Lamb Recipes
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Cooking Lamb is very easy, and requires no special preparation.
Since Lamb is a red meat, you can cook it in the same way that you
would prepare beef.
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Thinner cuts like chops and steaks can be prepared on a BBQ, or can
be broiled or grilled. Larger cuts such as leg of lamb and
rack of lamb, are best roasted. Tougher cuts such as shanks
and stew meat can be simmered for lamb stew.
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In
American you can readily fine lamb from Australia, New Zealand, and
America.
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When
it comes to lamb, there's none better than American. That's
because American sheep genetics are geared toward producing a
superior product. In taste tests, both consumers and
restaurateurs preferred American lamb over foreign lamb.
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What
makes American lamb so appealing? For starters, portion size,
mild flavor and the freshness of the product. American sheep
are reared on high quality natural forage diets. Some lambs
are marketed directly from the range or pasture; most lambs are
grain-finished for a short period of time before being processed.
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With
only a few days from the time American lambs are processed until the
product is available in grocery stores and restaurants, the meat is
always very fresh.
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The
combination of nutritional management, genetics and ultra-freshness
all contribute to a mild-flavor profile as well as larger and more
versatile cuts -- which sets American lamb apart.
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American lamb is available in a wide variety of cuts. All major lamb
processors now have a full-line of case-ready products available to
their retail and restaurant customers that are packaged with
freshness in mind. If you don’t see your favorite cut of lamb at
your store or restaurant, please ask. And, be sure it is labeled
“Fresh American Lamb” -- that's your sign for quality, freshness and
flavor.
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Because of its natural tenderness, American lamb is ideal for
outdoor cooking on a BBQ. "Herbs that go well with lamb
include: Basil, Bay leafs, Caraway, Cilantro, Coriander, Marjoram,
Mint, Mustard, Oregano, Paprika, Parsley, Rosemary, and Thyme."
Spices that complement lamb include: Allspice, Cinnamon,
Cloves, Curry Powder, Garlic, Ginger, and Lemon Pepper.
There are many recipes available on the internet and I suggest these
at Sheep's Creek
http://www.sheepscreek.com/recipe.html.
I have some of my favorites of course in Thom's Recipe File...
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