Lower grades (Utility and Cull) are mainly ground or used in processed meat products. USDA-graded lamb sold at the retail level is Prime, Choice, and Good. A processing plant may request to have its lamb graded for quality based on traits such as tenderness, juiciness and flavor. The "Passed and Inspected by USDA" seal insures the lamb is wholesome and free from disease. Each lamb and its internal organs are inspected for signs of disease. How is lamb inspected?Īll lamb found in retail stores is either USDA inspected for wholesomeness or inspected by state systems which have standards equal to the Federal government. ![]() Grass-finished lamb is usually distinguished on the label. While most lambs are finished on grains, some lambs are raised on pasture and are finished on grass instead of grains. Lambs are usually "finished" (grown to maturity) in feedlots where they are fed specially formulated feed. They are fed hay and feed consisting of corn, barley, milo (a type of sorghum), and/or wheat supplemented with vitamins and minerals. Lambs are nursed by their mothers and when they are weaned, they gradually begin feeding on pasture or coarsely ground grain. Today with more protected animal husbandry conditions, enjoying "lamb" is not confined to a particular season of the year. The term comes from olden times when lambs born in harsh winter weather would have little chance to survive until the next year. If the phrase "Spring Lamb" is on a meat label, it means the lamb was slaughtered between March and October. A lamb weighs about 140 pounds and yields approximately 46 to 49 pounds of edible lean retail lamb cuts, semi-boneless. Most lambs are brought to market at about 6 to 8 months old. Lamb is produced from younger animals, typically less than a year old, and mutton is produced from older animals. The flavor of lamb is milder than mutton. For the purpose of this fact sheet we will be discussing lamb. Sheep (Ovine) carcasses are classified as lamb, yearling mutton, or mutton depending on their age as evidenced by their muscles and bones. What is the difference between lamb and mutton? ![]() The following information answers many questions callers have asked the USDA Meat and Poultry Hotline about lamb. Many Americans think of lamb as a springtime food, but it can be enjoyed year round. In many countries, lamb (a young sheep) is the major source of protein. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. It’s fine if they’re not perfectly clean.Sheep is the oldest domesticated meat species. Scrape away tissue clinging to the bones using the back of a paring knife. On the back of the rack, score the base of the bones, then remove the tissue between them down to the score mark. To expose more of the bone and remove more fat, lay the knife flat against the bone and cut away from yourself. Trim off the thick fat cap from the top of the lamb rack, making short, shallow strokes with the tip of a boning knife. And once you've mastered how to french the chops, then try your hand at grilling and serving the chops bistecca-style with this easy recipe: Grilled Lamb Chops with bistecca oil. ![]() Watch the online video Trimming Lamb, then follow the four steps here. A flat ridge of bone at the bottom of the meaty portion of the rack is your indication that it’s still there.įrenching the racks yourself takes time but saves a chunk of change. NOTE: However you choose to buy rib chops, be sure the chine bone (spine) has been removed or else slicing will be tricky. Loin chops, are another option that’s just as good, more economical, and a lot less fussy. If this is what you want, you might have to special order them from your butcher-so expect to pay a premium. Semi-frenched chops have a portion of the fat removed with some bone exposed.įully frenched chops have the majority of fat removed and several inches of the rib bone exposed and cleaned. Untrimmed chops have the entire fat cap in place covering all of the bones. They can be purchased three different ways and that’s what we’ll focus on here. If you’re looking for the show-stopper with the long bone, buy rib chops. The loin chop is a tiny t-bone steak, containing meat from both the tenderloin and the short loin. There are two types of lamb chops available - rib ( below, left) and loin chops ( below, right).Ī rib chop is lamb’s version of a ribeye steak with the bone still attached. If you’ve never purchased lamb chops before, it can be a little confusing, so here’s what you need to know.
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