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Types of Lamb | Shoulder | Breast and ForeshankRib | Loin/Flank | Leg | Variety Meats | Special-Order Cuts Lamb, the meat from the carcass of a young sheep, is a lean red meat with a mild, but distinctive flavor.

Shopping | Roasting | Grilling and Broiling | SautéingGeneral Safety and Handling | Ground Lamb Safety and Handling | Nutrition Shopping When shopping for lamb, select lean cuts and use low fat cooking methods such as roasting, broiling, grilling, braising, or stewing.

Contamination Prevention | Doneness | Proper Storage | Safety and Handling Tips Contamination Prevention Shopping Make sure that lamb is among the last items selected when shopping, so that it is without refrigeration for as short of time as possible.

Selecting Cuts | Inspection and Grading | Look and Feel | Quantity to Buy Selecting Cuts A successful outcome in cooking lamb depends on matching the recipe or cooking method with an appropriate cut of lamb.

Thawing | Preparing a Rack of Lamb | Preparing a Crown RoastPreparing a Guard of Honor | Boning and Butterflying a Leg of Lamb | Grinding Thawing Lamb that has been frozen should never be defrosted at room temperature because harmful bacteria may grow rapidly under such conditions.

Roasting a rack of lamb is an impressive entrée to prepare for Easter or any special occasion. Roasted Rack of Lamb will be the main attraction on any dinner table. Use the appropriate lamb cooking times for proper doneness, and you will have a spectacular feast for any special dinner.

Braising | Stewing Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and subtle blending of the meat flavors with those of the liquid and seasonings.

Types of Grills | Grilling Types of Grills There are a wide range of grills available that are suitable for grilling various cuts of lamb. Some grills are designed for indoor use and provide convenience for consumers who are unable to grill outdoors due to location or climate.

Types of Grills | Outdoor Grill Setup | Direct Heat Grilling | Indirect Heat Grilling The grilling process cooks foods with a high heat source, either directly, indirectly, or with a combination of both.

Rotisserie Grilling Lamb | Rotisserie Roasting a Whole Lamb | Doneness For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics. Rotisserie Grilling Lamb Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie.

General Guidelines | Charcoal Grill | Gas Grill | Doneness | Roasting a Whole Lamb Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat source for cooking.

Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts.

Oven-Broiling | Pan-Broiling Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In grilling, the heat is below the meat; in broiling the heat comes from above (usually in an oven).

Oven Roasts A cut of lamb suitable for oven roasting is usually a minimum of 2 inches thick. If not overcooked, the dry heat of oven roasting enhances the flavor and tenderness of the lamb.

When cooking lamb, the proper lamb cooking time and the correct cooking temperature are extremely important. The optimum flavor and tenderness of various cuts of lamb can be consistently achieved when care is taken to follow the guidelines for the recommended lamb cooking times and cooking temperatures.

The USDA recommends 2 or 3 servings of meat, fish, or poultry per day. One serving of cooked lamb is equal to 3 ounces and is about the size of a deck of cards. An average 3-ounce serving of lamb contains about 176 calories, which is comparable to many other types of red meat and poultry.

Use the charts below to help determine how much to buy of the foods listed below when preparing a meal or a recipe for a specific number of people. Pasta Buying Guide | Rice Buying Guide | Egg Buying Guide | Meat Buying Guides Pasta Buying Guide The quantities in the chart below are approximates only.

Dry Heat Cooking | Moist Heat Cooking There are two general methods used for cooking lamb (and most other meats):Dry Heat Cooking and Moist Heat Cooking. Dry Heat Cooking When cooking lamb using dry heat cooking, the meat is in direct contact with a hot surface or close to the heat source.

Leg of Lamb | Rack of Lamb | Rolled Shoulder | Saddle of Lamb Carving a Leg of Lamb A leg of lamb is one of simplest roasts to carve. There are no complicated techniques involved and all that is required is a sharp knife and a means to steady the roast as it is being carved.

Sautéing | Pan-Frying Sautéing Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat in an uncovered pan. This is considered a 'dry heat' method because fat does not contain water.