- American Lamb

Curriculamb
A Culinary Education Program on American Lamb
HHH
Curriculamb
A Culinary Education Program on American Lamb
Table of Contents
Page 3
Learning Objectives
Page 4
Lesson 1 – The U.S. Sheep Industry and Benefits of American Lamb
Page 6
Lesson 2 – Buying and Handling Lamb
Page 8
Lesson 3 – Lamb Carcass and Cuts
Page 18 Lesson 4 – Lamb Nutrition
Page 19 Lesson 5 – Cooking Lamb
Page 22 Appendix – American Lamb Recipes
2
Curriculamb
A Culinary Education Program on American Lamb
LEARNING OBJECTIVES
Curriculamb is a comprehensive culinary education resource on American Lamb. Use this Curriculamb for personal
development or as a classroom or training tool. After completing this Curriculamb, students will be able to:
• Explain how sheep in the United States are raised
• Compare American Lamb to imported lamb
• Differentiate between lamb and mutton
• Describe USDA grades and yield grades for lamb
• Identify the primal cuts of lamb and the chef-ready cuts fabricated from each primal
• French a rack of lamb and fabricate lamb legs and shoulders
• Describe nutritional benefits of lamb
• Perform common cooking techniques associated with various foodservice cuts of lamb
3
Curriculamb
A Culinary Education Program on American Lamb
LESSON 1 – THE U.S. SHEEP INDUSTRY AND THE BENEFITS OF AMERICAN LAMB
SHEEP HISTORY
Sheep are one of mankind’s oldest domesticated animals, raised by people as a food source around 10,000 years ago.
Throughout the progression of human civilization, people have relied on sheep for meat, milk and wool. As people and
civilization progressed out of the hunter-gatherer stage and into the substance farmer stage, shepherding develops as one
of the first specializations of labor. With the emergence of shepherds and selective breeding, sheep that resemble the sheep
of today arrived by around 3000 BC.
Sheep are raised throughout the world and lamb is prevalent in diverse regions and cultures. Sheep are referenced in many
languages, mythologies and major religions, especially Abrahamic religions. Greek mythology, for example, references the
Golden Fleece. There are many references to sheep in the Bible, especially in the Old Testament. In both ancient and modern
religious rituals, sheep are often referenced as sacrificial animals.
U.S. SHEEP PRODUCTION
There are more than six million sheep in the United States and more than 80,000 sheep farms and
ranches, the vast majority of which are family owned and operated. Flocks in the East and Midwest are
smaller, usually between 50 to 300 animals, while operations in the West range from those same small
flock sizes up to 10,000 sheep.
Sheep are raised in every state. Leading sheep production states are Texas, California, Colorado, Wyoming and South Dakota.
Prior to World War II and the development of synthetic fabrics, many producers raised sheep primarily for wool with meat
being the byproduct. These producers delayed slaughter so that the sheep could be sheared more often. The meat of these
older animals was less tender and strongly flavored.
Today this is reversed, with most shepherds focusing on production of flavorful and tender meat, with wool as the
byproduct. The most common breeds of sheep in the United States are Dorset, Hampshire, Rambouillet and Suffolk. These
breeds are known for their larger size.
4
American sheep are reared on a high-quality natural forage diet. Sheep are herbivores and like to graze on an array of
grasses, legumes and wildflowers. Depending on the quality of the range, some lambs are marketed directly from the range
or pasture while others are grain-finished for a short period of time before being processed.
Shepherds tend to their flocks with the utmost care and employ guard animals to assist them. Guard dogs help to protect
the flock from coyotes, black bears, mountain lions and domestic dogs. Shepherds also
use llamas and donkeys as guard animals.
FACT: No artificial growth hormones are used in lamb production in the United
SHEEP LEXICON
Ewe – a female sheep
States.
Flock – a group of sheep
FACT: Sheep are skilled grazers. Thus, many cities, municipalities, forests, and even
Ovine – a term used to describe
vineyards use sheep for land management purposes, including weed control, crop
things pertaining to a sheep
clean up and to prevent forest fires. Sheep support environmental sustainability as
targeted grazing has led to a reduction in the use of diesel, agrochemicals and
fertilizers.
Ram – a sexually mature male
sheep
Wool – the soft, thick hair that
LAMB CONSUMPTION
grows on the bodies of sheep
In many countries throughout the world, especially in regions of North Africa, the
Middle East and parts of Europe, lamb is the primary protein. World lamb per capita consumption is more than four pounds
per person. In the United States, per capita consumption of lamb is just under one pound per person.
Approximately 260 million pounds of lamb are sold each year in the United States. About one-half of this lamb is raised
domestically and about one-half is imported.
WHY CHOOSE AMERICAN LAMB?
American Lamb is a popular menu item thanks to the larger cut sizes, its distinctive flavor profile, freshness and tenderness.
When you menu domestic lamb, you are supporting the nation’s shepherds and...
It’s Fresher. American Lamb is up to 10,000 miles and 30 days fresher than imported lamb.
It’s Available Year Round. Adaptable to a range of climates, sheep are raised in
every state in the country and lamb is available fresh year round. There’s a lamb
dish for every season.
Eweniversity
Lab:
It’s a Better Value. Excellent American sheep breeding produces a lamb with
larger muscling that provides for improved yield and impressive plate
presentation.
It’s Flavorful. The mild yet distinctive flavor of American Lamb is a result of
quality genetics and feeding practices.
It’s Local. Approximately 65 to 75 percent of fine dining operators feature lamb
on their menus. When origin of lamb is noted, domestic/local sources of lamb are
mentioned three to one as compared to imported lamb.
