Suzie's Tips ... Delicious Food and Keeping it Safe

What To Look For in Lamb Selection Lamb is usually tender because it is from animals less than 1 year old. However, look for good marbling (white flecks of fat within the meat muscle), and meat that is fine textured and firm. In color, the meat should be pink and the fat should be firm, white, and not too thick. The USDA quality grades are reliable guides. How Is Ungraded Lamb Different? All lamb is inspected for wholesomeness. The overall quality of ungraded lamb may be higher or lower than most government grades found in retail markets. Retail Cuts of Fresh Lamb There are five basic major (primary) cuts into which lamb is separated: shoulder, rack, shank/breast, loin, and leg. It is recommended that packages of fresh lamb purchased in the supermarket be labeled with the primal cut as well as the product, such as "shoulder roast" or "loin chop." Tomorrow: What is rack of lamb? See you here tomorrow. have a happy day! Suzies Food Weblog Posted: [DATE]

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