Lamb Shoulder Square Cut Whole
Lamb shoulder square cut whole is a square-shaped cut containing arm, blade, and rib bones. The thin, paperlike outside covering is called fell. This cut is usually prepared by roasting.
Lamb Shoulder Blade Chops
Lamb shoulder blade chops are cut from the blade portion of shoulder and contain part of the blade bone and backbone. They are usually prepared by braising, broiling, grilling, panbroiling, or panfrying.
Lamb Shoulder Arm Chops
Lamb shoulder arm chops are cut from the arm portion of shoulder and contain cross-sections of round arm bone and rib bones. They are usually prepared by braising, broiling, grilling, or panbroiling.
Lamb Shoulder Neck Slices
Lamb shoulder neck slices are cross-cuts of the neck portion containing small round bone. Lean meat is interspersed with connective tissue. Neck slices are usually prepared by braising.
Lamb breast is part of the forequarter and contains ribs. It is oblong-shaped with layers of fat and lean, with fat usually covering one of the sides. Lamb breast is usually prepared by braising or roasting.
Lamb Breast Riblets
Lamb breast riblets are cut from the breast and contain ribs with meat and fat in layers. The cuts are long and narrow and are usually prepared by braising or by cooking in liquid.
Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paperlike covering). Lamb shank is usually prepared by braising or by cooking in liquid.
Lamb Rib Roast
Lamb rib roast contains rib bones, backbone, and thick, meaty rib eye muscle. The fell (a thin, paperlike covering) is usually removed. Lamb rib roast is usually prepared by roasting.
Lamb Rib Chops
Lamb rib chops contain backbone and, depending on the thickness, a rib bone. The chops have a meaty area consisting of rib eye muscle. The outer surface is covered by fat but with the fell (a thin, paperlike covering) removed. Lamb rib chops are usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking.
Lamb Rib Crown Roast
Lamb rib crown roast is cut from half of the rib. The rib bone is trimmed one to two inches from the end. The ribs are curved and secured to resemble a crown when the roast rests on the backbone. This cut of meat of usually prepared by roasting.
Lamb Loin Chops
Lamb loin chops contain part of the backbone. Muscles include the eye of the loin (separated from the tenderloin by T-shaped finger bones) and the flank. Kidney fat is on the top of the tenderloin, and the outer surface is covered with fat, but with the fell (a thin, paperlike covering) removed. Lamb loin chops are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Loin Double Chops
Lamb loin double chops contain top loin (larger muscle) and tenderloin (smaller muscle), but with the flank removed from the cut. They are called double chops since this is a cross-cut of loin containing both sides of the carcass. Double chops are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Loin Double Chops Boneless
Lamb loin double chops boneless are the same as lamb loin double chops but with the bone removed from the loin, which is cut and rolled, pinwheel fashion, and secured to make compact boneless chops. The muscles include top loin (larger muscle) and tenderloin (smaller muscle). Lamb loin double chops boneless are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Leg Sirloin Chops
Lamb leg sirloin chops are cut from the sirloin section of the leg and contain backbone and part of the hip bone, which vary in shape. Muscles include the top sirloin, tenderloin, and flank. There is fat on the outside, but the fell (a thin, paperlike covering) is removed. Sirloin chops are usually prepared by broiling, grilling, panbroiling, or panfrying.
Lamb Leg Whole
Lamb leg whole contains the sirloin section with hip bone and the shank portion with round bone. The outside is covered with fell (a thin, paperlike covering). It is usually prepared by roasting.
Lamb Leg Shank Half
Lamb leg shank half contains the lower half of leg with the round leg included but with the sirloin half removed. It is heavily muscled and covered with fat and fell (a thin, paperlike covering). It is usually prepared by roasting.
Lamb Leg Frenched-Style Roast
Lamb leg Frenched-style roast is the whole leg with the sirloin section removed. It has a small amount of meat trimmed to expose an inch or more of shank bone. It is usually prepared by roasting.
Lamb Leg American-Style Roast
Lamb leg American-style roast is the whole leg with the sirloin section removed. It contains the same muscles and bones as lamb leg French-style roast, but with the shank removed, the meat folded back into a pocket on the inside of the leg, and fastened with skewers. It is usually prepared by roasting.
