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Derrick Riches

Eat More Lamb

By July 15, 2007

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I've always said that Lamb is the most overlooked meat on the market. Now, thanks to the American Lamb Board I have the proof. This all started when Rachelle Lacroix of Fleishman-Hillard offered to send me a package from the American Lamb Board. Fleishman-Hillard is a PR firm and the American Lamb Board is one of their clients. They want to promote lamb (specifically American Lamb) and asked if I wouldn't help out a bit. What I got was a beautiful 7 pound boneless leg of lamb, some spices and some great flat blade skewers (from Outset Inc).

Now I'm no stranger to lamb. I do up a Leg of Lamb several times a year. I put it on the rotisserie, season it up good, and it always pleases the crowd. Trouble is, most people don't seem to be eating enough lamb. Lamb is a great meat, but few people seem to know what to do with it. According to a recent survey a full third of Americans have never cooked lamb. In fact about 20% of Americans cook Lamb regularly. The number one reason is that people think that lamb is difficult to cook, or that they simply don't know how to cook it (not like I don't have dozens of lamb recipes). Anyway, I have decided that I am going to do what I can to get you to cook (grill I mean) more lamb. It really is a great meat.

Photo 2007 Derrick Riches, licensed to About.com, Inc.

Comments

July 15, 2007 at 5:22 pm
(1) Donna says:

Derrick,

One problem that I have with lamb is the cost. I never had that in Dallas, but now that I’m 100 miles to the south in Waco, the prices put on lamb are so exhorbitant that I can rarely afford it. Fortunately, my mother lives in Dallas and finds boneless leg of lamb either on sale or marked down. When she sees it, she snags it and freezes it for me.

If grocers here would offer other cuts and more reasonable prices, I’d be buying lamb like it was going out of style.

- Donna

July 20, 2008 at 6:50 pm
(2) David says:

I am kinda in the same boat as Donna. I lived in another country for a year and fell in love with lamb and had every intention of adding it to my menu as soon as I returned to the states. Now that I am back, I can not find it for sale anywhere close to where I live.

June 22, 2009 at 10:43 am
(3) Ron. says:

Hi,

I live in the uk and recently entertained a friend from Arizona. I prepared Leg of Lamb for our meal and she was so grateful and she told me that they never see lamb in the States. That is why I am presently searching the net to see is that is correct.
Anyway, when I have tried New Zealand lamb for some reason I dont like it, and prefer either English lamb or Welsh lamb. I bet American lamb would taste wonderful.

January 28, 2013 at 6:57 pm
(4) Phillip Pisciotta says:

We ordered a 1/2 of lamb (11kg) from our local Hy-Vee grocer. They purchase from Strauss Farms which is in WI. Our cost was ~$7.00 @ pound. It melted off the fork. Lamb can be prepared with no additional spices (especially no salt). Just have your butcher leave a bit of the fat on so the flavors come thru. Next order we plan to ask for the head and trotters. That seems to be missing in America.

January 28, 2013 at 7:01 pm
(5) Phillip Pisciotta says:

Follow-up. My wife is from S. Africa where Lamb is more popular than Beef. Her recipe? Lamb. Nothing else. No spices, salt, pepper etc. Simply put it on the Braai (BBQ) or in the skillet. Just be sure the butcher leaves the fat. Lamb has a flavor you don’t want to smother with accessories from the spice rack.

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