CiberChef
LaCucina
Specials&Archive

There is something here for everyone.....Happy hunting!!!

SPECIALS ARCHIVE SPECIALS & SEASONAL FEATURES
LaCucina Home
Archives Home
Recipe Main Page
Cool Tips
Online Kiosk
Fishing Adventure
Tokyo Adventure
OnLine Marché

For Ingredients Research
Visite the epicurious.com Food dictionary!
Salute

Celebrate Easter with Spring Lamb

April 1st 2000

A sheep less than 1 year old, known for its tender meat. Baby lamb and spring lamb are both milk fed. Baby lamb is customarily slaughtered at between 6 and 8 weeks old. Spring lamb is usually 3 to 5 months old; regular lamb is slaughtered under a year of age. Lamb between 12 and 24 months is called yearling; when over 2 years, it's referred to as mutton and has a much stronger flavor and less tender flesh. There are five USDA grades for lamb based on proportion of fat to lean. Beginning with the best, they are Prime, Choice, Good, Utility and Cull . When purchasing lamb, let color be the guide. In general, the darker the color, the older the animal. Baby lamb will be pale pink, while regular lamb is pinkish-red. Lamb can be purchased ground and in steaks,chops or roasts. Lamb variety meats can also be purchased. Refrigerate ground and small lamb cuts loosely wrapped for up to 3 days. Roasts can be stored up to 5 days. Ground lamb can be freezer-wrapped and frozen up to 3 months, solid cuts up to 6 months.

Click here for Click here for Braised Spring Lambshank with Fennel recipe

Thank you for visiting "La Cucina" please come back again!!!


Site Meter

[ Sign my GuestBook ] - [ Read my GuestBook ]
[ GuestBook by TheGuestBook.com