More About Lamb

Each one may have a slight variation, these will be covered in more depth in the "1st Course" section of

this sight

Determine what method to use:

A. Braising is commonly used for many cuts of meat where the muscles are more

developed, they tend to need help, (acid, moisture) to make them more

tender. You could braise any cut of meat, but often times the tougher

cuts have more connective tissue, which adds to the flavor in the braising

process that more tender cuts of meat don't have. They come from the

primal cuts: shoulder, foreshank, breast. See Braising for more details on

braising.

B. Grill/Broil/Sautee/stirfry is commonly used for cuts of meat that don't

need as much help to make them tender. These cuts primarily come from

the primal cuts: rib, sirloin, loin. You could braise or roast these as well.

See Grill, Broil, Sautee, Stirfry for details on these cooking methods.

C. Roasting used for larger cuts of beef, this doesn't make meat more tender. This

method can come from the primal cuts: rib, shoulder, leg, breast. The

best roasts come from the more tender primal cuts, although leg in lamb

seems more tender than veal, and beef. For More information on roasting

go to Roasting.

 

Proteins to: Braise	Proteins to: Grill	Proteins to: Roast
Hind shank Sirloin chop Square cut shoulder Precut shoulder Boneless shoulder Neck slice Arm chop Stew meat Riblets Spareribs Shank Boneless rolled breast	Center slice leg Riblets Ground lamb Cubed lamb Arm chop Blade chop Double loin chop Loin chop Rib chop	Bone in leg Boneless leg Loin roast Boneless shoulder roast Boneless rolled breast Rib roast