lamb - intro

Lamb has a very typical flavor that makes it easily recognizable. The muscles are smaller and the meat is generally fattier than either beef or pork. While some fat is helpful to enhance the flavor, I don’t care for a whole lot fat on the meat.

Garlic is imo a mandatory condiment for lamb dishes in my kitchen. Without it, I feel something essential is missing from the flavor and aroma package that makes lamb so special.

These are the 3 different cuts I have cooked.

1. Leg of Lamb

Leg of lamb (lol) has long been a preferred menu item for special occasions. When nicely pink throughout, it is cooked to perfection for me. Just like a pork roast, leg of lamb quickly becomes dry and chewy when overcooked.

Lol can be bone-in e.g. lamb shoulder roast or deboned and netted to hold it together. (see picture below)

 

Pic1: leg of lamb
Pic2: leg of lamb perfection (for me)

2. butterflied leg of lamb

This is a (half-)leg of lamb that has been deboned and opened up for flat cooking. To prepare this a regular lol roast, close and bind with twine.

 

Pic3: before cooking
Pic4: after cooking
Pic5: perfect for me

 

3. Lamb steak

Lamb steak is a cross-cut through the leg. It often has a small piece of marrow bone.

 

Pic6: lol steak
Pic7: also lol steak, but thicker

4. Breast of Lamb

Lamb also has its stew meats. Lamb’s breast is one of those. A good old pot roast takes care of this. Beware: cooking this on a grill over an open flame can cause grease fires.

 

Pic8: lamb's breast pot roast
Pic9: lamb's breast

Same-level links

recipe page links

Chapter 2.6. lamb