Lamb Facts and Cooking Tips
Recommended Seasonings for Lamb: Tony's offers an excellent selection of prepared seasonings for lamb. Other complementary seasonings include: sea salt, peppercorns (black, medley, or lemon pepper), thyme, tarragon, paprika, rosemary, oregano, citrus zest, cumin, coriander and curry.
Recommended Marinades for Lamb: Dry and wet rubs, Garlic and herb marinades, teriyaki, oil based dressings, citrus marinades, prepared marinades.
Recommended Serving Sauces for Lamb: Tony's Chef Prepared Wine Reduction Sauces (Bordelaise, Sauce au Poivre, Wild Mushroom), chutney, honey glazes, mint sauce, mint au jus, lemon and sweet fruit glazes (also with almonds).
Recommended Drinks:
Beers: Amber to dark Ales & Lagers, Porters, Bocks and Stouts.
Wines: Light to full-bodied and flavored reds. Particularly nice with 'Old-World' wines. Cotes du Rhone, Burgundy, Chianti, Bordeaux, Syrah, Shiraz and Zinfandel.
NUTRITIONAL INFORMATION:
| Size & Cut |
Calories |
Protein |
Fat |
Sat. |
Unsat |
Chol |
| Roasted, 3 oz. serving |
|
|
|
|
|
|
| Lamb Leg (lean only) |
161 gr. |
23 gr. |
6.9 gr. |
2.8 gr. |
2.3gr. |
57 mg. |
| Lamb Rib (lean only) |
195 gr. |
17 gr |
10.5 gr. |
4.8 gr. |
5.4 gr. |
75 mg. |
COOKING TIPS:
Testing Internal Temperatures: Why guess? Use a reliable meat thermometer and test temperatures early and often. Insert meat thermometer so that the tip is in the center of the roast. Do not take temperature where meat is fatty, or near the bone. Take several temperatures on a large piece of meat. Remove at the desired temperature. Cover and allow to rest 10 minutes before carving.
Cooking times vary due to individual conditions. Use the charts as a guide only. Your good judgment is essential.
As a General Guide: cook lamb cuts much as you would beef.
GRILLING & ROASTING CHART
Roast Legs and Crown Roasts at 325 degrees or grill over medium, indirect coals - ideally with an air temperature of 300-350 degrees. Roast racks and chops at 425-475 degrees or grill over direct (or indirect) medium to high coals. Test internal temperature with reliable meat thermometer and remove at desired temperature. Cover and rest before serving.
| Cut Of Meat |
Time |
Temp |
| Leg of Lamb Rare-M/R |
15-20 min./lb. |
120°-125° |
| Leg of Lamb Medium |
20-22 min./lb. |
130°-140° |
| Lamb Rack (1 1/2 to 2 1/2lbs) Rare |
18-22 min./lb. |
120°-125° |
| Lamb Rack (1 1/2 to 2 1/2lbs) Medium-Well |
28-30 min./lb. |
140°-160° |
| Crown Roast (not stuffed 3-4 lbs.) Rare |
16-20 min./lb. |
120°-125° |
| Crown Roast (not stuffed 3-4 lbs.) Medium |
Med. 20-24 min./lb. |
130°-140° |
| Crown Roast (not stuffed 3-4 lbs.) Medium-Well |
25-30 min./lb. |
140°-160° |
| Loin or Rib Chops (1 to 1 1/4" thick) Rare - Medium |
12 to 15 min total time |
|
| Loin or Rib Chops (1 to 1 1/4" thick) Medium to Well |
15 to 20 min |
|
Butter-flied Leg: Grill over direct or indirect medium coals, turning several times. Total cooking time from 30 to 45 minutes depending on roast thickness and conditions.
Lamb Stew: Purchase a shoulder or leg and have our butcher remove the bone, trim and cube the meat. Roll meat and cut bones in seasoned flour. In a Dutch oven, brown meat and bones in oil - remove and reserve. Add minced celery, onion, garlic and carrots (mirepoix) and sauté in oil until soft. Add back meat. Add red wine, light beef stock and bouquet garni (or dried oregano, thyme, rosemary and bay leaf.) Simmer 1-2 hours. Add chunked carrots, potatoes, turnips and onions. Season to taste with salt and pepper. Thicken stock with a little flour if desired. Simmer 1-2 hours longer until tender, adding water if necessary. |
