Looking to impress your guests? Look no further than lamb. It’s the perfect dinner entrée for spring.
And know this: All lamb in our Meat department is Animal Welfare Certified and meets our farm animal and meat standards including no antibiotics, ever, no added growth hormones and no animal by-products in feed. We also know where our lamb was raised — and we have strong relationships with our farmers and ranchers.
See our lamb standards and suppliers.
First Things First: What Part of Lamb Should I Buy?
Good question! Your butcher can help you pick the best cut, but here’s a quick guide to help get you started with your selection.
Leg of Lamb
- Tender and iconic, leg of lamb can be purchased in several iterations, from the full leg to the shank (or lower) end or the sirloin end.
- Bone-in leg of lamb will take longer to cook but won’t need to be tied with twine like a semi-boneless leg of lamb (which your butcher will do for you at our stores).
- A whole leg (usually about 6 – 8 pounds) should feed at least eight people.
Rack
- The lamb rib rack is an impressive cut that grills beautifully but can also be crusted with herbs and roasted.
- Frenching the rack (or removing the layer of fat and meat around the rib bones) ups the ante — ask your butcher for help.
Chops
- Tender rib chops are cut from the rack and the long rib bone, providing a delicate effect on the plate.
- Sirloin chops are tiny T-bone steaks with a generous ratio of meat-to-bone.
- Wallet-friendly shoulder chops have a toothsome texture that’s great for braising.
Shoulder
- Also called a square-cut shoulder, this cut is great for low and slow roasting, butterflying or for cubing into stew meat.
Top Round
- This tender, flavorful cut is a larger piece from the leg.
- Use this cut for kabobs, thin steaks or a quick-cooking roast.
Shank
- Lamb shanks are stars of the braising world. Cook them low and slow to develop a velvety texture.
What’s the Best Way to Cook Lamb?
Important: Lamb roasts and steaks should be cooked to an internal temperature of 145°F. For ground lamb, aim for 160°F or until fully cooked.
Slow Cooking (leg, shank, shoulder roasts, stew meat)
- Tougher cuts of lamb render fork-tender stews and braises, but remember to sear meat before starting the slow cooking process to build flavor.
- A leg of lamb can be deboned, stuffed and rolled for a more nuanced roast.
- Slice roasted lamb for memorable next-day sandwiches and salads.
Quick Cooking (chops, rack, ground lamb)
- Lamb’s rich flavor marries well with the smokiness produced by cooking over an open fire.
- If grilling a whole lamb rack, cap the cleaned rib bones in aluminum foil to prevent them from burning.
- Smaller cuts like rib chops and sliced roast cuts can be fully cooked on the stove top.
For a lamb-infused shortcut, swap ground lamb for all (or half) of the ground beef.
Help — I Need Lamb Ideas!
Take advantage of lamb’s versatility and wake up your spring table with some of our favorite lamb preparations. For a classic recipe with a twist, try our Leg of Lamb with Mint Salsa Verde. Looking for more ideas? Try these:
- Yogurt-Marinated Lamb Kabobs. Tenderize 1-inch cubes of lamb with an overnight marinade of whole milk yogurt, crushed garlic, lemon juice and mint. Yogurt will keep the lamb juicy and ready for a smoky grill or a hot grill pan indoors — just remove excess marinade before skewering with scallion pieces and cubed zucchini — and serve with a squeeze of lemon, flaky salt and black pepper.
- Fragrant Garlic and Herb Chops. Fresh herbs — mint, thyme and basil — can work to flavor the lamb before cooking or join in later in a side dish. Turn these into a seasoning paste using garlic, lemon juice and paprika for lamb shoulder chops bound for the grill. Serve with a feta chopped salad and herb vinaigrette.
- Za’atar-Rubbed Leg of Lamb. Use the tip of a sharp paring knife to make 1-inch deep slits all over a leg of lamb and stuff each with a piece of fresh rosemary and ½ clove of garlic. Rub with olive oil or melted butter and za’atar — a Mediterranean blend of sumac, thyme, sesame and salt — and rest at room temperature for 30 minutes before roasting.
What Do I Serve with Lamb?
Lamb has a rich, meaty flavor, so you want the right sides to balance out your meal. A potato or sweet potato dish is a must, like our Orange Mashed Sweet Potatoes. Don’t forget something green, like Spinach and Strawberry Salad or Oven-Roasted Asparagus.
For something sweet, keep things easy and pick up a Berry Chantilly Cake from our Bakery. Just drop by your store or reserve online for in-store pickup on your schedule.