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Old 11-18-2011, 10:24 AM   #1
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Which cuts of lamb to order?

One of the guys with whom I curl (that sport where you slide 44 lb granite rocks down a sheet of ice and sweep) has lamb for sale. I am trying to figure out how to have it cut. How thick do you folks like your chops? Basically, I am buying the entire lamb. Suggestions? I'm dieing to make the lamb stew using the neck meat...think that is BuckyTom's recipe but it might be one of the Andys'. I will get the bones so I can make stock. The kidneys will go to the dogs. I don't cook kidney. The heart and liver...still debating if those will be dog food or people food.
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Old 11-18-2011, 10:58 AM   #2
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If you like them medium rare or thereabouts, I'd go for 1" thick chops or even a bit thicker. Any less, and it's hard to get the exterior nice without overdoing the interior. Cook them always after bring them to room temperature for that thickness to work out consistently.
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Old 11-18-2011, 10:59 AM   #3
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Thanks GLC, I can't imagine anything other than medium-rare. I was thinking 1-1/2" (that's what I order when I buy 1/2 a pig). What about a crown roast?
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Old 11-18-2011, 11:05 AM   #4
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Loin chops - at least 1"thick

Rib chops two ribs thick or keep them together as a rack

Legs can be whole or half, boned or bone-in

Tenderloin - whole

I never made a stew with neck meat.
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Old 11-18-2011, 11:10 AM   #5
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The other option I have is to get it quartered and cut it myself...not sure I want to do that. It has been quite awhile since I helped butcher deer in Northern MN...
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Old 11-18-2011, 11:18 AM   #6
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Oddly, the last time I bought a half lamb direct from the farm, they didn't include the loin chops. As that's my favorite cut, I was disappointed and called to ask why. I was told that because it's a "premium cut", they would no longer include it with their half lamb. Since, logically, I was buying half a lamb, and a lamb has ribs in both halves, I cried foul. So they threw in the chops that time, but said they wouldn't do it again. So I found myself another farm to buy my meat from.

Honestly, I never met a cut of lamb I didn't like. Even had lambs brains with rice once over in Turkey. Delicious.
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Old 11-18-2011, 11:22 AM   #7
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I don't think the head is offered...and I don't think I could handle brains...my DH isn't a big fan of lamb, but I love it. I have searched high and low for ground lamb for stuffed grape leaves to no avail. I'm not ordering any ground lamb, I will grind it from the stew meat myself. I still have to figure out if we have enough freezer space for 30 lb of lamb AND 1/2 a doe. I hope so!
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Old 11-18-2011, 12:09 PM   #8
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Quote:
Originally Posted by CWS4322 View Post
I don't think the head is offered...and I don't think I could handle brains...my DH isn't a big fan of lamb, but I love it. I have searched high and low for ground lamb for stuffed grape leaves to no avail. I'm not ordering any ground lamb, I will grind it from the stew meat myself. I still have to figure out if we have enough freezer space for 30 lb of lamb AND 1/2 a doe. I hope so!

I suppose I could offer to let you store stuff in our freezer.. you likely won't get it back though.
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Old 11-18-2011, 10:26 PM   #9
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c dubya, go for 1 whole leg, and 2 boneless halves, full racks (that you can break down as you need, just get them to score the chine bone), neck and front shoulder chops for the french stew i mentioned to you, shanks for braising, and breast/belly meat in chunks for more stew or stuffed roasts.

i envy you. it's been years since i got to break down a beast (i've done lambs and pigs) the way that i wanted.
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Old 11-19-2011, 02:56 AM   #10
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Cws I did two for the freezer in Sept, ask you friend to split it in half, there are two of us so I portion the legs and shoulders using a meat saw.
Scrag end stew, saw the neck into 1" thick circles, layer your pressure cooker with scrag then sliced onions, sliced swede, potato, carrots, repeat till the scrag is used up, add some stock and cook.
I either stuff the breasts or mince with the other trimmings and some shoulder meat for burgers.
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