Curriculamb A Culinary Education Program on American Lamb Curriculamb A Culinary Education Program on American Lamb

TABLE OF CONTENTS

Page 3 Learning Objectives Page 4 Lesson 1 – The U.S. Sheep Industry and Benefits of American Lamb Page 6 Lesson 2 – Buying and Handling Lamb Page 8 Lesson 3 – Lamb Carcass and Cuts Page 18 Lesson 4 – Lamb Nutrition Page 19 Lesson 5 – Cooking Lamb Page 22 Appendix – American Lamb Recipes

Feed your adventurous side. 2 Curriculamb A Culinary Education Program on American Lamb

LEARNING OBJECTIVES

Curriculamb is a comprehensive culinary education resource on American Lamb. Use this Curriculamb for personal development or as a classroom or training tool. After completing this Curriculamb, students will be able to: • Explain how sheep in the United States are raised • Compare American Lamb to imported lamb • Differentiate between lamb and mutton • Describe USDA grades and yield grades for lamb • Identify the primal cuts of lamb and the chef-ready cuts fabricated from each primal • French a rack of lamb and fabricate lamb legs and shoulders • Describe nutritional benefits of lamb • Perform common cooking techniques associated with various foodservice cuts of lamb

Feed your adventurous side. 3 Curriculamb A Culinary Education Program on American Lamb

LESSON 1 – THE U.S. SHEEP INDUSTRY AND THE BENEFITS OF AMERICAN LAMB

SHEEP HISTORY Sheep are one of mankind’s oldest domesticated animals, raised by people as a food source around 10,000 years ago. Throughout the progression of human civilization, people have relied on sheep for meat, milk and wool. As people and civilization progressed out of the hunter-gatherer stage and into the substance farmer stage, shepherding develops as one of the first specializations of labor. With the emergence of shepherds and selective breeding, sheep that resemble the sheep of today arrived by around 3000 BC.

Sheep are raised throughout the world and lamb is prevalent in diverse regions and cultures. Sheep are referenced in many languages, mythologies and major religions, especially Abrahamic religions. Greek mythology, for example, references the Golden Fleece. There are many references to sheep in the Bible, especially in the Old Testament. In both ancient and modern religious rituals, sheep are often referenced as sacrificial animals.

U.S. SHEEP PRODUCTION There are more than six million sheep in the United States and more than 80,000 sheep farms and ranches, the vast majority of which are family owned and operated. Flocks in the East and Midwest are smaller, usually between 50 to 300 animals, while operations in the West range from those same small flock sizes up to 10,000 sheep.

Sheep are raised in every state. Leading sheep production states are Texas, California, Colorado, Wyoming and South Dakota. Prior to World War II and the development of synthetic fabrics, many producers raised sheep primarily for wool with meat being the byproduct. These producers delayed slaughter so that the sheep could be sheared more often. The meat of these older animals was less tender and strongly flavored.

Today this is reversed, with most shepherds focusing on production of flavorful and tender meat, with wool as the byproduct. The most common breeds of sheep in the United States are Dorset, Hampshire, Rambouillet and Suffolk. These breeds are known for their larger size.

4 American sheep are reared on a high-quality natural forage diet. Sheep are herbivores and like to graze on an array of grasses, legumes and wildflowers. Depending on the quality of the range, some lambs are marketed directly from the range or pasture while others are grain-finished for a short period of time before being processed.

Shepherds tend to their flocks with the utmost care and employ guard animals to assist them. Guard dogs help to protect the flock from coyotes, black bears, mountain lions and domestic dogs. Shepherds also use llamas and donkeys as guard animals. SHEEP LEXICON Ewe – a female sheep FACT: No artificial growth hormones are used in lamb production in the United States*. Flock – a group of sheep *Although growth hormones are not used in lamb production in the United States, they are legal to use. Ovine – a term used to describe FACT: Sheep are skilled grazers. Thus, many cities, municipalities, forests, and even things pertaining to a sheep vineyards use sheep for land management purposes, including weed control, crop Ram – a sexually mature male clean up and to prevent forest fires. Sheep support environmental sustainability as sheep targeted grazing has led to a reduction in the use of diesel, agrochemicals and fertilizers. Wool – the soft, thick hair that grows on the bodies of sheep LAMB CONSUMPTION In many countries throughout the world, especially in regions of North Africa, the Middle East and parts of Europe, lamb is the primary protein. World lamb per capita consumption is more than four pounds per person. In the United States, per capita consumption of lamb is just under one pound per person.

Approximately 325 million pounds of lamb are sold each year in the United States. About one-half of this lamb is raised domestically and about one-half is imported.

WHY CHOOSE AMERICAN LAMB? American Lamb is a popular menu item thanks to the larger cut sizes, its distinctive flavor profile, freshness and tenderness. When you menu domestic lamb, you are supporting the nation’s shepherds and...

It’s Fresher. American Lamb is up to 10,000 miles and 30 days fresher than imported lamb.

It’s Available Year Round. Adaptable to a range of climates, sheep are raised in every state in the country and lamb is available fresh year round. There’s a lamb dish for Eweniversity every season. Lab:

It’s a Better Value. Excellent American sheep breeding produces a lamb with larger muscling that provides for improved yield and impressive plate presentation. Watch The American Lamb Story videos. Video 1, It’s Flavorful. The mild yet distinctive flavor of American Lamb is a result of Video 2 What questions quality genetics and feeding practices. should you ask a supplier of lamb? Discuss the It’s Local. Approximately 65 to 75 percent of fine dining operators feature lamb benefits of local sourcing. on their menus. When origin of lamb is noted, domestic/local sources of lamb are mentioned three to one as compared to imported lamb.

Feed your adventurous side. 5 Curriculamb A Culinary Education Program on American Lamb

LESSON 2 – BUYING AND HANDLING LAMB

Sheep are generally processed at 7 to 10 months of age. The average weight of a lamb heading for processing is around 135 pounds.

Meat from a sheep less than one year of age is called lamb. Meat from an older animal is referred to as mutton.

All American Lamb is either USDA inspected for wholesomeness or inspected by state systems equal to the federal government. A symbol such as this USDA symbol verifies that the American Lamb passed inspection.

FACT: The average carcass weight or dressed weight of American Lamb is about 70 pounds, about 50 percent of the live weight.

USDA GRADES It is helpful to be aware of USDA grading guidelines. The grade indicates the quality level of the meat. For American Lamb, five quality grades have been set: • Prime • Choice • Good • Utility • Cull

FACT: More than 90 percent of American Lamb will grade USDA Choice or Prime.

These grading classifications are based on the following factors: • Age • Degree of fat streaks in meat between ribs and on the flank muscle • Conformation: • The thickness and fullness of the carcass, muscularity and skeletal development, and ratio of meat to bone • Texture, firmness and color of lean muscle tissue (marbling) in relation to the maturity of the carcass

6 YIELD GRADES IN AMERICAN LAMB The USDA has also established yield grades that reflect the quantity of cuts that can be expected from a lamb carcass. Yield grades 1, 2, 3, 4 and 5 are measured on the following factors: • Conformation of Carcass: Consideration of the proportion of each cut to the carcass weight and also the general desirability of each cut as compared with other cuts. • Thickness of Fat: Thickness of subcutaneous fat in the rib area of the 12th and 13th rib, measured 5 inches from the backbone.

Yield Grade Back Fat Thickness at 12th-13th Rib

1 0 - 0.14”

2 0.15” - 0.24”

3 0.25” - 0.34”

4 0.35” - 0.44”

5 0.45” and up

Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.

HANDLING LAMB The following safety and cooking guidelines help assure that lamb as well as all meats are served at their best.

Keep it Cold The temperature at which meat is stored is critical for safety and quality. Remember to store lamb in a refrigerator at 32°F to 38°F. Freeze at 0° or below.

