ROAST: Rolled and cushion-style shoulder; crown roast; loin roast; boneless sirloin; leg; breast and loaf.
BROIL: Shoulder, rib, loin and English chops; steaks; patties; liver and kidneys.
PANBROIL: The same cuts as prepared by broiling. Cuts cooked by this method are cut thinner than those cooked by broiling.
PANFRY: Shoulder chops; rib and loin chops; steaks; patties; liver and kidneys.
BRAISE: Shoulder chops; breast; riblets; steaks; neck slices; shanks and cubes.
COOK IN LIQUID: Neck; riblets; shanks; stew meat; hearts and kidneys.
Other Facts About Lamb
Lamb comes from a young animal and practically all cuts may be cooked by roasting, broiling or panbroiling. These cuts may be served medium or well done. Lamb neck, shanks and breasts should be braised or cooked in liquid until well done. The “fell” or paper-like covering, should not be removed from the leg of lamb because the leg, with “fell” on, will roast in less time, hold its shape better and be juicier; the “fell” is removed from chops and steaks. Lamb, at its best, should be served hot or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or lower, 6 to 9 months.
Recipes for LAMB
