Consume airtight, plastic-wrapped lamb from the supermarket within 2 days. Vacuum-sealed cuts may be kept longer. Well-marbled cuts take better to freezing than leaner cuts. Double wrap the meat tightly first in plastic, then in aluminum foil to freeze for up to 6 months. Safely defrost frozen lamb in the refrigerator. Thaw large roasts for 2 days and small cuts for 1 day. Never thaw by microwave or with hot water.
To avoid an overly gamy flavor, trim away lamb fat more than you would other meats. A thick membrane called the fell is sometimes left intact on larger cuts to help retain their shape and juices as they cook, but you may still need to remove excess fat.
A lamb chop might need only 10 minutes, whereas a leg of lamb might require up to 2 hours to reach room temperature. For large cuts, use a probe thermometer to test the temperature at the meat's center. Lamb is ready to cook at about 55ºF. Meat that is cooked while still cold from the refrigerator will take longer to reach the proper doneness temperature.
Seasonings range from simple fresh herbs to assertive curries. When searing, panfrying or grilling chops or steaks, a generous sprinkling of salt and pepper is all you need. Various cuts can be cooked with stuffings of fruit and nuts, olives and citrus or sausage and leeks. Braising liquids flavored with citrus and herbs or anchovies and shallot helps season less tender cuts like shoulder and shank.
Lamb benefits from resting after cooking, which allows the juices to settle and redistribute. The resting period varies from 3 to 5 minutes for a lamb chop to 30 minutes for a larger roast.
Lower temperatures in each range apply to roasts, higher temperatures apply to steaks and chops. Roasts are removed from the heat at a lower temperature because the temperature continues to rise during a longer resting period. For best flavor, texture and juiciness, avoid cooking lamb until well done.
Rare: remove from heat at 125ºF; ideal temperature after resting is 132ºF.
Medium-rare: remove from heat at 130º-135ºF; ideal temperature after resting is 140ºF.
Medium: remove from heat at 135º-140ºF; ideal temperature after resting is 145ºF.
Medium-well: remove from heat at 150ºF; ideal temperature after resting is 160ºF.
Best for stir-frying: leg.
Best for panfrying: rib, loin, shoulder chops, boneless leg strips and steaks, shoulder (burgers).
Best for grilling: rib, loin, shoulder chops, butterflied leg, shoulder (burgers), leg (kebabs).
Best for roasting: boneless or bone-in leg or loin roast, rack, double-cut chops, stuffed shoulder.
Best for braising: shoulder roasts and chops, cubed shoulder, shank, breast, neck.
American flavors: garlic, mustard, thyme, dried fruit.
Mediterranean flavors: rosemary, oregano, garlic, figs, prosciutto, anchovies, balsamic vinegar, lemon, sherry, tomatoes, olives.
Middle Eastern flavors: yogurt, mint, dill, cumin, saffron, preserved lemon.
Indian flavors: curry powder, onions, coconut milk.
