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j;^ UNITED STATES HOME AND PREPARED BY AUJ)) DEPARTMENT OF GARDEN BULLETIN AGRICULTURAL ^^^ AGRICULTIJRF NUMBER 124 RESEARCH SERVICE CONTENTS Buying lamb 1 Identification of cuts „ 1 Signs of good quality 2 Amount to buy 3 Storing lamb 4 Fresh lamb 4 Cooked lamb ^^ 4 Canned lamb and lamb products 5 General cooking principles 5 Cooking temperature 5 Cooking time „^ 5 Degree of doneness 6 Cooking frozen lamb 6 How to cook lamb 7 Selecting cooking method „_ 7 Broiling 7 Outdoor broiling 8 Pan broiling g Panfrying 9 Roasting 9 Rôtisserie cooking 12 Braising 12 Simmering I3 Cooking variety meats 13 Lamb gravy „ 14 R ecipes 15 Index to recipes 21

Acknowledgment is made to the National Live Stock and Meat Board for supplying photographs of retail lamb cuts.

Prepared by Consumer and Food Economics Institute Agricultural Research Service

Washington, D.C. Slightly Revised May 1977

For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 il LAMB IN FAMILY MEALS:

A Guide for Consumers c">

Let lamb lend variety and appeal protein, less fat, and fewer calories to your weekly menus. than it used to have, and you can Once a seasonal meat served usually buy it well trimmed and chiefly in the spring, juicy and ready to cook. flavorful lamb is now available Best of all—because all cuts of throughout the year. You can serve lamb are tender—even the least ex- tasty lamb shish kebabs in summer, pensive cuts can become appetizing hearty lamb stew in winter, and, and satisfying main dishes when of course, the traditional spring you prepare them with imagination. roast leg of lamb. In this bulletin you'll find— Lamb, like other meats, is rich • Illustrations to help you iden- in essential body-building protein, tify the lamb cuts you're likely to in iron, and in the B vitamins— find in retail markets. niacin, thiamin, and riboflavin. • Tips on selecting quality lamb. Lamb liver and kidneys are es- • Help in estimating how much pecially good sources of these lamb to buy to feed your family. nutrients. • A guide to storing lamb. Improved breeding, feeding, and • Directions and timetables for marketing practices are steadily im- cooking lamb. proving the quality of lamb cuts. • Main dish recipes featuring As a result, today's lamb has more lamb. BUYING LAMB

Lamb is meat from young sheep dicate the section of the carcass usually less than 1 year old. Most from which the meat was cut. of the sheep annually sold for meat Study the illustrations (page 10 to are marketed as lamb. 11). With a little practice you will Lamb is pinkish red in color learn to recognize the different cuts. with white, brittle fat. The bones are porous and reddish. Other lamb cuts While most lamb is marketed Boneless stew lamb, small pieces fresh, some is sold as frozen products or cubes of meat, usually are cut and some as canned products. from the neck and shoulders, but they may come from any part of a Identification of Cuts lamb carcass. Learn to identify meat cuts by Ground lamb generally is made their appearance. Names often in- from neck, breast, shanks, and 1 flank, although boneless lamb from essed under sanitary conditions, any cut can be used. Sometimes and that it has been honestly ground lamb is shaped into patties. labeled. This mark appears on each A lamb cushion shoulder is a wholesale cut of an inspected and square, flat piece of meat formed approved lamb carcass, and it may by removing bones from a shoulder or may not appear on smaller retail and leaving a pocket which can be cuts. The colored stamping fluid is a stuffed. harmless coloring and need not be A leg steak is a slice usually cut trimmed from meat before cooking. from the middle of the leg, con- Processed meats—canned or taining a round bone. frozen lamb or lamb combination Saratoga chops are boneless lamb dishes—are accurately and informa- chops made from the inside shoulder tively labeled if they are prepared muscle. under Federal inspection. Such Variety meats products also meet established re- quirements of meat content. Brains are soft, very tender, and All fresh and processed meat delicate in flavor. products that are shipped from one Heart is very firm and smooth State to another must bear a mark textured. It is one of the less tender of Federal inspection. The Federal variety meats and requires long, slow cooking. Meat Act of 1967 assures consumers that all meat is inspected Kidneys are smooth and bean either by the Federal Government shaped, and comparatively mild in flavor. or an adequate State system. Previ- ously, Federal inspection was re- Liver is fine textured, and distinc- quired only in plants dealing in tive and mild in flavor. Whole liver interstate or foreign commerce. should have a moist, smooth surface when purchased; sliced liver may Grade stamp or packer^s brand appear slightly porous. The grade stamp is a guide to the Sweetbreads, the thymus glands, quality of federally graded retail are white and soft and have a very cuts of lamb. It tells whether a delicate flavor. lamb cut is USDA Prime, Choice, Tongue is firm in texture and is Good, Utility, or Cull. one of the less tender variety meats. Grade depends on the proportion Lamb tongue is usually sold cooked of meat to bone, the color and and ready to serve. texture of the lean, the firmness of lean and fat, and the degree of Signs of Good Quality marbling (flecks of fat throughout muscle). Most of the federally Inspection mark and label graded lamb on the retail market is The mark of Federal inspection USDA Prime or USDA Choice. on a lamb cut (reading, ''U.S. Because meat grading is optional Inspected and Passed") tells con- and is paid for by the meatpacker, sumers that the meat came from a not all lamb is federally graded. healthy animal, that it was proc- Some meatpackers use brands, in- Price is not indicative of the quality, tenderness, or nutritive USDA value of a cut of lamb. Lean meat from all parts of the lamb furnishes CHOICE high-quality protein. Amount To Buy stead of grades, to represent the The amount of lamb to buy de- quality levels of their products. pends on the number in your family, Each packer may sell products their ages and preferences, how you under several brand names, with plan to use the meat, and available each brand representing a different storage space. Unless you have ade- quality level. These may or may not quate freezer storage space, buy match the standards of Federal only the amount of lamb that you grades. can use within the refrigerator storage periods suggested in the table Appearance on page 4. Appearance of fresh lamb is an important guide to quality—espe- To estimate the number of serv- cially if the grade or packer's brand ings of boneless, cooked meat from does not appear on the meat. a pound of various retail lamb cuts, Meat from high-quality, young see table below. lambs has pink, firm, fine-textured lean. Cross sections of bones appear Yield of boneless, cooked meat jrom red, moist, and porous. The lean retail lamb cuts meat from older, high-quality lambs Approximate yield of is light red; the bones appear drier, cooked lean and some fat from 1 pound of fresh harder, and less red than bones of lamb as purchased i Cut of lamb younger lambs. 3-ounce Volume, servings chopped External fat should be firm. How- or diced ever, its color should not be taken as an indication of the quality of Number Cups Ground lamb the lamb. The color of fat varies Leg roast : with the breed and age of the ani- Bone-in __ 2>^ to 3 mal, and with the type of feed it has Boneless. - S'A 2 been fattened on. Shoulder roast: Bone-in 3 IH Prices Boneless 3 to 3/2 2 Many factors influence the retail Stew lamb 3 2 price of lamb : The store where it is sold, the popularity of the cut or 1 Assumes that most fat is trimmed brand, the amount of handling or from meat before it is eaten. These figures allow no more than 10 percent processing necessary to get the meat fat on a cooked, bone-in cut and no to market, and the season of the more than 15 percent fat on a cooked, year. boneless cut. STORING LAMB

