Lamb Cuts
1. Ground Lamb (Broil, pan-broil, pan-fry)
2. Riblets (breast braise, cook in liquid)
3. Square-cut shoulder Roast
4. Shoulder Chops (Broil, pan-broil, pan-fry)
5. Shanks (Braise, cook in liquid)
6. Frenched Leg (Roast
7. Sirloin Chops (Broil, pan-Broil, Pan-fry)
Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.
Broiled Lamburgers
1 1/2 pounds of ground lamb
1 1/2 teaspoons of salt
1/3 cup of milk
5 bacon strips
Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.
Barbecued Lamb Shanks
Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.
Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!
Cook it on a SKEWER!
Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time. These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.
Tangy Marinade:
Combine 3/4 cups of hot water
1/3 cup of soy sauce
1/4 cup of honey
2 tablespoons of olive oil
2 tablespoons of lemon juice
4 cloves of garlic, minced
1/2 cup Pineapple juice