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HOME ECONOMICS
Most lamb is marketed when it is about six to eight months old.
When selecting lamb, look for meat that is pinkish-red and has a velvety texture. Since lamb is from young animals that have had little time to store fat, there is little marbling and only a thin layer of fat around the outside of the meat. The bones should be porous and reddish, indicating a young animal.
Lamb Leg. With more than 40 lamb cuts to choose from, you’ll find many that will meet you needs and fit your budget. One of the most familiar and popular cuts is the leg of lamb, cut in a variety of ways - American-style, French-style, boneless, rolled and butterflied. For the smaller family, the lamb leg is available as sirloin half or shank half roasts, center leg roasts, steaks and sirloin leg chops. \
Lamb Loin. From the loin section, there are popular loin chops (easily recognized by their T-shaped bone), boneless double loin chops, loin roasts and boneless loin roasts. Prestigious cuts from the rib section include regal crown roasts, rib roasts, rib chops and Frenched rib chops.
Other Cuts. Cost-conscious consumers will appreciate the many economical lamb cuts that are available. Cuts from the shoulder section, such as blade and arm chops, shoulder roasts and cubes for kabobs and stew, are excellent choices for budget-stretching meals. Other economy cuts include lamb breasts, spareribs, riblets, neck slices, shanks, and ground lamb.
Lamb Outdoors
Lamb can offer a delicious change of pace at a cookout. Since
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