Lamb--The Best Red Meat

Lamb is a delicious red meat that is lean and a great source of essential nutrients. This meat is not commonly consumed in the United States, though in other parts of the world it is consumed regularly.

Lamb is a nutrient dense food. There is about 20% of the recommended daily value of zinc, niacin, B-12, and protein in a 3 oz. serving. There is also only 175 Calories in that same serving. The rich nutrients, low calories, and great flavor are why it has been part of the Mediterranean diet for ages. (Tri-lamb Group)This makes it healthier than chicken, pork, beef, and fish.

There are a few different cuts available in the United States: rack, leg, loin, shoulder, and shank. The cuts can be broiled, grilled, or served in a stew. There are also other methods of cooking.

Traditionally, Americans do not like lamb. Some say it tastes gamey. Don't believe it for a second. Lamb today is bred for high quality meat and the diet of grasses and mixed grains greatly reduces the gamey flavor. The price is similar to traditional meats like beef and pork and the cooking methods are the same.

Mary had a little lamb. . . . This is where the majority of the prejudice comes from for the American public.  We were all told the story of the little girl with her lamb "and fleece as white as snow".  Americans automatically associate "lamb" with this image and because the word is the same for the animal as it is for the harvested product the public views the meat the same as the animal.  Chicken, for example, doesn't have cute stories about it (let's face it the whole "the sky is falling" thing isn't cute) and Americans have no problem eating chicken.  Beef has a different word than the animal, cattle or cow, and Americans have no problem eating beef.

There is also an idea that lamb is more expensive or reserved for special holidays.  A study was done showing a positive correlation with income.  If income rises 1% the consumption of lamb rose .68%.  Though the prices at the grocery store are similar, Americans believe lamb to be more expensive or less mundane. (Tri-lamb Group)

Many people recently polled said they had not tried lamb because they had not had the opportunity.  More likely when the oppportunity presented itself there where other, perhaps more appealing or more familiar, options.

Try lamb.  It's good.

Almond Amaretto Lamb

Prep Time: :10

Cook Time: :45

Ingredients:

• Rind from one whole orange
• 2 cups water
• 1/3 cups crushed almonds
• 2 Tbsp Amaretto
• 1/3 cup bread crumbs
• 1 small bunch parsley
• 1/2 cup sugar
• 16 to 20-ounce rack of lamb (ask butcher to dress rack and trim all fat from ribs)
• Butter, at room temperature

Preparation:

Preheat oven to 400 degrees F.

Boil orange rind in small saucepan with water and sugar. Cook for 15 minutes; drain well. Chop parsley finely; dry well.

Place parsley, almonds, breadcrumbs and amaretto in afood processor and blend well; set aside.

Put rack of lamb in a roasting pan on middle rack of oven. Roast 15 minutes for medium rare; 20 minutes for medium; 28 minutes to well done. Remove from oven and let cool 5 minutes. Separate the lamb ribs. Rub butter around the edges of each. Roll edges in mixture of dry ingredients and amaretto.

Set ribs on platter. Garnish with orange rind.

Lime Glazed Leg of Lamb

INGREDIENTS

• 1 (6 ounce) can frozen limeade concentrate
• 1/2 cup dry white wine
• 1 large clove garlic, pressed
• 2 tablespoons butter
• salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1 (4 pound) leg of lamb, butterflied

DIRECTIONS

1. Preheat an outdoor grill for medium heat.
2. In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
3. Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Roast Leg of Lamb with Rosemary

INGREDIENTS

• 1/4 cup honey
• 2 tablespoons prepared Dijon-style mustard
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 5 pounds whole leg of lamb
• 1 teaspoon coarse sea salt

DIRECTIONS

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.