The World of Lamb

Cooking & Cocktail Series THE WORLD OF LAMB

WITH PATRICK SCULLY, YOUR NATIONAL MANAGER OF FOOD, BEVERAGE & CULINARY

EXPERIENCE

The World of Lamb

A BRIEF HISTORY OF LAMB

The term “lamb” is derived from the German word “lambiz” and has been linked to sheep for millennia. Sheep, scientifically known as Ovis aries, have been vital for food and clothing in regions like Asia, Europe, Australia, and New Zealand. In the Middle Ages, farmers realized the diverse benefits of sheep, using them for meat, wool, skins, milk, and more. The arrival of sheep in North America by Spanish soldiers in the 16th century led to conflicts when integrated into cattle herds in the 1800s. Despite its versatility, lamb struggled to become a staple in American cuisine, possibly due to historical associations. Additionally, lamb holds religious significance, being used in sacrificial rituals across various faiths and remaining a popular choice for Easter and other celebrations.

WHAT IS LAMB?

Lamb, the meat from young sheep, is widely consumed and often labeled simply as “lamb” despite distinctions between lamb, hogget, and mutton. Hogget, from sheep in their second year, is common in certain regions, while mutton from older sheep is less available. In the US, most sheep meat is labeled as “lamb,” regardless of age, with USDA regulations allowing various sheep products to be marketed as such. Quality grades like “USDA prime” and “USDA choice” are determined by factors beyond age. The term “spring lamb” refers to sheep slaughtered between March and October. Mutton consumption in the US has declined since WWII, with efforts in the UK to revive it through campaigns like the Mutton Renaissance Campaign.

CUTS OF LAMB

Lamb meat is categorized into forequarter, loin, and hindquarter cuts. Lamb chops, sourced from the rib, loin, and shoulder, are commonly grilled. Breasts are suitable for oven cooking, while legs and saddles are best roasted. Slow cooking methods are recommended for the forequarter due to its connective tissue. Lamb shank cuts vary but typically include portions from the shoulder or upper leg. Western Kentucky has a tradition of Mutton BBQ, stemming from surplus older sheep in the wool trade. Fatty mutton strips can be used as a bacon alternative known as Macon. Lamb tongue is a popular ingredient in Middle Eastern cuisine, commonly served cold or in stews.

Featured in this Cooking & Cocktail Series Event: Lamb Loin Chops (Lamb T-Bone Chops)

Lamb Loin Chops, commonly found in grocery stores and butcher shops, are a popular choice and are perfectly sized at around 3 to 4 ounces, offering a lean, tender, and incredibly delicious eating experience. Sometimes referred to as Lamb T-Bone Chops, they are easy to prepare. Season them with a dry rub or marinade for 4 to 6 hours, then grill, broil, or pan fry for approximately 3 minutes per side (creating grill marks if using a grill). After cooking, allow them to rest for about 5 minutes before serving, either on their own or with a sauce. Enjoy the delectable taste of Lamb Loin Chops!

Classic Lamb Dishes from Around the Globe

» Turkish Cag Kebabi (many versions in Turkey)

» Turkish Hunkar Begendi

» Irish Lamb Stew

» Greek Paidakia

» Greek Kleftiko

» Spanish Cordero Asado

» Spanish Lechazo

» Indonesia Sate Kambing “Mutton Satay”

» Moroccan Tanjia

» Chilean Cordero Al Palo

» Japanese Jingisukan

» Italian Arrosticini

» Indian Rogan Josh

» Georgian Chanakhi

» North African Harissa Roasted Leg of Lamb

» South African Sosatie

» Mexican Lamb Birria Tacos

» England Grilled Leg of lamb with Mint Sauce

» England Shephard’s Pie

» Norwegian Farikal

Mint Chimichurri Sauce

Prep Time: 15 Minutes | Yield: 10-12 Servings

INGREDIENTS

» 2 cloves of garlic

» 1 package fresh spearmint leaves

» 1 bunch of fresh Italian flat leaf parsley

» 1 tablespoon red wine vinegar

» ½ teaspoon kosher salt

» ½ teaspoon red pepper flakes

» ¼ teaspoon of cumin

» Extra virgin olive oil (enough to cover the mixture)

DIRECTIONS

1. Finely chop the garlic, parsley and mint and add to a medium size bowl.

2. Add the vinegar, salt, cumin and red pepper flakes to the bowl and stir to mix all the ingredients.

3. Stir in EVOO and rest the sauce for 1 hour to build flavor.

4. The sauce will keep for up to a week in the refrigerator and is perfect for not only lamb, but also for other proteins and vegetables as well.

