What is it?

Whether it’s sear-roasted rack of lamb, roastedleg of lamb, or ground lamb burgers, lamb is a welcome change of pace from beef or pork. In American usage, “lamb” refers to sheep less than one year old. Lamb’s slightly gamey flavor pairs well with Mediterranean and Indian flavors, and it takes well to a variety of cooking methods.

Rack of lamb,rib chops, andloin chopsare tender and best suited to dry-heat cooking methods, like searing or roasting. Choose braising or stewing for tougher cuts like the shoulder or shank. Ground lamb makes a delicious burger and is adds an earthiness when mixed with other ground meats for a meat sauce or a meatloaf and stars in the Middle Easten dish, kibbeh.

How to choose:

When buying lamb, color can be an indication of age; the lighter the color the younger (and presumably more tender) the lamb will be. Tender, mild-flavored lamb—from animals that are 5 to 12 months old; anything older must be labeled mutton or yearling—is available year-round at well-stocked supermarkets and specialty meat markets. In addition to domestically raised lamb, your market may carry Australian, New Zealand, and even Icelandic lamb. New Zealand lamb tends to be smaller and leaner than American-raised lamb, something to keep in mind when buying individual cuts; a leg or rack of lamb may weigh as little as half of the same American cut.

Here’s what you should know about each type:

Americanlamb breeds are the largest. Most American lamb found in supermarkets begins its life eating grass and then moves on to grain. The meat is mellow and tender and often dark red, with lots of marbling. For a gutsier lamb flavor, look online and at specialty markets for entirely grass-fed lamb from small producers.

Australianlambs are smaller than American lambs and are primarily fed a grass diet, although some producers do feed their lambs grain at the end of their lives. In general, Aussie lamb will be leaner and have a deeper flavor.

New Zealandlamb breeds are smaller yet and are entirely grass-fed for a lean, robust flavor.

Icelandiclamb is relatively new to United States markets and is mostly found in highend restaurants and specialty shops. The smallest of all, these lambs are primarily fed on grass yet have a delicate flavor and a
tender, almost soft, texture.

Recipes

• 
  Recipe

  Pasta with Lamb Ragù

  The broth for this ragù is infused with dark spics like star anise and peppercorns. Though subtle, they give the meaty ragù an intriguing undertone.

• 
  Recipe

  The Great Greek Grilled Pizza

  Greek flavors are big and fat. Start with the usual suspects, then add ribbons of grilled zucchini to brighten and lighten the flavor. Every bite will transport you to the…

• 
  Recipe

  Lamb Kebabs in Pomegranate-Walnut Marinade (Kebab-e Torsh)

  This sweet-and-sour kebab is from Gilan Province in northern Iran, where people like their food extra tart. Before grilling, brush off the extra marinade, because it can burn and leave…

• 
  Recipe

  Pesto-Crusted Racks of Lamb

  The four-step method for roasting these lamb racks—a quick sear for color and flavor, a brief rest so the meat can relax, a coating of bright, lemony parsley pesto and…

• 
  Recipe

  Rosemary-Garlic Roast Leg of Lamb with Red Potatoes

  An overnight rest allows the Provençal blend of herbs and garlic that dot this leg of lamb to infuse the meat. Arranging the potatoes cut side down in a single…

• 
  Recipe

  Lamb-and-Feta Stuffed Cabbage

  These stuffed cabbage rolls (known as lahanodolmades in Greece) are slow-simmered in a slightly sweet, ouzo-infused tomato sauce. Use only short-grain rice in the filling; long-grain rice takes too long…

• 
  Recipe

  Vietnamese-Style Lamb Riblets with Sweet Soy Dipping Sauce

  Lamb riblets (which are smaller than pork spareribs) make for deliciously unexpected finger food. They’re perfect party fare because you can roast them ahead of time and then run them…

• 
  Recipe

  Punjabi Lamb Kebabs

  This is a basic Indian kebab recipe that has probably not changed much since the sixteenth century except for the addition of chilies and what is now the ubiquitous chaat…

• 
  Recipe

  Grilled Lamb Burgers with Marinated Red Onions, Dill, and Feta

  When you tire of the basic burger, this Mediterranean-inspired version is just the ticket. The quick-pickled red onions add dimension and are a great addition to the cucumber, tomato, and…