Bronx, NY – A cherished food of many cuisines, lamb represents rebirth and rejuvenation in many cultures. As spring approaches, people from diverse ethnic backgrounds, religions and social groups will make lamb part of their holidays and happy celebrations. Cedar Springs Lamb offers tips for selecting the right cut for any occasion and a few favorite recipes.
Selecting type and cuts of lamb:
Chefs Chris Douglass and Nuno Alves of Tavolo have helped transform Boston's up-and-coming neighborhoods, including the South End and Dorchester, into dining destinations. “American lamb has endless possibilities,” said Alves. “My passage from butcher to chef, gives me a strong appreciation of lamb’s versatility and potential. Preparations can be simple, yet amazing. Like glazed lamb ribs with hazelnuts; or braised lamb with farro. Too few consumers know that they have the option of choosing American lamb, an irresistible delicacy, raised on U.S. pastures by family farmers.”
Cedar Springs ranchers pass along decades of lamb breeding and careful raising protocols, ensuring that finely-tuned genetics, exercise regimens and the nutritious blends of grass and grain feed yield the most delicious, tender and juicy eating experience imaginable. Each fork full of Cedar Springs brings forth the flavor of spring freshness and tender meat morsels. In addition to its mouthwatering taste, it is an excellent source of protein, vitamins B12 and niacin, zinc and selenium; a good source of iron and riboflavin; and on average, has only 175 calories per 3-ounce serving.
Fresh lamb meat should be pink to pale red with firm, white fat. Popular cuts for holidays include prized selections – leg of lamb, rack of lamb and lamb loin.
- Leg of Lamb is a lean, tender cut. If you plan to marinate or stuff the leg, select a deboned, or butterflied leg. With this preparation, the whole leg is flat and evenly shaped, making it easy to marinate or stuff. For a traditional, oven-roasted lamb leg, opt for a leg that has been semi-boned (also called “partially deboned” or “semi-boneless”). A semi-boned leg is compacted to aid in cooking, but still has enough bone to flavor the cut as it roasts.
- Rack of lamb, considered the most exquisite cut, is typically sold whole (seven or eight ribs) or cut into rib chops. Rack of lamb is often “Frenched,” which means the ribs are cleaned of meat and connective tissue before cooking. Another popular cooking method is to tie two racks together in a circular shape with the meat facing out, which is known as a “crown roast.”
- The loin is another cut “fit for royalty.” Typically sold as chops, loin is very tender and can also be prepared as a roast (with or without the bone). Loin chops are leaner than rib chops and lack the rib bone, delivering excellent flavor when grilled, broiled or sautéed.
Bring joy to the table:
Just a few spices or easy marinade makes Cedar Springs Lamb an unforgettably delicious dish. For recipe ideas, visit http://www.mountainstatesrosen.com or click here for our featured recipe, Leg of American Lamb Wrapped in Leeks.
Cooking times:
It’s important not to over-cook lamb. Cedar Springs Lamb delivers a fresh, naturally delicious flavor, which is best enjoyed while there’s still a little pink inside. Depending on the size of the leg of lamb, it takes about 20-30 minutes per pound to roast. A six-pound leg of lamb will serve about 6-8 people. For loin chops, grill or broil about 7-11 minutes on each side. The cooking time for rack of lamb also depends upon the size. One Frenched lamb rib rack has 7-8 ribs and will feed 2-3 people.
For safety, experts advise cooking all cuts to an internal temperature of 145°F, as indicated by a meat thermometer. Click here for more tips on cooking and handling of lamb:
Chance to win all natural* Cedar Springs lamb, free!
Have a favorite recipe or tip for preparing lamb? Now through March 20, readers can share serving suggestions on Mountain States Rosen's Facebook page and enter to win a 5-6 lb Cedar Springs Leg of Lamb.
About Mountain States Rosen & the American Lamb Board
MSR is committed to providing the finest lamb and veal in the country and has received the global Safe Quality Food Institute’s top-ranked food safety certification: SQF Level 3. As a producer-owned company, the MSR family adheres to responsible raising practices, land management and conservation. Cedar Springs brand is USDA "all natural" — young and earthy; tender and juicy, with the fresh taste associated with springtime. For more information, please visit http://www.mountainstatesrosen.com.
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits, and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the board's programs are supported and implemented by the staff in Denver, Colorado.
Source: Mountain States Rosen