Watch The American Lamb
Story videos. What
questions should you ask
a supplier of lamb?
Discuss the benefits of
local sourcing.
5
Curriculamb
A Culinary Education Program on American Lamb
LESSON 2 – BUYING AND HANDLING LAMB
Sheep are generally processed at 7 to 10 months of age. The average weight of a lamb heading for processing is around
135 pounds.
Meat from a sheep less than one year of age is called lamb. Meat from an older animal is referred to as mutton.
All American Lamb is either USDA inspected for wholesomeness or inspected by state systems equal to the
federal government. A symbol such as this USDA symbol verifies that the American Lamb passed inspection.
FACT: The average carcass weight or dressed weight of American Lamb is about 70 pounds, about 50 percent of the live
weight.
USDA GRADES
It is helpful to be aware of USDA grading guidelines. The grade indicates the quality level of the meat. For American Lamb,
five quality grades have been set:
• Prime
• Choice
• Good
• Utility
• Cull
FACT: More than 90 percent of American Lamb will grade USDA Choice or Prime.
These grading classifications are based on the following factors:
• Age
• Degree of fat streaks in meat between ribs and on
the flank muscle
• Conformation:
• The thickness and fullness of the carcass,
muscularity and skeletal development, and
ratio of meat to bone
• Texture, firmness and color of lean muscle tissue
(marbling) in relation to the maturity of the carcass
6
YIELD GRADES IN AMERICAN LAMB
The USDA has also established yield grades that reflect the quantity of cuts that can be expected from a lamb carcass. Yield
grades 1, 2, 3, 4 and 5 are measured on the following factors:
• Conformation of Carcass: Consideration of the proportion of each cut to the carcass weight and also the general
desirability of each cut as compared with other cuts.
• Thickness of Fat: Thickness of subcutaneous fat in the rib area of the 12th and 13th rib, measured 5 inches from the
backbone.
Yield Grade Back Fat Thickness at 12th-13th Rib
1
0 - 0.14”
2
0.15” - 0.24”
3
0.25” - 0.34”
4
0.35” - 0.44”
5
0.45” and up
Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.
HANDLING LAMB
The following safety and cooking guidelines help assure that lamb as well as all meats are served at their best.
Keep it Cold
The temperature at which meat is stored is critical for safety and quality. Remember to store lamb in a refrigerator at
32°F to 38°F. Freeze at 0° or below.
Make it Hot
The USDA recommends that lamb be cooked to an internal temperature of 145°F for medium rare. Cook ground lamb to
medium (160°F) or until inside is no longer pink.
Reheat any previously cooked lamb products (stews, meat pies, etc.) to minimum internal temperature of 165°F.
Be Clean
Wash your hands in hot soapy water before preparing foods and after handling raw meats. Utensils, plates and cutting
boards must be washed in hot soapy water or other sanitizers after being used for raw meat. Occasionally sanitize surfaces
with bleach.
Keep the storage areas clean. Sanitize the refrigerator interior where meat juices may have dripped.
7
Curriculamb
A Culinary Education Program on American Lamb
LESSON 3 – LAMB CARCASS AND CUTS
PRIMALS
The four primal cuts (major sections of the carcass) of American Lamb are:
Shoulder - A lamb shoulder includes the first four rib bones of each side and the arm and neck bones.
Rack - A lamb rack is eight rib bones located between the shoulder and the loin of the lamb.
Loin - The lamb loin is the primal cut between the rack and leg that includes the 13th rib, the loin eye muscle, the center
section of the tenderloin, the loin strip and some flank meat.
Leg - A leg of lamb is a primal cut that contains the last portion of the backbone, hip bone, aitchbone, round bone,
hindshank and tail bone. Leg of lamb includes part of the sirloin, the top round and the bottom round.
CHEF READY OR RTC (Ready to Cook) CUTS
Various roasts, steaks, chops, stew cubes and ground lamb fabricated from primal or subprimal parts.
VARIETY MEATS (OFFAL):
Various organs include heart, intestine, kidney, liver and tongue.
FACT: A lamb loin chop is sometimes called a lamb T-bone or lamb
porterhouse on menus.
Eweniversity
Lab:
FACT: A rack of lamb (or rib roast) has eight rib bones.
Watch the American Lamb
Carcass and Cuts video
and review carcass chart
and poster. Discuss which
cuts are most common
on menus. Which primals
are working muscles and
which are nonworking
muscles? How does this
impact the best cooking
method?
8
The following chart details each cut and common cooking methods associated with each:
Carcass
Hind Saddle (49%)
Primal
Leg (34%)
Sub Primal
Items
Preparations
Shank
Stew
(Bone-in, Boneless)
Braise
Heel
Knuckle
Eye Round
Bottom
Round
Sirloin
Leg of Lamb,
Roast
(Bone in, B.R.T., Oven
Ready, Frenched,
Semi-boneless)
Roast
Top Round
Steaks,
Scaloppini,
Butterflied
Roast,
Sauté,
Broil,
Grill
Eye Muscle
Roast (Bone-in,
Boneless)
Chops
Roast,
Sauté,
Broil,
Grill
Tenderloin
Medallions,
Noisettes
Sauté,
Broil,
Grill
Flank
Grind
End of pelvic bone
Loin (11%)
Between 12th & 13th
ribs
Fore Saddle (51%)
Hotel Rack - 8 ribs
(10%)
Market Forms
Rack
Roast (Bone-in, Crown
Roast)
Roast
Chops - American
(single/double),
Frenched
Sauté,
Broil,
Grill
Between 4th & 5th
ribs
Breast
Riblets, Stuffed, Stew
Braise
Shoulder Square
Cut (26%)
Foreshank
Stew
(Bone-in, Boneless)
Braise
Neck
Stew, Grind
Braise
Square Cut
Chuck
Boneless
Roast
(Bone-in, B.R.T.)
