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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.

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.

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.

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.

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).

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.