Fresh Lamb tightly in a packaging material that is both moisture and vapor resist- Refrigerator storage ant. For more information on Fresh lamb can be stored at freezing lamb, consult Home and refrigerator temperatures between Garden Bulletin 93, 'freezing Meat 35° and 40^ F. or at lower tempera- and Fish in the Home." ^ tures in the meat compartment of Meats (including cooked meat some refrigerators. It generally dishes) purchased frozen should be keeps best if loosely wrapped. How- kept frozen at 0*^ F. until used. ever, prepackaged fresh lamb may Stored at 0° F. (in a freezer or be refrigerated in the original wrap- freezer-cabinet of a refrigerator- per if it is to be used within 1 or freezer combination), fresh lamb 2 days. retains its high quality for the ap- Lamb variety meats, ground proximate lengths of time specified lamb, and stew lamb are highly in table on this page. In frozen food perishable and cannot be stored as compartments of home refrigerators, long as other lamb cuts. Suggested which do not maintain 0^ F., lamb home storage times for fresh lamb retains high quality only a few days. are included in the table below. If you have a refrigerator-freezer Freezer storage combination that maintains 0° F. Fresh lamb should be frozen if it in the freezer cabinet, your meats is to be stored for more than a few will keep as well in it as they do days. Trim it carefully to save in a freezer. freezer space, and divide it into meal-size portions. Wrap portions Cooked Lamb Cover or wrap cooked lamb and Suggested storage periods to maintain lamb combination dishes, and re- high-quality in lamb frigerate promptly. Kapid cooling storage period will help prevent bacterial growth. Product Kefrigerate or freeze lamb left on Eefriger- Freezer, ator, (about O*" F. a serving platter (part of a roast, 40° F.) for example) as soon as you finish your meal. Fresh lamb: Bays Months Chops and steaks _^ 3 to 5 6 to 9 Cooked lamb keeps best if you Ground lamb 1 to 2 3 to 4 leave it in large pieces until you are Roasts 3 to 5 6 to 9 ready to use it. However, to pre- Stew lamb 1 to 2 3 to 4 vent drying and to save storage Variety meats 1 to 2 3 to 4 Cooked lamb : Cooked lamb and 1 Send your request on a post card to lamb dishes 3 to 4 2 to 3 Office of Communication, U.S. Depart- Gravy and meat ment of Agriculture, Washington, D.C. broth 1 to 2 2 to 3 20250. Include your ZIP Code with your return address. space, you may want to remove tions, seal in moisture-vapor-re- cooked lamb from the bone— sistant containers, and freeze. especially if only a small amount of meat is left. Canned Lamb and Lamb Lamb gravy and broth are highly Products perishable and should be cooled quickly, refrigerated, and used with- Canned products containing lamb in 1 or 2 days. keep well in a cool, dry place. Cooked lamb, as well as many Under proper storage conditions, combination dishes containing lamb, canned lamb products retain their can be stored in the freezer at 0° F. quality up to a year and will be for 2 or 3 months. Remove cooked safe to eat as long as the cans re- meat from bones, wrap tightly in main airtight. moisture-vapor-resistant material, Once opened, canned lamb pro- and freeze. Cool combination dishes ducts should be refrigerated and quickly, package in meal-size por- used within a few days.

