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Lamb, Foods in the Bible - Biblical Foods

Lamb Chops, I love you! - Sheep Nutrition

Let's face it, cows, chickens and pigs get all the attention these days. So if you want to try something a bit different and are considering lamb, this article might help…er…steer you in the direction of cooking preparation techniques.

GREAT SEASONINGS

Although it's very difficult to top the delicious flavors created when rosemary mingles with lamb, there are several other spices and seasonings work very well. Parsley, mint, cloves, basil, marjoram, garlic, oregano, thyme and curry powder all go very well with lamb. Experiment until you discover your favorite combinations.

THE FIVE MARKET LAMB CUTS

There are five basic wholesale cuts on a lamb: shoulder, rib, lion, leg, and the foreshank and brisket.

Shoulder Section
Arm chops are best when braised, broiled, pan-broiled or pan-fried.
The boneless shoulder roast is most tasty when roasted or braised.
Blade chops can be braised, broiled, pan-broiled or pan-fried.

Rib
Rib chops are best when broiled, pan-broiled, pan-fried or roasted.
Rib roasts should be roasted.
Loin chops can be broiled, pan-broiled and pan-fried.
Loin roasts are best roasted, like the rib roast cut.

Loin
Sirloin chops are best when braised, broiled, pan-broiled or pan-fried.
The boneless leg roast should be roasted or broiled if butterflied.
Whole leg should be roasted for best results.

Foreshank & Brisket
Shank can be braised using a liquid while cooking.
Spareribs are delicious braised, broiled or roasted.
Riblets should be braised in a liquid, or broiled.

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