Got an ingredient and don't know what to do? Let's see if we can help.
Lamb has been a staple meat in lots countries for many years, but did you know that it is not just Lamb that can be eaten. The Definition of a Lamb is a Sheep that is usually less than one year old and has not permanent incisor teeth in wear, but there are other types of sheep that are not as widely available but are just as tasty.
Mutton is a Sheep that is usually a female Sheep or castrated male that has 2 or more permanent incisors. This meat is used in a lot of Middle Eastern and Caribbean dishes and is just as tasty as lamb.
Unfortunately these days with the prominence of supermarkets we are unfamiliar with the various cuts of Lamb and generally tend just to buy Legs of Lamb for roasting.
This guide will help you understand the various cuts of Lamb and how they are used and can be cooked.
Neck- Usually used in Mince as it can be quite a tough meat but full of flavour. Used mainly for stewing
Shoulder-Full of flavour but can be quite fatty. This can be trimmed of quite easily and is used a lot for roasting or in casseroles and stews.
Ribs- Also known as the Rack or Saddle. This is where chops originate from and are great grilled or oven roasted.
Loin- Usually used as a roasting joint or a chops. This cut of meat is best grilled or slowly roasted for a tender and succulent piece of meat.
Leg- The most popular cut of Lamb it has a varirty of uses, the most popular being roasting. The leg can also be grilled or fried quickly and comes in various forms. From whole legs to chops to diced chunks the leg is quite versatile.
Breast and Belly (Flank) – Again this is quite a fatty cut of Lamb but is great rolled and slowly braised or roasted. It is also used a lot for mince.
Shanks- Up until recently ,these were seen as a waste part of the Lamb but when trendy restaurants started selling them on their menus, their popularity grew. Great braised or slowly roasted, Shanks are a great individual alternative to Leg.