GENERAL COOKING PRINCIPLES

Cooking Temperature timetable for approximate roasting time (p. 9). If there is any reason Generally, lamb should be cooked to doubt your oven's accuracy, at low to moderate temperatures. check its temperature with a good Slow cooking usually makes it more oven thermometer. A faulty oven tender, juicy, and flavorful than it may either brown your roast too would be if cooked faster. Also, color quickly, or undercook it. is more even, aroma more pleasant, and yield higher. Cooking Time • When braising or simmering lamb, keep the temperature of the Cooking time depends on several cooking liquid just below boiling factors: The temperature of your for maximum tenderness. lamb at the start of cooking, the • When broiling lamb, follow cooking temperature, the size and manufacturer's suggestions for the shape of the lamb cut, the compo- distance from heat source to place sition of the cut (proportion of lean, meat being broiled, and for the fat, and bone), and the dbneaess position of broiler door (open or desired. closed). A small lamb roast requires more To prevent the outside of a thick minutes of cooking per pound than cut of lamb from charring before a large roast, but less total cooking the inside cooks, place the meat time. A thick cut of lamb needs farther from the heat source than more cooking time than a thin you would a thinner cut. Cook it cut of the same weight. Lamb with longer. an outside layer of fat takes longer • When roasting lamb, checjc a to cook than lamb with little or no If you don't have a meat thermometer, you can estimate cooking time from a roast meat timetable (p. 9). However, following such a table does not assure that your roast will be cooked to just the doneness you want.

Cookins Frozen Lamb

Frozen lamb need not be thawed before cooking, but it requires extra cooking time. The extra cooking time needed depends on size, shape, and thickness of meat. Large roasts BN-27823 may take one and a half times as Insert meat thermometer into center of roast to depth indicated. To get an accurate long to cook as fresh roasts of the temperature reading, do not allow the tip same weight and shape. Small of the thermometer to touch bone or lie in a pocket of fat. roasts require less additional time. A meat thermometer may be in- fat covering. Boned and rolled serted when meat is thawed. Frozen roasts require more cooking time steaks and chops require up to one per pound than roasts with bone in. and a half times as long to broil. They should be placed at least 4 Degree of Doneness inches from the source of heat to prevent overbrowning. Lamb is usually preferred medium or well done. Medium lamb Thawed lamb can be cooked the has a grayish-tan interior with a same as fresh lamb. But you should tinge of pink. Well-done lamb is thaw your frozen meats in the grayish tan with no trace of pink. refrigerator, since thawing meat or To check the doneness of a lamb meat combination dishes at room steak or chop, cut along the bone temperature may permit dangerous and observe interior color of the bacterial growth. meat. Frozen lamb combination dishes The best way to tell when a lamb are best if reheated without thaw- roast is done the way you want it is ing. However, if you wish to trans- to use a meat thermometer (illus- fer them from their containers to tration above). Generally, lamb is considered well done when the in- heatproof utensils for reheating, ternal temperature, taken in the immerse the containers for a few center of the roast, is 180° F.; minutes in lukewarm water. The medium lamb has an internal tem- food then can be easily removed, perature of 170° F. and its quality will be unchanged.

t HOW TO COOK LAMB

Selectins a Cooking Method of meat, either on top of a range or in an oven. Nearly all lamb cuts are tender Simmering is cooking meat in enough to be cooked without added liquid kept just below boiling. liquid. They can be roasted, broiled, pan broiled, or pan fried; but for variety, they are delicious simmered To add to lamb's natural good or braised. Lamh cooked by any flavor, choose any of these season- method tastes best if served piping hot ings: Basil, bay leaves, celery, dill, or chilledj rather than warm. garlic, marjoram, mint, onion, pars- To help you select the right ley, orégano, rosemary, savory, cooking method for various lamb tarragon, and thyme. The kinds and cuts, see timetables listing cuts amounts of seasonings you use will, usually cooked by each of the of course, depend on your family's procedures. preferences. Broiling is cooking meat one side When braising, broiling, or frying at a time by direct heat from a lamb, brown the meat and then flame, electric unit, or glowing coals. sprinkle seasonings on. When roast- Pan broiling is cooking in an ing lamb, rub seasonings into the uncovered pan over direct heat. Fat meat before cooking (garlic pieces that cooks out of the meat is drained can be inserted beneath the fat). off as it accumulates. Special sauces, either homemade Pan frying is similar to pan or commercially prepared, also en- broiling, except that meat is cooked hance the flavor of lamb. Of these, in a small amount of fat. mint sauce (page 18) and jelly are Roasting is a method in which probably the most commonly used. meat is surrounded and cooked by heated air, usually in an oven. Meat is not covered and no water is Broiling added. Directions Rôtisserie cooking is a method Adjust broiler rack according to which exposes all sides of meat to broiler manufacturer's directions. direct and even heat, by rotating Slash fat around edge of meat to it on a spit located near a heat prevent curling. source. Braising is cooking by steam Place meat on cold broiler grid. trapped and held in a covered con- Broil until top of meat is brown, tainer or foil wrap. The source of about half total cooking time. steam may be water or other liquid Season and turn. Brown on other added to the meat, or it may be side. Use timetable (p. 8) as a meat juices alone. guide for total broiling time. Pot roasting is braising large cuts Calories per serving: Lamb loin Timetable Jor broiling lamb

