Lamb Cooking Tips and Popular Cuts
Lamb Cooking Tips and Popular Cuts
Click the link below to download the popular lamb Cuts Poster
So, you have taken the time to read the Lamb Grilling cuts chart. Colorado produces some of the best lamb in the world. That high altitude raising and grazing gives it great marbling and rich flavor. Lamb has been a staple on our family table for generations.
Overall Lamb Tips: WE HAVE PICKED SOME OF THE COMMON CUTS SOLD IN GROCERY STORES
1 – Seasoning – Open the package of lamb and allow it to breath for 3-5 minutes. Next season the lamb on both sides and allow the seasoning to do its work. Be sure to pick a seasoning or rub that compliments the wonderful lamb flavor. Herbs, spices and aromatics work well. Once the lamb has enjoyed 10 minutes of time with the rub on it, you are ready for the grill. Giving the meat a chance to warm up allows the muscle to soften and produces a much better end result. Some large roasting cuts like to be wrapped and sit after being rubbed. We will jaccard our legs first, then rub, then wrap, than place back into the fridge to absorb the rub for 24-36 hours prior to roasting.
2 – Searing – What’s the real story? Keep in mind that all lamb that is cooked will lose some moisture during the cooking process, its normal. By starting with a nice hot grill and keeping the heat high as you cook, you are ensuring a good sear and keeping as much juice inside the meat as possible.
3 – Roasting – Many lamb cuts benefit from roasting as well as grilling. Whether bone in or BRT (boned, rolled and tied) there is still an opportunity to add flavor and impact the final flavor.
4 – Resting Time – For the meat. Once you’re done cooking, its time to rest the meat for 3-5 minutes. This allows the juices to settle and means a juicer beef experience
LET’S GET COOKING!!
LAMB LEG: Bone in
Low and slow. A great way to roast or smoke lamb leg. There are many ways to add flavor and make the leg shine. We like to rub and wrap ours for 24-36 hours, then allow it to warm up for 15 minutes. Next we give it a nice smoke for 3 hours, then roast to finish. After the smoking process, give it a rest for 15-20 minutes and then carve away.
CHEF’S TIP – Try a jaccard on the leg to allow the rub to work into the meat. You can even cut small slits in the leg and stuff with herbs, garlic and seasoning.
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills. Anything that can get cook low and slow
LAMB LEG: BRT – Boned, Rolled and Tied
Low and slow. A great way to roast or smoke lamb leg. There are many ways to add flavor and make the leg shine. We like to rub and wrap ours for 24-36 hours, then allow it to warm up for 15 minutes. Next we give it a nice smoke for 3 hours, then roast to finish. After the smoking process, give it a rest for 15-20 minutes and then carve away.
CHEF’S TIP – Open this up, un-roll the leg and season inside with a nice rub and some light herbs.
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills. Anything that can get cook low and slow
FRENCHED HINDSHANK:
Low and slow. in a cast iron dutch oven. Season the cut and allow the seasoning to work its magic, then saute the shanks. Remove the shanks and saute your veggies, add the shanks back in, add some wine, some veal stock and get ready!!!
CHEF’S TIP – When cooking in the dutch oven on a smoker or grill we like to tilt the lid off the side to allow the smoke and flavor to flow thru the meat inside.
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills. Anything that can get cook low and slow
SIRLOIN CHOP:
A nice rub, a nice hot grill and you are in for a treat. This cut also enjoys a broil, pan fry or braise cooking method.
CHEF’S TIP – We enjoy this sliced and used for our lamb tacos or lamb fajitas
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills. Anything with a wide range of heat adjustments
BONELESS SIRLOIN ROAST:
Low and slow. Looking for a good overall cut that works sliced and served with dinner, or how about shaved and used in a lamb sandwich? This is it.
CHEF’S TIP – Shave it nice and thin and use to make a Lamb Philly sandwich on pita bread, or an open faced pita sandwich. Also good as leftovers for some lamb pizza
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills. Anything that can get cook low and slow
CUBES FOR KABOBS:
We add a bit of red wine vinegar and olive oil to our Little Lamb rub and whisk it well. Then place the kabob meat into a ziploc bag and pour the marinade in. Let it go for an hour. Then skewer the lamb on some metal skewers and grill or smoke as you see fit
CHEF’S TIP – Great in pita pockets, over rice or in a pasta dish. Lamb Bolognese anyone?
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
TOP ROUND STEAK:
A nice steak for the grill. Enjoys a rub or marinade. Be careful not to add to much oil or sugar to the marinade to avoid flare ups or burning sugar flavor.
CHEF’S TIP – Great as a steak for your main dish. Try it slow roasted as well for a deeper flavor
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
LOIN ROAST:
We rub this lightly, then rub with some bacon fat to help aid in the basting process and protect it from getting over cooked. This cut loves being smoked low and slow also
CHEF’S TIP – A jewell of a cut that works great for a nice carved loin entree
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
DOUBLE LOIN ROAST: BRT – Boned, Rolled and Tied
We rub this lightly, then rub with some bacon fat to help aid in the basting process and protect it from getting over cooked. This cut loves being smoked low and slow also
CHEF’S TIP – A jewell of a cut that works great for a nice carved loin entree
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
LOIN CHOPS: LAMB PORTERHO– USE
Grilled or Cast Iron Cooked. Rub and let sit for 1 hour in the fridge and then sear on a hot cast iron skillet for an amazing flavor experience.
CHEF’S TIP – Goes great with a nice topping of feta cheese, olive oil, lemon, garlic and oregano.
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
DOUBLE CUT LOIN CHOPS:
Grilled or Cast Iron Cooked. Rub and let sit for 1 hour in the fridge and then sear on a hot cast iron skillet for an amazing flavor experience.
CHEF’S TIP – Goes great with a nice topping of feta cheese, olive oil, lemon, garlic and oregano.
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
TENDERLOIN:
Roasted, Smoked or Grilled. You cant go wrong with this. Be sure to keep from over cooking this leaner cut. Try it mustard crusted for a nice classic taste finish
CHEF’S TIP – Try it rubbed, smoked and then basted with BBQ Sauce during the last 10 minutes of cooking. Pick a sauce that is light in flavor and wont over power the lamb
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
LAMB RACK: RIB ROAST
Roasted, Smoked or Grilled. You cant go wrong with this either. Leave the fat cap on to protect the lamb, but under the fat cap add some chopped garlic, shallots, oil and seasoning. Then roast or smoke.
CHEF’S TIP – Slow smoked and then finished with a nice fruit infused sauce will help draw out that lamb experience that you have been missing
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
LAMB CHOP OR FRENCHED RIB CHOP:
These have already been trimmed and are ready for your favorite rub and a nice hot grill. Try these on cast iron skilets as well.
CHEF’S TIP – Pick a nice rub and let the lamb do the rest. If you need a sauce, try one without mint in it. Lean towards a rich demi glace with hints of red wine and berries
Grills that work with this cut: Gas Grills, Wood Pellet Grills and Charcoal Grills.
LAMB STEW MEAT:
Anything braised. Lamb Stew, Lamb Chili or event some Lamb Tips Carbonnade
CHEF’S TIP – Try a nice lamb stew or chili this winter. Cooked in your charcoal grill for that campfire finish
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
GROUND LAMB:
Lamb Burgers, Lamb Sliders or some lamb taco meat
CHEF’S TIP – We like to make small slider sized burger patties, cook them on the grill and then serve on mini buns with hummus, shaved cucumber, feta cheese and red onion.
Grills that work with this cut: Gas Grills, Wood Pellet Grills, Smokers and Charcoal Grills.
