchens, a variety of lamb cuts star as the centerpiece of the table.
Long in demand for the unparalleled rack, American Lamb offers other heavenly cuts like the shoulder, leg, loin, shank, ground and ribs that are readily available year-round and easy to prepare.
BONE-IN LEG / BRT LEG / GROUND / KABOB & STEW / LOIN CHOP / RACK / RIBS / SHANK / SHOULDER CHOP / SIRLOIN CHOP
BONE-IN LEG
Because of its impressive presentation, the bone-in-leg is perfect for any holiday celebration or special occasion. The bone adds both flavor and richness to the meat.
BRT LEG
The BRT or boneless leg is the most versatile cuts of lamb from roasting whole to trimming into kabob meat or individual chops or smaller roasts, to butterflying and grilling. Leg is the leanest lamb cut. A whole boneless leg of American Lamb typically weighs 7-8 pounds so there will be plenty of leftovers.
GROUND
Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks. Readily available and the perfect substitute for ground beef in many recipes, ground lamb offers a long list of possibilities for quick and easy weeknight dinners: meatballs, burgers and sliders, shepherd’s pie, kabobs, and meatloaf. Add aromatic seasonings to impart delicious flavor and variety to any meal made with ground lamb.
KABOB & STEW
Trimmed and cubed lamb from the leg or shoulder is readily available at grocery stores for quick and easy stew or kabobs. You can also trim and hand cut stew meat from leg, shoulder or shank roast.
LOIN CHOP
One of the most readily available cuts in the case at the grocery store and butcher shop, loin chops are lean, tender and delicious! With their perfect 3- to 4-ounce serving size and attractive “T” shaped bone that runs through the meat, loin chops (sometimes called T-bone chops) are simple to prepare. Season with a dry rub, or marinate 4 to 6 hours, then grill, broil or panfry the chops for a delicious meal.
RACK
An impressive presentation that is surprisingly easy to prepare at home, the rack offers versatility for entertaining. The rack of lamb is an icon of fine dining menus across the country. Serving a rack of lamb makes it easy to have an effortless, restaurant quality meal at home. There are 8 chops per rack and an American Rack weighs about 2 pounds.
Frenched Rack: a few inches of meat is removed from the end of the bones
Crown Roast: two frenched racks tied together to resemble a crown.
RIBS
One of the most cost-conscious cuts of lamb, the lamb spareribs or Denver ribs are perfect for braising and grilling and are a great substitute for baby back pork ribs in your favorite BBQ recipe.
SHANK
Lamb shanks come in both foreshanks and hindshanks. Lamb shanks practically melt off the bone when they are slow cooked, and are a popular menu item across the country. Lean on fat but big on flavor, the meaty shank is perfect for braising in a slow, simmering broth.
SHOULDER CHOP
Traditional lamb chops come from the rib, loin, sirloin and shoulder of the animal. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavorful choice for quick and easy meals.
SIRLOIN CHOP
Lamb chops come in many shapes and sizes, depending on the part of the animal they come from. Large and meaty, sirloin chops are cut from the leg and can be identified by the crosscut section of round leg bone within the meat. More value-oriented than the prized rib and loin chops, sirloin chops can be just as tender and tasty.