"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login
Thread Tools Display Modes
Old 07-24-2006, 04:38 PM   #1
Assistant Cook
Join Date: Jul 2006
Posts: 12
Cuts for making ground lamb

I am looking to make a tapas dish with ground lamb meatballs. Unfortunately there is not a good deal of lamb to be found in the local super markets and butcher shops. Hence I will have to ground my own lamb from what I can find. My question is what cuts of lamb are best for turning into ground meat? And are there any cuts that I should stay away from? Thanks.

Take care,

Mark J.


Mark J is offline   Reply With Quote
Old 07-24-2006, 04:39 PM   #2
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
We get a lamb every year and have all the meat except for the legs ground. It all tastes wonderful.

(oh, the heart and the liver we leave whole too) Yummers!

In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 07-24-2006, 11:30 PM   #3
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 42,478
Have you ever asked the butcher or manager of the meat department for ground lamb? I have had very good luck asking for items not in the display case but available for the asking.

Ground lamb is usually made with the less tender cuts and should be less expensive as a result.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-06-2006, 08:39 PM   #4
Senior Cook
Join Date: Jul 2006
Posts: 168
I would be inclined to grind the shoulder roast.
Ellen is offline   Reply With Quote
Old 08-06-2006, 09:24 PM   #5
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
I would do as someone said and ask. I get a lamb every year also and get ground lamb from trimmings. You could ask your butcher for lamb stew meat and grind that. Alternatively, you could use ground pork for your tapas.
Gretchen is offline   Reply With Quote
Old 08-06-2006, 09:58 PM   #6
Traveling Welcome Wagon
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,716
I've never had ground lamb, and you have gotten good advice here, but I would add one thing (just from my experience, which isn't extensive!). I found some lamb stew meat at my meat market once (I usually have chops or roast) and thought I would try lamb stew. The meat was pretty fatty. I trimmed a lot of it away. The stew turned out terrible and the dog had a nice supper that night. So based on my tiny bit of experience with that meat, I would suggest you trim as much fat from the meat as possible before grinding it.

Barbara L is offline   Reply With Quote
Old 10-28-2006, 08:18 AM   #7
Senior Cook
Join Date: Jul 2006
Posts: 383
i would use a cut that's got a good, but not overwhelming, fat content...
black chef is offline   Reply With Quote
Old 10-28-2006, 08:25 AM   #8
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 19,517
i agree with ellen, a shoulder roast, or shoulder blade chops would work, and would be the least expensive but still be flavorful.
Spring is finally here! I got so excited that I wet my plants...
buckytom is offline   Reply With Quote
Old 10-28-2006, 08:36 AM   #9
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
shoulder and neck is what I use, it does have quite a high fat content (most of the flavour is in the fat), I tend to use this for kebabs/sashlik I mix it with a special blend of herbs and spices (over 40 of them) and shape them onto the skewers then cook them on a wire rack in the oven.

the end product is like a Long meat ball :)
so perhaps you could adapt this and make meatball shapes and oven cook those on a wire rack also?
I see no reason why that shouldn`t work just the same for you :)
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 10-28-2006, 08:54 AM   #10
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Grind all but the legs? Oooh. What about the rack!! What about the loin chops!
Anyway, shoulder is good for stew. And if the lamb stew wasn't good, you may just not like lamb. It is a meat that there is little to no middle ground--love it or hate it.
For stew, while I try to trim a lot, I just cook the stew and then de-grease before serving.

Gretchen is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:58 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.