ingredients magazine
cooking and grading lamb
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cooking and grading lamb

Chops do well on the grill or under the broiler. Before the chops are cut, they belong to the rack of lamb, which can usually be purchased uncut from a butcher. A rack can also be grilled, but since it is so thick it should be grilled on each side to seal in juices and then roasted until it reaches an internal temperature to your liking. For lamb, rare is an internal temperature of 135 degrees Fahrenheit, medium is 160 degrees and well done is 170 degrees.

Lamb is graded by the USDA using the same four categories that are assigned to beef. Grocers and butchers generally only carry the top two categories, Prime and Choice. Lamb can be found frozen in most national grocery chains and fresh in local butcher shops like Sniders Family Meats or in local-run grocery stores like Broadway Market and Tony Caputo’s Market and Deli.

ingredients magazine slc
jessica belnap