Make it Hot The USDA recommends that lamb be cooked to an internal temperature of 145°F for medium rare. Cook ground lamb to medium (160°F) or until inside is no longer pink.

Reheat any previously cooked lamb products (stews, meat pies, etc.) to minimum internal temperature of 165°F.

Be Clean Wash your hands in hot soapy water before preparing foods and after handling raw meats. Utensils, plates and cutting boards must be washed in hot soapy water or other sanitizers after being used for raw meat. Occasionally sanitize surfaces with bleach.

Keep the storage areas clean. Sanitize the refrigerator interior where meat juices may have dripped.

Feed your adventurous side. 7 Curriculamb A Culinary Education Program on American Lamb

LESSON 3 – LAMB CARCASS AND CUTS

PRIMALS The four primal cuts (major sections of the carcass) of American Lamb are:

Shoulder - A lamb shoulder includes the first four rib bones of each side and the arm and neck bones. Rack - A lamb rack is eight rib bones located between the shoulder and the loin of the lamb. Loin - The lamb loin is the primal cut between the rack and leg that includes the 13th rib, the loin eye muscle, the center section of the tenderloin, the loin strip and some flank meat. Leg - A leg of lamb is a primal cut that contains the last portion of the backbone, hip bone, aitchbone, round bone, hindshank and tail bone. Leg of lamb includes part of the sirloin, the top round and the bottom round.

CHEF READY OR RTC (Ready to Cook) CUTS Various roasts, steaks, chops, stew cubes and ground lamb fabricated from primal or subprimal parts.

VARIETY MEATS (OFFAL): Various organs include heart, intestine, kidney, liver and tongue.

FACT: A lamb loin chop is sometimes called a lamb T-bone or lamb porterhouse on menus. Eweniversity Lab: FACT: A rack of lamb (or rib roast) has eight rib bones.

Watch the American Lamb Carcass and Cuts video and review carcass chart and poster. Discuss which cuts are most common on menus. Which primals are working muscles and which are nonworking muscles? How does this impact the best cooking method?

8 The following chart details each cut and common cooking methods associated with each:

Carcass Primal Sub Primal Items Preparations Hind Saddle (49%) Leg (34%) Shank Stew Braise (Bone-in, Boneless)

Heel Leg of Lamb, Roast Knuckle Roast Eye Round (Bone in, B.R.T., Oven Bottom Ready, Frenched, Round Semi-boneless) Sirloin

Top Round Steaks, Roast, Scaloppini, Sauté, Butterflied Broil, Grill End of pelvic bone

Loin (11%) Eye Muscle Roast (Bone-in, Roast, Boneless) Sauté, Chops Broil, Grill

Tenderloin Medallions, Sauté, Noisettes Broil, Grill

Flank Grind Between 12th & 13th ribs Fore Saddle (51%) Hotel Rack - 8 ribs Market Forms (10%) Rack Roast (Bone-in, Crown Roast Roast) Chops - American Sauté, (single/double), Broil, Frenched Grill

Between 4th & 5th Breast Riblets, Stuffed, Stew Braise ribs

Shoulder Square Foreshank Stew Braise Cut (26%) (Bone-in, Boneless) Neck Stew, Grind Braise

Square Cut Roast Braise Chuck (Bone-in, B.R.T.) Boneless Chops Broil, (Round, Blade) Grill Stew Braise

Variety Meats (Offals): Heart, Intestines, Kidney, Liver and Tongue

Feed your adventurous side. 9 Leg Rack

AmericAn Crown Roast (Roast)

Whole Leg Amb (Roast) L Cuts & How To Cook Them

Shoulder Rack Loin Leg Rib Roast (Broil, Grill, Roast) Short Cut Leg, Sirloin Off (Roast) Frenched Rib Roast (Broil, Grill, Roast) Foreshank & Breast

Center Leg Roast Loin (Roast) Rib Chop (Broil, Grill, Panbroil, Panfry, Roast)

Center Cut Leg Steak Frenched Rib Chop (Broil, Grill, Panbroil, (Broil, Grill, Panbroil, Panfry) Loin Roast Panfry, Roast) (Roast)

Double Boneless Loin Roast (BRT) Butterflied Leg (Roast) Shoulder (Broil, Grill, Roast) Square Cut Shoulder Whole Loin Chop (Braise, Roast) (Broil, Grill, Panbroil, Panfry)

Boneless Leg Roast (BRT) Double Loin Chop (Roast) (Broil, Grill, Panbroil, Panfry) Boneless Shoulder Roast (BRT) (Braise, Roast)

Tenderloin Blade Chop (Braise, Broil, Grill, Frenched (Broil, Grill, Roast) Panbroil, Panfry) Hindshank (Braise)

Arm Chop (Braise, Broil, Grill, Foreshank & Breast Panbroil, Panfry) Sirloin Chop (Braise, Broil, Grill, Foreshank Panbroil, Panfry) (Braise) Neck Slices (Braise, Roast)

Spareribs (Denver Ribs) (Braise, Broil, Grill, Roast) Lamb for Stew (Braise) Boneless Lamb Belly Sirloin Roast (Braise, Roast) (Broil, Grill, Roast)

Riblets Cubes for Kabobs (Braise, Broil, Grill) (Braise, Broil, Grill) Other

Ground Lamb (Broil, Grill, Panbroil) Top Round (Broil. Grill, Roast)

10 Eweniversity Lab:

Watch video and review step- Watch videos and review step- by-step sheet on Frenching a by-step sheets on Creating a BRT Rack of American Lamb. Practice American Lamb Leg Roast and frenching a rack and discuss the Fabricating an American Lamb advantages and disadvantages of Leg. Practice breaking down an purchasing frenched racks versus American Lamb leg. Discuss the frenching racks in a restaurant. advantages of purchasing chef- Discuss how much meat and fat ready cuts versus fabricating in should be frenched from bones. the restaurant. Discuss how bone How will this impact flavor and and grind could be used. Discuss plate presentation? Compare various menu items that could yields of unfrenched rack to a be prepared using leg of frenched rack. American Lamb.

AMERICAN LAMB FABRICATION American Lamb can be ordered to your specifications or you may choose to fabricate a whole carcass or the primals in the restaurant. Rack of lamb may be ordered frenched or you may choose to french the rack in your restaurant. The following step-by-step sheets provide steps to common lamb fabrication. Videos of each fabrication are also available.

FACT: A lamb leg is most tender near the sirloin end (closest to the loin).

FACT: Tying helps the lamb roast maintain a consistent shape and cook evenly.

Feed your adventurous side. 11 Frenching A Rack of American Lamb Rack of lamb is an elegant and popular menu item in fine dining restaurants. According to research studies done for the American Lamb Board, more than 75 percent of fine dining operators menu lamb and rack of lamb is the most popular cut menued. American rack of lamb is noted for its larger rib eyes and mild yet distinctive flavor. Chefs may request that their suppliers provide the racks frenched to specifications or they may french the racks in-house. Frenching is the removal of at least 1.5 inches of meat from the bone ends of a rib roast or rib chops. The lean meat and some fat removed while frenching the rack can be used for grinding. Equipment Needed: Ingredient: Cutting board, plastic gloves, sharp boning knife Rack of American Lamb, cap on, chine removed

Holding underneath the shoulder end, peel off the fat cap extending over the rib bones while keeping the fat covering the rib eye in place. If needed, be sure to remove any featherbones and thin yellow elastin strip, taking caution not to damage the rib eye meat.

Cut across rib bones on the fat side at desired point for 1 frenching. (This can range from 1.5 inches from bone ends to just above the rib eye meat.) Also cut down between each rib bone. 2

Make same cut across the inside of rib bones making sure to cut between each rib bone.

