Cuts of Lamb and how to use them
Fine quality, large bone:
Use for roast, boiled and may be boned.
Loin - Choice meat. Use for chops and roast.
Rack - Meat and bone good quality. Use for Crown roast, roast, chops.
Breast - Loose grained meat. Use stuffed, roasted or in stew.
Shoulder Bone, good quality. Use for roast.
Neck - Bone, gristle and meat. Use for stew, soup.
Choosing the Right Wines to Complement Lamb
COMPLEMENT. Similarly flavored foods and wines complement each other.
Example: Citrus-based sauce and a lemony, lightly oaked Chardonnay (such as Kendall-Jackson Avant Chardonnay or Chablis from the Burgundy region of France).
Example: Mushrooms with the earthy flavors of Pinot Noir.
Example: Spicy foods and sweet wines, such as Thai food and an off-dry Riesling.
Example: Salty foods and crisp, high-acid wines such as Sauvignon Blanc or Champagne.
Example: Delicately flavored foods call for delicate varieties of wine, such as Pinot Gris or Sauvignon Blanc.
Example: Weighty textures and intense flavors are a better match for more powerful wines, such as matching herb-crusted roast lamb with a robust Syrah or Merlot.
To learn more about food and wine pairings, visit www.kj.com.
Recipe for Roast Leg of American Lamb
For the marinade
Notes, Tips & Suggestions
Recipe for Leg of Lamb for Easter Dinner
Leg of Lamb, Spring Lamb Preferred, about 4-5 pounds
Sea Salt to taste
Black Pepper to taste
Unbleached Flour-about 1/4 cup
Cloves of Garlic, about 6
Cooking Oil -perhaps 2-3 tablespoons
Water 1/4 cup, just to cover bottom of pan.
Potatoes 6 , halved
Onions 6, quartered
Carrots 6-8 whole
Celery 6-8 stalks, whole
Choose a nice quality leg of lamb, Spring Lamb Preferred.
Season some flour with sea salt and pepper and mix.
Now, gently pat the seasoned flour over the entire leg of lamb.
Next, make several slits on the top (fat side) and sides of the lamb, and insert chopped cloves of garlic. Garlic Powder or salt will not work. (I usually make about 6 slits on top, and 2 on each side)
Place the leg of lamb in a large roasting pan, fat side up.
Put about 1/4 cup to 1 cup of water on bottom of the pan, just enough to cover bottom. Now, take potatoes, onions, celery and carrots and surround the leg of lamb! Use as many vegetables as you need to serve your guests. Season again with salt and pepper. Sprinkle the lamb and vegetables with cooking oil to keep moist, but don't saturate.
Place roasting pan in a 425 degree oven. This will brown the top fat. Turn down the oven to 375 degrees after 1/2 hour. Be sure to turn vegetables after an hour.
Follow baking times according to the size of lamb you have. a 4-5 pound lamb , with roasting pan full of vegetables, takes about 2 hours, depending on the stove you use. Be sure to baste the lamb and vegetables with the pan juices a few times while roasting.
More Recipes For Easter Dinner
Great Recipes and Menu's for Easter-Recipes for Side Dishes that go well with Lamb
Cuts of Beef
Learn about the different cuts of beef and recipes to go with special cuts of beef
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(Family Features) - Spring is full of celebrations and rich traditions that bring the family around the table for special meals. A savory leg of lamb or a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.
American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.
How to Roast a Lamb:
New Greek Classic Cooking
A rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today.
In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook.
Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes.
Gorgeous color photography accompanies many of the recipes throughout.
Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine.
Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.
Please click on the above image for more information about this neat cookbook on roasting lamb!
Tips for Roasting Lamb
To order a free "Spring Celebrations American Lamb" cook booklet, visit www.americanlamb.com.
Recipe for Fresh Mint and Garlic Marinated Grilled American Lamb Loin Chops with Roasted Fingerling Potatoes and Green Beans
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Recipe for American Lamb Sandwich with Tzatziki Sauce
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Buy angus beef online and enjoy pure Certified Angus Beef from Certified Steak and Seafood Company.