Lamb

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About
Lamb is usually small and young when butchered so that most of the meat is tender enough to be cooked in any number of ways.

Chops to Sauté, Broil, or Pan-Broil: Rib chops are cut from the rib end, loin chops from the loin end.

Chops to Stew: Blade chops are cut from the shoulder and are very fatty. If, however, you trim the fat and cube the meat, they are good for stewing.

Steaks to Broil, Pan-Broil or Sauté: Lamb steak is cut from the leg but is tender enough for broiling, pan-broiling, or sautéing.