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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.

Variety Meats Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a butcher or specialty meat market or may require special ordering.

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.

Miscellaneous Cuts Whole cuts and scraps of fresh lamb can be rolled, cubed, or ground in a food store or meat market into various products that add convenience for the consumer.

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.

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.

For some of us, lamb isn't your usual goto meat. We have some great recipes that may change your mind. From kebabs to chops, check out all of the recipes to see which ones will be your favorites.