3 Run tip of knife along the center of each rib bone peeling away the layer of membrane to each side.

4

Push the meat away from the rib bones with your thumb and finger. 5 Scrape away any fine pieces of meat or fat from rib bones with knife tip and back edge. 7 6

A frenched rack of American Lamb with single and double rib chops.

Note: Rib bones may also be frenched using butcher’s twine. Simply cut in between each bone and loop the butcher’s twine around the bone near the base. Pull hard so the twine runs along the rib bone and removes any excess rib meat. For more information and recipes, visit www.americanlamb.com 12 Creating a BRT American Lamb Leg Roast A fresh leg of American Lamb is an economical and flavorful cut that offers a variety of creative uses. A boneless leg roast (BRT) is a favorite of many chefs because it can be stuffed with a range of ingredients or simply roasted and sliced. American Lamb’s naturally mild yet distinctive flavor blends well with a variety of spices, herbs and marinades. Equipment Needed: Ingredient: Butcher’s twine, cutting board, plastic gloves, sharp boning knife Short Cut Shank on Leg of American Lamb

Following the shank bone, butterfly the meat away, working your way over the joint.

1 Remove the meat away from the femur bone with your knife tip. Remove the entire femur bone as well as the aitch bone and set aside for use in stock. 2

Cut the shank portion of meat away from the leg. Be sure to trim the fatty tissue containing the popliteal gland away in the natural seam where the top round and bottom round meet.

3 Trim the shank meat and tuck it where the femur bone was removed.

4

Roll the meat firmly keeping the fell side out. If desired, add a stuffing before rolling. 5 Using butcher’s twine and starting at sirloin end, tie the roast.

6 7 A BRT American Lamb leg roast.

Note: Save the bones for use in flavorful stock.

For more information and recipes, visit www.americanlamb.com 13 Fabricating a Leg of American Lamb A whole leg of American Lamb is a perfect roasted item for buffet tables and catered events. Further fabrication of a leg of lamb can be done to create interesting, versatile and profitable menu items. Keep in mind that American Lamb legs are larger than imported lamb legs. Whole American Lamb legs usually weigh between 8 and 10 pounds. Thanks to excellent breeding and feeding of domestically raised sheep, American Lamb has a mild yet distinctive flavor compared to imported lamb. Best of all, it is available fresh year round. Equipment Needed: Ingredient: Band saw or NSF-approved meat saw, butcher’s knife, Whole Leg of American Lamb cutting board, plastic gloves, sharp boning knife

1 2 3 4 Remove flank meat. Saw through tip of the hip joint Remove hip and tail bone. Trim Cut up and butterfly the meat Set aside for grind. separating the sirloin end from for sirloin roast or cutlets. away from the shank bone, the shank half of the leg. working your way over the joint. 8 5 6 7 Remove the meat away from the Remove the aitch portion of the Cut the shank portion of meat Dice shank meat for stewing. femur bone with your knife tip. hip and set aside. away from the leg. Remove the entire femur and shank bone. 10 11 9 12 Follow the natural seams of the Trim and slice the top round across Follow the natural seams, and Trim off silver skin and slice to leg muscles. Be sure to remove the grain to make cutlets. separate the bottom sirloin from make cutlets or large dice the the fatty pocket containing the the bottom round. Separate the bottom round and bottom sirloin popliteal gland. Separate the top bottom round flat from the eye of for skewers. round from the bottom round. the round.

13 14 Thinly slice the eye of the round Meat from leg can make cutlets, meat for use in appetizers or roasts, skewer meat, stew meat, sandwiches. grind and more.

Note: Save the trimmings for use in grind and the bones for use in stock.

For more information and recipes, visit www.americanlamb.com 14 Fabricating an American Lamb Shoulder A square-cut whole shoulder is one of the most economical cuts of lamb. Further fabrication can create kabob and stew meats as well as boneless (BRT) shoulder roasts.

Equipment Needed: Ingredient: Butcher’s knife, cutting board, plastic gloves, Square-cut American Lamb Shoulder sharp boning knife

1 2 3 Remove fell and excess fat. Cut up underneath the rib cage and around Remove elastin from the rib cage/neck piece. the neck bone structure and remove bone. The shoulder is then split into two pieces.

4 5 6 Trim remaining meat for use in kabobs and stew. Split the second piece along the natural seam. Remove the arm bone through the socket joint.

7 8 9 Outline the blade bone (scapula) and peel it out. Trim the inside meat of fat and connective tissues Using butcher’s twine, tie the BRT roasts. and roll the pieces of meat firmly. If desired, add a stuffing before rolling. 10

The American Lamb shoulder can be fabricated to create boneless roasts, shoulder arm or blade chops, shoulder ribs, kabob or stew meat, grind and more.

Note: Save the trimmings for use in grind and the bones for use in stock.

For more information and recipes, visit www.americanlamb.com 15 GLOSSARY OF LAMB TERMS Baby lamb – animals produced all year round by controlled breeding are marketed at 6 to 10 weeks old before weaning.

Boned, Rolled and Tied (BRT) – a leg or shoulder that is completely boned, internal fat removed and excessive outside fat trimmed off. Properly rolled, will be cylindrical in shape and ideal for a rotisserie or as an oven roast.

Carcass weight – the weight of the animal after it has been dressed. The carcass or dressed weight refers to the weight of the animal after being partially butchered, removing all the internal organs as well as the head and inedible portions of the tail and legs. It represents approximately 50 percent of the live weight. The average carcass weight of an American lamb is almost 70 pounds.

Chef Ready or RTC (Ready to Cook) – cuts are portioned and trimmed to foodservice specifications, so that the chef only needs to season, cook and serve.

Crown roast – made by curving around two rib halves, eight ribs each (racks), and tying them to resemble a crown. French ends of rib bones.

Denver ribs – lamb sparerib, which is cut from the breast and trimmed of all fat and connective tissue.

Fell – the thin silver parchment-like membrane (tissue or skin) that covers lamb. Remove fell on all cuts before cooking.

Foresaddle – consist of shoulder, rib (rack), shank, breast and neck.

Frenching – removal of at least one and one-half inches of meat from the bone ends of rib roasts, rib chops and/or shanks.

Glands – the prescapular gland is in the shoulder and the popliteal gland is in the leg. They cause a strong flavor and/or odor and should be removed when making boneless roasts.

Grade – U.S. Department of Agriculture name that indicates quality of meat. Maturity, color, firmness and texture of the meat are evaluated. Conformation is the term used to evaluate the carcass’s general shape, form and outline. USDA lamb grades are Prime, Choice, Good, Utility and Cull. The vast majority of American Lamb will grade as Choice or Prime.

Hindsaddle – consist of full leg or three-quarter leg plus sirloin and flank.

Hotel rack – the unsplit rib section of a lamb. When the breast is still attached, this is called a bracelet.

Feed your adventurous side. 16 Hothouse lamb – meat from a young lamb, which has been entirely milk-fed. It is known for its tenderness and delicate flavor. Roasted whole by some ethnic groups.

Interlaced roast (Double french rack) – two or more rib sections together, joined or tied. Usually filled with stuffing before roasting. When the ends are tied together it is called a Crown Rib Roast.

Internal temperature – lamb can be served medium-rare (145°F), medium (160°F) or well done (170°F). Ground lamb should be cooked to 160°F minimum.

Mutton – meat from an adult sheep that is more than one year old.

Purchaser Specified Option (PSO) – a specification used by a purchaser to clearly identify state of refrigeration, weight or size, thickness, fat trim, peeled/denuded and other fabrication to a particular product. It is recommended that a purchaser order portion cut steaks or chops either by weight or by thickness only, not a combination of both, unless in an instance where an item is mechanically pressed and/or sliced (cubed).

Rack of lamb (rib roast) – contains rib bones and thick, meaty rib eye muscle. Outside fat cover is usually removed.

