A moist, tender and flavorful meat describes the lamb. Lamb meat are usually found in the cuisines of Mediterranean Greece, Middle East, and North Africa, Basque culture in both Europe and Western United States. It is also very popular in Australia, Central and South Asia, and in some parts of China. This refers to the meat from the animal that is one month to one year old, weighing about 12 and 65 lbs or 5.5 and 30 kilograms. Generally tender, this meat is often served in the dishes of Western countries. Lamb is often chopped and sorted into three kinds of meat: forequarter, loin, and hindquarter. What they call the lamb chops are cut from the loin, rib and shoulder parts. The rib chops are rib bones; the loin chops are chine bones only. Shoulder chops are usually the lower to loin chops; these kinds of chop are grilled usually.
And it is recommended to cook lamb in methods that will keep it moist and tender. Lamb can be easily overcooked and become dry. Here are some suggestions on how to cook best the following parts. The shoulder parts are excellent for stew, Shank/breast is good when braised in red wine, garlic and rosemary, lamb chops are best roasted or "Quick Broiled", rack of lamb is Best roasted or "Quick Broiled", Ground lamb can be sautéed for delicious burgers and most of all the hearty flavor of lamb makes it a wonderful meat to be included in a stew. Whatever may the cooking method be, you’ll surely be delighted with these lamb recipes below.