Lamb | Definition, Flavor, & Cuts (2024)

FAQs

What is the most flavorful cut of lamb? ›

Fore Shank

It is the ultimate cut for slow braises that require rich, intense flavor, such as North African tagines. Long cooking causes the connective tissue to break down and yields succulent, fork-tender pieces.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

The Middle Eastern za'atar spice blend of dried thyme, oregano, sumac, and sesame seeds plays well with the natural flavour of lamb.

Lamb Rack is the most expensive cut (and the most photogenic). Lamb cuts like Lamb Shank, Lamb Neck, and Lamb Shoulder are ideal for slow cooking / braising. The best Lamb Cut award for us goes to Lamb Loin Chops ~ a perfect balance of price to an amazing eating experience.

Rib Chops

Rib chops are cut from the center rib section of the lamb and usually come with a long rib bone attached to the end. While not the meatiest of the chops, tenderness and a smooth flavor make them a prized cut. Lobel says they're easy to cook because all you need is a hot skillet.

Leg of Lamb

Lamb Leg is one of the most sought after cuts of lamb for Easter. This British favourite is usually left on the bone for maximum flavour whilst cooking. A perfect balance of tasty fat covering and lean texture, this cut of lamb is sure to impress.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat.

The vinegar and water soak is optional, but it's the way grandma would do it to helps remove some of the gamy taste of the lamb. If you want to skip this step, simply marinate the lamb in olive oil, lemon, oregano, and salt and roast the recipe in the same way.

If that flavor isn't to your liking, avoid cuts from the shoulder, shank and leg. This includes shoulder chops, bone-in or boneless leg of lamb, and stew meat. Instead, look to leaner cuts like rib chops, loin chops and rack of lamb, which have less fat and taste sweeter.

Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish.

Why do you soak lamb in milk? ›

Marinating the lamb in milk will draw out and settle some of its less pleasant smells and flavors. This method of milk soaking is also used for other meats with overwhelmingly gamey flavors, such as venison.

Trim off the Excess Fat

Remove the excess cladding of fat to really reduce the gamey taste of your lamb. With the excess fat trimmed, your lamb will cook more evenly and have a more subtle and inviting aroma, setting the stage for a mouth-watering meal.

Whether you're dividing a larger rack into smaller ones before cooking (like, say, turning an eight-bone rack into two four-bone racks) or slicing individual chops after cooking, you need to pay attention to how the rib bones and loin of meat align in order to divide them evenly.

Loin, ribs and sirloin chops are the most common cuts of lamb used for grilling. They are readily available at most stores or at a butcher. The meat is usually lean and tender making them perfect options for grilling.

American Lamb:

This breed is the largest in size and many say is the highest in quality and consistency. American lamb has grain in its diet and thus tastes less “gamey” compared to imported lamb which is typically grass fed.

Lamb shoulder is usually larger and has more connective tissue, so it needs to be cooked for longer than the leg before it becomes tender. Lamb leg is smaller and has less fat and connective tissue, so it cooks faster but it can be drier if it's overcooked or not cooked in enough liquid.

Tenderloin. Because it comes from an area that does very little work, tederloin has virtually no fat or connective tissue and is one of the most tender cuts of lamb. Delicate in flavour, tenderloin suits gentle, quick and dry cooking methods to retain its juiciness.