Lamb at Lidgates
This week, to coincide with our special offer, we are looking at the wonders of lamb - including some of the different cuts and how to handle them. Keep an eye out for our Monday newsletter email which will feature a recipe that adapts the ancient Mexican barbacoa cooking method into a wonderful lamb shoulder dish.
SHOULDER The shoulder tends to be full of flavour. It takes a while to become tender, but it’s a great choice for stews and slow-roasted recipes and can just fall apart when pulled with a fork. It’s great when used with fragrant spices for a middle eastern flavour.
RACK & CUTLETS Lamb rack or cutlets are some of the most tender. When a number of them are left together they’re called a rack of lamb. If you ever hear of ‘French trimmed racks’ it means the meat is removed from the ends of the rib bones and made to look very Michelin starred. Best served pink.
LOIN CHOP These are mini T-bone steaks. On one side of the chop is the lamb loin and on the other side is the fillet. Great for grilling.
RUMP This cut is lean, tender and full of flavour – just be careful not to overcook.
Lamb shank is from the back legs and if cooked slowly, will give the meat a soft almost melting bite to them.