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The Instacart guide to lamb
Although not as popular as chicken or beef, lamb doesn't need to be saved for special occasions. Lamb loin chops are perfect for a quick weeknight dinner. When cooked properly, lamb is a flavorful and juicy cut of meat. Most lamb is naturally tender, so you don't need to do anything to make it a delicious main dish.Â
About lamb
Lamb is healthier than many other types of meat and includes many essential amino acids, which boost immunity and act as appetite suppressants. It's also rich in vitamins, including B1, B2, and E, as well as low in calories, depending on how it's prepared.
When you order lamb through the Instacart app, we'll do our best to make sure you have the freshest cuts delivered to your home in as little as 2 hours!
Lamb cooking tips
Most of the cooking techniques you use for beef, pork, or chicken can also work for lamb. When preparing lamb, you have several different ways of fixing the meat.
- Roasting: This option uses high heat to give the lamb a crusty surface, but it isn't the ideal method if you're cooking a large piece of lamb. If you do, the surface will dry out and burn before the interior is done cooking. Roasting at a moderate heat can minimize the risk of the meat shrinking while maximizing juiciness.
- Broiling and Grilling: The lamb used for this method should be fairly lean and tender since it needs to cook quickly. Tenderloins, chops, patties, and kebobs are popular options. Use tongs to turn the meat when it's half-done.
- Braising: Also known as pot roasting, this is the preferred method if you're cooking tougher cuts of lamb, such as shanks and the tougher parts of the flank and shoulder. Use a pan that's slightly larger than the cuts of meat and pour a small amount of oil into it. Add enough liquid to cover half of the meat, and place seasonings in the pan. Place the pan either on the stove or in the oven, and sear the meat on all sides.
- Stewing: When stewing lamb, the pieces should be about the same size. You can use the same cuts you would when braising. Trim off as much fat as you can, and sear the meat on high heat.
Before you begin cooking the lamb, you should remove it from the refrigerator for at least 10 minutes to take the chill off of the meat. It's best to plan for 1-2 hours, depending on the size of the cut. Avoid taking the lamb directly from the refrigerator and immediately cooking it. Tempering it to take the chill off will give you tender and juicier results.
Traditional guidelines recommend that lamb should have the following internal temperatures depending on the preferred level of doneness:
- Rare: 125°F, about 15 minutes per lb
- Medium-Rare: 130 to 135°F, about 20 minutes per lb
- Medium: 135 to 140°F, about 25 minutes per lb
- Well-Done: 155 to 165°F, about 30 minutes per lb
Like other ground meats, ground lamb should have a well-done temperature of 160-165°F. It's advised that whole lamb cuts have a resting temperature of no less than 145°F. As with most other cuts of meat, lamb should rest for about 20 minutes after cooking. This allows the juices to redistribute into the meat instead of running all over the cutting board and platter.
Lamb Near Me
Buy your favorite Lamb online with Instacart. Order Ground Lamb, Lamb Chop, Lamb Loin Chop, and more from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours.
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FAQs about lamb
The simple answer is yes. A lamb is up to one year of age, and the meat has little fat. Spring lamb is less than three months of age, and this meat is extremely tender but has a milder flavor than regular lamb. Mutton is meat from a sheep that's older than one year and typically closer to three years of age. It has more fat and a stronger flavor compared to lamb. Lamb is more popular in the United States, while mutton is more common in the Middle East and Europe.
Lamb benefits greatly from a marinade, which you can leave either overnight or for a few hours. Chops and small cuts of lamb benefit from about four to 5 hours of marinade time, while larger cuts, such as a rack of lamb, should be marinated between 8-24 hours. The lamb soaks up the marinade, allowing the acids to further break down and tenderize the meat.
If you're preparing a Mediterranean dish, opt for lemon juice, olive oil, garlic, and herbs. A Middle Eastern dish relies more on spices, such as cumin, nutmeg, cloves, and pepper. Other flavors to consider include rosemary, mint, thyme, and oregano.