Lamb Tips and Info
Lamb meat should be light red (not too dark) and finely grained (not coarse). The fat should be white (not yellow). Lamb served rare or medium-rare is usually the most delicious, so you'll want to purchase chops and roasts that are at least 3/4 inch thick. Thinner meat usually just cooks to quickly.
Favorite Cuts
Lamb rib chops are the most tender of all...whether they are cut into individual servings or left as a whole rack of lamb. They come from the rib section, predictably, which gets very little exercise. Loin chops are cut from a section a little farther toward the legs of the sheep. You can spot them by the T in each one, like a small version of a beef T-bone steak. Another lamb chop to seriously consider is the shoulder chop from, you guessed it, the shoulder. Meat from the shoulder of a cow is quite tough, but on a sheep, it is tender enough to grill over direct heat. Lamb shoulder chops are considerably less expensive than the rib and loin chops.
The leg of lamb opens up lots of possibilities. You can cook the whole leg, with or without the bone, on a rotisserie. You can grill sirloin chops from the top end of the leg. You can sear a boneless leg of lamb, then grill-roast it over indirect heat. Or you can cut the meat in cubes and make shish kabobs. If you decide to sear the boneless leg and grill-roast it, make sure to remove the excess fat and sinew first. Also, to help the meat cook as evenly as possible, cut the meat to an even thickness.
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