Approximate Approximate total cooking time i Cut of meat thickness

Inches Minutes Chops, loin, rib, or shoulder 1 12 (medium) 14 (well done) 18 (medium) 22 (well done) Patties 1 15 to 18 (medium) 20 (well done) Steaks, leg 1 12 to 14 (medium) 16 to IS (well done)

1 Meat is at refrigerator temperature at start of broiling. chop (5-ounce), about 315 (fat and Directions lean); lamb rib chop (4-ounce), Light fire 30 to 45 minutes ahead about 260 (fat and lean). of time, so coals will be the right Tips temperature. When coals are cov- • Turn meat by sticking a fork ered with fine gray ash, spread them into fat, not lean; or use tongs. about 1 inch apart. No two coals • Check doneness by cutting a should touch. slit in the meat near the bone (or Adjust grill so that meat surface in center of patties) and noting is about 6 to 8 inches from the coals. interior color. This gives even heat without too • Broil frozen lamb at a low much intensity. If meat cooks too temperature to prevent surface from fast, raise grill away from heat. charring before interior thaws. In- Turn meat when about half crease cooking time. cooked. Broil until meat reaches desired doneness. The timetable above will help estimate cooking Outdoor Broiling time, but cooking times vary.

Broiled lamb tastes especially Tips good when cooked outdoors. Appe- • Marinate lamb in a seasoned tites are bigger, too, so be sure to mixture of half oil and half vinegar allow for seconds. or other acid ingredient for several Choose thick chops and patties hours in the refrigerator before for outdoor broiling. Chops at broiling. least IK inches thick and patties • Check doneness by cutting a at least % inch thick will be juicier slit in the meat near the bone (or than thinner ones. in the center of patties) and ob- Cubes cut from lamb shoulder or serving interior color. leg make delicious shish kebabs • Allow meat more time to cook (p. 17). on a windy day than on a calm one. 8 Pan Broiiins Cook meat slowly over moderate heat; turn occasionally, to brown Directions both sides. Choose thin (1-inch thick or less) Remove meat from pan; drain. lamb chops, steaks, or patties for Season and serve. pan broiling. Total cooking time, 10 to 15 Slash fat around edge of meat to minutes. prevent it from curling. Grease frypan lightly or rub hot Roasting frypan with fat edge of meat. Directions Place meat in hot frypan and Preheat oven to S25'' F. (slow). cook slowly over moderate heat, Place roast with fat side up on turning occasionally as necessary. rack in shallow roasting pan. Season Pour off excess fat as it accumu- as desired. lates. If you have a meat thermometer, Remove meat from pan; drain. insert it into roast so that its tip is Season and serve. in center of roast, not touching bone Total cooking time for %- to 1- or fat (see illustration, p. 6). inch chops or steaks, 10 to 15 Roast uncovered, without added minutes. liquid, until meat thermometer reg- isters appropriate temperature (180° Pan Frying F. for well-done lamb; 170° F. for medium-done lamb). Directions The timetable below serves as a Thin (Yi- to 1-inch thick) cuts of guide to roasting time for well-done lamb are best for pan frying. lamb. Medium-done lamb will re- Slash fat around edge of meat to quire slightly less roasting time. prevent it from curling. Calories per 3-ounce serving: Lamb Add a small amount of fat to leg roast (Choice grade), about 235; frypan. lamb shoulder roast (Choice grade), Preheat pan over moderate heat. about 285.

Timetable for roasting lamb

Approximate Cut of meat ready-to-cook Approximate roasting time at weight 325° F.i

Pounds Hours Leg 5 to 8 3 to 4. Leg, boneless, rolled 3 to 5 2 to 3. Rib (rack) 4 to 5 3 to 3>i Shoulder 4 to 6 2% to 3. Shoulder, cushion-style __ 3 to 5 1% to 2^2. Shoulder, boneless, rolled 3 to 5 2K to 3>i

