Delectable pasture-raised lamb at PCC
Taste March 2013
While lamb often is relegated to special dinners or holiday celebrations, its tender, delicate flavor is a great choice year-round, whether you’re seeking out a quick, weeknight dish or a family meal for the Sunday table.
At PCC, cuts in addition to a leg or rack are readily available, providing economical choices that can be used for burgers, stews and more. Our lamb is raised by Umpqua Valley Lamb in southwest Oregon on pastures that teem with fresh grass, sweet clover and alfalfa.
This natural diet develops a mild-flavored meat high in healthful conjugated linoleic acid (CLA), a fatty acid touted for its cancer-fighting benefits.
Cooking with lamb
Three cuts to try
If you’re short on time, pick up rib chops. Cut from the rack, they have a long bone along the side and are notably tender. They’re best used for quick-cooking methods like pan-frying, broiling and grilling. Season them with rosemary and pair with citrus in our fast, simple recipe for Rosemary-Lemon Lamb Chops with Pan-seared Lemon Slices.
Lamb shank is the ultimate cut for slow cooking and can be transformed into a hearty dish featuring fork-tender, succulent meat. Try our Cuban-style Chilindron of Lamb. It’s a rich, woodsy, bright Spanish stew, with roasted red peppers, paprika and onions.
Are you a burger lover? Mix it up with ground lamb. Try our Lamb Burgers with Olive Tapenade and Feta.