Today we picked up our processed whole lamb – the first lamb of the season from Cedar Elm Ranch.
Here’s the cuts we received, and some ideas I have for cooking them:
- Ground Lamb – lamb burgers, quail stuffed with lamb sausage, Shepherd’s Pie
- Boneless Neck – Red Wine Braised Lamb Neck
- Boneless Loin – Skillet Roasted Loin Roast
- Rack – Frenched rack of lamb
- Shanks – Pressure Cooker Lamb Shanks
- Shoulder – Greek-style Lamb Tacos, Lamb Jalfrezi
- Chops – Grilled or pan-fried
- Bones – lamb stock