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 ‘Leg of Lamb’ Category
As a family of four where both parents work outside of the home, we constantly strive to find ways to have quality time together. With busy schedules, we find that the dinner table is the best place to enjoy each other and share our day. We attempt to have at least five dinners a week together. The teaching moments that occur around the dinner table are priceless. This past Friday night dinner is one we will never forget.
We were planning a special family dinner to celebrate the upcoming school year for our kids and we had invited a special family friend over to help celebrate and enjoy the meal. For our special meal, we had decided on a dinner of Ranchline All Natural braised leg of lamb over a bed of creamy parmesan risotto. I had set the lamb to braise that morning in the crock pot and left for work. Early into our work day, my wife received a call that her dad was gravely ill and that she needed to get on the next plane if she wanted to see him before he passed away. She quickly left, but since our meal was already going, we decided to go ahead with our dinner with our special guest.
Soon after we sat down to the table that evening, we received the call that my father-in-law had passed away. As can be expected, the meal started slowly as we were in shock at his sudden passing. However, this soon became a meal full of lessons on God, Jesus and his saving grace. Questions bounced from the kids on what happens when we die, how soon we go to heaven and what heaven is like. At the end of the meal, my daughter came up to me and said it was the best celebration meal ever, because her “Poppy” loved good food too and he would have wanted us to enjoy good food as he made his way to heaven. There is nothing like the wisdom of a 6-year old to put life, and our time together, in perfect perspective. Although our hearts were sad at this loss, dinner was delicious. Ranchline products are top notch and never disappoint.
Braised Leg of Lamb
Place on boneless leg of lamb in a large Ziploc bag and add:
- ¼ cup dry sherry
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 4 cloves of crushed garlic
- 1 tbls celery seed
- 1 tbls pepper
- 1 tbls salt
- 1 tsp cumin
- 2 basil leaves chopped up
Leave marinade in fridge overnight.
- In a large pan, sweat 1 medium onion (chopped), 2 stalks celery (chopped) and 2 carrots (chopped). When done, place in bottom of crock pot.
- In same pan, heat 1 tablespoon of olive oil and sear leg of lamb on all sides. When done, place into crock pot.
- In same pan, sauté 2 cloves of crushed garlic and then deglaze pan with ¼ to ½ cup of red wine*. Then add over lamb in crock pot.
- Lastly, add 1 -1 ½ cups of red wine into crock pot and set for a low and slow cook (6-10 hours depending on your time constraints)
*You can use any red wine that is in your house
- When done cooking, pull the lamb out of the pot and pull apart.
- Strain the liquid into a sauce pan and bring to a boil.
- Add two to three tablespoons of butter and stir until melted.
This makes a great au jus to spoon over your lamb and it keeps the meat moist on the plate.
We served this over risotto, but many other sides go great with this recipe.
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.
Island Lamb Teriyaki Sticks
Receipe Courtesy of The American Lamb Board
Servings: 8 servings
2 pounds boneless American Lamb leg or shoulder, cut into strips,
1-inch wide, 1/2-inch thick
1 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup canola oil
1/4 cup white vinegar
3 cloves garlic, finely chopped
2 teaspoons sesame seeds
2 teaspoons ground ginger
1 teaspoon salt
24 water chestnuts
24 pineapple chunks
24 cherry tomatoes
12-inch bamboo skewers, soaked in water