Lamb Cuts and Cooking Methods
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
Broiled Lamb Chops
- 6 lamb rib, loin or shoulder chops, cut 1 to 2 inches thick
- Salt
- Pepper
Set regulator to broil. Place chops on broiler rack. Insert broiler pan and rack so the top of 1-inch chops is 2 inches from the heat and 2-inch chops is 3 inches from the heat. When one side is browned, season, turn and finish cooking on the second side. Season. Chops cut 1 inch thick require 10 to 12 minutes. Chops cut 2 inches require 20 to 22 minutes. 6 servings.
Menu Idea
Broiled Lamb Chops
O’Brien Potatoes
Minted Carrots
Fruit Salad
Fan Tan Rolls
Butter or Margarine
Cherry Pie
Beverage
Braised Boiled Lamb Shoulder
- 3 to 4-pound rolled lamb shoulder
- 1 teaspoon ground ginger
- 1 teaspoon dry mustard
- ½ teaspoon ground cloves
- 1½ teaspoons salt
- 3 tablespoons flour
- 2 tablespoons melted lard or drippings
- ¼ cup water
Combine ginger, dry mustard, cloves, salt and flour. Dredge lamb shoulder with seasoned flour, saving remaining mixture. Brown slowly on all sides in lard or drippings. Add water. Cover closely and cook slowly until meat is done, allowing 40 to 45 minutes per pound, or about 3 hours. Thicken drippings with remaining flour mixture for gravy.
Menu Idea
Braised Lamb Shoulder
Parsleyed Potatoes
Creamed Peas
Perfection Salad
Parkerhouse Rolls
Butter or Margarine
Orange-Nut Cake
Beverage
Lamb Kabobs
- 2 pounds boneless lamb shoulder, cut in 1½ inch cubes
- ½ cup salad oil
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1 teaspoon dry mustard
- ⅛ teaspoon thyme
- ½ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup chopped onion
- 4 tomatoes
- 2 medium green peppers
- 1 can small whole onions
Blend salad oil, vinegar, lemon juice, seasonings and chopped onion in bowl. Add lamb cubes, let stand several hours, or over night, in the refrigerator. Drain. Thread cubes of lamb on 8 skewers. Quarter tomatoes, cut green peppers in 1-inch squares. Thread tomato wedges, green pepper squares and whole onions on 8 remaining skewers. Brush with marinating mixture. Place lamb kabobs on rack in broiler pan. Broil 3 inches from heat for 12 minutes. Turn. Place vegetable kabobs on broiler rack. Broil additional 10 to 12 minutes or until meat and vegetables are done. 6 servings.
Menu Idea
Lamb Kabobs
Vegetables En Brochette
Mashed Potatoes
Perfection Salad
Hard Rolls
Butter or Margarine
Deep Dish Apple Pie
Beverage
Leg of Lamb—Puffy Mint Pears
- 5 to 6-pound leg of lamb
- Salt and pepper
- Puffy Mint Pears
Do not have the fell removed from the leg of lamb. Season. Place skin side down on rack in open roasting pan. Insert meat thermometer so the bulb reaches the center of the thickest part of the leg, being sure the bulb does not rest in fat or on bone. Do not add water. Do not cover. Roast in a slow oven (300° F.) about 2½ to 3½ hours or until done. The meat thermometer will register 175° F. for medium done; 180° F. for well-done lamb. Allow 30 to 35 minutes per pound for roasting. Serve with Puffy Mint Pears.
Puffy Mint Pears
- 1 No. 2½ can Bartlett pears
- 1 3-ounce pkg. cream cheese
- ¼ cup mint jelly
Drain pears and place in baking dish, cut side up. Place a spoonful of cream cheese in center of each pear half. Place in oven or under broiler long enough for cream cheese to be lightly browned. Spoon mint jelly around cheese on pears. Serve hot with lamb.
