Helpful Grass Raised Lamb Cooking Tips
Due to pasture raising our lambs the meat is very lean, healthy and delicious. Here are some cooking tips that we have found keeps the meat juicy and tender!
FOR ALL OF OUR LAMB CUTS, ROASTS, SHANKS:
•Always Preheat – get the grill, oven or stove top to 450 degrees, (broiler or a new wave oven does not require preheating)
•Spices – salt, fresh ground pepper, rosemary
•Turn Down Oven, Grill, Stove Top to 300 degree as soon as put the meat on or in and slow cook to medium rare
Racks, Rib Chops, Loin Chops: follow above, best if grilled, broiled or pan fried, cook about 4 or 5 minutes each side
Kebobs: follow above, our kebobs are from the leg only, small cubes of meat with no bone, best for grilling or a quick curry and stir frying
Leg of Lamb and Shoulder Roast: follow above, and cook 20 minutes to the pound
Shoulder Roast: follow above and cook 20 minutes to the pound or slow cook at 200 degrees for longer
Shoulder Chops: follow above, best slow cooked with tomatoes or some type of sauce on the stove top with a covered sauté pan or baked in a covered dish, can also grill
Shanks: follow above, best if cooked long and slow, pan sear each shank and then place in a covered pan in the preheated oven or in a preheated crock pot, then turn down the oven or crock pot and cook for at least 6 hours total. Note - we spice the meat with sea salt, pepper, and rosemary then we layer onions, celery, carrots, potatoes and add a cup or so of water and just let it cook all day. To make thicker broth prior to putting in the crock pot we dip the meat in egg and then in whole wheat flour and then pan sear. The flour is purchased through mass local food - FourStarFarms.com where it is grown without any chemicals, is non-GMO, etc.
Ground and Sausage: cook as you normally would any ground meat or sausage, can remove sausage from casings and use as loose or patty, both are great for lots of quick foods like pizza, Mexican burrito’s and taco’s, and grilling, also a nice alternative for spaghetti meat sauce
Riblets: follow above, grill, broil or pan fry for a quick meal, cook 4 to 5 minutes each side
Stew: follow above, our stew is from the shoulder, best if cooked long and slow, pan sear each piece and then place in a covered pan in the preheated oven or in a preheated crock pot, then turn down the oven or crock pot and cook for at least 4 hours total or all day, can cook the same way as our shanks suggestions.
For great lamb recipes click on the following links:
https://www.epicurious.com/ingredients/14-reasons-to-eat-more-lamb-gallery/list
http://www.americanlamb.com/consumer/
https://www.foodnetwork.com/topics/lamb
https://www.allrecipes.com/recipes/203/meat-and-poultry/lamb/