Marinades

Tips from Victoria

Cooking Lamb

Cooking Lamb Lamb is versatile and can be prepared quickly for a spur-of-the-moment gathering or roasted to perfection and served with a range of accompaniments. Let The Cut Determine The Cooking Technique. For tender cuts like a rack, chops, loin, sirloin, or leg it’s best to broil, roast, grill, pan fry or sauté. For less tender cuts like shank or shoulder roast it’s best to braise or stew. Store Lamb For 1-2 Days In The Refrigerator. Read More