Lamb Buying Tips

Looking for lamb buying tips? Are you curious about how to shop for or prepare lamb but don’t know where to start?

By: Cody Hiemke,  Lamb Production Manager and Niman Ranch’s resident lamb expert

First: Don’t be intimidated

Per capita lamb consumption is around one-pound per person per year. Because of that, many Americans are not familiar with lamb or how to prepare it. However, lamb has many similarities with the cuts and cooking techniques of beef and pork that home chefs are already familiar with. In some instances, lamb can be more versatile, not to mention delicious. Price is sometimes a barrier, and yes lamb can be more expensive, but keep in mind that a smaller portion size of lamb can deliver more flavor.

Second: Experiment with cuts

I often recommend ground lamb as a great starter “cut”. Ground lamb can be adapted to a wide variety of dishes you may already make with ground beef or pork. Ground lamb also provides a unique opportunity to make a “twist” on a favorite dish. (insert ground lamb recipe)

Lamb offers a greater variety of grilling cuts when compared to beef and pork. Sure, there are the typical rib and loin chops. But with lamb we also have great shoulder chops; the blade chops will have a little more fat and flavor, and the arm chop is a little leaner. My personal favorite lamb cut to grill is the smaller one to two-and-a-half-pound single-muscle leg roasts. Sirloin and inside round (sometimes referred to as top rounds) are the most common single-muscle leg roasts you will find at the grocery store.

You can also now buy Niman Ranch lamb online!

Sometimes I will cut these small roasts into cutlets, kabobs, or leave them whole and slice them at medium rare. You can also purchase a larger leg and break it into individual muscles at home. Lamb leg cuts are comparable in tenderness to beef strip steaks.

Do you like smoking your meats? Smoked bone-in shoulders make a tasty pulled lamb. Do like braising? Shanks are most common for a wonderful braised dish, but don’t overlook the super-flavorful and cost-friendly lamb neck for braising! Many of these lamb cuts also work well with Instant Pots, Sous-vide, or the new hip craze of air frying.

Third: Experiment with recipes and flavors

Few proteins are consumed more widely around the world than lamb. This results in a vast opportunity for different cuisine. With grilled legs I keep it simple – salt, a mild pepper blend, and roasted garlic powder – but a quick internet search offers some fascinating recipe ideas. I often recommend the American Lamb Board’s website for lambspiration. Their site breaks recipes out by cut, cooking techniques, and season. Don’t forget to check out the lamb meatballs, rosemary lamb shank stew, and more great lamb dishes on our recipe page.

Fourth: Know your farmer/rancher/supplier

This doesn’t mean you need to buy local, but local farmers in your area would likely love to tell you how they raise their lambs they sell to you. The pandemic has created new interest in where our food comes from. When you find Niman Ranch lamb at retail you can be assured our lamb was raised with care and can be traced to any of the less than a dozen ranchers in our family rancher network.  Our retailers can reach out to us with the date on their box and we can tell them who raised the lamb they’re selling, and how. Also, if your retailer doesn’t carry Niman Ranch lamb, please tell them they should!