1 Meat at refrigerator temperature at start of roasting. Liämb Cuts/what they are, where they come from lips be certain that the thermometer • For a ^'frenched'^ leg of lamb, does not hit the rôtisserie equip- ask your butcher to remove enough ment or drip pan as the spit turns. meat from the shank end of a leg To operate spit and regulate roast to expose an inch or more of temperature, follow the directions bone. For special occasions, decorate that came with your rôtisserie this bone with a paper frill. equipment. Low to moderate tem- • Removing the ^'felF' (the thin, peratures give best results. paperlike covering on lamb roasts) Cook until meat reaches desired before roasting is not necessary. doneness. Cooking time depends on • For easier slicing, remove roast size and shape of roast, cooking from the oven and let stand 15 to temperature, and doneness desired. 20 minutes before carving. Tips • Lamb roast is especially good • Lamb roasts may be basted served with mint sauce (p. 18) or Avith a mint sauce or other sauce jelly- during roasting. If sauce contains sugar or other ingredients that Rôtisserie Cooking burn easily, baste only during the last half hour of roasting. Use only large, compact lamb • If you are cooking a roast on roasts, such as boneless rolled an outdoor rôtisserie, it may take shoulder and boneless rolled leg, longer on a windy day than on a for rôtisserie cooking. To make calm one. even rotation possible, choose a • To maintain an even heat roast that is regular in shape. when cooking over charcoal, space Directions coals about an inch apart. Add new Mount roast securely on spit so charcoal around edges and wait that it does not slip as the spit until the coals glow; then push turns. If properly balanced, meat them toward the center. will rotate evenly. Place a drip pan under roast to Broising catch drippings. If you are cooking Directions meat over coals, observe where Brown lamb slowly on all sides drippings fall and arrange pan so in a heavy pan, with enough added that drippings do not fall on coals fat to prevent sticking; season. and cause smoke. Arrange coals Add a small amount of liquid in front of and in back of drip pan, (about K cup for a roast) if neces- to provide even heat. sary. If you have a meat thermom- Cover pan tightly. eter, insert it at an angle, or Cook slowly over low heat or in through the end of the roast, so a 350° F. oven until tender, adding the tip is in the center of roast. more liquid if needed. Use time- Be sure it is not in a fat pocket table (p. 13) as a guide to braising or touching the spit. And check to time.

12 Timetable for braising lamb

Cut of meat Approximate ready-to-cook weight Approximate total or thickness cooking time i

Hours Breast, boneless, rolled _ 1)^ to 2 pounds. _ m to 2 Breast, stuffed 2 to 3 pounds. m to 2 Neck slices. _ % inch 1 Riblets - -_„ 1^2 to 2 Shanks- _ _» _ Y^: to 1 pound each _. IK to 2 Shoulder chops % to 1 inch _ _ ^^ to 1 Pieces for stew V/i inches- IH to 2

Cooking time is for meat braised at simmering temperature.

Tips methods most commonly used with • Lamb cuts that have a con- each of the lamb variety meats. siderable amount of fat and that Liver are not breaded or floured can be To prepare for cooking.— browned without added fat. Remove heavy blood vessels and • Many cuts of lamb can be outside membrane. braised without added liquid, be- To braise.—^Heat small amount cause their own juices provide of fat in frypan over moderate enough moisture. If you do add heat. water or tomato juice, use just Dip sliced liver in flour seasoned enough to keep meat from scorching. with salt and pepper. Brown in hot fat over moderate Simmering heat. Directions Cover pan tightly and reduce heat. Brown meat on all sides, if Cook on top of range or in desired. 350° F. (moderate) oven until Add enough water to cover meat. tender, about 20 to 25 minutes. Add seasonings; cover. To broil.—Adjust broiler rack Cook slowly over low heat until for moderate heat. Dip sliced liver meat is tender. (1- to 2-inch lamb in melted butter, drippings, or cubes require IK to 2 hours.) french dressing. Place on cold broiler grid. Cooking Variety Meats Broil until liver loses its red color, about 4 minutes on each Since most lamb variety meats side. are tender, they can be prepared in As a variation^ thread cubed any of several ways. They are liver on skewers alternately with usually cooked well done. bacon and small, whole onions; Here are a few of the cooking broil.

13 To pan fry.—Heat a small amount To simmer.—Place in a deep pot, of fat in a frypan over moderate with water to cover. heat. Simmer, covered, until tender, Dip sliced liver in flour seasoned 45 to 60 minutes. with salt and pepper. Place in As a variation, heat cooked kid- hot fat. neys in a spicy sauce, or roll them Cook over moderate heat, turn- in seasoned flour and fry. ing as necessary, until liver is brown and tender, about 5 minutes Brains and sweetbreads on each side. To prepare for cooking.—Wash in cold water and remove any blood Heart clots. To prepare for cooking.—Wash Soak in cold water 30 minutes. in warm water. Trim away gristle To simmer.—Place in a deep pot and larger blood vessels. with water to cover. To braise-—Fill cavity with bread For each quart of water, add 1 stuffing, if desired. teaspoon salt and 1 tablespoon Brown on all sides in small lemon juice or vinegar. amount of fat; season. Simmer, covered, 15 to 20 Add small amount of liquid, minutes. about y2 cup. Cover tightly. Cook Drain, rinse well in cold water, in 300° F. (slow) oven or over and remove membrane and blood low heat on top of range until vessels. tender, about 2^ to 3 hours. As a variation, heat cooked brains To simmer.—Place in a deep or sweetbreads in a cream or tomato pot and add salted water to cover. sauce. Or, break cooked brains into Simmer, covered, until tender, small pieces and add to scrambled 2K to 3 hours. eggs. To broil.—Simmer, following Kidneys method above. To prepare for cooking.—Wash Dip in melted butter or marga- in cold water and remove outer rine and place on cold broiler grid. membrane. Split through center, Broil until lightly browned, turning lengthwise, and remove iimer fat once. Total broiling time, 10 to 15 and tubes. Cut up if desired. minutes. To broil.—Adjust broiler rack for moderate heat. Lamb Gravy Dip kidneys in melted butter, drippings, or french dressing. Tlie secret of making smooth Place on cold broiler grid. Broil gravy is to blend flour thoroughly 5 to 10 minutes on each side, until with fat or with cold liquid before brown. combining it with hot liquid. As a variation, wrap kidneys in Meat drippings often contain bacon slices before broiling. both fat and meat juices. Drippings

