Everything You Need to Know About Lamb

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Everything You Need to Know About Lamb

By The Paula Deen Test Kitchen

As warmer sunny days start to replace winter dreariness, many of us get excited about going outside, eating fresh spring vegetables, and gathering around for a the first barbeque of the season, or juicy roast lamb for a special occasion like Easter.  Lamb is so versatile; it pairs well with citrus, garlic, fresh herbs, a light salad, and a glass of red wine, but requires little more than seasoning to be melt-in-your mouth delicious. Plus, Paula has recipes with a variety of cuts and fun preparations—from grilled chops to meatballs—showcasing the great overall value of lamb for satisfying a large group of carnivores with little time, effort, or other ingredients.

Where is should it come from and what should I look for?
Lamb’s quality is very much market-driven, so you will notice different characteristics depending on its sources and consumers.  American lamb mostly comes from western states such as Texas, California, and Colorado, though supermarket lamb is largely imported.  As with many domesticated animals, lamb is usually finished on (corn-heavy) grains in a feedlot during its final month, resulting in more fat throughout its flesh (“marbling”), juiciness, and a slightly sweeter, milder flavor than exclusively grass-fed meat.  Many experts will say that the animals prefer to eat this feed rather than grass (like a human might choose a coconut cream pie over steamed broccoli), and that grass results in a tougher texture when cooked.  Lamb that is entirely grass-fed will be labeled as such, taste grassier, and is probably imported.

As a general rule, you should look for meat that is fine-textured and tender with reddish-pink meat, slight marbling, and a minimal outer layer of white fat.

But isn’t it fattening and expensive?
The short answer is yes—for American lamb.  Because demand is much higher in countries like Australia or New Zealand, which tend to slaughter sheep younger, your supermarket may offer better prices for more tender imported lamb than for domestic products, but if you are comfortable with a little more fat and it’s available, try a more local source. 

While lamb may cost more than beef here, and some cuts may be fattier, you can always trim off as much fat as possible and/or opt for leaner cuts such as shank, leg, and loin (rather than blade or ground, which is cheaper but fattier and more perishable). Lamb also has relatively low amounts of saturated fat and high amounts of protein, anti-oxidants, omega-3’s, and vitamins such as B-12.

How do I cook it?
First, visit our Lamb Chart for a diagram of edible cuts linked to recipes from our test kitchen. 

A quick glance at our list of super simple recipes using very few ingredients will give you many options depending on your priorities.  Most offer various user-friendly cooking method perks like make-ahead marinades, leave it alone to roast while you do other things, have the butcher do the work (you don’t have to French your rack of lamb!), grill it up in minutes, or serve with a no-fuss salad.

What can I do with any meat that doesn’t get eaten (if there’s leftovers or I just don’t get to making it)?
The great news about lamb is that it freezes well, 6-9 months for most cuts of uncooked lamb if vacuum-packed or wrapped in plastic and then foil (3-4 months for ground meat which spoils faster).  Make sure to thaw it the refrigerator or cold water for sanitary purposes, and allow for a 30-50 % increase in slow cooking methods such as for large roasts.  For more information on freezing times, expirations, and cooking methods and temperatures, visit the USDA’s website indicated above.

Some final tips to keep in mind:
-Lamb will usually have a use-by date indicated on the package, and ground meat will spoil faster. 
-Lamb loves marinades, even for a few days (the meat will be even more tender!), providing you leeway if your plans changes.
-Stews are usually better when made a day ahead so that the flavors intensify (you can even freeze them a week ahead without the usual warmed-over flavor from reheating).

* “Milk-fed” lamb, usually sold as spring or suckling lamb, only lives through its nursing stage of about a month, so it is extremely tender and considered a delicacy in many cultures.  In the US, spring lamb is a USDA label meaning it was slaughtered between March and October, though purchasing spring or Easter lamb here is no longer seasonally restricted. As with most wine, cheese, and meat, aging results in richer meat, so many prefer the flavor of dry-aged lamb and other red meats.  For instance, French lamb is typically aged at least 1 week after slaughter, though generally this aging period occurs incidentally in the US due to shipping and packaging time.

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Reader Comments:

54321

Thank you for the info on the lamb. Didn't know all that. I do love lamb. I have to learn different things besides my rotisserie . I have a leg in my freezer now. Thank you for being you. And you look beautiful . Geneva

By Geneva Foster on February 04, 2013

54321

I never cared for lamb until I married. My husband and brother-in-law make fantastic leg of lamb which their mother taught them how to cook It has slits of garlic in it and its roasted in red wine with celery and onions. After Easter, I took the leftovers and made Shepherd's Pie. We serve lamb on Easter with ham, manicotti, asparagus, breaded cauliflower,stuffed mushrooms, and salad. Dessert is cheesecake, a chocolate cake,and ricotta pie. I usually set up a Candy Bar too. I also make braided Easter bread, and Pizza Rustica to give as gifts to the family. So its a very Italian Easter!!!!!!!

By Karen on April 12, 2012

54321

Please tell Bobbie that it is not the natural fats in your recipes that need eliminated; it is the sugar and flour. Much junk science was used back a few decades when Ancel Keys first declared fat to be bad for us. The government got on the bandwagon and we (with our epidemic of obesity and type 2 diabetes and cardiac vascular diseases) became a huge science experiment and our disease rate is the result. It is well past time to call a halt to this science experiment with us as the lab rats. It has failed to prove the efficacy of low fat, high carb diets on man. It has been only since the advent of the preponderance of sugar and the increased use of unsoaked, unsprouted grains and manufactured, high PUFA oils that we have so rapidly been overcome by these degenerative and inflammatory diseases. Return to natural fats (butter, cream, lard, tallow, goose fat, coconut and palm oils) and sourdough breads used in moderation with sweetened desserts used very rarely, as special occasion treats. We must stop building our meals around carbs (the only one of the three macronutrients that is not essential for growth and maintenance of good health). Our great, great grandmothers knew that it was the bread and potatoes, dessert and pasta that was making us fat. We need to return to the wisdom of our ancestors. Our bodies are not a modern invention and when we try to feed them as if they were, they balk and turn on us. Check out Mary Enig,PhD; Gary Taubes; Nora Gedgaudus; Catherine Shanahan,MD; Richard Bernstein, MD; and I can give you many more who are up on current science who can dispel the awful myths put upon us by a government bought by Big Pharma and Big Farma. Shop at local farmers' stands or markets and don't eat any ingredient you can't pronounce or make yourself at home with normal kitchen equipment and without lab chemicals. Bobby, don't mess up what is good about Mama's cooking; just take out the sugar, vegetable oils, and flours made from GMO grains.

By Sharon Burress on April 03, 2012

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