Braise
Chops
(Round, Blade)
Broil,
Grill
Stew
Braise
Variety Meats (Offals): Heart, Intestines, Kidney, Liver and Tongue
9
American
Lamb
Leg
Whole Leg
(Roast)
Rack
Crown Roast
(Roast)
Cuts & How To Cook Them
S houlder
Rack
Loin
Leg
Rib Roast
(Broil, Grill, Roast)
Short Cut Leg,
Sirloin Off
(Roast)
Frenched
Rib Roast
Foreshank & Breast
(Broil, Grill, Roast)
Loin
Center Leg
Roast
(Roast)
Rib Chop
(Broil, Grill, Panbroil,
Panfry, Roast)
Center Cut
Leg Steak
Frenched Rib Chop
(Broil, Grill, Panbroil,
Panfry)
(Broil, Grill, Panbroil,
Panfry, Roast)
Loin Roast
(Roast)
Butterflied Leg
(Broil, Grill, Roast)
Double Boneless
Loin Roast (BRT)
Shoulder
(Roast)
Square Cut
Shoulder Whole
(Braise, Roast)
Loin Chop
(Broil, Grill, Panbroil, Panfry)
Boneless Leg
Roast (BRT)
Double Loin Chop
(Broil, Grill, Panbroil,
Panfry)
(Roast)
Boneless Shoulder
Roast (BRT)
(Braise, Roast)
Blade Chop
Tenderloin
(Braise, Broil, Grill,
Panbroil, Panfry)
(Broil, Grill, Roast)
Frenched
Hindshank
(Braise)
Arm Chop
Foreshank & Breast
Sirloin Chop
(Braise, Broil, Grill,
Panbroil, Panfry)
Foreshank
(Braise, Broil, Grill,
Panbroil, Panfry)
Neck Slices
(Braise)
(Braise, Roast)
Spareribs (Denver Ribs)
(Braise, Broil, Grill, Roast)
Lamb for Stew
(Braise)
Boneless
Sirloin Roast
Lamb Belly
(Braise, Roast)
(Broil, Grill, Roast)
Riblets
Cubes for Kabobs
Other
(Braise, Broil, Grill)
(Braise, Broil, Grill)
Ground Lamb
(Broil, Grill,
Panbroil)
Top Round
(Broil. Grill, Roast)
10
Eweniversity
Lab:
Watch video and review stepby-step sheet on Frenching a
Rack of American Lamb. Practice
frenching a rack and discuss the
advantages and disadvantages of
purchasing frenched racks versus
frenching racks in a restaurant.
Discuss how much meat and fat
should be frenched from bones.
How will this impact flavor and
plate presentation? Compare
yields of unfrenched rack to a
frenched rack.
Watch videos and review stepby-step sheets on Creating a BRT
American Lamb Leg Roast and
Fabricating an American Lamb
Leg. Practice breaking down an
American Lamb leg. Discuss the
advantages of purchasing chefready cuts versus fabricating in
the restaurant. Discuss how bone
and grind could be used. Discuss
various menu items that could
be prepared using leg of
American Lamb.
AMERICAN LAMB FABRICATION
American Lamb can be ordered to your specifications or you may choose to fabricate a whole carcass or the primals in the
restaurant. Rack of lamb may be ordered frenched or you may choose to french the rack in your restaurant. The following
step-by-step sheets provide steps to common lamb fabrication. Videos of each fabrication are also available.
FACT: A lamb leg is most tender near the sirloin end (closest to the loin).
FACT: Tying helps the lamb roast maintain a consistent shape and cook evenly.
11
Frenching A Rack of American Lamb
Rack of lamb is an elegant and popular menu item in fine dining restaurants. According to research studies done for the
American Lamb Board, more than 75 percent of fine dining operators menu lamb and rack of lamb is the most popular cut
menued.
American rack of lamb is noted for its larger rib eyes and mild yet distinctive flavor.
Chefs may request that their suppliers provide the racks frenched to specifications or they may french the racks in-house.
Frenching is the removal of at least 1.5 inches of meat from the bone ends of a rib roast or rib chops. The lean meat and some fat
removed while frenching the rack can be used for grinding.
Equipment Needed:
Cutting board, plastic gloves, sharp boning knife
Ingredient:
Rack of American Lamb, cap on, chine removed
Holding underneath the shoulder end, peel off the fat cap extending over the rib bones while keeping the
fat covering the rib eye in place. If needed, be sure to remove any featherbones and thin yellow elastin
strip, taking caution not to damage the rib eye meat.
1
2
3
Cut across rib bones on the fat side at desired point for
frenching. (This can range from 1.5 inches from bone
ends to just above the rib eye meat.) Also cut down
between each rib bone.
Make same cut across the inside of rib bones making sure to cut between each rib bone.
Run tip of knife along the center of each rib bone
peeling away the layer of membrane to each side.
4
5
7
Push the meat away from the rib bones with your thumb and finger.
Scrape away any fine pieces of meat or fat from rib
bones with knife tip and back edge.
6
A frenched rack of American Lamb with single and double rib chops.
Note: Rib bones may also be frenched using butcher’s twine. Simply cut in between each bone and loop the butcher’s twine around the bone near the base.
Pull hard so the twine runs along the rib bone and removes any excess rib meat.