Menu Idea
Leg of Lamb
Browned Potatoes
Peas
Puffy Mint Pears
Spinach-Radish Salad
Corn Sticks
Butter or Margarine
Lemon Refrigerator Cake
Beverage
Fruited Lamb Chops
- 4 lamb arm or blade chops, cut ¾ to 1 inch thick
- 2 tablespoons flour
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons lard or drippings
- 1 cup dried apricots
- 1 cup pitted prunes
- ¼ cup water
Dredge lamb chops with seasoned flour and brown in lard or drippings. Add apricots, prunes and water. Cover closely and cook slowly 45 minutes to 1 hour or until chops are tender. 4 servings.
Menu Idea
Fruited Lamb Chops
Au Gratin Potatoes
Lima Beans
Molded Lime Salad
Butter or Margarine
Cream Puffs
Beverage
Oriental Lamb Stew
- 2 pounds boneless lamb for stew, cut in 1½-inch cubes
- 2 tablespoons lard or drippings
- 2 tablespoons chopped onion
- 1 No. 2½ can tomatoes
- 1 tablespoon curry or chili powder
- 3 tablespoons flour
- ½ cup water
- 8 ripe or green olives
- ⅛ teaspoon lemon juice
- Salt
- 3 cups cooked rice
Brown lamb in lard or drippings. Pour off drippings. Add onion, tomatoes and curry or chili powder. Cover closely and cook slowly for 1½ hours or until meat is tender. Thicken stew with flour added to ½ cup water. Just before serving, add chopped olives, lemon juice and salt to taste. Serve on hot rice. 6 to 8 servings.
Menu Idea
Oriental Lamb Stew
Green Beans
Boiled Onions
Orange-Prune Salad
Hard Rolls
Butter or Margarine
Almond Cookies
Beverage
RECIPES FOR LAMB LEFTOVERS
Shepherd’s Pie
- 2 cups diced cooked lamb
- 1 cup chopped celery
- 1 No. 303 can kidney beans
- 1 cup diced cooked carrots
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1½ cups thin gravy, or
- 1½ cups water and 1 bouillon cube
- 3 cups well-seasoned mashed potatoes
Combine cooked lamb, celery, kidney beans, carrots, Worcestershire sauce, salt and gravy or water to which bouillon cube has been added. Pour into a l½-quart casserole. Spoon mashed potatoes to form a border on meat mixture. Bake in a moderate oven (350° F.) 25 to 30 minutes, or until mashed potatoes are lightly browned. 4 servings.
Lamb Pie with Catchup Biscuits
- 2 cups chopped cooked lamb
- 2 tablespoons lard or drippings
- 2 tablespoons grated onion
- ½ cup canned tomatoes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 No. 303 can lima beans, drained
- 2 tablespoons butter or margarine, melted
- 1 Recipe Biscuits (see p. 40)
- ¼ cup catchup
Brown lamb lightly in lard or drippings. Add onion, tomatoes, seasonings, lima beans and butter or margarine. Pour into 1-quart casserole. Make biscuit dough. Roll dough ½-inch thick, spread with catchup and roll as jelly roll. Cut into 1-inch slices and place cut side down over hot meat mixture. Bake in a hot oven (425° F.) 25 to 30 minutes, or until biscuits are done. 6 servings.
Lamb Croquettes
- 2 cups ground cooked lamb
- ½ cup chopped walnuts
- ½ cup mashed cooked carrots
- 1 teaspoon onion juice
- 1 teaspoon lemon juice
- ⅛ teaspoon cayenne pepper
- 1½ teaspoons salt
- 1 cup thick white sauce
- 1 egg, slightly beaten
- 2 tablespoons milk
- ½ cup fine bread crumbs
- Lard for deep-fat frying
Combine lamb, walnuts, carrots, onion and lemon juice, cayenne pepper, salt and white sauce. Shape into croquettes and chill. Combine beaten egg and milk. Roll croquettes in bread crumbs, dip in egg and milk and again in bread crumbs. Fry in deep hot lard (360° F.) 2 to 3 minutes, or until light brown. Drain. 4 to 6 servings.
