Where To Buy Lamb
The leg of lamb can be purchased in various sizes and on average, the whole leg weighs around 6 to 10 pounds, yielding enough meat to serve a large dinner of about 8 to 10 guests. When prepping a boneless leg of lamb, it will need to be tied with twine before cooking. A bone-in leg does not require tying, but it takes longer to cook.
where to buy lamb
The loin roast is among the most revered cuts of the lamb, as it is known to produce the tenderest pieces of meat. The loin can be broken down into smaller loin chops (the signature t-bone steaks) or a roast. Use a dry heat method, such as grilling or roasting, to develop the best flavor from this rich cut of meat. Woodsy herbs such as rosemary, thyme, and sage complement this cut well, as does a splash of fresh citrus.
The shoulder is probably the most affordable cut, but the meat needs a little extra TLC (and cook time) because it is relatively fatty and chewy. This is usually where the stew meat is cut from. If you have any favorite recipes that call for stew beef, lamb stew meat will be an excellent substitute for change of pace. The shoulder is also delicious when smoked in a smoker or grill.
Compared to imported lamb, there are a few characteristics that set American Lamb apart, including size, quality and price. American Lamb has become more sought after in recent years, this is due to its quality and consistency. Equally important is the flavor and tenderness of the lamb, both traits that Colorado Lamb excel in. In particular, the lamb from New Zealand and Australia is known for being much smaller. Admittedly, because of their small size, New Zealand lamb tend to be the cheapest. While a little bigger in size than New Zealand Lamb, Australian Lamb, fed an all grass diet, tend to have a more gamey flavor. Lombardi Brothers Meats specifically sources local Colorado Lamb, a lean, nutritious and delicious choice.
Seven Sons Farms has the perfect alternative for you to try: lamb bacon. Our hardwood smoked lamb tastes like the "real thing" but with a unique, gamey twist. You can also buy ends for chopping and achieving a nice crispy texture.
Our lambs are raised ethically in pastures. No drugs, antibiotics, or GMOs go into any of our products. The biggest perk is that they're 100% grass-fed, ensuring the animals have a natural and healthy diet and produce a natural flavor that will delight everyone at the dining table.
You can buy our grass-fed lamb bacon at our online store. There, you can place an order for pick up at our Roanoke, IN farm. If we're not local to you, don't worry! We'll deliver it to your door. Talk about convenience!
Each cut of lamb is vastly different yet incredibly delicious. It is highly beneficial to familiarize yourself with these main cuts to distinguish which type is best to use for certain dishes.
Just like Beef, the more work a muscle makes on the animal, the tougher it will be. For example, a Leg of Lamb is ideal for slow roasting as it moves a lot and supports the weight of the Lamb, whereas Loin Chops are extremely tender as the loin muscle is never used hence it tastes best when grilled or pan-fried.
Lamb Rib Chops are made from the Rack of Lamb, usually after French trimming with a simple cut in between each rib bone to make individual rib chops. This cut boasts a mild flavor and incredibly juicy meat that pairs wonderfully with a host of the best lamb marinades. It is also super versatile to prepare and tastes great when grilled, air-fried, pan-seared, or roasted. As Rib Chops come from Lamb Rack, these are quite expensive.
Lamb Rib Chops typically weigh around 5oz to 7oz. per chop. Beware of Lamb Rib Chops that weigh 12oz.+ as this is most definitely mutton and not lamb! See our article Differences between Lamb and Mutton for more info on this.
Though one of the less popular cuts, the Lamb Neck has much to offer. It is tough yet flavorful, meaning you can create tasty lamb dishes with a bit of patience using slow and low cooking. Many choose to incorporate Neck of Lamb in stews or grilled shish kebabs Lamb Neck can be enjoyed like a steak by slowly cooking over low heat first, then finishing by grilling the Lamb Neck to attain a nicely charred finish on the outer layer, if you go with this method.
