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Started By
Message
Some Help With Lamb
Posted on 7/17/11 at 5:09 pm
Posted on 7/17/11 at 5:09 pm
My wife and I would really like to try some lamb but I've never done it before. I would like some tips on where to purchase(GBR area) what to purchase and how to prepare it. TIA! 
4
Posted on 7/17/11 at 5:41 pm to heatom2
A question first, why tips? For some stupid reason in America lamb is not cheap and it should be, the things eat grass. Get some shanks, have the butcher cut them down to little over an inch thick slices, dust with flour and brown, pull, saute onion and garlic, deglaze pan throw in diced carrot, toss in a bit more flour to the mix, a bit of BTB(for lack of demi-glace) back in with other ingredients, along with chopped rosemary leaves simmer for 45. Upscale is lamb rack, if you want to go there I will be back.
Posted on 7/17/11 at 5:43 pm to CITWTT
I meant advice, not lamb tips 
Posted on 7/17/11 at 6:16 pm to heatom2
Just re-read, Oops. Mathernes has a good selection, but as noted the shite costs bucks.
Posted on 7/17/11 at 6:18 pm to CITWTT
Sams has it for a decent price
Posted on 7/17/11 at 6:26 pm to heatom2
The best lamb by far is US grown lamb. Most cheap lamb is from new zealand. The difference between the two is incredible.
Posted on 7/17/11 at 6:48 pm to heatom2
Read an article in today's paper that you can get fresh lamb and goat at the LSU creamery/ag center
Posted on 7/17/11 at 7:02 pm to HeadyMurphey
quote:
Read an article in today's paper that you can get fresh lamb and goat at the LSU creamery/ag center
I heard about that as well, I'm assuming the quality from there should be pretty good?
quote:
CITWTT
This post was edited on 7/17/11 at 7:03 pm
Posted on 7/17/11 at 7:13 pm to heatom2
quote:
I'm assuming the quality from there should be pretty good?
Don't know much about it, but it will be as fresh as you can get in the store. My wife has been bugging me to go get some
Posted on 7/17/11 at 8:27 pm to heatom2
one leg of lamb- wash with water and dry
rub with olive oil
season with salt, pepper, rosemary leaves, garlic, and dried yellow mustard but you don't really need the mustard.
put in pan with about 2 to 3 cups of good red wine
cook at 350 degrees until the fat begins to turn brown and you reach the internal temperature that you like. I'd pour more wine over the lamb a couple of times while in the oven.
I'd recommend pulling it out when it hits 140 degrees, that way it should be a perfect medium rare after resting for about 10 min.
rub with olive oil
season with salt, pepper, rosemary leaves, garlic, and dried yellow mustard but you don't really need the mustard.
put in pan with about 2 to 3 cups of good red wine
cook at 350 degrees until the fat begins to turn brown and you reach the internal temperature that you like. I'd pour more wine over the lamb a couple of times while in the oven.
I'd recommend pulling it out when it hits 140 degrees, that way it should be a perfect medium rare after resting for about 10 min.
Posted on 7/17/11 at 10:52 pm to heatom2
Grilled goat is awesome. "Cabrito"
Posted on 7/18/11 at 6:28 am to John McClane
That sounds pretty good. I'm going to try it a few different ways so hopefully I'll get some more suggestions.
Posted on 7/18/11 at 6:35 am to heatom2
you can make lamb kebabs which would be delicious. Serve the lamb and grilled veggies over some couscous
if you like spicey
if you like spicey
This post was edited on 7/18/11 at 6:37 am
Posted on 7/18/11 at 8:05 am to TexasTiger05
As above American lamb, which is mostly Colorado is preferred and a bit more expensive than New Zealand lamb. Calandros carries American and Sams carries New Zealand. I buy both. When I serve for a dinner party, I spend and buy American. When I am grilling for an appetizer I use New Zealand. Most places you see the "lolipops" are New Zealand Frenched racks that Sams carry.
While I love a bone in leg of lamb, I am the only one in my household that will eat it so rarely do I cook them. Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.
The frenched racks are a good starting point. You can get two at Sams for about 20 bucks or so. Trim them a bit, season with whatever you like, Rosemary, salt and pepper and rub with olive oil. I also coat mine in pesto. Grill them whole until medium rare, rest for ten minutes then slice into chops. Dab of sea salt on the exposed meat and enjoy. I do these a lot in lieu of sausage for a starter.
If you want to spend more money, get the same rack of American. It's very good as well and meatier.
If your fire is hot wrap the bones in foil because they will burn and that makes it look bad.
While I love a bone in leg of lamb, I am the only one in my household that will eat it so rarely do I cook them. Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.
The frenched racks are a good starting point. You can get two at Sams for about 20 bucks or so. Trim them a bit, season with whatever you like, Rosemary, salt and pepper and rub with olive oil. I also coat mine in pesto. Grill them whole until medium rare, rest for ten minutes then slice into chops. Dab of sea salt on the exposed meat and enjoy. I do these a lot in lieu of sausage for a starter.
If you want to spend more money, get the same rack of American. It's very good as well and meatier.
If your fire is hot wrap the bones in foil because they will burn and that makes it look bad.
Posted on 7/18/11 at 9:15 am to Martini
quote:
Growing up my mother cooked one at least once a month. She started her oven very high at 450-475 for thirty minutes then 350 to finish.
That is my method as well for bone in Leg of lamb. The rack is the best place to start as someone new to lamb because you can cook them more like a bone in ribeye (smaller version of course) Marinate for thirty minutes and cook for a minute or two (depending on size) in cast iron then flip over and place in 350 oven to finish to medium rare. I hate mint with lamb so I usually make a chimichurri to accompany chops. Freshly processed lamb is fantastic!
Posted on 7/18/11 at 9:27 am to Farkwad
Anybody that uses mint jelly or anything similar with lamb should be shot immediately.
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