Just about all lamb cuts; such as loin and rib chops, rack of lamb, leg steak, kabob, and ground patties are idea for grilling. “Salt, pepper, olive oil…Shepherd Song lamb needs nothing more…” states Chef Aaron Uban of Mona’s restaurant.
Cooking delicious, grass fed lamb is easy when a few guidelines are followed. Properly frozen lamb cuts hold their flavor and quality for months if their temperature is maintained at -5 F or below, the vacuum sealed package is not broken and thawing before cooking is controlled. Thaw frozen lamb cuts in the refrigerator or place the vacuum sealed package in cool water. Alternatively, an aluminum plate (such as a baking pan) will reduce thawing time and maintain quality.
Allow grass fed lamb cuts to reach room temperature before grilling rather than cooking straight from the refrigerator. Quickening the process in a microwave is likely to lessen the quality of the lamb meat and toughen the fibers.
Grass fed meat, in general, requires less grilling time due to its high protein and low fat levels. Overcooking lamb, as with other grass fed meats, is common and will significantly diminish flavor and texture. Rare to medium rare is optimal. Allowing lamb cuts to rest for 5-8 minutes after grilling allows the juice to redistribute and adds to the flavor. Use tongs to turn, not a fork, to prevent piercing the meat surface and juice escaping. While only simple seasonings are needed, lamb meat has an affinity for many spices and herbs for a variety of traditional flavors.