Cooking Lamb
Grilling and broiling are fast, dry heat methods that are the most popular cooking techniques for lamb because of its natural tenderness. Butterflied leg of lamb, lamb chops, steaks, tenderloin, ribs, kebobs, ground lamb patties, bone-in leg of lamb shoulder, rack of lamb and loin roast are all great choices for grilling and broiling.
Roasting is another dry heat cooking method that may use a small amount of fat or oil as a baste. The lamb meat is cooked in an oven or on a rotating spit over a fire, gas flame or electric grill bars. Leg of lamb, lamb chops and frenched rack of lamb are great choices for roasting.
Rotisserie is a longer cooking method which allows the fat in the lamb to melt slowly during the cooking process. Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. These might include leg of lamb, rolled lamb shoulder and whole lamb.
Sautéing is a popular preparation method for small cuts of lamb. Thin cuts or slices of lamb are cooked in a small quantity of hot fat, oil or butter in an uncovered pan. Sauteing is an excellent way to prepare lamb chops and lamb liver.
Pan-frying is similar to sautéing although more fat or oil is used, the cuts of lamb can be thicker and the cooking process is longer. Pan-frying is commonly used for lamb chops, ground lamb patties and lamb steaks.
Braising is a moist cooking method where the lamb cuts are first browned and then slow cooked in liquid. The technique for braising ready cuts of lamb is also known as pot roasting. Braising is the perfect cooking method for neck slices, shoulder cuts, riblets, shanks, flanks and breasts.
Stewing like braising is a moist cooking method where small meat pieces are cooked gently in liquid to completely cover the meat and vegetables. Lamb is often used because of its hearty flavor.