Find local lamb with the Minnesota Grown Directory published by the Minnesota Department of Agriculture. Our online Directory provides quick access to farm details, links to their website and access to Google Maps driving directions.
Purchasing lamb can be confusing, so we talked to our lamb farmers about the varieties in cuts of lamb! Leg of lamb and lamp chops are two premium cuts which come from the upper rear leg of the animal. These roasts are usually 4 to 6 pounds and can be carved in a number of ways. Our members told us the best chops are loin chops, which can be cut to customer’s preferred thickness (similar to your preferred steak thickness). Lamb shoulders can yield lamb roasts as well, and are usually cut into steaks or chops, but are not quite as meaty as the rear legs. The lower legs of the animal are called shanks. These are delicious braised- slow cooked in liquid until meat falls off the bone or can be processed for ground and stew meat. Finally, trimmings include meat from the ribs, shanks, and other parts of the animal. These can be used in ground lamb or stew meat as well.
Lamb is great for its taste and versatility. In addition, lamb has great nutrition for you and your family. In a three ounce serving of cooked lean lamb, you can find 47 percent of the recommended daily protein. Lamb also has significant amounts of Vitamin B-12, Niacin, Zinc, Iron, and Vitamin B-2.