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Favorite Cuts of Lamb to Cook?

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voula_slat

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I’ve realized that with lamb, the cut really drives everything. I love cooking it, but I don’t treat every piece the same. For example, I’m a big fan of lamb chops on the grill—simple seasoning, high heat, and they come out perfect. But if I’m working with a shoulder, I’m going low and slow, usually braised until it’s falling apart. A leg of lamb feels like more of a centerpiece, something to roast and serve for a gathering.

Even ground lamb has its place. I’ve used it for things like meatballs or stuffed dishes, and it takes on flavor beautifully. I feel like I’ve only scratched the surface, though. There are so many cuts, and I’m sure each one has its ideal method.

What are your favorite cuts of lamb to cook, and how do you usually prepare them? Looking for new ideas to try.
 
I completely agree that lamb changes dramatically depending on the cut. Lamb chops are probably my favorite too, especially grilled with olive oil, garlic, oregano, lemon, salt, and pepper. They cook quickly but still feel special. I also love lamb shanks for colder weather. Braising them slowly with red wine, tomato, onion, and herbs creates an incredible depth of flavor, and the meat becomes unbelievably tender.

One cut I think gets overlooked is lamb ribs. They’re messy, but if you roast or grill them properly, they’re fantastic. I’ve also had great results using cubes of lamb shoulder for souvlaki or stews because the fat keeps everything flavorful.

Ground lamb is incredibly versatile as well. I use it often in keftedes, stuffed peppers, or layered dishes with eggplant and béchamel.

Lamb really rewards patience and strong seasoning. It’s one of the most flavorful meats to experiment with.
 
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