I have a bunch of Lamb. Now what?

I got a couple lambs butchered, but not sure how to cook it. Any suggestions?

So far as I can tell, you want to cook it on the rare side, and keep the fat trimmed. I guess the fat, especially the skin-side layer, can get gamey. I also see a lot of recipes that include marinade with garlic, thyme, mint, and cardamon.

I had the rack cut into chops, and the leg cut into steaks. I also have shank, ribs, ground, and soup bones. Thanks for any suggestions.

You are a lucky man. Lamb is one of my favorites. Question about the chops. How big are they? When I last had a full lamb butchered, it was on the smaller side and the chops where like mini T-bones cooked medium rare. Just ate them right off the bone.

If you have roasts, treat it almost like beef. I like to use a good beef rub, or just salt and pepper, and make tiny slits in it and put slivers of garlic inside. A sprig of thyme thrown on top does wonders as well.

I used the ground and mixed it with minced onions and curry spices to make some of the best burgers I’ve ever had.

Experiment and have fun!

Chops with mint jelly

Kabobs…

Don’t over cook it.

Nice

Gyros…mmmm.

GYROS!!!

X3 on the gyros!!!

Butcher one up for me I’ll come up and get it. brats chops stew meat maybe pepperoni?…I never get a lamb found to butcher.

BBQ and invite us…….

gryos sauce: Plain yogurt, shredded cucumber pealed and cored, salt, lemon juice to taste add a little garlic if that floats your boat.

Lamb is fine eating. It is best if it is cooked as a whole lamb really low and slow. Mint goes great with lamb. Grilled is good anyway you like beef done.

I love lamb(drools)…however you make it I’m sure it’ll be fantastic. How did you get your hands on a whole lamb?

I know a guy who started raising them.

The dude at our local meat locker said they butcher about a dozen animals every few weeks. Probably not as rare of an occurrence as you might think. Not too expensive either, was comparable to their grass fed beef. 2.40/# hanging weight. Of coarse you don’t get quite as much meat from a lamb. More like 50% hanging weight.

If you wanted one, I would just check at your local locker and I bet they could find you one.

Thanks for the tip I will definitely do that. You know I don’t know if it’s just my tastebuds by I thought venison had a hint of lamb flavor to it.

Just a follow up…

Holy crap, lamb is freaken’ delicious!! First time I’ve ever had it (besides gyros).

Put chops on the grill, as hot as I could get it to burn. Brushed with olive oil and a touch of salt. Two minutes a side. Side of grilled summer squash and basmati rice. Nice dry red wine. Grilled peaches and ice cream for dessert. Nice to actually have a good home cooked meal with the family–doesn’t happen nearly enough.

I think a couple of lambs every summer might be in my future for a long time.

I suppose the guy is extremely busy and doesn’t need the business but if you could at least post name of locker I’d be a lot closer than I have been in 11 years. Thanks.