It’s the season of giving — and we’re celebrating the chefs and restaurants that make American Lamb shine on the plate. Whether it’s the local bistro that nails the perfect lamb shank or the cozy spot that serves up your favorite lamb burger, we want to hear where you’re dining this holiday season!
1️⃣ Tell us your favorite restaurant serving American Lamb.
2️⃣ Share the dish you can’t stop thinking about (bonus points for a photo!).
3️⃣ You’ll be entered to win a $200 gift card to that restaurant — so you can Feast It Forward and enjoy a meal on us!
It’s our way of giving back to the places and plates that make the holidays so flavorful.
Fill out the form and tell us where you’re getting your American Lamb fix!
Lamb is easy to prepare and fun to cook! When cooked properly, lamb is flavorful and juicy, and the methods for preparing it are no different than those you use for beef and pork. We’ll give you directions for braising (slow cooking with moist heat), roasting (cooking with dry heat) and grilling. With these simple techniques in mind, we’ve assembled a collection of everyday recipes and tips to equip you with the inspiration and know-how to put local lamb on your table.
A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating.
Lamb shoulder and shank are less tender cuts of meat that are best prepared using moist cooking methods including braising and stewing,
Be sure to sear the lamb on all sides until browned before adding braising liquid. The proper determination for doneness is tenderness, not temperature. Lamb is done when the meat is fork tender.
Roasting works best with fairly tender cuts of lamb like the rack and loin and leg.
For perfect medium rare lamb, 15 to 20 minutes per pound in a 325°F oven is a good rule of thumb. The temperature of the meat will rise another 5 to 10 degrees (this is called “carryover cooking”), so take it out with that in mind.
Note: Bone in leg roasts cook faster than boneless because the bone acts as an insulator.
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 4–7lbs | grill / roast | 20–25 min/lb 25–30min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 5–7lbs | Roast 325˚ F | 20–25 min/lb 25–30 min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 1—1.25" thick | roast / grill | 9—12 min/lb | med-rare 145˚F |
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| .5–1" lb | braise / roast | 1–2 hrs/lb | medium 160˚F |
| Size | Cooking Method | Cooking Time | Internal Temp* |
|---|---|---|---|
| 3–4lbs | braise / roast / smoke | 20–25 min/lb 25–30 min/lb 30–35 min/lb | med-rare 145˚F medium 160˚F well-done 170˚F |