14 from pan broiled, pan fried, and and return to pan. Save the re- well-done roasted or broiled meat mainder for other uses. may consist almost entirely of Stir flour into fat; brown over melted fat and browned crusty bits low heat. because most of the meat juices Add hquid slowly, stirring con- evaporate during cooking. Drip- stantly. pings from braised meat and Cook until thickened, stirring medium roasted or broiled meat, occasionally. however, may contain considerable Season to taste. meat juice or broth. The proportions of flour, fat, and Method 2 meat juices or liquid for gravy de- Use with drippings containing a pend on how thick you like it. For considerable amount of meat juices or moderately thick gravy, use 2 table- broth. spoons of flour and 1 to 2 table- Measure drippings or broth. If spoons of fat to each cup of meat necessary, add water to make de- juices or other liquid. For thin sired amount of liquid. Heat. gravy, use only 1 tablespoon each Mix flour with an equal amount of flour and fat. of cold water by stirring or shaking until smooth. Method 1 Stir flour mixture slowly into hot liquid. Use with drippings containing Cook until thickened, stirring only fat and browned crusty bits. occasionally. Measure amount of fat needed Season to taste.

RECIPES

Tasty, tender lamb adds interest Lamb and cucumber salad and flavor to other foods when ^ . ,, , , . , . , 1 o servings, % cup each combmed m casseroles, soups, and salads. Leftover lamb can turn into ^°"^^ ^^^^^^.^^ ^"^ ''" . .11 julienne strips 2 cups delicious dishes—inexpensive lamb p^^s, frozen, cooked, cuts into fancy fare. The following chilled 10-ounce recipes feature imaginative uses for package 1 , . , . ,. ,. , Cucumbers, pared, diced.. . 1 cup lamb m combmation dishes. R^^J^^^^^ ^,¡^^J y^ ^^p Calories per serving are given for Celery, thinly sliced VQ cup these recipes to help with meal Dill seed i^ teaspoon 1 . .» , , , . Salad oil 3 tablespoons planning if you're watching your yj^^^^^ 2 tablespoons weight. You should keep in mind Salt 14 teaspoon that in aU recipes 3rou can cut down Lettuce leaves Several on calories simply by trimming visible Gently mix lamb, peas, cucumber jatjrom the lamb before preparing it. radishes, and celery.

15 Sprinkle with dill seed. Add lima beans and carrots to Chill. boiling water. Cook, covered, until Mix salad oil, vinegar, and salt. tender, about 15 minutes. Pour over meat and vegetables. Drain; save cooking liquid. Mix lightly. Cook ground lamb and onion Serve on lettuce. until lamb is lightly browned. Calories per serving: About 185. Pour off excess fat. For jewer calories: Use ji cup Add soup, vegetable liquid, vege- low-calorie Italian dressing in place tables, 1% teaspoons salt, and of oil, vinegar, and salt. About 130 thyme. Mix well. calories per serving. Pour into a 2-quart casserole. VARIATION Arrange tomato slices on top of mixture. Lamb salad with sour cream dressing: Omit dill seed, oil, and vine- Sprinkle with K teaspoon salt and cheese. gar. Increase salt to ji teaspoon. Blend with % cup sour cream and 1 Bake 30 to 35 minutes. teaspoon lemon juice. Save ji cup Calories per serving: About 400. sour cream dressing for garnish; MENU SUGGESTION pour remainder over meat and vege- Serve with a fruit salad and hot tables and mix lightly. Top each biscuits. serving with 2 teaspoons dressing and sprinkle with chopped parsley. Lamb curry About 165 calories per serving. 6 servings y % cup curry each MENU SUGGESTION Boneless stew lamb, cut Serve with spiced crab apple, into 1 -inch cubes 11/^ pounds corn muíRns, and pecan pie. Onion, finely chopped YQ cup Salt 114 teaspoons Pepper Vs teaspoon Lamb and vegetable casserole Curry powder 2 teaspoons 6 servings y % cup each Ginger Y2 teaspoon Sugar 1 teaspoon Lima beans, frozen 10-ouncc Water 2 cups package Apple, tart, chopped 1 cup Carroh, thinly sliced 1 Vè cups Raisins 14 ci/p Boifins wafer 1 cup Cornstarch 2 tablespoons Ground lamb. 1V^ pounds Water ^/^ cup Onion, chopped 2 tablespoons Rice, cooked 3 cups Cream of mushroom soup, Chutney, if desired Yd cup condensed, canned 10Vê-ounce can Brown meat in heavy saucepan. Vegetable cooking liquid. . Ys cup Add onion, seasonings, sugar, and Salt 11/è teaspoons 2 cups water. Thyme 14 teaspoon Cover; simmer 1 hour or until Tomato slices, %-inch thick 6 meat is tender. Salt YQ teaspoon Add apple and raisins. Cook 15 Parmesan cheese, grated.... 2 tablespoons minutes longer. Preheat oven to 350° F, (moderate), Mix cornstarch and % cup water. 16 Stir into lamb mixture. Stir flour and water mixture grad- Cook, stirring constantly, until ually into stew. thickened. Cook, stirring constantly, until Serve over hot rice. thickened. Garnish with chutney, if desired. Calories per serving: About 390. Calories per serving: About 390 without chutney. MENU SUGGESTION Serve with lettuce and hot MENU SUGGESTION french bread. Serve with buttered peas and broiled peach half. Lamb shish kebabs

