Perfect Summer Salad
The New Summer Burger
Entertain Your Table
15 Minute Meal
LEG OF LAMB
The classic leg of lamb comes from the hind quarter and is the most versatile cut. Providing lots of options for the grill, leg of lamb can be butterflied, cubed (for kabobs), or cut into sirloin chops or steaks. It’s also one of the most economical cuts of lamb.
The loin of lamb comes from the middle, lower section of the rear quarter. It is usually divided into loin chops, which are basically small T-bone steaks.
The shoulder of the lamb, derived from the hindquarter, is an economical cut. Shoulder chops work great on the grill.
Ground lamb is typically made from the shoulder, which although is not a lean cut, it is incredibly moist and delicious. Once you try a lamb burger, you’ll never look at burgers the same way again.
RACK OF LAMB
The iconic rack of lamb comes from the front/middle section. Rib chops are individual or double chops cut from the rack. A rack of lamb can also be frenched, which is the removal of fat and tissue between the bones.
Full of protein and nutrient rich, lamb will give your grill some good lovin’!
Lamb is an excellect source of protein.
Protein is an important part of your plate because it can lower the blood sugar impact of meals. A 3oz, serving of lamb delivers, on average, ~50% of your daily protein needs (or 23 grams of protein).
Lamb is raised without the addition of synthetic hormones.
Lamb is rich in protein, zinc, selenium, and vitamin B-12.
A 3oz. serving of lamb provides nearly 5 times the amount of the essential omega-3 fatty acid, alpha-linolenic acid (ALA), compared to a 3oz. serving of beef.
Lean cuts include the leg, loin, and rack.
Lean cuts have only 170 calories per 3oz. serving,