Lamb For Stew
Lamb for stew consists of meaty pieces of lamb with a small amount of fat, cut into one- to two-inch squares. It is usually prepared by braising or by cooking in liquid.
Ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast, or shank. It is mechanically ground and sold in bulk or in patty form. Ground lamb is usually prepared by braising, broiling, grilling, panbroiling, panfrying, roasting, or baking.
Source: The Meat Board
Order high quality grass fed, all natural lamb products at Ranchline All Natural
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Archive for the ‘Lamb Chops’ Category
Weekend Fan Fare: American Lamb Board Chop Talk!
Here’s everything you need to know, from cuts to simple marinades, to grill up flavor-packed American Lamb Chops this Father’s Day weekend. Lamb Chops, Marinades & Rubs.
It’s the Facts of Lamb!
The American Lamb Board has a page where you can see everything you’ve ever wanted to know about lamb. Cooking times, temperatures, storage and thawing; as well as several facts about the american lamb industry. All you’ve ever wanted to know and even some fun facts thrown in as well.
By the American Lamb Board
Brighten Up BBQ with Marinades:
Soy Balsamic: Combine 1/2 cup each of olive oil, soy sauce, and balsamic vinegar with 1 TBSP lemon zest and salt and pepper to taste.
Mint Yogurt: Combine 1/2 cup Greek style yogurt, 1/3 cup olive oil, 2 TBSP fresh chopped mint, 2 TBSP fresh lemon juice and 2 garlic cloves, minced.
Rosemary Garlic and Mustard: Combine 1/2 cup Dijon mustard, 1/2 cup olive oil, 1/2 cup dry white wine, 2 TBSP fresh lemon juice, 2 TBSP fresh chopped rosemary, and 4 garlic cloves, minced.
Classic Marinade: 1 tsp fresh chopped parsley, 1 tsp fresh chopped rosemary, 1 tsp minced garlic, 1/2 tsp black pepper, 2 TBSP red wine vinegar, 2 TBSP olive oil, 1 TBSP coarse ground Dijon mustard
Great for Grilling Rubs:
Mole Lamb Rub: 1 TBSP chopped fresh cilantro, 1 TBSP minced garlic, 1 tsp unsweetened cocoa powder, 1/2 tsp ground cinnamon, 1/4 tsp chipotle chili powder, 1/8 tsp kosher salt, 1/8 tsp ground cumin, 1 tsp olive oil
Smokey Spanish Lamb Rub: 1 TBSP chopped fresh parsley, 1 TBSP chopped fresh cilantro, 1 TBSP minced garlic, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1/4 tsp kosher salt, 1/4 tsp ground cumin, 2 tsp olive oil
*Visit the American Lamb board website for more information and helpful tools on how to prepare the perfectly grilled lamb cut.Â Click here for the American Lamb Board website.
- Our lamb products are 100% All Natural: All Ranchline All Natural lamb products are 100% all natural, meaning they receive absolutely no growth hormones or stimulants. Plus, they are all grass fed. As a result, our lamb meat has a taste that is second to none, with a tenderness that is unmatched by any other meat product.
- Great fit for a healthy lifestyle: Who said that you need to stop eating red meat in order to live healthily? When you include All Natural Lamb in your diet, you are including a naturally lean, high in essential vitamins, meat alternative to the more traditional. Because our animals are 100% all natural and grass-fed, they receive absolutely no growth hormones or stimulants â€“ they are a great source of iron, zinc and vitamin B-12. Also, most lamb cuts are naturally low in fat and cholesterol. Plus, a recent study showed that 64% of the fat in lamb is monosaturated or polyunsaturated, the â€œgoodâ€ fat in our diets (source: American Lamb Board).
- Great alternative to the conventional: All Natural Lamb cuts can be used in almost any recipe that calls for beef, so the next time you reach for a beef cut, re-think it, and go for a lamb cut instead â€“ you will be happy you did.
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- One of the most versatile recipe ingredients around: Lamb meat isnâ€™t only for a special occasion or the master chef â€“ with the thousands of recipes calling for lamb available, preparing lamb can be an excellent choice for anyone.
