Cooking Lamb

Maplewood Meats Lamb Cooking Tips

At Maplewood Meats, we pride ourselves on offering premium cuts of meat. To help you get the most out of your purchase, here are some expert tips on how to cook various cuts using a variety of techniques. Whether you're roasting, braising, grilling, or using the reverse sear method, we've got you covered!

Leg of Lamb

Roasting (Tender & Flavorful)

  1. Preparation:
    • Preheat oven to 350°F (175°C).
    • Rub the lamb with olive oil, minced garlic, fresh rosemary, thyme, salt, and pepper.
    • If desired, make small incisions in the meat and insert garlic cloves or herbs.
  2. Cooking:
    • Place the lamb fat-side up on a roasting rack in a pan.
    • Roast uncovered for 20 minutes per pound, or until the internal temperature reaches:
      • 130°F (54°C) for medium-rare
      • 140°F (60°C) for medium
      • 150°F (66°C) for well-done
  3. Resting:
    • Let the lamb rest for 15-20 minutes before carving.

Grilling (Smoky & Juicy)

  1. Preparation:
    • Preheat grill to medium-high (400°F / 204°C).
    • Rub the lamb with olive oil and season with salt, pepper, garlic, and fresh herbs.
  2. Cooking:
    • Sear the lamb over direct heat for 5 minutes on each side.
    • Move to indirect heat, cover, and grill for 15-20 minutes per pound until the internal temperature reaches your desired doneness (see roasting temps above).
  3. Resting:
    • Let rest for 15 minutes before slicing.

Lamb Shanks (Rich & Tender)

Braising (Slow-Cooked Perfection)

  1. Preparation:
    • Season lamb shanks with salt and pepper.
    • In a Dutch oven or heavy pot, sear shanks in olive oil over medium-high heat until browned on all sides.
  2. Cooking:
    • Remove shanks and sauté onions, garlic, carrots, and celery in the same pot.
    • Add 2 cups of red wine, 2 cups of chicken or beef stock, and fresh herbs (rosemary and thyme).
    • Return the shanks to the pot, ensuring they are mostly submerged.
    • Cover and braise in a preheated oven at 325°F (163°C) for 2.5-3 hours, turning occasionally, until the meat is fork-tender.
  3. Serving:
    • Serve with mashed potatoes, polenta, or crusty bread.

Lamb Porterhouse

Pan-Searing (Quick & Flavorful)

  1. Preparation:
    • Season lamb generously with salt, pepper, and optional garlic powder.
    • Preheat a skillet over medium-high heat with a drizzle of olive oil.
  2. Cooking:
    • Sear for 3-4 minutes per side for medium-rare (internal temperature of 130°F / 54°C).
    • Reduce heat to medium, and cook for another 1-2 minutes per side for medium (140°F / 60°C).
  3. Resting:
    • Let rest for 5 minutes before serving.

Grilling (Smoky & Tender)

  1. Preparation:
    • Preheat grill to medium-high (about 400°F / 204°C).
    • Brush with olive oil and season with salt, pepper, and rosemary.
  2. Cooking:
    • Grill for 4-5 minutes per side for medium-rare.
    • Use an instant-read thermometer to ensure proper doneness.
  3. Resting:
    • Let rest for 5 minutes before serving.

Rack of Lamb

Roasting (Elegant & Tender)

  1. Preparation:
    • Preheat oven to 425°F (218°C).
    • Trim excess fat and frenched bones if needed.
    • Rub with a mixture of olive oil, minced garlic, Dijon mustard, rosemary, and thyme. Season with salt and pepper.
  2. Cooking:
    • Place the rack fat-side up on a baking sheet lined with foil.
    • Roast for 20-25 minutes for medium-rare (internal temperature of 130°F / 54°C).
    • For medium, cook an additional 5 minutes (140°F / 60°C).
  3. Resting:
    • Let rest for 10 minutes before slicing into individual chops.

Grilling (Charred & Smoky)

  1. Preparation:
    • Preheat grill to medium-high heat (375°F / 190°C).
    • Rub with olive oil and season with salt, pepper, and preferred herbs.
  2. Cooking:
    • Sear fat-side down for 4-5 minutes, then flip and cook another 5 minutes.
    • Move to indirect heat and grill for an additional 15 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  3. Resting:
    • Let rest for 10 minutes before slicing. 

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