Saddle – large cut of lamb, which includes the loin section.

Vacuum-packaged – packaging method that involves the removal of most air prior to hermetically sealing the package.

Variety (offal meats) – other edible parts of lamb, including heart, intestine, kidney, liver and tongue.

Yield grade – USDA grading system which identifies yield of lamb. Yield indicates amount of salable consumer product. These range from YG 1-5 with Yield Grade 1 denoting the highest yielding carcass and Yield Grade 5 representing the lowest.

Feed your adventurous side. 17 Curriculamb A Culinary Education Program on American Lamb

LESSON 4 – LAMB NUTRITION

Nutrition has become important for many consumers as they develop their meal plans. American Lamb is naturally nutrient rich.

Lamb is an excellent source of high-quality protein. On average, a 3-ounce serving of lamb has 175 calories and meets almost half of an average adult’s Daily Reference Value for protein. Recent research suggests that eating protein can help preserve lean body mass while a person is trying to lose weight.

Lamb is an excellent source of vitamin B12, niacin, zinc and selenium. Lamb is a good source of iron and riboflavin. Compared to other meats, lamb contains less fat marbling throughout the meat. With much of the fat limited to outside edges (the fat cap), it’s easily trimmed if desired. Forty percent of the fat in lean lamb is monounsaturated fat, the same kind found in olive oil.

Lamb can contribute to your daily omega-3 intake. A 3-ounce serving of lamb delivers approximately 100 mg of the essential omega-3 fatty acid, alpha linolenic acid (ALA). A 3-ounce serving of lamb provides nearly five times the amount of alpha linolenic acid (ALA) compared to a 3-ounce serving of beef.

NUTRITIONAL INFORMATION OF AMERICAN LAMB SELECTED CUTS (per 3-ounce cooked servings) Saturated Cut Calories Carbs Total Fat Fat Cholesterol Protein Iron Sodium Foreshank 159 0 g 5.12 g 1.83 g 88 mg 26.36 g 1.93 mg 63 mg (separable lean only, trimmed to 1/4” fat, choice, braised)

Leg 162 0 g 6.58 g 2.35 g 76 mg 24.05 g 1.80 mg 58 mg (shank and sirloin, separable lean only, trimmed to 1/4” fat, choice, roasted)

Loin 172 0 g 8.30 g 3.16 g 74 mg 22.60 g 2.07 mg 56 mg (separable lean only, trimmed to 1/4” fat, choice, roasted)

Rib 197 0 g 11.31 g 4.05 g 75 mg 22.24 g 1.50 mg 69 mg (separable lean only, trimmed to 1/4” fat, choice, roasted)

Shoulder 173 0 g 9.15 g 3.47 g 74 mg 21.20 g 1.81 mg 58 mg (arm and blade separable lean only, trimmed to 1/4” fat, choice, roasted)

Source: USDA National Nutrient Database for Standard Reference, Release 17 (2008) 18 Curriculamb A Culinary Education Program on American Lamb

LESSON 5 – COOKING LAMB What Lamb Cuts Are On AMERICAN LAMB ON THE MENU The Entrée Menu? American Lamb is used in a wide range of menu items. Rack of Lamb 31% Lamb Chop 28% Shank 10% While lamb center-of-the-plate entrees are the most common on fine dining menus, Sausage/Merguez 7% lamb is being used more and more in pizzas, salads, sandwiches, burgers and pasta Loin 7% Leg 6% dishes. In fact, non-center-of-the-plate dishes have increased by 69 percent from Shoulder 6% 2007 to 2017.* Burger 5%

Lamb’s use in appetizers and small plates has also been growing, up 45 percent from 2007 to 2017.*

Merguez, a spicy North African sausage traditionally made with lamb, is one of the fastest growing proteins on fine dining menus, up 38 percent in 2017 as compared to 2016.*

American Lamb blends well with a variety of spices, herbs and marinades. According to a recent menu study*, the top ten flavors menued with lamb are:

er ustard Win agu osemar arissa emon arli int ogurt

*Source: Datassential MenuTrendsTM 2018.

PREPARING AMERICAN LAMB Lamb meat is made up of muscles held together by collagen and silverskin. Collagen is a soft white connective tissue that will break down into gelatin when heated. Silverskin is a rubbery connective tissue that will not break down and thus should be trimmed from the lamb prior to cooking.

Working muscles, such as the shoulder and leg, have more connective tissue and are less tender. In general, tougher cuts of lamb should be prepared using moist-heat cooking methods, such as braising or stewing. 19 Nonworking muscles, such as the rack or loin, are tender and should be prepared using dry-heat cooking methods such as roasting or grilling. Eweniversity

FACT: The Maillard Reaction occurs when the proteins and sugars in food are Lab: exposed to heat and merge together to form a brown exterior surface.

IS IT DONE YET? The most accurate way to determine the doneness of lamb, with the exception of Watch Cooking Techniques braised and stewed meats, is to measure the internal temperature of the meat. To with American Lamb do this, insert an instant-read thermometer into the thickest part of the lamb. videos on barbecuing, 145°F for medium-rare braising, grilling and 160°F for medium roasting. Discuss which 170°F for well done cuts are best prepared To help with moisture retention and tenderness and to make slicing easier, let lamb using which cooking stand for 5 to 15 minutes before slicing. Keep in mind that the lamb will continue method. How do you best to cook slightly upon standing so remove lamb at a somewhat lower temperature determine doneness of than you prefer. lamb in braised, grilled and roasted meats? What The USDA recommends cooking ground lamb to a minimum temperature of 160°F. is the purpose of rubs and marinades? COMMON LAMB DISHES FROM AROUND THE GLOBE Lamb is among the most common meats consumed throughout the world. From lamb gyros to koftas, shwarma to moussaka — lamb is truly a global staple. Below is a listing of just some of the most common international dishes prepared with lamb.

Beyti is a Turkish dish consisting of ground lamb grilled on a skewer and served wrapped in lavash, topped with a tomato sauce and yogurt.

Biryani is a mixed rice dish from India. The non-vegetarian version is often made with marinated lamb and various spices and condiments.

Colonial goose is a classic New Zealand dish featuring a boneless leg of lamb stuffed with honey, dried apricots and traditional bread stuffing, then marinated in red wine.

Döner kebab is a Turkish dish made of lamb cooked on a vertical rotisserie. The sliced lamb is often served in a lavash or pita. It is a common fast-food item not only in Turkey but also in the Middle East, Europe, Canada and Australia.

Gyros are a Greek dish made of meat cooked on a vertical rotisserie, normally lamb, and usually served in a pita with tomato, onion and tzatziki sauce.

Keema is a traditional South Asian dish made with minced lamb with peas or potatoes. Keema can be formed into kebabs or used as a filling in samosas.

Feed your adventurous side. 20 Kibbeh is a popular Levantine Arab dish made of bulgur, minced onions and finely ground lamb with Middle Eastern spices. Kibbeh may be shaped like torpedo, balls or patties and cooked, or may be served raw.

Kofta is a type of meatball or ground lamb mixture mixed with spices and onions served throughout the Middle East and in Northern Africa.

Lancashire hotpot is a pub dish from England traditionally made with lamb and onion topped with slices of potatoes and slow roasted.

Mansaf is a traditional Jordanian dish made of lamb cooked in a fermented dried yogurt and served with rice or bulgur on a large platter.

Merguez is a sausage traditionally made with lamb and North African spices.

Moussaka is an eggplant or potato-based dish with ground lamb. There are many variations of this dish served in the Eastern Mediterranean countries and Balkans.

Navarin is a French stew with lamb and vegetables.

Paomo is a Chinese dish from the Shaanxi region made of chopped steamed bread cooked in lamb broth and served with lamb meat.

Qabuli is a popular Afghan dish made with steamed rice mixed with raisins, carrots and lamb.

