Going on the lamb

This article was originally published in April 2015


Lamb tends to be relegated to holiday meals, not your standard weeknight dinner. Umpqua Valley Lamb has been our supplier since the ’90s, keeping us well stocked with versatile, affordable cuts of pasture-raised meat.


Shanks are more often seen in restaurants than in home kitchens, and that’s a shame. Slow simmering of this cut results in a remarkable succulence and a silky texture. The flavor stands up to robust seasoning ā€” in this case, cumin, Spanish paprika, bacon, herbs and red wine.
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Boneless leg

Leg of lamb is a global classic, accessorized with everything from England’s mint jelly to the apricots of coastal North Africa. The bone’s shape makes home carving tricky, so serving boneless leg makes it easier to slice at table. It’s also a popular choice for recipes with stuffing.

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Shoulder roast

Just like a pot roast, the shoulder has plenty of flavorful fat and takes well to low ā€™nā€™ slow cooking methods. The meat has a complex flavor that pairs perfectly with complex layers of warm spice, sweet fruits and bright lemon. For all that complexity, this recipe is really quite simple.

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Bone-in shoulder chop

This cut isn’t as tender as ribs, but the flavor is unbeatable, and they’re a common choice for many Greek recipes. With plenty of garlic, rosemary, mint, lemon and pepper, this quickly seared preparation is great with its herb salsa and sides of hummus and yogurt.

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Bone-in leg steaks

Packing terrific flavor and only a bit less tenderness than the more expensive rib and loin chops, leg steaks are delicious when cooked rare or medium-rare. This recipe goes a French route, thanks to a quick sauce with Dijon, red wine, fennel and butter.

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Please pass the salt

There are many options in the world of salt these days, including an array of options at PCC. In addition to iodized salt and Kosher salt, we now have Himalayan pink salt, red merlot salt, smoked sea salts and even black salt.