The loin produces the most flavorful and tender cuts of Lamb in our opinion, due to its generous and tasty fat cap.Lamb Loin is located in between the ribs and sirloin. Lamb Loin Chops look like miniature bone-in T-Bone steaks or Porterhouse, that are straightforward to grill or pan-fry. Although most butchers have boneless lamb loin chops available to purchase, we recommend buying them bone-in.
This Lamb cut is produced from the animals' shoulder blades. It is a thick, tough, and slightly fatty part of the lamb. However, the fat is relatively easy to trim and guarantees that the meat will come out perfectly juicy every time.Lamb Shoulders are commonly slow-cooked as a stew or roasted in the oven, allowing for a budget-friendly alternative to Leg of Lamb roasts.
Lamb Shank is among the best cuts of lamb due to its versatility and value for money. Unmistakable in appearance with a bone through the center, Lamb Shank meat comes from the lambs' upper thighs, including directly underneath the lambs' hind legs (aka the iconic Leg of Lamb cut mentioned above). Lamb Shank is a large, lean, and tender part of the animal that is ideal for making lamb stews and braising other slow-cooked meals.
Rack of lamb, particularly French trimmed varieties, is the most expensive cut on the market. French trimming consists of cutting the lamb rib or chop to leave part of the bone exposed. Doing so also removes the excess fat and sinew from the Lamb Rack.A Rack of Lamb is best cooked in the oven to a nice medium doneness i.e. pink in the middle.
Two cheaper cuts of Lamb include the Neck and Shoulder. Since both of these Lamb meat cuts are tougher than other cuts, they require slow cooking to make a stellar addition to soups, stews, and lamb neck casseroles.
Lamb Rib Chops and lamb loin chops are far and away the best cuts for pan-frying. Whether you order them pre-cut or butcher the lamb rack itself, the chops are bound to easily fit your frying pan. We enjoy frying Lamb Chops with grass-fed butter or ghee after seasoning them with good-quality salt, pepper, and freshly chopped rosemary. You may also serve lamb chops with delectable dipping sauces, including Chimichurri or Greek-style Tzatziki sauce.
Without a doubt, the very best Lamb breed for eating is the Dorper Breed Lamb. Dorper Breed Lamb does not grow wool, therefore, the muscles and sebaceous glands do not contain lanolin. Lanolin has a very strong odor and has a waxy residue which is what makes other lamb breeds taste gamey and very greasy.Unfortunately here in the US, almost all Lamb sold for eating is wool-producing Lamb, which gives the US consumers a bad impression of the taste of lamb. Most US consumers do not realize how good and tasty lamb can really be.In short, if you are going to eat lamb, buy Dorper breed lamb for a great eating experience.
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We went out of our comfort zone and tried lamb for the first time tonight. Something we have been talking about for a while. This was hands down some of the best meat we have had. I will for sure be getting some more.
We raise farm-fresh, high-quality lamb for every occasion. Our lamb is ethically and sustainably raised, prioritizing our animal's well-being while being considerate of the impact we are having on our land. Our products are carefully selected to ensure an overall positive eating experience for you.
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Russell Sheep Co. sells their wide selection of locally raised lamb products directly to customers through farmers markets in Greenfield, Westfield, Geist and at Minnetrista in Muncie, as well as at their farm in Eaton and through direct orders. Their website helps customers learn about their wide variety of lamb products, including rack of lamb, leg of lamb, kebob meat, shanks and lamb chops, among other quality cuts of meat.
Take your time. If possible, narrow the group down by your pre-determined selection criteria to begin with (wether lambs in a specific weight and age range), and pull those lambs into a smaller pen, or a rack if possible.
Begin by removing all lambs that are not structurally sound from consideration. Lambs that have unsound feet and legs, or have a severe underbite, crossbite or overbite may not gain weight well or thrive on grain, hay and pasture, and should not be considered for your show lamb project.
Choose a lamb that has an angular shape coming out of the shoulders towards the hindsaddle. The lamb should have an overall triangular shape. A raised edge on the outer edges of the loin is desirable. 041b061a72