Lamb in the Kitchen: what to do with rack, leg and shoulder?

Lamb often tends to take a back seat in Estonian cuisine. Preparing lamb is not actually difficult at all. Rather, the problem is that people don’t know exactly what to do with a particular cut of lamb. It’s a common story – you want to cook something nice, you throw some meat in a pan or in the oven, but as always, it doesn’t turn out quite right. However, if you know how to use lamb cuts properly, you can prepare both quick, everyday dishes and slow-cooked flavour bombs that will please even the biggest lamb sceptic. Here are some suggestions to help you expertly prepare three different cuts of lamb.

Rack of lamb – fast and hot

The rack is one of the most tender and prized cuts of lamb. It consists of a sirloin attached to the rib bones and is at its most delicious when served slightly pink. A nice, quick browning in a hot pan, a short cooking time in the oven, and enough resting time before serving are perfect for a rack of lamb. With a rack of lamb, it’s wise to let the meat’s natural flavours shine through, so simple seasonings such as salt, pepper, garlic and rosemary work well.

Leg of lamb – it takes time

The leg of lamb is a large and hard-working muscle group from the back of the sheep. This means only one thing – to get a tender, juicy and flavoursome roast, you need to give the leg time to cook at its own pace over a low heat. As a truly all-purpose cut, the leg can also be used in kebabs, goulash, shashlik, stroganoff or oven roast. You can also be more daring with the flavouring in the leg. Add, for example, red wine, herbs, onions, garlic and carrots.

Shoulder of lamb – a small effort makes a big difference

Shoulder is one of the most underrated, but also one of the most rewarding cuts of lamb. It contains more connective tissues and fat, which give the shoulder depth of flavour and character. However, when cooked slowly, the shoulder becomes tender and offers a real flavour experience. Shoulder cut is great for stews, casseroles and pulled meat, but also for kebabs and goulash. Slightly bolder flavours are a good accompaniment to the shoulder – various spices (coriander, cumin, curry), as well as chilli.

In conclusion, lamb is not to be feared. However, you should find out which cooking method and flavouring is best suited for a particular cut of meat before you get busy in the kitchen. So why not warm up to the lamb and try something new for a change?