For more information and recipes, visit www.americanlamb.com
12
Creating a BRT
American Lamb Leg Roast
A fresh leg of American Lamb is an economical and flavorful cut that offers a variety of creative uses.
A boneless leg roast (BRT) is a favorite of many chefs because it can be stuffed with a range of ingredients or simply
roasted and sliced.
American Lamb’s naturally mild yet distinctive flavor blends well with a variety of spices, herbs and marinades.
Equipment Needed:
Butcher’s twine, cutting board, plastic gloves, sharp boning knife
Ingredient:
Short Cut Shank on Leg of American Lamb
Following the shank bone, butterfly the meat away, working your way over the joint.
1
Remove the meat away from the femur bone with your
knife tip. Remove the entire femur bone as well as the
aitch bone and set aside for use in stock.
2
Cut the shank portion of meat away from the leg. Be sure to trim the fatty tissue containing the popliteal
gland away in the natural seam where the top round and bottom round meet.
3
Trim the shank meat and tuck it where the femur bone
was removed.
4
Roll the meat firmly keeping the fell side out. If desired, add a stuffing before rolling.
5
Using butcher’s twine and starting at sirloin end, tie
the roast.
6
7
A BRT American Lamb leg roast.
Note: Save the bones for use in flavorful stock.
For more information and recipes, visit www.americanlamb.com
13
Fabricating a Leg of American Lamb
A whole leg of American Lamb is a perfect roasted item for buffet tables and catered events. Further fabrication of a leg of
lamb can be done to create interesting, versatile and profitable menu items.
Keep in mind that American Lamb legs are larger than imported lamb legs. Whole American Lamb legs usually weigh between
8 and 10 pounds. Thanks to excellent breeding and feeding of domestically raised sheep, American Lamb has a mild yet distinctive
flavor compared to imported lamb. Best of all, it is available fresh year round.
Equipment Needed:
Band saw or NSF-approved meat saw, butcher’s knife,
cutting board, plastic gloves, sharp boning knife
1
Remove flank meat.
Set aside for grind.
Ingredient:
Whole Leg of American Lamb
2
Saw through tip of the hip joint
separating the sirloin end from
the shank half of the leg.
4
3
Remove hip and tail bone. Trim
for sirloin roast or cutlets.
Cut up and butterfly the meat
away from the shank bone,
working your way over the joint.
8
5
Remove the meat away from the
femur bone with your knife tip.
Remove the entire femur and
shank bone.
6
7
Remove the aitch portion of the
hip and set aside.
10
Cut the shank portion of meat
away from the leg.
11
9
Follow the natural seams of the
leg muscles. Be sure to remove
the fatty pocket containing the
popliteal gland. Separate the top
round from the bottom round.
Dice shank meat for stewing.
12
Trim and slice the top round across
the grain to make cutlets.
13
Thinly slice the eye of the round
meat for use in appetizers or
sandwiches.
Follow the natural seams, and
separate the bottom sirloin from
the bottom round. Separate the
bottom round flat from the eye of
the round.
Trim off silver skin and slice to
make cutlets or large dice the
bottom round and bottom sirloin
for skewers.
14
Meat from leg can make cutlets,
roasts, skewer meat, stew meat,
grind and more.
Note: Save the trimmings for use in grind and the bones for use in stock.
For more information and recipes, visit www.americanlamb.com
14
Fabricating an American Lamb
Shoulder
A square-cut whole shoulder is one of the most economical cuts of lamb. Further fabrication can create kabob
and stew meats as well as boneless (BRT) shoulder roasts.
Equipment Needed:
Butcher’s knife, cutting board, plastic gloves,
sharp boning knife
Remove fell and excess fat.
1
Ingredient:
Square-cut American Lamb Shoulder
2
Cut up underneath the rib cage and around
the neck bone structure and remove bone. The
shoulder is then split into two pieces.
4
Trim remaining meat for use in kabobs and stew.
7
Outline the blade bone (scapula) and peel it out.
3
Remove elastin from the rib cage/neck piece.
5
Split the second piece along the natural seam.
8
6
Remove the arm bone through the socket joint.
9
Trim the inside meat of fat and connective tissues
and roll the pieces of meat firmly. If desired, add
a stuffing before rolling.
Using butcher’s twine, tie the BRT roasts.
10
The American Lamb shoulder can be fabricated
to create boneless roasts, shoulder arm or blade
chops, shoulder ribs, kabob or stew meat, grind
and more.
Note: Save the trimmings for use in grind and the bones for use in stock.
For more information and recipes, visit www.americanlamb.com
15
GLOSSARY OF LAMB TERMS
Baby lamb – animals produced all year round by controlled breeding are marketed at 6 to 10 weeks old before weaning.
Boned, Rolled and Tied (BRT) – a leg or shoulder that is completely boned, internal
fat removed and excessive outside fat trimmed off. Properly rolled, will be cylindrical in
shape and ideal for a rotisserie or as an oven roast.
Carcass weight – the weight of the animal after it has been dressed. The carcass or dressed
weight refers to the weight of the animal after being partially butchered, removing all the
internal organs as well as the head and inedible portions of the tail and legs. It represents
approximately 50 percent of the live weight. The average carcass weight of an American
lamb is almost 70 pounds.
Chef Ready or RTC (Ready to Cook) – cuts are portioned and trimmed to foodservice
specifications, so that the chef only needs to season, cook and serve.
Crown roast – made by curving around two rib halves, eight ribs each
(racks), and tying them to resemble a crown. French ends of rib bones.
Denver ribs – lamb sparerib, which is cut from the breast and trimmed of all fat and connective tissue.
