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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1. The most important and oldest festival of the Christian Church, celebrating the resurrection of Christ and held (in the Western Church)…
2. The period in which this occurs, esp. the weekend from Good Friday to Easter Monday.
Why is Lamb popular during Easter? Throughout the world the most popular Easter symbol is the lamb. The reference to lamb in Christianity goes back to the book of Genesis, When Abraham was asked to sacrifice his son.
In past centuries it was considered a lucky omen to meet a lamb, especially at Easter time. It was a popular superstition that the devil, who could take the form of all other animals, was never allowed to appear in the shape of a lamb because of its religious symbolism.
In the 7 th century the Benedictine monks wrote a prayer for the blessing of lambs. A few hundred years later the pope adopted it and a WHOLE roasted lamb became the feature of the Pope’s Easter Dinner, and has been ever since.
It wasn’t too many years before people decided that it was OK to roast parts of lamb instead of the whole bleeting thing. In the spirit of the old days here is a version of leg of lamb that can be done on the BBQ.
Little figures of a lamb made of butter, pastry, or sugar have been substituted for the meat, forming Easter table centerpieces.
In Greece Easter is the biggest holiday, and apparently most everyone roasts a whole lamb on a “Souvla” which is a large spit. I understand that a motorized one is not popular so if you are interested in doing a traditional Greek roasted lamb, they say it is good to have plenty of friends to help turn the spit.
In celebration of Easter, Ranchline All Natural has an incredible lamb package at a deeply discounted price – a $200 value for only $99.
The Gourmet Classic
- One 5-pound package of leg of lamb
- One 2-pound package of lamb shanks
- One 5-pound package of ground lamb
- Five 1-pound packages of ground beef
- One 1-pound package of lamb roast
These All Natural tender, grass-fed lamb and Mission Ranch Angus beef cuts come from free-ranging livestock humanely raised on the pastoral foothills of the Felix River and verdant fields of Mission Ranch. Filled with iron and free of growth hormones and additives. Naturally lean and shipped via two or three day service to ensure safe, sanitary transport without need for preservatives. Use code “easter12″ at check out. Order here.
From our Ranchline All Natural family to yours, Happy Easter!
History of Easter from KitchenProject.com.
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.
- Do business with a local business with local values: Just living in the western part of the United States generates a value system like no other place around the world. Ranchline All Natural is a local, New Mexico company, based out of Roswell, New Mexico. We value the vast lands dominating the west, and the animals that are raised on them. We are simple people with a simple goal of providing each customer a product that was raised with love and care from the very beginning to the time it arrives on your dinner table.
- 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.
- Lamb sent right to your doorstep: With different, convenient, ordering methods through Ranchline All Natural, you never have to wait too long for your favorite cut of lamb â€“ it is always delivered fresh and right to your doorstep â€“ no need to make a grocery run.
- Freshness guaranteed: When you place an order with Ranchline All Natural, you get the satisfaction of knowing that every cut you order will arrive fresh. Ranchline All Natural has a satisfaction guarantee, because we know that our lamb products are of the finest quality, and will not leave you disappointed.
- Value: The value of lamb is non-comparable! For all the added value all natural lamb cuts offer over other red meat selections, the price doesnâ€™t compare. Ranchline All Natural lamb yields higher meat output because it is naturally lean â€“ meaning more meat, and less fat â€“ getting the full bang for your dollar, every time.
- Served in some of the finest restaurants in the United States: You can get the same lamb that is served in some of the finest dining establishments in the United States sent right to you, no hassle needed. Plus, you can get premium lamb recipes right on your computer from the Ranchline All Natural website. So there is no need to get dressed up, just step right to your kitchen.
The fennel is not cooked with the meat and can easily be omitted. Serve with instant couscous.
3Â fennel bulbs, tops trimmed and quartered, ends still attached
1/4Â cupÂ olive oil
2Â teaspoonsÂ kosher salt
1Â teaspoonÂ freshly ground pepper
6Â lamb shanks
1Â onion, finely chopped
1Â head garlic, peeled (about 15 cloves)
1Â tablespoonÂ fresh rosemary leaves, chopped, or 1 teaspoon dried
4Â tomatoes, chopped, or three 15-ounce cans, drained and chopped
1Â cupÂ dry white wine
1Â cupÂ chicken broth
In a roasting pan, toss the fennel, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.Dry the lamb shanks on paper towels and season with the remaining salt and pepper. In a Dutch oven, heat the remaining oil over medium-high heat. Brown the lamb until golden, 4 to 5 minutes per side. (Do in 2 batches if necessary.) Remove the lamb and set aside.
Heat oven to 400Â° F. Pour off the excess oil from the Dutch oven. Stir in the onion, garlic, and rosemary. Cook 1 minute. Stir in the tomatoes, wine, broth, and lamb. Cover and bring to a boil. Place in oven.
Cook the lamb until it is fork-tender, about 2 1/2 hours, occasionally basting with the cooking liquid. After 1 hour, place the pan of fennel in the oven and roast until tender. Serve with the pan juices.
KEEP IT: The lamb and fennel can be stored separately in the refrigerator up to 3 days. To freeze (the lamb only; fennel turns mushy when thawed), divide into individual servings with the sauce. Warm in a 375Â° F oven for 35 to 40 minutes or until the sauce is bubbling. The lamb keeps in the freezer up to 3 months.
Yield: Makes 6 servings
NUTRITION PER SERVING
CALORIES 547(0% from fat); FAT 30g (sat 10g); CHOLESTEROL 159mg; CALCIUM 124mg; CARBOHYDRATE 18g; SODIUM 1010mg; PROTEIN 46mg; FIBER 6g; IRON 5mg