Mary had a Little.....

Lamb, which comes from sheep less than a year old, is a lean, tender meat with delicate flavor. It is a great source of protein, vitamins and minerals, but just be sure to choose leaner cuts on most occasions, reserving the fattier pieces for weekend treats.

Common cuts include lamb chops (which come in loin, rib and shoulder varieties), leg of lamb, shoulder, top round and ground lamb. The loin offers the most expensive and tender cuts, and is leaner than meat from the rack. The leg also offers large, lean cuts that can be quite tender, like those from the sirloin, or less tender from the shank half.

This guide can  help you understand more about the different cuts of lamb available.

In this recipe we see how to prepare  Roast Leg of Lamb with Rosemary.

                                                                    

For a  different flavor you could do Asian Lamb Cutlets with Peanut Sauce.

Ingredients:

 8 lamb cutlets, trimmed

 1/4 cup teriyaki sauce

 2 teaspoons peanut oil

 1/2 onion, chopped

 1 garlic clove, crushed

 1/2 teaspoon finely grated ginger

 1 teaspoon ground cumin

 1 teaspoon ground coriander

 Pinch chilli powder (optional)

 2 teaspoons teriyaki sauce, extra

 1/2 cup crunchy peanut butter

 1 cup water

 Carrot and celery sticks, to serve

 Blanched green beans, to serve

Method:

1. Place the lamb in a large non-metallic bowl and add teriyaki sauce. Toss to coat, then cover and refrigerate for 20 minutes.
2. Meanwhile, heat the oil in a small saucepan over medium heat. Add the onion and cook for 3-4 minutes or until softened and light golden. Add the garlic, ginger, cumin, coriander and chilli (if using) and cook for 1 minute. Stir in extra teriyaki sauce, peanut butter and water.
3. Reduce the heat to low and cook, stirring regularly, for 5 minutes or until well combined and slightly thickened. Remove from heat, set aside and keep warm.
4. Heat a grill or barbecue to high heat. Remove the lamb from the marinade. Grill lamb in batches for 2-3 minutes each side or until cooked to your liking.
5. Place lamb on serving plates and serve with peanut sauce and carrot, celery and green beans.