Quzi is a popular rice dish in Iraq served with slow cooked lamb, roasted nuts and raisins.

Rogan josh is a staple of Kashmiri cuisines. Braised lamb chunks are cooked with a gravy based on browned onions, yogurt, garlic, ginger and aromatic spices and dried chilis.

Scotch broth is a Scottish soup usually made with stewing or braising cuts of lamb, barley, root vegetables, split peas or lentils, cabbage and leaks.

Scotch pie is a double-crusted pie made with minced lamb. It is found throughout the United Kingdom.

Scottadito – Frenched lamb rib chops brushed with olive oil and garlic marinade are said to be best when eaten hot off the grill, so Italians call them scottadito meaning “burned fingers.”

Shawarma is a Levantine Arab meat preparation where meat, usually lamb, is placed on a vertical spit and grilled all day. Shawarma can be served on a plate with accompaniments or as a sandwich or wrap.

Shepherd’s pie is a lamb pie with a crust of mashed potatoes.

Sosatie is a traditional South African dish of marinated lamb cubes cooked on skewers. The lamb is often interspersed with mushrooms, small onions, sliced peppers, dried apricots or prunes.

Feed your adventurous side. 21 Curriculamb A Culinary Education Program on American Lamb

APPENDIX - AMERICAN LAMB RECIPES

American Lamb Caesar Salad Recipe from Chef Edward Leonard, CMC Yield: 12 servings

INGREDIENTS WEIGHTS/MEASURES Lamb: American Lamb blade chops 6 pounds Extra virgin olive oil 6 tablespoons Fresh lemon juice 3 tablespoons Kosher salt to taste Crushed red pepper flakes to taste Fresh rosemary 18 stalks

Caesar Dressing: Garlic, minced 3 White anchovy filets 9 Salt and pepper pinch Pasteurized egg yolks 6 tablespoons Fresh lemon juice 6 tablespoons Water 6 tablespoons Mint 1 tablespoon Greek yogurt 3/4 cup Extra virgin olive oil 1-1/2 cups

Pitas: Pita breads 12 Kosher salt and pepper to taste Clarified butter 6 ounces

Heart of romaine 3

Parmigiano-Reggiano, finely grated 3/4 cup

Salad Mix: Tomatoes, diced 6 tablespoons Kalamata olives, diced 6 tablespoons Feta cheese, crumbled 6 tablespoons Extra virgin olive oil 6 tablespoons

White anchovies 36

22 American Lamb Caesar Salad (continued)

METHOD: For the Lamb: Trim lamb of any extra fat and remove bones. Pound lamb chops between 2 pieces of paper until thin; cut into 12 cutlets. Season with oil, lemon juice, salt and pepper flakes. Place one-half of the rosemary on a baking dish; place lamb cutlets on the rosemary. Place remaining rosemary on top; marinate for 20 minutes. Grill lamb cutlets over high heat for 2 minutes on each side; reserve.

For Caesar Dressing: In a small food processor, add garlic, anchovy filets and a pinch of salt and pepper. Puree until smooth. Add the pasteurized yolks, lemon juice, water, mint and yogurt; process for 30 seconds. While the processor is running, slowly add the oil to form an emulsion. Remove the mixture from the processor and place in a small bowl. Adjust the sea- soning with salt and pepper if needed. Reserve for service.

For the Pitas: Season each side with kosher salt and pepper and drizzle with melted clarified butter. Place bread onto a wire rack then onto a baking sheet. Toast at 350ºF until golden brown. Reserve for service.

For Romaine: Place dressing in a squirt bottle. Holding the heart of romaine lettuce upright, dress the inside and outside of the lettuce. Wrap the dressed romaine heart in plastic wrap tightly to form a cylinder. Refrigerate 1/2 hour to hold its shape.

For Parmigiano Cookies: Place silicone mat onto a baking sheet. Using a 4-inch round mold to keep a circular shape, sprinkle cheese onto mat, repeating 12 times. Bake at 350°F for 5 to 7 minutes or until cheese has slightly browned. Allow to cool; remove from mat.

For Salad Mix: Mix tomatoes, olives, feta cheese and olive oil well.

To Assemble: Place a pita in the center of each plate. Top with grilled lamb cutlet. Cut each head of romaine into 4 equal slices about 1-1/2 to 2 inches thick. Place a romaine round on top of each lamb slice. Top each romaine with the salad mix. Top with Parmigiano cookie. Roll each anchovy and place 3 on each plate. Drizzle with remaining Caesar dressing and extra virgin olive oil.

Feed your adventurous side. 23 American Lamb Rib Chops Scottadito with Grilled Radicchio and Endive Recipe from Chef Mark DeNittis Yield: 12 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb rib chops, frenched 12 Extra virgin olive oil 1-1/2 cups Garlic, crushed 30 cloves White wine 1/2 cup Mint leaves 1/2 cup Lemon juice 1/4 cup Rosemary sprigs 1/4 cup Italian parsley leaves 1/4 cup Lemon zest 1/4 cup Crushed red pepper flakes 1/2 teaspoon Salt and pepper to taste Radicchio 3 heads, quartered Belgian endive 6 heads, halved lengthwise Lemon juice as needed Grated lemon peel as needed Extra virgin olive oil as needed

METHOD: In a blender or food processor, combine oil, garlic, wine, mint, lemon juice, rosemary, parsley, lemon zest, red pepper, salt and pepper. Blend until a smooth consistency is reached. Set aside 1/2 cup for later use. Pour a thin layer of the blended mix into a non-reactive container. Place the rib chops in the mixture. Pour the rest of the mixture over the chops. Refrigerate for at least 1 hour.

30 minutes prior to cooking, remove lamb from refrigerator. Grill chops over high heat until rare or medium-rare. Briefly grill radicchio and endive.

For each serving, accompany one rib chop with a wedge of radicchio and 1/2 head of endive. Squeeze lemon juice over the radicchio and endive and sprinkle lightly with grated lemon peel, salt, pepper and oil.

Use the 1/2 cup of reserved marinade as a plate sauce. Garnish with mint.

Feed your adventurous side. 24 BBQ Lamb Shoulder Recipe from Chef Christopher Koetke, CEC, CCE Yield: 8 to 12 servings

INGREDIENTS WEIGHTS/MEASURES Split American Lamb shoulder, 1 rib and neck bones removed Hot paprika 2 tablespoons Packed brown sugar 2 tablespoons Salt 1-1/2 tablespoons Chili powder 1 tablespoon Ground cumin 1 tablespoon Ground thyme 2 teaspoons Ground black pepper 1-1/2 teaspoons Ground coriander 1/2 teaspoon Beer (for mopping the lamb, pale ale works best) as needed

Mustard Lamb BBQ Sauce: Minced onion 1/2 cup Vegetable oil 2 tablespoons Rich brown lamb stock 1-1/2 cups Cider vinegar 1 cup Yellow prepared mustard 1 cup Tomato puree 1 cup Brown sugar 3 tablespoons Worcestershire sauce 1-1/2 tablespoons Hot paprika 1-1/2 teaspoons Paprika 1-1/2 teaspoons Minced garlic 5 cloves Thyme leaf 1-1/2 teaspoons Ground black pepper 1 teaspoon

METHOD: In a bowl, combine paprika, brown sugar, salt, chili powder, cumin, thyme, pepper and coriander. Rub surfaces of shoulder with the dry rub.

Cook lamb in a barbecue smoker at approximately 250°F for 7 to 8 hours, or until the shoulders can be easily pulled apart. Baste the meat periodically with beer to prevent drying out.

Tear apart lamb, or chop into pieces. Serve with Mustard Lamb BBQ Sauce.

