Lamb Cooking Guide - The Holiday Edition
Read about our favorite lamb cuts for the holiday season, how to cook them, what to pair with it, and how much you'll need per person.
Lamb Shanks
Why: Shanks can be cooked the day before and then reheated in their own cooking liquid on the day which means you have one less item to cook day-of. They are also easy to portion and fall-off-the-bone tender.
Cooking Method: Braise
Per Person Serving Guide: 1 shank per person
Pairs Well With: As a rule of thumb, pair your braised shanks with whatever alcohol you used in the braise, typically a bold red wine, rich stout, or cider.
Recipes We Love:
Braised Lamb Shanks with Rosemary
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Boneless Leg of Lamb
Why: A boneless leg of lamb is one of the most versatile cuts there is. No matter how you like to cook, there’s a leg of lamb recipe that will be a delicious fit!
Cooking Method: Roast, Grill, Braise
Per Person Guide: Half a pound per person. As an example, a meal for 4 adults should select a 2 pound roast or larger if appetites are big or you want leftovers! If you are selecting a bone-in leg of lamb I go one pound per person so accommodate for the bone weight.
Pairs Well With: Big flavors that can hold up to a hearty braise, we like cabernets and stouts.
Recipes We Love:
Moroccan Spiced Grilled Leg of Lamb with Herb Butter
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Rack of Lamb
Why: A rack of lamb cooks quickly and is easy to portion into individual servings that look great on the plate. A rack of lamb is comprised of the lamb ribeye and ribs so consider this your own personal tomahawk lamb steak.
Cooking Method: Roast, Grill, Pan Fry
Per Person Guide: 2 chops per person. A typical rack of lamb is an 8-rib rack so each rack would serve 4 adults. The size of the rack usually correlates to a larger ribeye.
Pairs Well With: Light citrus-forward flavor like Syrah, pale ale, and even a Sauvignon Blanc!
Recipes We Love:
Shop Now: Rack of Lamb