Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Know Your Cuts

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Know Your Cuts

Article excerpt

The versatile lamb is a leaner protein source (an average 3-ounce serving has just 175 calories) and rich in omega-3 fatty acids. Like beef, it can be grilled, braised and roasted; ground into meat for sauces, sausages and burgers; and even be dried into jerky.

There are three regions on a lamb - the forequarter, saddle and hindquarter. The meat is tougher the closer it is to the head and so takes longer to cook. Here's a breakdown of the major cuts.

* Shoulder:It is the most economical cut but also tough and chewy, it's best for stewing and slow-roasting. Think casseroles, stews and braised shoulder chops.

* Chop/rack: It is the most expensive and refined cut, and has the juiciest and most tender meat. It is best for pan-searing, roasting, broiling and grilling.

* Loin chop: Carved from the waist of the lamb, it is one of the most readily available and familiar cuts. …

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