Fell – the thin silver parchment-like membrane (tissue or skin) that covers lamb. Remove fell on all cuts before cooking.
Foresaddle – consist of shoulder, rib (rack), shank, breast and neck.
Frenching – removal of at least one and one-half inches of meat from the bone ends of rib roasts, rib chops and/or shanks.
Glands – the prescapular gland is in the shoulder and the popliteal gland is in the leg. They cause a strong flavor and/or odor
and should be removed when making boneless roasts.
Grade – U.S. Department of Agriculture name that indicates quality of meat. Maturity, color, firmness and texture of the meat
are evaluated. Conformation is the term used to evaluate the carcass’s general shape, form and outline. USDA lamb grades
are Prime, Choice, Good, Utility, and Cull. The vast majority of American Lamb will grade as Choice or Prime.
Hindsaddle – consist of full leg or three-quarter leg plus sirloin and flank.
Hotel rack – the unsplit rib section of a lamb. When the breast is still attached, this is called a bracelet.
16
Hothouse lamb – meat from a young lamb, which has been entirely milk-fed. It is known for its tenderness and delicate flavor.
Roasted whole by some ethnic groups.
Interlaced roast (Double french rack) – two or more rib sections together, joined or tied. Usually filled
with stuffing before roasting. When the ends are tied together it is called a Crown Rib Roast.
Internal temperature – lamb can be served medium-rare (145°F), medium (160°F) or well done (170°F). Ground lamb should
be cooked to 160°F minimum.
Mutton – meat from an adult sheep that is more than one year old.
Purchaser Specified Option (PSO) – a specification used by a purchaser to clearly identify state of refrigeration, weight or
size, thickness, fat trim, peeled/denuded and other fabrication to a particular product. It is recommended that a purchaser
order portion cut steaks or chops either by weight or by thickness only, not a combination of both, unless in an instance
where an item is mechanically pressed and/or sliced (cubed).
Rack of lamb (rib roast) – contains rib bones and thick, meaty rib eye muscle. Outside fat cover is usually
removed.
Saddle – large cut of lamb, which includes the loin section.
Vacuum-packaged – packaging method that involves the removal of most air prior to hermetically sealing the package.
Variety (offal meats) – other edible parts of lamb, including heart, intestine, kidney, liver and tongue.
Yield grade – USDA grading system which identifies yield of lamb. Yield indicates amount of salable consumer product.
These range from YG 1-5 with Yield Grade 1 denoting the highest yielding carcass and Yield Grade 5 representing the lowest.
17
Curriculamb
A Culinary Education Program on American Lamb
LESSON 4 – LAMB NUTRITION
Nutrition has become important for many consumers as they develop their meal plans. American Lamb is naturally nutrient
rich.
Lamb is an excellent source of high-quality protein. On average, a 3-ounce serving of lamb has 175 calories and meets almost
half of an average adult’s Daily Reference Value for protein. Recent research suggests that eating protein can help preserve
lean body mass while a person is trying to lose weight.
Lamb is an excellent source of vitamin B12, niacin, zinc and selenium. Lamb is a good source of iron and riboflavin.
Compared to other meats, lamb contains less fat marbling throughout the meat. With much of the fat limited to outside
edges (the fat cap), it’s easily trimmed if desired. Forty percent of the fat in lean lamb is monounsaturated fat, the same kind
found in olive oil.
Lamb can contribute to your daily omega-3 intake. A 3-ounce serving of lamb delivers approximately 100 mg of the essential
omega-3 fatty acid, alpha linolenic acid (ALA). A 3-ounce serving of lamb provides nearly five times the amount of alpha
linolenic acid (ALA) compared to a 3-ounce serving of beef.
NUTRITIONAL INFORMATION OF AMERICAN LAMB SELECTED CUTS (per 3-ounce cooked servings)
Cut
Foreshank
Calories
Carbs
Total Fat
Saturated
Fat
Cholesterol
Protein
Iron
Sodium
159
0g
5.12 g
1.83 g
88 mg
26.36 g
1.93 mg
63 mg
162
0g
6.58 g
2.35 g
76 mg
24.05 g
1.80 mg
58 mg
172
0g
8.30 g
3.16 g
74 mg
22.60 g
2.07 mg
56 mg
197
0g
11.31 g
4.05 g
75 mg
22.24 g
1.50 mg
69 mg
173
0g
9.15 g
3.47 g
74 mg
21.20 g
1.81 mg
58 mg
(separable lean only,
trimmed to 1/4” fat,
choice, braised)
Leg
(shank and sirloin,
separable lean only,
trimmed to 1/4” fat,
choice, roasted)
Loin
(separable lean only,
trimmed to 1/4” fat,
choice, roasted)
Rib
(separable lean only,
trimmed to 1/4” fat,
choice, roasted)
Shoulder
(arm and blade
separable lean only,
trimmed to 1/4” fat,
choice, roasted)
Source: USDA National Nutrient Database for Standard Reference, Release 17 (2008)
18
Curriculamb
A Culinary Education Program on American Lamb
LESSON 5 – COOKING LAMB
AMERICAN LAMB ON THE MENU
American Lamb is used in a wide range of menu items.
The most common cuts on fine dining menus include rack of lamb, various lamb chops, shanks, loins, ground, sausage and
lamb leg.