Fall Harvest Salad

WITH ROASTED BUTTERNUT SQUASH

Prep Time: 45 Minutes | Yield: 8 Servings

INGREDIENTS

» 1 large butternut squash

» 4 tablespoons extra virgin olive oil

» 2 teaspoons sumac spice

» 1 tablespoons Za’atar

» 1 ½ tablespoons honey

» 1 teaspoon kosher salt

» ½ teaspoon fresh cracked pepper

» 10 oz of baby kale

» 2 medium apples cut into ½ inch pieces

» 1 cup of pomegranate seeds

» ½ cup goat cheese crumbles

» 1 cup pine nuts (toasted)

APPLE CIDER VINAIGRETTE

» 4 tablespoons apple cider vinegar

» ½ cup extra virgin olive oil

» 1 tablespoon dijon mustard

» 1 teaspoon kosher salt

» ½ teaspoons fresh cracked pepper

DIRECTIONS

1. Preheat oven to 400° F.

2. In a large mixing bowl, toss together butternut squash, olive oil, sumac, Za’atar, honey, salt, and pepper. Transfer to a sheet pan and roast for 30 minutes until tender.

3. In a large serving bowl, combine baby kale, roasted butternut squash (when cooled), apple, pomegranate seeds, goat cheese, and toasted pine nuts.

4. In a small bowl, whisk together vinegar, olive oil, mustard, salt and pepper. Pour desired amount of dressing over salad and toss to combine.

NOTES

» You can prepare the butternut squash and other ingredients in advance, but not the apples as they will brown.

» Left over salad can be stored in the refrigerator for up to two days in an airtight container.

Cream of Spinach

Prep Time: 5 Minutes | Total Time: 15 Minutes | Yield: 6 Servings

INGREDIENTS

» 20 oz. baby spinach

» 2 tablespoons unsalted butter

» 1 tablespoon extra virgin olive oil

» 2 cloves of garlic (minced)

» 2 medium shallots (minced)

» ½ cup of heavy whipping cream

» ½ teaspoons kosher salt

» ½ teaspoons fresh cracked pepper

» Pinch of freshly ground nutmeg

DIRECTIONS

1. Blanch baby spinach for two minutes in salted boiling water and transfer to a colander to allow water to drain and the spinach to dry out.

2. Let spinach drain for 45 minutes to one hour and press lightly down on spinach to assist with water drainage. Once it is cold and dried out, rough chop the spinach and set aside.

3. In a large sauté pan melt butter and olive oil on medium high heat.

4. Add shallots and sauté for 1 minute stirring frequently.

5. Add garlic and sauté for another minute stirring frequently not to burn the garlic and shallots.

6. Add chopped spinach, salt and pepper to the sauté pan and continue sautéing for another 4 to 5 minutes stirring from time to time to allow additional moisture to evaporate from the spinach.

7. Add heavy cream in two parts to the spinach mixture and stir to incorporate.

8. Microplane fresh nutmeg and stir.

9. Taste for desired seasoning and serve.

NOTES

» You can add fresh shaved parmigiano reggiano to the spinach with the nutmeg if desired.

» You can also adjust the amount of cream to meet desired consistency.

» Leftover spinach can be kept for up to five days in an air tight container in the refrigerator.

Lamb Tips

TIPS WHEN PREPARING LAMB

1. Ensure you chose the right cut for what you are preparing.

2. Bring the meat to room temperature and season at least 1 hour before cooking.

3. Kiss (keep it simple) - salt and pepper or a Montreal steak spice will do just fine in most cases.

4. Lamb rib chops and lamb loin chops cook fast.

5. Let the lamb rest when you pull it from the heat.

6. Use a thermometer to check temperature of roasting cuts (I recommend a wireless meat thermometer that allows you to see the internal temperature on your phone through an app).

7. When buying lamb chops, please note that domestic lamb is usually bigger, has more fat and usually finished with grain. The New Zealand and Australia lamb chops are smaller and have a gamier flavor. The milder flavor with domestic lamb is said to come from the grain finishing.

TIPS WHEN STORING LAMB

1. Lamb that will be used within a day or two should be stored in the refrigerator, kept in its original packaging, in the coldest area of the refrigerator. The ideal temperature should be around 35°F, but no higher than 40°F.

2. If lamb will not be used within a couple of days, it must be frozen. Make sure your freezer keeps a

steady temperature of 32°F or below. Lamb cuts can be kept in a freezer for six to nine months, while it is best to keep ground lamb frozen for no more than four months.

3. When keeping lamb in the refrigerator, it is a good idea to store it on a plate, rather than directly on a shelf. This will prevent any juices that may leak through the packaging to come in contact with other foods in your refrigerator. Again, this is another example of preventing contamination from any possible bacteria on the lamb.

4. Lamb that has been cooked can also be stored in the refrigerator or freezer. As a general rule, cooked lamb should be used within three days when stored in the refrigerator and can be kept up to three months in the freezer.

5. With either freezing or refrigeration, it is always a good idea to label lamb packages with the date. This way you will never be confused about how long it has been frozen or refrigerated. You wouldn’t want to throw out good lamb because you are unsure of the date or eat lamb past its proper storage time.

WINE PAIRINGS FOR LAMB

» Cabernet Sauvignon (from left bank Bordeaux)

» Rioja Grand Reserva

» Cabernet Franc

» Grenache or Syrah