For Mustard Lamb BBQ Sauce: In a medium saucepan, sauté onion in oil over low heat until translucent. Add stock, vinegar, mustard, tomato puree, brown sugar, Worcestershire, hot paprika, paprika, garlic, thyme and pepper. Bring to a boil; stir frequently. Reduce heat to a simmer; simmer for 15 minutes. Remove from heat; let cool and refrigerate until needed. Best served hot.

Feed your adventurous side. 25 Braised Lamb Shank and Kale Recipe from Chef Christopher Koetke, CEC, CCE Yield: 4 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb shanks 4 Olive oil 4 tablespoons, divided Diced red onion 2 cups Diced celery 3/4 cup Minced garlic cloves 8 Low sodium beef broth 4 cups Canned tomato sauce 15 ounces Fennel seeds 1 tablespoon Ground black pepper 2 teaspoons Salt 1 teaspoon Dried thyme 1/2 teaspoon Kale (cavalo nero or red kale recommended) 3 bunches Cornstarch, dissolved in 3 tablespoons cold water 2 tablespoons

METHOD: In a large sauce or soup pan, brown the lamb in 3 tablespoons oil 3 to 4 minutes per side. Remove shanks from pan; reserve. Pour grease from pan; discard. Brown onion and celery in remaining 1 tablespoon oil. Add garlic; continue cooking for 1 minute. Add broth, tomato sauce, fennel, pepper, salt and thyme. Place browned shanks in liquid. The liquid should barely cover the shanks; if necessary, add water. Bring to a simmer over high heat.

Cover. Place pan in oven; bake at 350°F 2-1/2 to 3 hours, until shanks are tender. (Or simmer on stove over very low heat.)

Wash kale well, removing any tough stems. Boil in salted water until tender, 5 to 10 minutes. Reserve.

Remove shanks from oven; skim off as much fat as possible. Bring liquid back to a boil; whisk in cornstarch/water mixture. Bring back to a boil; add cooked kale. Simmer until kale is hot.

Feed your adventurous side. 26 Eggs Benedict with American Lamb Recipe from Chef Edward Leonard, CMC Yield: 6 servings

INGREDIENT WEIGHTS/MEASURES Water As needed Distilled vinegar 1/2 cup, divided Salt 1/4 teaspoon Large eggs, organic 12 Unsalted butter 1 tablespoon English muffins, plain, split 6 Hollandaise Sauce Recipe follows Slow Cooked American Lamb Shoulder 6 portions (Recipe follows) Fresh chives or fresh rosemary, finely chopped 1 tablespoon

Hollandaise Sauce: Clarified butter 2/3 cup Extra virgin olive oil 2 tablespoons Egg yolks 3 Cold water 2 tablespoons Lemon juice, strained, freshly squeezed 1-1/2 tablespoons Chipotle hot sauce 2 to 3 drops Kosher salt 1 teaspoon Cayenne pepper to taste

Slow Cooked American Lamb Shoulder: American Lamb shoulder, boneless 5 pounds Lime juice 2/3 cup Light brown sugar 1/2 cup Dijon-style mustard 1/4 cup Mushroom soy sauce 1/4 cup Sea salt 1 teaspoon Extra virgin olive oil 1/4 cup Garlic cloves, thinly sliced 2 Fresh gingerroot, sliced 1 piece (1/2 inch) Whole cloves 6 Vanilla bean, split 1 Ground black pepper 1/2 teaspoon

Feed your adventurous side. 27 Eggs Benedict with American Lamb (Continued)

METHOD: Pour water, vinegar and salt into a large, heavy-bottomed pan. Over medium heat, bring to a gentle simmer. Crack eggs into disposable cupcake tins or small cups; carefully slide eggs into the hot poaching liquid. Poach the eggs, turning occasionally with a spoon, about 3 to 5 minutes. Using a slotted spoon, remove eggs; transfer to a kitchen towel, reserve and keep warm.

For Hollandaise Sauce: In a medium stainless steel pan, heat butter over medium-low heat. Remove from heat; add oil. Pour butter into a container with a pouring spout.

In a medium saucepan, bring 3 inches of water to a gentle simmer over medium heat. In a medium stainless steel bowl, com- bine egg yolks and cold water. Whisk well until yolks are light and frothy. Place bowl over the saucepan of simmering water; whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. Remove eggs from the heat; whisk for 30 seconds to slightly cool. Set the bowl over a towel on the counter that has been in hot water and squeezed dry. Slowly drizzle the butter into the eggs while whisking vigorously. Whisk in lemon juice, chipotle sauce, salt and pepper to taste. Add a few drops of warm water to adjust consistency.

Serve immediately or keep in a small bowl set over warm water for service.

For the Slow Cooked American Lamb Shoulder: In a bowl, mix lime juice, brown sugar, mustard, soy sauce, salt, oil, garlic, gingerroot, cloves, vanilla bean and pepper.

Place the lamb in a vacuum bag; pour the mixture over the lamb. Vacuum pack the lamb; let sit for 4 to 5 hours. (If unable to vacuum pack lamb, place in a shallow dish, cover and refrigerate 8 hours or overnight, turning occasionally.)

Drain marinade in a small saucepan, bring to a boil. Reduce heat to low; simmer for 30 minutes. Strain; brush on shoulder every 20 minutes to baste.

Place shoulder on a rack in a pan; roast at 250°F for 8 hours; increase temperature to 425°F and cook 30 minutes. Let shoul- der cool; place in vacuum bag, press the shoulder meat and let sit overnight. (Or place meat in a level half-sheet tray, cover with another tray and place weight over the tray to press the meat.) Cut 3-inch-square portions the next day.

To serve: Melt butter in a large cast iron skillet over medium heat; brown portions of lamb on each side.

Toast English muffin halves crispy; divide among 6 warmed plates. Top each half with a portion of lamb; set an egg on top. Spoon Hollandaise Sauce over the eggs; garnish with chives or rosemary. Brown Hollandaise Sauce quickly under a salaman- der or with a blow-torch.

Serve immediately.

Feed your adventurous side. 28 Hearty Shepherd’s Pie with American Lamb Recipe from Chef Mark DeNittis Yield: 12 servings

INGREDIENT WEIGHTS/MEASURES American Lamb leg, ground or diced into 1/2-inch cubes 3 pounds Oil, canola or vegetable 1 tablespoon Yellow onions, peeled, 1/4-inch dice 3 medium All-purpose flour 6 tablespoons Carrots, peeled, 1/4-inch dice 3 medium Peas, green, whole, fresh or IQF 1 cup Corn kernels, fresh or IQF 1 cup Tomato paste 3 tablespoons Worcestershire sauce 2 tablespoons Lamb stock 3 cups Sea salt and black pepper to taste Parsley, chopped 1/2 cup Yukon Gold potatoes, washed 4 pounds Heavy cream 1/2 cup Salted butter 1/2 pound English Derby and/or cheddar cheese, shredded 8 ounces

METHOD: In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet.

Feed your adventurous side. 29 Lamb Short Rib Stuffed Pequillo Peppers Recipe from Chef Rich Rosendale, CMC Yield: 4 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb shoulder, cooked 1 pound

Lamb Jus: Lamb trimmings 8 ounces Olive oil as needed Onions, sliced 2 ounces Carrots, sliced 2 ounces Shallots 2 ounces Garlic cloves, still in their jackets 2 White wine 6 ounces Chicken stock 96 ounces Fresh thyme 1 sprig Black peppercorns 6 Salt and pepper to taste

Stuffed Pequillo Peppers: Pequillo peppers 4 Breadcrumbs 1/2 ounce Fresh rosemary, thyme and parsley, chopped 1/3 ounce Parmesan cheese, grated 1 ounce Pequillo pepper, diced 2 ounces Lamb jus 2 ounces Salt and pepper to taste

Saffron Risotto: Olive oil 1/2 ounce White onion, minced 1/2 ounce Dry white wine 2 ounces Arborio rice 8 ounces Saffron threads pinch Chicken stock 20 ounces Butter 1 ounce Parmesan cheese 1 ounce Salt and pepper to taste

Basil Oil: Fresh basil 8 ounces Canola oil 2 ounces Salt to taste

Manchego cheese slices 4 Basil leaves, fried 4

Feed your adventurous side. 30 Lamb Short Rib Stuffed Pequillo Peppers (Continued)

METHOD: For the Lamb Jus: Brown lamb trim in heavy-bottomed saucepot with olive oil. Let lamb caramelize completely on all sides; add onions, carrots, shallots and garlic. Cook 5 minutes. Add wine; reduce until syrupy. Add chicken stock, 1 cup at a time, each time reducing until stock has thickened to a syrup. Repeat 6 times. Cover lamb and vegetables with remainder of stock; simmer 20 minutes. If needed, add more stock or water to cover the aromats and lamb trimmings.

