Lamb is a young one of a sheep that is under one year old and known for its delicate and flavorful tender flesh.
The word lamb comes from the German word “lambiz”. Historically, it is believed that sheep were discovered somewhere in Central Asia, and used not only as a good source of food but their skin & wool for clothing. Sheep have since long been a dietary staple as well as a textile source in Asia, Europe, Australia and New Zealand.
It is called a “Young Lamb” when slaughtered between 6 to 8 weeks; it has the palest meat of all. “Sprig” (which is also known as early or summer lamb) is lamb slaughtered between 3-5 months old. Lambs slaughtered between 1 to 2 years old are called “hoggart” and have a much stronger flavor and slightly less tender flesh. Anything above 2 years is called “Mutton”; although they are more flavorful, the meat is tougher and needs a slow cooking method to tenderize and cook well.
English cuts of Lamb have evolved through the centuries and reflect the change in cooking methods and taste in English homes.
To learn more about the popular cuts of Lamb, you can go through the introductory lesson - Meat: Lamb… Make the Most of Your Meat!
Lamb Recipe of the Day - The Spiced Grilled Lamb Chop
About Spiced Grilled Lamb Chops
Lamb chops originated in the 17th century in Great Britain and came to be when London chop houses started cooking individual pieces of meat for customers.
There are two types of Lamb chops, either rib chops or loin chops, which are cut perpendicular to the spine of the lamb and include the rib & part of the spine. The rib chops have more fat content and are tastier compared to the loin chops, which are broader and leaner. Alternatively, a thin boneless chop is also available and is known as a cutlet.
These chops can be marinated in a variety of ingredients & spices and can be prepared at short notice as they do not take too long to marinate and are usually cooked using dry-heat methods such as grilling and pan-broiling.
The smoky char-grilled lamb chops paired with the crispy roast baby potatoes, go very well with the aromatic smooth pan gravy for a great meal.
Recipe Card (to serve 4 pax)