While lamb center-of-the-plate entrees are the most common on fine dining menus, lamb is being used more and more in
pizzas, salads, sandwiches, burgers and pasta dishes. In fact, non-center-of-the-plate dishes have increased by 112 percent
from 2005 to 2014.*
Lamb’s use in appetizers and small plates has also been growing, up 154 percent from 2005 to 2014.*
American Lamb blends well with a variety of spices, herbs and marinades. According to a recent menu study*, the top ten
flavors menued with lamb are:
Herbs Mustard
Wine
Ragu
Rosemary Lamb Ju
Lemon Garlic
Harissa
Mint
*Source: Datassential MenuTrendsTM 2014
PREPARING AMERICAN LAMB
Lamb meat is made up of muscles held together by collagen and silverskin. Collagen is a soft white connective tissue that
will break down into gelatin when heated. Silverskin is a rubbery connective tissue that will not break down and thus should
be trimmed from the lamb prior to cooking.
Working muscles, such as the shoulder and leg, have more connective tissue and are less tender. In general, tougher cuts of
lamb should be prepared using moist-heat cooking methods, such as braising or stewing.
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Nonworking muscles, such as the rack or loin, are tender and should be prepared
using dry-heat cooking methods such as roasting or grilling.
FACT: The Maillard Reaction occurs when the proteins and sugars in food are
Eweniversity
Lab:
exposed to heat and merge together to form a brown exterior surface.
IS IT DONE YET?
The most accurate way to determine the doneness of lamb, with the exception of
braised and stewed meats, is to measure the internal temperature of the meat. To
do this, insert an instant-read thermometer into the thickest part of the lamb.
145°F for medium-rare
160°F for medium
170°F for well done
To help with moisture retention and tenderness and to make slicing easier, let lamb
stand for 5 to 15 minutes before slicing. Keep in mind that the lamb will continue
to cook slightly upon standing so remove lamb at a somewhat lower temperature
than you prefer.
The USDA recommends cooking ground lamb to a minimum temperature of 160°F.
Watch Cooking Techniques
with American Lamb
videos on barbecuing,
braising, grilling and
roasting. Discuss which
cuts are best prepared
using which cooking
method. How do you best
determine doneness of
lamb in braised, grilled
and roasted meats? What
is the purpose of rubs
and marinades?
COMMON LAMB DISHES FROM AROUND THE GLOBE
Lamb is among the most common meats consumed throughout the world. From
lamb gyros to koftas, shwarma to moussaka — lamb is truly a global staple. Below is a listing of just some of the most
common international dishes prepared with lamb.
Beyti is a Turkish dish consisting of ground lamb grilled on a skewer and served wrapped in lavash, topped with a tomato
sauce and yogurt.
Biryani is a mixed rice dish from India. The non-vegetarian version is often made with marinated lamb and various spices and
condiments.
Colonial goose is a classic New Zealand dish featuring a boneless leg of lamb stuffed with honey, dried apricots and
traditional bread stuffing, then marinated in red wine.
Döner kebab is a Turkish dish made of lamb cooked on a vertical rotisserie. The sliced lamb is often served in a lavash or
pita. It is a common fast-food item not only in Turkey but also in the Middle East, Europe, Canada and Australia.
Gyros are a Greek dish made of meat cooked on a vertical rotisserie, normally lamb, and usually served in a pita with tomato,
onion and tzatziki sauce.
Keema is a traditional South Asian dish made with minced lamb with peas or potatoes. Keema can be formed into kebabs or
used as a filling in samosas.
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Kibbeh is a popular Levantine Arab dish made of bulgur, minced onions and finely ground lamb with Middle Eastern spices.
Kibbeh may be shaped like torpedo, balls or patties and cooked, or may be served raw.
Kofta is a type of meatball or ground lamb mixture mixed with spices and onions served throughout the Middle East and in
Northern Africa.
Lancashire hotpot is a pub dish from England traditionally made with lamb and onion topped with slices of potatoes and
slow roasted.
Mansaf is a traditional Jordanian dish made of lamb cooked in a fermented dried yogurt and served with rice or bulgur on a
large platter.
Merguez is a sausage traditionally made with lamb and North African spices.
Moussaka is an eggplant or potato-based dish with ground lamb. There are many variations of this dish served in the
Eastern Mediterranean countries and Balkans.
Navarin is a French stew with lamb and vegetables.
Paomo is a Chinese dish from the Shaanxi region made of chopped steamed bread cooked in lamb broth and served with
lamb meat.
Qabuli is a popular Afghan dish made with steamed rice mixed with raisins, carrots and lamb.
Quzi is a popular rice dish in Iraq served with slow cooked lamb, roasted nuts and raisins.
Rogan josh is a staple of Kashmiri cuisines. Braised lamb chunks are cooked with a gravy based on browned onions, yogurt,
garlic, ginger and aromatic spices and dried chilis.
Scotch broth is a Scottish soup usually made with stewing or braising cuts of lamb, barley, root vegetables, split peas or
lentils, cabbage and leaks.
Scotch pie is a double-crusted pie made with minced lamb. It is found throughout the United Kingdom.
Scottadito – Frenched lamb rib chops brushed with olive oil and garlic marinade are said to be best when eaten hot off the
grill, so Italians call them scottadito meaning “burned fingers.”
Shawarma is a Levantine Arab meat preparation where meat, usually lamb, is placed on a vertical spit and grilled all day.
Shawarma can be served on a plate with accompaniments or as a sandwich or wrap.
Shepherd’s pie is a lamb pie with a crust of mashed potatoes.
Sosatie is a traditional South African dish of marinated lamb cubes cooked on skewers. The lamb is often interspersed with
mushrooms, small onions, sliced peppers, dried apricots or prunes.
