Lamb is an excellent alternative to beef, balancing rich flavor and juicy tenderness while being leaner and packing more healthy fats than beef. Although it's a staple in many European dishes, lamb is the underdog of the American meat market.
If you’ve ever wanted to try to cook it at home or buy lamb chops online, you’ve come to the right place. Learn more about how to select and cook lamb in NYC, direct from our butcher shop in New York City’s Hell’s Kitchen neighborhood.
How to Select Lamb
Cooking lamb well starts with selecting a high-quality cut. Look for lamb with vibrant, rosy-pink coloring and evenly spread out white flecks of intramuscular fat (marbling). e Avoid cuts that are dull, grey, or have uneven discoloration. You’ll also want to avoid cuts that are deep red and large, as these could indicate the meat is mutton, a more mature sheep. It should also have a velvety, firm texture with a slightly sweet smell. If you're purchasing a bone-in cut, the bone should have a reddish tint.
A large factor in how your lamb will cook and taste depends on where it was raised. Much of the lamb in the US is imported from New Zealand and Australia, which tends to be smaller, leaner, and gamier. Domestic lamb tends to have a milder, slightly sweet flavor with more fat and muscle. Lamb from our artisanal butcher shop is USDA Prime, all-natural, hormone-free, and humanely raised. We partner with small domestic producers in Colorado (a place with an ideal climate for raising tender meat) and import high-quality selections from New Zealand and Australia, one of the world’s leading lamb producers. When you choose to buy lamb chops online through Piccinini Bros, you can ensure a quality cut every time.
Health Benefits
Lamb is a nutritious alternative to red meat, offering a slightly sweet, delicate flavor. Some cuts even include more protein per serving than beef. Lamb is filled with healthy fats like Omega-3 fatty acids and CLA. It also includes vital nutrients for immune health and energy, such as Vitamin B12 and Zinc; in fact, one serving provides half of your daily dose of B12.
Popular Lamb Cuts
Here are a few lamb cuts we recommend:
Lamb Shank
Lamb shanks are cut from the large, lean, tender muscles of the animal’s lower leg. Shank meat is packed with collagen that creates melt-in-your-mouth flavor and fall-off-the-bone tenderness when braised or slow-cooked for several hours. It’s a perfect cut to cozy up with on a fall or winter evening. Popular dishes include braised lamb shanks, lamb osso buco, and lamb tagine.
Rack of Lamb
Rack of lamb is one of the most tender, flavorful types of lamb you can get, making it one of the most desirable cuts at fine dining restaurants. A full rack of lamb includes all eight rib bones, each with a pleasant-appearing meat eye and generous fat cap. It is often French-trimmed, exposing the slender, curved rib bones. The result is a cut with stunning presentation that instantly levels up your meal. Rack of lamb is often served roasted individually or presented as a crown roast (which includes two French-trimmed racks tied together to create a circular “crown”).
Lamb Chops
There are two primary forms of lamb chops you can buy online. Rib chops are made by slicing a rack of lamb individually, creating single-serving chops that include the rib bone, meat eye, and fat cap. Just like a rack, rib chops are highly desirable and one of the most popular lamb cuts available. Loin chops, on the other hand, look like mini T-bone or Porterhouse steaks. Popular dishes with this cut include pan-seared and grilled lamb chops.
Best Ways to Cook Lamb
There isn’t one correct way to cook lamb. The best cooking methods depend on the cut you select. Here are a few popular ways to cook this cut:
Stovetop Sear
This stovetop method relies on a piping hot cast-iron skillet to create a classic, golden-brown crust while promoting even cooking. First, use a paper towel to pat your cut dry to remove excess moisture. Season it generously. Then, get a well-seasoned cast-iron skillet piping hot. Sear the lamb for three to four minutes on each side, flipping regularly to avoid burning. Lock in extra flavor by basting it with butter, garlic, and rosemary in the pan.
Oven Roast
Oven roasting is best for cuts with high-presentation value, like racks and legs. Lamb legs should be cooked in the oven at 325°F for a longer period to prevent the cut from drying out. Racks of lamb can withstand a higher heat (400° to 425°F) on a roasting rack in the center of the oven for a shorter period. This helps the cut form a quick crust without overcooking the center.
Broiler
Using a broiler is our favorite grilling alternative when cooking lamb in NYC apartments or small kitchens. It produces the delicious crust you get when stovetop grilling without smoking up your apartment with a hot skillet and oil. This method works best for thick cuts like chops and shanks. Place your oven rack at least six inches below the broiler element and preheat. Place your seasoned cut in a skillet inside the broiler. Flip your cuts every few minutes to get a crust on each side without overcooking until they reach your preferred internal temperature.
Buy Lamb Chops Online and In-Store In NYC At Piccinini Bros
Lamb is a highly versatile meat that provides a unique, light, and earthy flavor and is a great alternative to beef when you’re looking to try something different. Whether you are planning a simple weekday dinner or an elegant weekend gathering, creating a meal with lamb gives you the flexibility to use a variety of cooking methods and recipes while instantly making your meal a more formal, classic affair. Buy lamb chops online or visit our historic butcher shop in Hell’s Kitchen, where our customer service experts can help you select your hand-cut lamb in NYC today.
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