Search

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.

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.

Roasts for Braising Tougher cuts of lamb that contain a large quantity of collagen (connective tissue) are ideal candidates for braising.

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.

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.

Braising and stewing are very similar moist heat methods of cooking. They both use the same process of searing to enhance color and flavor, and slow cooking in liquid to produce tender, moist meat.

Braising is a process of slow cooking tougher cuts of meat in liquid in order to add flavor and to moisten and tenderize the meat. This technique is also known as pot-roasting.

Ribs Lamb ribs that will be grilled or barbecued are cut from the breast primal. The rib primal is reserved for tender rib chops and rib roasts.

Pot Roasts Cuts from the chuck are among the most popular cuts for pot-roasting (braising). They have plenty of connective tissues that melt when the meat is pot-roasted making it tender and flavorful.