AMAZING VERSATILITY OF LAMB
Lamb is the best looking domesticated animal on the range, friendlier than a steer and without the tough guy pig attitude. Although lamb doesn’t look like a cow or a pig they share a very close anatomy with a muscle encased shoulder blade which supports the forward weight and motion of the animal. The rest of the muscle structure is similar and creates an interesting guide to unlocking the extensive protein-rich lamb in full.
Beef is typically fabricated in a wide range of muscles, with fewer cuts in the pig and lamb due to their size. The muscles in lamb and pork are grouped together in the shoulder, sirloin, and leg, adding complexity to the cooking. Techniques have been developed in each breed to capture the value of these muscles, cuts, and groupings.
Just to make it more complicated lamb, beef and pork are marketed under different names describing the same cuts? The following chart converts the cut names from Lamb to Beef to Pork: Let’s explore this wonderful lamb with a twist on the applied cooking techniques and culinary spices to frame all its great rich flavor in your favorite dishes.
CUT CONVERSION CHART
LAMB BEEF PORK
SHOULDER CHUCK BOSTON BUTT
BREAST BRISKET PLATE BELLY.
FLANK FLANK BELLY
RIB RIB LOIN
LOIN SHORT LOIN LOIN
SIRLOIN SIRLOIN HAM
LEGS ROUND HAM
SHANKS SHANKS HOCK
LAMB SHOULDER
The shoulder has 8 muscles encasing the shoulder blade, each with unique cooking characteristics. Try braising the complete shoulder in barbecue spiced stock until fork tender, then pull and sauce for incredible BBQ Pulled Lamb (like Pork)
LAMB BREAST & BELLY
This boneless cut is perfect for curing and smoking for Lamb Bacon, delicious for the leaner fat to meat balance. The thinner sections cut from the ribs can be salted to cured then rolled into Lamb Pancetta.
LAMB SPARERIBS
The Lamb’s belly is left on the bones to make spareribs, perfect for all your slow cooking rib techniques. Try Barbecue spice rubs and even Pastrami spice cured, they are simply amazing!
LAMB FLANK
The flank is too good to simply dust with spices, then fast grill for amazing Fajitas and Tacos.
LAMB RIB
The rib gives us the noble Rack of Lamb, easily transformed to any style cuisine by slicing into chops, marinating then onto a hot fast grill. The tender meat on a convenient bone is the ultimate handy party meal while importantly balancing a libation.
LAMB LOIN
The loin carries the sirloin and tenderloin which are perfectly served together as Lamb Porterhouse. Cut the loin double thick to allow a great outer char to develop without overlooking the tender meat inside.
LAMB SIRLOIN
The sirloin has a group of six muscles, rich for exploration including Sirloin Cap or Coulette and famous Tri-Tip. This sirloin area is great for lean fast grilling. Sirloin Chops are cut from this area but in conjunction with the adjoining leg muscles.
LAMB LEGS
The famous lamb leg, with and without the bone, roasted are a celebration in themselves. Take a walk on the wild side and cure them like ham with a sea salt, brown sugar, lots of sweet garlic, generous Mediterranean spices and herbs. For the typical redder “ham color” add celery powder for a little natural occurring plant nitrate. Slow roast for an unforgettable feast of feasts!
LAMB SHANKS
Take lamb shanks to a new level by borrowing the confit technique from the duck, Start by seasoning the shanks with sea salt, pepper and herbs overnight under refrigeration. Render some of the lamb back and kidney fat from your butcher, completely covering the shanks in a tight roasting pan. Cook covered slowly in the oven at 200 to 225 degrees F for hours until fork tender. Remove from the heat, cooling under refrigeration IN the fat to further develop the flavor. Reheat In the fat until warm, then brown if you like in a hot skillet. Best shanks EVER!
LAMB OTHER CUTS & TRIM
All of the lamb meat is delicious, with limitless culinary applications.
* Ground Lamb for Burger…..as many flavors as you like
* Ground Lamb for Sausages….Merguez style from Northern Africa is a hot item these days.
Don’t forget
* Lamb Trimmings, larger ones, sliced paper thin for Carpaccio
* Tender Lamb Trimmings, diced brunoise for Lamb Tartar
The amazing versatile lamb has all the cuts, handles all the various cooking techniques, while quickly adapting and enriching your favorite culinary styles. Start exploring today.
Jimmy Schmidt