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Curriculamb
A Culinary Education Program on American Lamb
APPENDIX - AMERICAN LAMB RECIPES
American Lamb Rib Chops Scottadito with Grilled Radicchio and Endive
Recipe from Chef Mark DeNittis
Yield: 12 servings
INGREDIENTSWEIGHTS/MEASURES
American Lamb rib chops, frenched 12
Extra virgin olive oil 1-1/2 cups
Garlic, crushed30 cloves
White wine1/2 cup
Lemon juice1/4 cup
Mint leaves1/2 cup
Rosemary sprigs1/4 cup
Italian parsley leaves1/4 cup
Lemon zest1/4 cup
Crushed red pepper flakes
1/2 teaspoon
Salt and pepperto taste
Radicchio3 heads, quartered
Belgian endive6 heads, halved lengthwise
Lemon juiceas needed
Grated lemon peelas needed
Olive oilas needed
METHOD:
In a blender or food processor, combine olive oil, garlic, wine, lemon juice, mint, rosemary, parsley, lemon zest, red pepper,
salt and pepper. Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended
mix into a non-reactive container. Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate
for at least 1 hour.
30 minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill
radicchio and endive.
For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of Belgian endive. Squeeze lemon juice
over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and extra virgin olive oil.
Use the 1/2 cup of reserved marinade as a plate sauce. Garnish with mint.
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BBQ Lamb Shoulder
Recipe from Chef Christopher Koetke, CEC, CCE
Yield: 8 to 12 servings
INGREDIENTSWEIGHTS/MEASURES
Split American Lamb shoulder, 1
rib and neck bones removed
Hot paprika2 tablespoons
Packed brown sugar2 tablespoons
Salt1-1/2 tablespoons
Chili powder1 tablespoon
Ground cumin1 tablespoon
Ground thyme2 teaspoons
Ground black pepper1-1/2 teaspoons
Ground coriander1/2 teaspoon
Beer (for mopping the lamb, pale ale works best)
as needed
Mustard Lamb BBQ Sauce:
Minced onion1/2 cup
Vegetable oil2 tablespoons
Rich brown lamb stock
1-1/2 cups
Cider vinegar1 cup
Yellow prepared mustard
1 cup
Tomato puree1 cup
Brown sugar3 tablespoons
Worcestershire sauce1-1/2 tablespoons
Hot paprika1-1/2 teaspoons
Paprika1-1/2 teaspoons
Minced garlic5 cloves
Thyme leaf1-1/2 teaspoons
Ground black pepper1 teaspoon
METHOD:
In a bowl, combine paprika, brown sugar, salt, chili powder, cumin, thyme, pepper and coriander. Rub surfaces of shoulder
with the dry rub.
Cook lamb in a barbecue smoker at approximately 250°F for 7 to 8 hours, or until the shoulders can be easily pulled apart.
Baste the meat periodically with beer to prevent drying out.
Tear apart lamb, or chop into pieces. Serve with Mustard Lamb BBQ Sauce.
For Mustard Lamb BBQ Sauce: In a medium saucepan, sauté onion in oil over low heat until translucent. Add stock, vinegar,
mustard, tomato puree, brown sugar, Worcestershire, hot paprika, paprika, garlic, thyme and pepper. Bring to a boil; stir
frequently. Reduce heat to a simmer; simmer for 15 minutes. Remove from heat; let cool and refrigerate until needed. Best
served hot.
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Braised Lamb Shank and Kale
Recipe from Chef Christopher Koetke, CEC, CCE
Yield: 4 servings
INGREDIENTSWEIGHTS/MEASURES
American Lamb shanks4
Olive oil4 tablespoons, divided
Diced red onion2 cups
Diced celery3/4 cup
Minced garlic cloves8
Low sodium beef broth
4 cups
Canned tomato sauce15 ounces
Fennel seeds1 tablespoon
Ground black pepper2 teaspoons
Salt1 teaspoon
Dried thyme1/2 teaspoon
Kale (cavalo nero or red kale recommended)
3 bunches
Cornstarch, dissolved in 3 tablespoons cold water
2 tablespoons
METHOD:
In a large sauce or soup pan, brown the lamb in 3 tablespoons oil 3 to 4 minutes per side. Remove shanks from pan; reserve.
Pour grease from pan; discard. Brown onion and celery in remaining 1 tablespoon oil. Add garlic; continue cooking for
1 minute. Add broth, tomato sauce, fennel, pepper, salt and thyme. Place browned shanks in liquid. The liquid should barely
cover the shanks; if necessary, add water. Bring to a simmer over high heat.
Cover. Place pan in oven; bake at 350°F 2-1/2 to 3 hours, until shanks are tender. (Or simmer on stove over very low heat.)
Wash kale well, removing any tough stems. Boil in salted water until tender, 5 to 10 minutes. Reserve.
Remove shanks from oven; skim off as much fat as possible. Bring liquid back to a boil; whisk in cornstarch/water mixture.
Bring back to a boil; add cooked kale. Simmer until kale is hot.
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Hearty Shepherd’s Pie with American Lamb
Recipe from Chef Mark DeNittis
Yield: 12 servings
INGREDIENTWEIGHTS/MEASURES
American Lamb leg, ground or diced into 1/2-inch cubes 3 pounds
Oil, canola or vegetable
1 tablespoon
Yellow onions, peeled, 1/4-inch dice
3 medium
All-purpose flour
6 tablespoons
Carrots, peeled, 1/4-inch dice
3 medium
Peas, green, whole, fresh or IQF 1 cup
Corn kernels, fresh or IQF
1 cup
Tomato paste
3 tablespoons
Worcestershire sauce
2 tablespoons
Lamb stock
3 cups
Sea salt and black pepper
to taste
Parsley, chopped
1/2 cup
Yukon Gold potatoes, washed
4 pounds
Heavy cream
1/2 cup
Salted butter 1/2 pound
English Derby and/or cheddar cheese, shredded
8 ounces
METHOD:
In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with
flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and
Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes.
Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain
and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until
semi-smooth with small chunks.
Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed
potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.
Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May
be done in individual casseroles or in a large pan for banquet buffet.
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Mediterranean Roast Lamb Leg
Recipe from Chef Christopher Koetke, CEC, CCE
Yield: 8 to 12 servings
INGREDIENTSWEIGHTS/MEASURES
American Lamb leg, boned
1
Extra virgin olive oil
3 tablespoons
Minced garlic6 cloves
Minced fresh rosemary1 tablespoon
Minced fresh thyme1 tablespoon
Salt1 tablespoon
Black pepper1-1/2 teaspoons
Diced roast red pepper
1/2 cup
Chopped Kalamata olives
1/2 cup
Salt and black pepper
to taste
METHOD:
In a small bowl, mix oil, garlic, rosemary, thyme, salt and black pepper.
On a cutting board, place the lamb leg flat so the exterior surface is on the board. Remove excess fat on inside of leg. Cut
additional slits in meat. Spread the oil herb mixture on the interior surface of the leg. Sprinkle with red peppers and olives.
Roll up; tie tightly with butcher’s twine. Refrigerate; marinate for several hours.
1 hour before roasting, remove lamb from refrigeration. Season roast exterior with salt and pepper. Place lamb on a rack in a
shallow roasting pan. Cook at 375°F until it reaches an internal temperature of 135°F, approximately 1 to 1-1/2 hours. Let rest
15 minutes before carving.
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Moroccan Spiced Lamb Chops
Recipe from Chef Christopher Koetke, CEC, CCE
Yield: 6 servings
INGREDIENTSWEIGHTS/MEASURES
American Lamb chops (loin, rack or shoulder)
24 ounces (about 6 chops)
Olive oil1/4 cup
Honey2 teaspoons
Lemon juice2 teaspoons
Garlic clove, minced1 large
Lemon zest, minced1/2
Cumin1-1/2 teaspoons
Salt1-1/2 teaspoons
Sweet paprika1-1/2 teaspoons
Ground cinnamon1 teaspoon
Black pepper1/2 teaspoon
Cayenne1/2 teaspoon
Ground coriander1/2 teaspoon
Powdered ginger4 pinches
Saffron4 pinches
Roasted sesame seeds3 tablespoons
Orange Olive Salad:
Oranges, segmented, cut into large dice
3
Oil cured black olives, roughly chopped
3 ounces
CuminSeveral pinches
CayenneSeveral pinches
Rose waterSprinkle
METHOD:
In a bowl, mix oil, honey, lemon juice, garlic, lemon zest, cumin, salt, paprika, cinnamon, black pepper, cayenne, coriander,
ginger and saffron. Cover chops with marinade; refrigerate for several hours to overnight.
Remove chops from marinade. Grill to desired doneness. Sprinkle chops with sesame seeds. Serve with Orange Olive Salad.
For Orange Olive Salad: Combine oranges, olives, cumin, cayenne and water. Marinate at room temperature for several hours
before serving.
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Pub-style Irish Stew with American Lamb
Recipe from Chef Mark DeNittis
Yield: 12 servings
INGREDIENTSWEIGHTS/MEASURES
American Lamb, boneless shoulder, 3/4-inch dice
4 pounds
Butter, clarified3 ounces
Irish red ale2 pints
Lamb stock2 pints
Roux:
Butter, clarified2 ounces
Flour2 ounces
Turnips, peeled, 1/2-inch dice
1 pound
Red potatoes, 1/2-inch dice
1 pound
Baby carrots, pared1 pound
Pearl onions, peeled1 pound
Flat leaf parsley, finely chopped
1/4 cup
Green onion, finely sliced
1/4 cup
Irish soda bread or other hearty loaf
12 slices
METHOD:
In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned. Drain off any excessive amounts of rendered fat.
Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours
until meat is fork tender.
Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes,
carrots and onions; simmer 10 more minutes.
To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with
warm slices of Irish soda bread.
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Skewered Spiced Lamb Kafta
Recipe from Chef Mark DeNittis
Yield: 12 servings, 2 skewers each
INGREDIENTSWEIGHTS/MEASURES
Ground American Lamb4 pounds
Small red onion, peeled, finely diced
1 medium
Lime juice3 ounces
Flat leaf parsley, leaves only, finely chopped
3 bunches
Ground coriander3/4 teaspoon
Ground cinnamon3/4 teaspoon
Cayenne3/4 teaspoon
Allspice3/4 teaspoon
Cardamom3/4 teaspoon
Sea or kosher salt and black pepper
to taste
Pita bread rounds12
Extra virgin olive oil
as needed
Sumac, ground1 teaspoon
Minted Citrus-Fennel-Couscous Salad
1-1/2 quarts
METHOD:
Mix together lamb, onion, lime juice and parsley. Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and
pepper. Refrigerate lamb mixture to chill. Once chilled, shape into 24 approximately 3-ounce flattened patties. Wrap around
skewers. Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F.
Brush pitas with olive oil and sprinkle with sumac. Toast or grill until crisp. Break into chips.
Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh
mint. If desired, garnish with orange and grapefruit slices.
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ABOUT THE AMERICAN LAMB BOARD
The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of
the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by
the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits and
culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of
Agriculture and the Board’s programs are supported and implemented by the staff in Denver, Colorado.
American Lamb Board
(866) 327-5262
www.americanlamb.com
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