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Lamb is easy to prepare and fun to cook! When cooked properly, lamb is flavorful and juicy, and the methods for preparing it are really no different than those you use for beef and pork.
Cooking Methods
Grilling
Grilling is often synonymous with barbecuing and refers to cooking meat or vegetables on a grate over hot coals or another heat source like natural gas or propane.
From burgers to chops, grilling is the perfect way to eat more lamb and spend less time cooking and cleaning up. Grilled lamb is a fast, delicious, practical weeknight option. Grilling can also be a finishing step after braising to add a nice grilled exterior and flavor.
Dry brine your lamb by salting 40 minutes to an hour before grilling them, to release moisture and break down proteins that allows the chops to reabsorb the liquid.
BRAISING
Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat.
Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting.
Lamb shoulder, shanks and ribs are less tender cuts of meat that are best prepared using moist cooking methods including braising and stewing, or a combination of dry and moist cooking methods.
ROASTING
Roasting is an oven-cooking method in which the meat is cooked uncovered in order to produce an exterior that is well browned and a moist interior.
Roasting works best with fairly tender pieces of meat or poultry. Tender cuts like the rack and loin and portions of the leg should be prepared using dry heat cooking methods such as broiling, grilling and roasting.
For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven is a good rule of thumb. The temperature of the meat will rise another 5 to 10 degrees (this is called “carryover cooking”), so take it out with that in mind. Lamb is a bold protein that can handle depth of flavor.
Lamb Storage
Store fresh American Lamb in the refrigerator or freezer after purchasing. Fresh lamb should be refrigerated at or below 40 degrees. Ground lamb and stew meat should be used within 2 days. Use chops and roasts in 3 to 5 days.
If you plan to freeze your lamb for a longer period of time, wrap it in its original packaging with airtight freezer wrap, or place it in an airtight freezer bag to prevent freezer burn. For the best flavor, use frozen lamb within 3 to 4 months.
Thawing Frozen Lamb Safely
After thawing in the refrigerator, use previously frozen lamb roasts and chops in 3 to 5 days and ground lamb and stew meat in 1 to 2 days. Meat defrosted in the refrigerator may be refrozen before or after cooking. However, there may be a loss of quality due to the moisture loss.