Lamb stew 6 servings Boneless lamb shoulder 6 servings, 1 cup each or leg, cut into Flour V^ cup lVè-'nch cubes 2 pounds Salt 1 "¡^ teaspoons Oil 14 cup Pepper YQ teaspoon Lemon juice 14 cup Boneless stew lamb, cut Salt . . , 1 Vè teaspoons into 1-inch cubes 1]/^ pounds Marjoram 1 teaspoon Fat or oil 2 tablespoons Oregano Vè teaspoon Water 3 cups Onion, chopped Vs CJP Dill seed. 1^ teaspoon Garlic powder Vs teaspoon Onions, sliced 1 cup Green peppers, cut in Carrot chunks 1 cup eighths 3 Potatoes, diced. 1 cup Cherry tomatoes 24 Celery, sliced 1 cup Mushroom caps, fresh or Peas, frozen lO-ounce canned 24 package Boiling water. 3 cups Water y4 cup The day before: Mix flour, salt, and pepper. Trim fat from lamb. Coat lamb cubes with flour mix- Mix oil, lemon juice, salt, mar- ture. Save remaining flour mixture. joram, orégano, garlic powder, and Brown lamb in fat in heavy onion. saucepan. Pour over lamb cubes. Add water and dill seed. Cover Let meat stand in refrigerator 24 tightly. hours. Simmer 1 hour or until meat is Cook green pepper pieces in 1 tender. cup boiling water for 5 minutes or Add onions, carrots, potatoes, and until almost tender. Drain. celery. Pour 2 cups boiling water over Simmer, covered, 15 minutes. fresh mushrooms. Cover. Let stand Add peas. 5 minutes. Drain. Simmer, covered, until vegetables Alternate lamb cubes, green are tender. pepper pieces, whole tomatoes, and Mix remaining flour mixture with mushrooms on metal skewers. Brush Yi cup water. with remaining oil mixture.

17 BN-2782 Skewer tasty lamb pieces with tomatoes, green pepper, and mushrooms. Broiled indoors or out, served with hot iluFfy rice, shish kebabs moke an appealing main dish.

Broil, turning as needed, until Apricot-prune stuffed lamb lamb is desired doneness. See page 8 12 servings, about 3 ounces each for directions for outdoor broiling. Dried apricots, chopped. ... V^ cup Calories per serving: About 480. Prunes, pitted, chopped .... V^ cup Rice YA cup MENU SUGGESTION Celery, chopped ]/^ cup Serve with corn-on-cob. Have Onion, chopped ]^ cup cherry cobbler for dessert. Almonds, slivered Vi cup Salt Vè teaspoon Water 1 Vè cups Mint sauce Boneless lamb shoulder 6 servings, about 2 tablespoons each roast 4 pounds Salt Vè teaspoon Mint-flavored jelly % cup Lemon rind, grated 2 teaspoons Cut apricots and prunes into Lemon juice 3 tablespoons small pieces. Mix all ingredients. Mix all ingredients except lamb Heat over low heat until jelly is and ]/2 teaspoon salt. melted. Simmer covered, 15 to 20 minutes, Beat until smooth. or until all water is absorbed. Serve hot with roast lamb or Cool slightly, just enough to broiled lamb chops. handle. Calories per serving: About 90. Preheat oven to 325° F. (slow).

18 Unroll lamb shoulder; sprinkle MENU SUGGESTION with Y¿ teaspoon salt. Serve with broccoli spears and Spread stuffing over lamb shoul- hot rolls. der; roll and tie. Do not fill roll so stuffing comes out at ends. Lamb riblets in barbecue sauce Place lamb, fat side up, on a rack in a shallow pan. Cover top and 6 servings ends with foil. Lamb riblefs 4 pounds Roast until internal temperature Pineapple chunks 8-ounce can Lemon, thinly sliced 1 reaches 180° F., about 4 to 4}^ hours. Chili sauce VA cup Stuffing not used in roll may be Onion, chopped VB cup baked during last Yi, hour of roasting. Brown susor 2 tablespoons Serve with meat. Vinegar 2 tablespoons Calories per serving: About 505. Worcestershire sauce 2 teaspoons Salt 1 teaspoon VARIATION Ginger V^ teaspoon Use 4 pounds boneless leg of lamb Crushed red pepper Vè teaspoon roast in place of shoulder roast. Trim as much fat as possible from About 440 calories per serving. lamb riblets.

