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KNOW YOUR MEAT : LAMB COOKING INFORMATION

Lamb, Roast Lamb . . . lamb shank to lamb kidneys to leg of lamb it all makes a wonderful meal

Lamb, Roast LambIf we want to be healthy, we have to learn to cook ~ Raymond Blanc

There are around forty-four million sheep in the UK national flock including about fifty pure breeds and three hundred crossbreeds. Over twenty-two million are lambs under one year of age whilst seventeen million are breeding ewes. Most sheep are slaughtered as lambs.

Lamb is meat from sheep less than one year old. Most are brought to market at about six to eight months old. If the phrase "Spring Lamb" is on a meat label, it means the lamb was slaughtered between March and October. The term comes from the past when lambs born in harsh winter weather would have little chance to survive until the next year. Today with more protected farming conditions, enjoying lamb is not confined to a particular season of the year.

Mutton is meat from sheep more than a year old. It is likely to be less tender than lamb and have a stronger flavour.

Cooking Lamb

The method of cooking lamb is largely determined by the cut of lamb to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high heat cooking while tough cuts benefit from a slower and longer cooking methods.

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Photographs and descriptions courtesy of
   
Butterfly cut Leg of Lamb

Butterfly cut Leg of Lamb

Cut Type: Roast

Description:

Delicious on the BBQ or roast, or cooked with a herb crust.

French Trimmed Rack of Lamb

French Trimmed Rack of Lamb

Cut Type: Roast

Description:

A very elegant joint, wonderful for dinner parties as it is so quick and easy to cook, yet looks impressive.

Lamb Fillet end of Leg

Lamb Fillet End of Leg

Cut Type: Roast

Description:

Some of the most succulent meat on a lamb. Roast fast.

Lamb Leg Joint

Lamb Leg Joint

Cut Type: Roast

Description:

Roast fast for a crisp outside and a pink middle. Use the cooked left over on the bone to make a casserole.

Shoulder of Lamb boned and rolled

Shoulder of Lamb (boned and rolled)

Cut Type: Roast

Description:

A simple roast, easy to carve. Cook fast or slow - though slow is best

Shoulder of Lamb Shoulder of Lamb

Cut Type: Roast

Description:

Fatter than leg but juicier and with more flavour because of it. Try pot roasting for hours with some white wine.

 

Lamb Chump Steaks

Lamb Chump Steaks

Cut Type: Steak

Description:

Fantastic lamb chump steaks like these are so easy to cook. The equivalent to a beef rump steak, very tender.

Lamb Leg Steaks

Lamb Leg Steaks

Cut Type: Steak

Description:

Simple. Just grill and rest. Perfect on the barbeque.

Lamb Neck Fillet

Lamb Neck Fillet

Cut Type: Steak

Description:

A lean and succulent cut, ideal for grilling or barbecuing.

Lamb Shoulder Steaks

Lamb Shoulder Steaks

Cut Type: Steak

Description:

Simple. Just grill and rest. Rub in a little garlic or rosemary if you like.

Lamb Cutlets

Lamb Cutlets

Cut Type: Chops

Description:

A beautiful piece of meat, the cutlets are taken out of the rack of Lamb and trimmed to give a delicate and flavoursome cutlet.

Lamb Loin Chops

Lamb Loin Chops

Cut Type: Chops

Description:

Lamb chops like these are so easy to cook. Cook fast and serve pink.

Lamb Leg Shank

Lamb Leg Shank

Cut Type: Slow cooking

Description:

Lamb shanks on the bone - an old fashioned cut, cook it slowly and savour it.

Neck of Lamb

Neck of Lamb

Cut Type: Slow cooking

Description:

Fantastic for Irish Stew and other slow cooked dishes - think of root vegetables

Lamb Fore Shanks

Lamb Fore Shank

Cut Type: Slow cooking

Description:

Lamb shanks on the bone - an old fashioned cut, cook it slowly and savour it.

Rolled Breast of Lamb

Rolled Breast of Lamb

Cut Type: Slow cooking

Description:

An under used, underrated cut. Stuff with breadcrumbs and herbs and roast slowly.

Lambs Liver

Lambs Liver

Cut Type: Offal

Description:

Delicious, floured and fried, served with French mustard and fried onions or onion gravy. Have you tried the Welsh faggots recipe <click here>

Lamb Kidneys

Lamb Kidneys

Cut Type: Offal

Description:

Delicious, floured and fried, served with French mustard and fried onions or onion gravy. Great in a mixed grill.

   

All the photographs and descriptions for this page have been provided by The Well Hung Meat Company from Devon.

The Company believes that meat should be produced using sustainable and organic methods that are both good for you and good for our environment. If you would like to order some of their organic meat visit the web site - www.wellhungmeat.com

 
UK cuts of lamb