- Great for any occasion: Whether you are planning a big family holiday get together or a dinner at home, Ranchline All Natural lamb is the perfect choice. Lamb can spice up your everyday meals by offering delicious flavor and variety to your menus, plus cooking lamb is easy. Itâ€™s perfect for convenient, everyday cooking.
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4 garlic cloves
4 3/4 to 1-inch thick lamb chops (8 to 10 ounces each)
2 teaspoons minced fresh rosemary leaves
2 teaspoons chopped fresh mint leaves
3 tablespoons olive oil
1/2 cup pine nuts
1 English cucumber
2 tablespoons mint jelly
2 tablespoons white-wine vinegar
1 tablespoon olive oil
Seeds from 1 large pomegranate
2 tablespoons chopped fresh mint leaves
1/2 teaspoon minced garlic
Mince garlic. Pat lamb chops dry. In a small bowl stir together garlic, rosemary, mint, and 1 tablespoon oil. Rub mixture onto lamb and season with salt and pepper. In a heavy non-stick skillet, heat 2 tablespoons oil over moderate heat until hot but not smoking and cook lamb chops 3 to 5 minutes on each side for medium-rare meat. Transfer lamb chops to a plate.
Make salsa: Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into 1/4-inch dice. In a bowl whisk together jelly, vinegar and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, tossing. Season salsa with salt and pepper. (Do not make salsa ahead or it will become watery.)
Top lamb with some salsa and serve remaining salsa on the side
3Â tablespoonsÂ olive oil
8Â lamb chops
1Â teaspoonÂ kosher salt
1Â teaspoonÂ black pepper
4Â plum tomatoes, thinly sliced
1Â clove garlic, finely chopped
1Â medium fennel bulb, halved lengthwise and thinly sliced
2Â tablespoonsÂ fresh lemon juice
2Â tablespoonsÂ fresh oregano leaves, torn
1Â 5-ounce bag fresh arugula
Heat oven to 400Â° F.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the lamb with 3/4 teaspoon of the salt and 3/4 teaspoon of the pepper. Add 4 of the chops to the skillet and cook until browned, about 2 minutes per side. Transfer to a baking sheet. Repeat with the remaining chops. Roast to the desired doneness, 4 to 6 minutes for medium-rare.
Meanwhile, in a medium bowl, combine the tomatoes, garlic, fennel, lemon juice, oregano, and the remaining oil, salt, and pepper. Divide the arugula and lamb chops among individual plates and spoon the tomato mixture over the greens.
Tip: The bright, refreshing flavors of the tomato, fennel, and arugula salad also go well with seared steak or salmon.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 407(46% from fat); FAT 21g (sat 4g); CHOLESTEROL 127mg; CARBOHYDRATE 12g; SODIUM 644mg; PROTEIN 43g; FIBER 4g; SUGAR 3g
4 lamb loin chops (each about 1 1/2 inches thick)
1Â teaspoonÂ paprika
Kosher salt and pepper
1Â tablespoonÂ olive oil
4Â shallots, cut in half
4Â plum tomatoes, cut into quarters
1/4Â cupÂ pitted kalamata olives
1/4Â cupÂ flat-leaf parsley leaves
1Â baguette (optional)
Heat oven to 400Â° F.
Yield: Makes 4 servings
Season the lamb with the paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
Heat the oil over medium-high heat in an ovenproof skillet. Cook the lamb in the skillet until browned, 2 to 3 minutes per side. Add the shallots to the skillet.
Transfer the skillet to oven and cook the lamb to the desired doneness, 8 to 10 minutes for medium-rare.
Transfer the lamb to individual plates. Add the tomatoes, olives, and parsley to the hot skillet and toss to combine with the shallots. Serve with the lamb and baguette, if desired.
Tip: Paprika comes in several varieties, including sweet, hot, and smoked. Any type will work in this recipe, but if you opt for hot, use only 1/2 teaspoon.
NUTRITION PER SERVING
CALORIES 188(49% from fat); FAT 10g (sat 2g); CHOLESTEROL 44mg; CARBOHYDRATE 9g; SODIUM 544mg; PROTEIN 15g; FIBER 1g; SUGAR 3g
(We found this terrific dinner idea in Real Simple Magazine!)