Contents
Lamb Basics
Lamb Nutritional Information: Lamb
How to Buy Lamb
How to Store Lamb
How to Cook Lamb
Cuts of Lamb
Leg
Foreshank and Breast
Loin
Rib
Shoulder
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How to Buy Lamb
When buying lamb, no matter the type of cut, you should look for a few general characteristics:
- Color: Lamb can range from pale pink to pinkish red.
- Marbling and fat: The meat should contain a good amount of marbling.
- Moistness: The lamb should look neither dry, nor wet, nor overly moist.
The Grade of the Lamb
Most lamb in the United States is graded on quality by the USDA or by state agencies. The ratings are usually affixed to the lamb’s packaging on a sticker, though it’s not mandatory for producers to put the ratings on their packaging. The USDA has four ratings for lamb:
- USDA Prime: Superior in tenderness and with moderate marbling, USDA prime lamb is superior in terms of juiciness and flavor.
- USDA Choice: One rung below USDA Prime, USDA Choice lamb is juicy, tender, and flavorful.
- USDA Good and USDA Utility: Lamb in these bottom grades is seldom marked with its grade. So if you’re buying lamb with no grade affixed to its packaging, it is likely from one of these two lower grades.
The Right Cut of Lamb
Just as important as buying high-quality lamb is buying a cut of lamb that’s suitable for the method of cooking you want to use. For details about which specific cuts of lamb are best suited for particular types of cooking, see Cuts of Lamb.
Organic vs. Nonorganic Lamb
In recent years, many people have become uncomfortable with the way that the mainstream meat industry raises the sheep that it uses to produce lamb. Some critics maintain that the meat industry’s methods are inhumane to the sheep. Others argue that the sheep are not healthful to eat because the animals are given feed other than grass (their natural food) and are also given hormones and antibiotics to promote growth and stave off disease.
The organic movement has emerged in part as a response to these concerns, and organically grown lamb is typically raised in more natural conditions and not pumped with hormones. Though there’s currently no definitive answer to the question of whether organic lamb is healthier to eat than nonorganic lamb, many people feel more comfortable eating it and also think it tastes better. Organic lamb is, however, often more expensive. (For more on organic food, see the Quamut guide to Organic Food.)
Factor in the Bone When Buying Lamb
If you’re buying a cut of lamb that contains bone, make sure to factor in the bone when trying to determine how much lamb you’ll need for the number of people that you’ll be serving. For instance, the bone makes up about 25% of the total weight of a leg of lamb. Generally speaking, a serving of lamb is about a half pound per person.
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