Lamb is not the kind of meat that everyone would like to cook at home. Its strong flavour and not quite knowing how to cook it makes many of us pass it up for more familiar and popular cuts. If you are a lamb lover, don’t let this unfamiliarity deter you from cooking a succulent piece of lamb. Because if you think about it, cooking lamb chops is no different from cooking pork chops and braising a lamb stew is pretty much the same as braising a beef stew.
For all meats, whether they come from a cow, a pig or a lamb, the types of cuts are very similar because these animals all have 4 legs and move in the same way. Therefore the muscles and parts of their bodies that are used (or not used) are pretty much the same. The tenderest cuts will be the loin chops and tougher cuts will be their shoulders, legs or shank area. For example, lamb chops can be quickly pan fried just like pork chops or steaks. Tougher cuts such as leg of lamb or brisket area are best to braise slowly for 2-3 hours. Continue reading