Continue to skim any excess fat off the surface of the sauce. Add peppercorns and thyme; cover and steep for 20 minutes. Strain; cool. Season with salt and pepper as needed. Reduce sauce until the desired consistency is required.

For the Stuffed Pequillo Peppers: Shred the cooked lamb; place into a medium-sized bowl. Add breadcrumbs, rosemary, thyme, parsley, Parmesan, diced pepper and a little of the lamb jus. Divide mixture into 4 equal portions; stuff in each of the 4 peppers.

Place stuffed peppers on a baking dish; heat at 350°F and brush with lamb jus.

For the Saffron Risotto: Heat oil in a heavy-bottomed pot. Add onions; sweat for about 2 minutes. Add wine, rice and saf- fron; stir. Add a ladle of stock. Continue to add one ladle of stock at a time while cooking the rice, keeping on medium-low heat, for about 10 minutes. Add butter and Parmesan; season with salt and pepper as needed.

For the Basil Oil: Blanch the basil leaves in boiling water for 30 seconds; plunge into ice water to stop the cooking. Squeeze out excess water; place in a blender. Puree oil, basil and salt. Pour oil into a piece of cheesecloth. Let mixture hang until all oil has strained out, up to 24 hours.

To serve: Portion a little risotto on each plate; place a stuffed pepper on risotto. Drizzle with basil oil and top with a slice of Manchego cheese. Garnish with fried basil leaf.

Feed your adventurous side. 31 Mediterranean Roast Lamb Leg Recipe from Chef Christopher Koetke, CEC, CCE Yield: 8 to 12 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb leg, boned 1 Extra virgin olive oil 3 tablespoons Minced garlic 6 cloves Minced fresh rosemary 1 tablespoon Minced fresh thyme 1 tablespoon Salt 1 tablespoon Black pepper 1-1/2 teaspoons Diced roast red pepper 1/2 cup Chopped Kalamata olives 1/2 cup Salt and black pepper to taste

METHOD: In a small bowl, mix oil, garlic, rosemary, thyme, salt and black pepper.

On a cutting board, place the lamb leg flat so the exterior surface is on the board. Remove excess fat on inside of leg. Cut additional slits in meat. Spread the oil herb mixture on the interior surface of the leg. Sprinkle with red peppers and olives. Roll up; tie tightly with butcher’s twine. Refrigerate; marinate for several hours.

1 hour before roasting, remove lamb from refrigeration. Season roast exterior with salt and pepper. Place lamb on a rack in a shallow roasting pan. Cook at 375°F until it reaches an internal temperature of 135°F, approximately 1 to 1-1/2 hours. Let rest 15 minutes before carving.

Feed your adventurous side. 32 Moroccan Spiced Lamb Chops Recipe from Chef Christopher Koetke, CEC, CCE Yield: 6 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb chops (loin, rack or shoulder) 24 ounces (about 6 chops) Olive oil 1/4 cup Honey 2 teaspoons Lemon juice 2 teaspoons Garlic clove, minced 1 large Lemon zest, minced 1/2 Cumin 1-1/2 teaspoons Salt 1-1/2 teaspoons Sweet paprika 1-1/2 teaspoons Ground cinnamon 1 teaspoon Black pepper 1/2 teaspoon Cayenne 1/2 teaspoon Ground coriander 1/2 teaspoon Powdered ginger 4 pinches Saffron 4 pinches Roasted sesame seeds 3 tablespoons

Orange Olive Salad: Oranges, segmented, cut into large dice 3 Oil cured black olives, roughly chopped 3 ounces Cumin Several pinches Cayenne Several pinches Rose water Sprinkle

METHOD: In a bowl, mix oil, honey, lemon juice, garlic, lemon zest, cumin, salt, paprika, cinnamon, black pepper, cayenne, coriander, ginger and saffron. Cover chops with marinade; refrigerate for several hours to overnight.

Remove chops from marinade. Grill to desired doneness. Sprinkle chops with sesame seeds. Serve with Orange Olive Salad.

For Orange Olive Salad: Combine oranges, olives, cumin, cayenne and water. Marinate at room temperature for several hours before serving.

Feed your adventurous side. 33 Pub-style Irish Stew with American Lamb Recipe from Chef Mark DeNittis Yield: 12 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb, boneless shoulder, 3/4-inch dice 4 pounds Butter, clarified 3 ounces Irish red ale 2 pints Lamb stock 2 pints

Roux: Butter, clarified 2 ounces Flour 2 ounces

Turnips, peeled, 1/2-inch dice 1 pound Red potatoes, 1/2-inch dice 1 pound Baby carrots, pared 1 pound Pearl onions, peeled 1 pound Flat leaf parsley, finely chopped 1/4 cup Green onion, finely sliced 1/4 cup Irish soda bread or other hearty loaf 12 slices

METHOD: In a heavy-bottomed pot, heat the butter. Add lamb; cook until browned. Drain off any excessive amounts of rendered fat. Deglaze with ale; simmer for 3 minutes. Add lamb stock; bring to a boil. Reduce heat and cover. Simmer gently 1-1/2 hours until meat is fork tender.

Mix roux of butter and flour; stir slowly into hot stew and simmer 5 to 8 minutes, stirring frequently. Add turnips, potatoes, carrots and onions; simmer 10 more minutes.

To serve: Spoon lamb stew into bowls. Garnish with a liberal sprinkling of chopped parsley and green onion. Serve with warm slices of Irish soda bread.

Feed your adventurous side. 34 Skewered Spiced Lamb Kafta Recipe from Chef Mark DeNittis Yield: 12 servings, 2 skewers each

INGREDIENTS WEIGHTS/MEASURES Ground American Lamb 4 pounds Small red onion, peeled, finely diced 1 medium Lime juice 3 ounces Flat leaf parsley, leaves only, finely chopped 3 bunches Ground coriander 3/4 teaspoon Ground cinnamon 3/4 teaspoon Cayenne 3/4 teaspoon Allspice 3/4 teaspoon Cardamom 3/4 teaspoon Sea or kosher salt and black pepper to taste Pita bread rounds 12 Extra virgin olive oil as needed Sumac, ground 1 teaspoon Minted Citrus-Fennel-Couscous Salad 1-1/2 quarts

METHOD: Mix together lamb, onion, lime juice and parsley. Season with coriander, cinnamon, cayenne, allspice, cardamom, salt and pepper. Refrigerate lamb mixture to chill. Once chilled, shape into 24 approximately 3-ounce flattened patties. Wrap around skewers. Grill or cook in skillet with a little oil until done, or until internal temperature reaches 165°F.

Brush pitas with olive oil and sprinkle with sumac. Toast or grill until crisp. Break into chips.

Serve with a chilled salad of couscous seasoned with thinly shaved fennel bulb, orange peel and juice, olive oil and torn fresh mint. If desired, garnish with orange and grapefruit slices.

