Lamb

Lamb is surprisingly versatile — and rich in health-boosting protein, zinc, iron, and B vitamins. Follow our tips to select Giant Eagle^® fresh lamb like an expert.

Choosing Your Cut

• Classic leg of lamb is perfect for roasting, and comes in bone-in or boneless varieties.
• Shoulder cuts are less expensive and are available in a variety of cuts — for roasts, chops, stew meat — and more.
• Elegant loin cuts are ideal for thick chops, medallions, and boneless roasts.
• Patties, cubes, and strips are derived from larger cuts of lamb, and are suitable in an endless array of recipes.

Quick and easy lamb cooking tips

• Broiling and grilling — These cooking methods are ideal for kebabs, chops, ground lamb burgers, patties, and medallions.
  
  How-to: Trim as much fat as possible. Cook one side until half-done, flip with tongs, and finish grilling on the other side. Depending on your preference for doneness and thickness of chop, estimate 6-12 minutes total cooking time.
  
  (Helpful hint: When broiling lamb, keep meat 3-4 inches away from the heat source.)
  
  

• Microwaving — Yes, you can microwave lamb, but know that braising, roasting, and pan-frying are better cooking methods.
  
  How-to: Place lamb in a microwave-safe colander, inside a microwaveable bowl (to catch drippings), and cover it with waxed paper. Cook 1 lb. of ground lamb for 4-5 minutes on high, and 1 lb. of cube meat for 6-8 minutes on medium. Let stand for 2 minutes.