B.S--27824 Boneless lamb shoulder roost—Filled with appealing apricot-prune stuffing—is rolled and tied y before roasting.

19 Brown riblets in heavy frypan. MENU SUGGESTION Drain pineapple chunks; save Served with toasted English muf- liquid. fins. Have baked apple for dessert. Add pineapple chunks and lemon slices to riblets. Moussaka (lamb and eggplant Mix remaining ingredients with casserole) pineapple liquid; pour over riblets. Cover and simmer 1 hour, or 6 servings, 1 cup each until tender. Egsplant, pared, sliced 1 small (about Skim off melted fat before 1 pound) serving. Salt 14 teaspoon Flour, unsifted ]/è cup Calories per serving: About 405. Fat or oil 14 cup MENU SUGGESTION Onion, finely chopped. ... % cup Ground lamb 1 Vè pounds Serve with parsley buttered po- Dry red wine 14 cup tatoes and tossed green salad. Tomato sauce YQ cup Parsley, chopped 1 tablespoon Scotch broth Thyme Y2 teaspoon Pepper Vs teaspoon 6* servingSj 1 cup each Salt 1 teaspoon Breadcrumbs, fine dry Vè cup Lamb neck or shanks 2 pounds Tomatoes, peeled, sliced ... 2 Pearl barley 14 cup Yogurt 8-ounce Hot water 4'Í4 cups container Potatoes, diced 1 cup Egg yolks, beaten 2 Carrots, diced Vè cup Parmesan cheese, grated.... ]4 cup Onion, chopped Vè cup Celery, diced YQ cup Sprinkle eggplant slices with ji Salt 1 tablespoon teaspoon salt. Let stand 1 hour. Marjoram 1/^ teaspoon Preheat oven to 875^ F. (moderate). Place lamb, barley, and water in Grease 3-quart casserole. a 3-quart saucepan. Bring quickly Dry eggplant with paper towel. to simmering. Coat with half of the flour. Simmer 2 hours, or until lamb is Brown lightly in fat. tender. Cook onion and lamb until lamb Remove meat from pan and cool is lightly browned. Drain off excess just enough to handle. fat. Remove meat from bones and Mix wine, tomato sauce, parsley, trim off fat. thyme, pepper, and 1 teaspoon salt. Pour over meat mixture. Skim fat from broth. Cook over low heat for 15 Dice meat and return to broth. minutes. Add potatoes, carrots, onion, Sprinkle half of the breadcrumbs celery, salt, and marjoram. in bottom of casserole. Simmer 30 minutes. Arrange eggplant slices in layer on Calories per serving: About 130. breadcrumbs.

20 Spread meat mixture over egg- Top with remaining bread plant slices. crumbs. Place tomato slices on top of Bake 45 minutes. meat. Calories per serving: About 510. Beat yogurt, egg yolks, and remaining flour, together. MENU SUGGESTION Pour over tomato slices. Serve with tossed spinach salad Sprinkle with parmesan cheese. and hard rolls.

INDEX TO RECIPES

Basic lamb cookery : Page Lamb recipes—Continued Braising 12 Lamb riblets in barbecue sauce. „ 19 Broiling 7 Lamb salad with sour cream Outdoor broiling 8 dressing 16 Pan broiling 9 Lamb shish kebabs 17 Pan frying 9 Lamb stew 17 Roasting 9 Mint sauce 18 Rôtisserie cooking 12 Moussaka 20 Simmering 13 Scotch broth 20 Gravy 14 Cooking variety meats : Lamb recipes: Brains 14 Apricot-prune stuffed lamb 18 Heart 14 Lamb and cucumber salad 15 Kidneys 14 Lamb and vegetable casserole. _ 16 Liver 13 Lamb curry 16 Sweetbreads 14

21 OTHER PUBLICATIONS

The following publications give additional information on selecting and preparing food for your family. Send your requests on a post card to the Office of Communication, U.S. Department of Agriculture, Washington, D.C. 20250. Include your return address and ZIP Code. Order No. Family Fare : A Guide to Good Nutrition. _ Gl Money-Saving Main Dishes G43 Nutritive Value of Foods G72 Food and Your Weight G74 Eggs in Famity Meals : A Guide for Consumers G103 Vegetables in Family Meals : A Guide for Consumers G105 Poultry in Family Meals : A Guide for Consumers GllO Cheese in Family Meals: A Guide for Consumers G112 Beef and Veal in Family Meals : A Guide for Consumers GllS Fruits in Family Meals: A Guide for Consumers Gl25 Milk in Family Meals : A Guide for Consumers G127 Pork in Family Meals : A Guide for Consumers. _ _ G160 Keeping Food Safe to Eat G162 Nuts in Family Meals: A Guide for Consumers__ G176 Breads, Cakes, and Pies in Family Meals: A Guide for Consumers. G186

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Reprinted 1977 DHEW Publication No. {NIH) 77-753

*U. S. GOVERNMENT PRINTING OFFICE : 1977 O - 234-671