Feed your adventurous side. 35 Sweet and Sour American Lamb Ribs Recipe from Chef Rich Rosendale, CMC Yield: 12 servings

INGREDIENTS WEIGHTS/MEASURES American Lamb Denver ribs 6 rib racks Olive oil 1 tablespoon Salt and pepper as needed

Sweet and Sour Glaze: Pineapple juice 1/2 cup White wine vinegar 1/4 cup Soy sauce 2 tablespoons Ketchup 1/4 cup Dark brown sugar 2 tablespoons Fresh gingerroot 1 tablespoon Cilantro leaves 2 tablespoons Fresh lime juice 2 tablespoons

METHOD: Peel thin membrane from the underside of the lamb ribs. French the tip of the rib bones so they are easy to pick up without being messy. Season the ribs with olive oil, salt and pepper. Place ribs on a medium-high grill and cook until brown on both sides. Let most of the fat render out of the ribs until they begin to crisp.

For Sweet and Sour Glaze: Reduce the pineapple juice, vinegar and soy sauce by 50 percent. Add the ketchup, brown sugar and gingerroot; simmer for 5 minutes. Stir in the cilantro and lime juice. Chill the sauce until ready to use. Store in airtight container for up to 2 weeks.

Brush the ribs with some of the glaze and then place them under the salamander to reduce the glaze onto the ribs. Slice between the rib bones and serve.

Feed your adventurous side. 36 The Ultimate American Lamb Burger Recipe from Chef Edward Leonard, CMC Yield: 12 servings

INGREDIENTS WEIGHTS/MEASURES Lamb Burgers: Lean American Lamb, ground or minced 3 pounds Eggs, beaten 6 Olive oil 3 tablespoons Garlic cloves, minced 3 Feta cheese, crumbled 3/4 cup Fine bread crumbs 3/4 cup Sour cream 1 cup Best lamb spice 3 tablespoons Fresh mint, chopped 6 tablespoons Paprika 3 tablespoons Cumin 1 tablespoon Worcestershire sauce 2 tablespoons Ground black pepper 3/4 teaspoon Sea salt to taste

Black olive rolls, sliced 12

Roasted Pepper and Tomato Relish: Brown sugar 1-1/2 cups Vinegar 1-1/2 cups Turmeric 3/4 teaspoon Mustard seed 3/4 teaspoon Roasted red peppers, finely diced 6 Plum tomatoes, skinned, deseeded, cored and diced 18 Shallots, minced 6

Pan- Fried Eggplant Eggplant 2 medium Eggs, beaten 3 Buttermilk 1/2 cup Extra virgin olive oil 1 tablespoon Fresh basil, minced 2 tablespoons All-purpose flour 1-1/2 cups Salt and pepper to taste Fine dry bread crumbs 1 cup Salad oil as needed

Minted Ricotta Cream Ricotta 1-1/2 cups Thickened cream 1 cup Mint, finely chopped 1 cup

Feed your adventurous side. 37 The Ultimate American Lamb Burger (Continued)

METHOD: For Lamb Burgers: Mix all ingredients well and form into 12 burgers; let rest in cooler.

For the Roasted Pepper and Tomato Relish: Dissolve the sugar in the vinegar; add the turmeric and mustard seed. Bring to a boil; add peppers, tomatoes and shallots. Continue cooking for 8 minutes.

For the Pan-Fried Eggplant: Pare the eggplants; cut into twelve 1/2-inch-thick slices. Salt eggplant lightly on both sides; let sit for 20 minutes. Rinse the slices and dry well. Combine eggs, buttermilk, oil and basil. Dip eggplant slices in flour that has been seasoned with salt and pepper, then dip in egg mixture. Dredge in crumbs. Cover slices well; let sit for 2 minutes. Fry slowly in a skillet with hot oil until browned on one side and rather transparent. Turn and brown on other side.

For the Minted Ricotta Cream: Combine ricotta, cream and mint.

Grill burgers until desired doneness, medium is recommended. Place an eggplant slice then equal amounts of the relish on a black olive roll base. Place on burger and top with the Minted Ricotta Cream and roll top.

Feed your adventurous side. 38 Trilogy of American Lamb Featuring Lamb Tender, Lamb Liver and Lamb Sweetbreads Recipe from Chef Edward Leonard, CMC Yield: 6 servings

INGREDIENTS WEIGHTS/MEASURES Garlic Cream: Garlic cloves sliced thin 3 Heavy cream 1 cup Arrowroot 1 teaspoon Fresh thyme 1 sprig Bay leaf 1 Butter 1 tablespoon Honey 2 teaspoons Cloves 2

Lamb: American Lamb tenderloins, cleaned 6 American Lamb liver, cleaned 1-1/2 pounds American Lamb sweetbreads, 6 blanched in water, peeled Extra virgin olive oil 2 cups Kosher salt and freshly ground black pepper to taste Roma tomatoes, skinned, pulp removed, halved 3 Seasoned flour (2 cups flour, 1/2 cup best lamb spice, about 2 cups mixed well) Olive oil 2 tablespoons Butter 1 tablespoon Onions, thinly sliced 2 cups Cold butter, diced 3 tablespoons Lamb jus lie 1 cup Butter 1 tablespoon Baby spinach 4 cups Chicken stock or lamb jus 2 tablespoons Blanched peas 1/2 cup Salt and pepper to taste Hot mashed potatoes 2 cups

Feed your adventurous side. 39 Trilogy of American Lamb Featuring Lamb Tender, Lamb Liver and Lamb Sweetbreads (Continued)

METHOD: For the Garlic Cream: Place the garlic in a small, heavy bottomed pan. Add the cream and arrowroot; mix well. Add thyme, bay leaf, butter, honey and cloves; simmer gently for 15 to 20 minutes, stirring occasionally.

For the Lamb: Trim the lamb tenders removing any excess sinew. Slice the liver into 6 slices. Break the sweetbreads into nice lobes.

Heat the olive oil in a pan on low heat to 160ºF. Season the loins of lamb. Cook in heated oil with the tomatoes for 3 min- utes; remove pan from heat letting the loins sit in the oil.

Dust the liver and sweetbreads well with the seasoned flour. Heat the oil and butter in a large frying pan. Add the liver; fry for 2 to 3 minutes, either side. Dot with a little butter; reserve. Add onions; cook over a high heat until well caramelized, reserve. In the same pan, add clarified butter; heat on medium heat. Add the sweetbreads; fry until brown and crisp on the outside. Remove from the heat; let rest.

Season the garlic cream with salt and pepper to taste, pour into a blender and blend until smooth. Strain the garlic cream through a sieve; keep warm.

Heat the lamb jus; finish with 2 teaspoons cold butter. In a frying pan, heat 1 tablespoon butter and add spinach; cook 1 to 2 minutes on low heat. Add the peas and chicken stock; stir and cook for 2 minutes

To serve: On 6 plates, distribute the spinach and peas on one side and the mashed potatoes on the other. Remove the loins from the oil; place over the mashed potatoes. Place a slice of cooked liver over the spinach; top with the carmelized onions. Spoon some of the lamb jus over the loin and liver. Place the sweetbreads around the plate; drizzle with the garlic cream.

Feed your adventurous side. 40 ABOUT THE AMERICAN LAMB BOARD

The American Lamb Board is an industry-funded research and promotions commodity board that represents all sectors of the American Lamb industry including producers, feeders, seed stock producers and processors. The Board, appointed by the Secretary of Agriculture, is focused on increasing demand by promoting the freshness, flavor, nutritional benefits and culinary versatility of American Lamb. The work of the American Lamb Board is overseen by the U.S. Department of Agriculture and the Board’s programs are supported and implemented by the staff in Denver, Colorado.

American Lamb Board (866) 327-5262 www.americanlamb.com

Feed your adventurous side. 41