Once linked to holidays and mint jelly, merican Lamb is finding its way into everyday family meals. Tender and delicious, merican Lamb has a freshness you can count on. m eri ca n L a m b G u i d e merican Lamb ifference Thanks to excellent breeding and feeding practices, merican Lamb is tender and has a delicate yet distinctive compared to imported lamb. flavor vailable year round, and raised here across the country, merican Lamb is fresh up to 10,000 miles fresher than imported lamb. There s a lamb dish for every season. merican Lamb is larger than imported lamb. ccording to a recent study, consumers prefer merican Lamb to imported lamb. They ranked it superior in terms of quality, taste and healthfulness. (Source: Synovate Study 2004) ll merican Lamb is either US inspected for wholesomeness or inspected by state systems equal to the ederal government. ccording to a 2002 report, the eye of an merican Lamb rib chop provides 38 percent more meat (averaging 2.9 inch 2) as compared to ustralian and New Zealand lamb rib eyes (averaging 2.1 inch 2). (Source: Genho, M. R. 2002. nhancing the retail market for merican lamb. M. S. Thesis, olorado State University.) merican Lamb is available throughout the year. or uses of mercan Lamb for every season, visit www.americanlamb.com. www.americanlamb.com oodservice Guide roders.indd 1 12/2/11 8:40 M
Once linked to holidays and mint jelly, merican Lamb is finding its way into everyday family meals. Tender and delicious, merican Lamb has a freshness you can count on. m eri ca n L a m b G u i d e merican Lamb ifference Thanks to excellent breeding and feeding practices, merican Lamb is tender and has a delicate yet distinctive compared to imported lamb. flavor vailable year round, and raised here across the country, merican Lamb is fresh up to 10,000 miles fresher than imported lamb. There s a lamb dish for every season. merican Lamb is larger than imported lamb. ccording to a recent study, consumers prefer merican Lamb to imported lamb. They ranked it superior in terms of quality, taste and healthfulness. (Source: Synovate Study 2004) ll merican Lamb is either US inspected for wholesomeness or inspected by state systems equal to the ederal government. ccording to a 2002 report, the eye of an merican Lamb rib chop provides 38 percent more meat (averaging 2.9 inch 2) as compared to ustralian and New Zealand lamb rib eyes (averaging 2.1 inch 2). (Source: Genho, M. R. 2002. nhancing the retail market for merican lamb. M. S. Thesis, olorado State University.) merican Lamb is available throughout the year. or uses of mercan Lamb for every season, visit www.americanlamb.com. www.americanlamb.com oodservice Guide roders.indd 1 12/2/11 8:40 M
merican s Most merican Lamb is cut into four major primal cuts: shoulder, rack, loin and leg. Subprimals include the neck, foreshank, breast/brisket and flank. Shoul d er R a ck Loi n Le g Lamb Terms meat thermometer is the best guide for checking the doneness of lamb. oned, Rolled and Tied (RT) a leg or shoulder roast that is completely deboned with internal and excessive outside fat removed. They are cylindrical in shape and ideal for a rotisserie or an oven roast. rown s two frenched racks (eight ribs each) that are curved and tied together to resemble a crown. 145 for medium-rare 160 for medium 170 for well done Ne ck or e sh ank r e ast / r i sket ommon uts Rib hop Rib hop - renched Loin hop enter Slice lade hop rm hop Ground Lamb Preparation Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat roasting, broiling, grilling, panfrying and panbroiling. Less tender cuts are best prepared using moist heat such as braising. renching removal of at least 1-1/2 inches of meat from the bone ends of a rib roast or rib chops. Recommended Preparation Method Loin Loin hops Rack Rib hops raise, hops Spareribs (enver Ribs) raise, roil, Grill, Shank raise Tenderloin Prime hoice Good Utility ull Sirloin, oneless (1-1/4 to 1-3/4 pounds) 40 to 45 minutes Top Round (1 to 1-1/4 pounds) 50 to 60 minutes total time, oneless Rolled and Tied (3-1/2 to 6 pounds) 35 to 40 minutes Rib (1-1/2 to 2-1/2 pounds) 30 to 35 minutes rown (not stuffed, 2 to 3 pounds) These quality grading classifications are based on maturity/ age, conformation (carcass shape, form and outline) and other lean quality factors. The US also has established yield grades that reflect the quantity of cuts that can be expected from a lamb carcass. More than 90 percent of merican Lamb will grade US hoice or Prime. lso referred to as baby lamb or milk lamb, it has a most delicate flavor and texture. Mutton meat from an adult sheep that is more than one year old. merican Lamb is naturally nutrient rich. common method of preparation for lamb is roasting (cooking meat at a moderate temperature for an extended period of time). The lamb cut should be placed on Oven pproximate ooking Time Temperature (Minutes per Pound for Medium-Rare) a rack in an open, shallow pan, fat side up. Remove from oven and, one-in (5 to 7 pounds) 20 to 25 minutes cover for about 10 to 15 minutes, one-in (7 to 9 pounds) 15 to 20 minutes before carving. Internal temperature, oneless, Rolled and Tied will rise about 5 to 10 upon (4 to 7 pounds) standing. or merican Lamb, the US has set five quality grades: Hothouse Lamb meat from a young lamb which has been entirely milk fed. merican Lamb Nutrition Timetable for ing merican Lamb Lamb Grades enver Ribs lamb spareribs which are cut from the breast and trimmed of all fat and connective tissue. To make slicing easier, let lamb stand for 5 to 15 minutes before slicing. Keep in mind that the meat will continue to cook slightly upon standing, so remove lamb at a slightly lower degree of doneness than you prefer. The US recommends cooking ground lamb to a minimum internal temperature of 160. l a nk Lamb hops oodservice Guide roders.indd 2 Lamb Temperature Sheep are raised in nearly every state. The average dressed weight of an merican Lamb is about 70 pounds. merican Lamb s naturally mild flavor blends well with a variety of spices, herbs and marinades. ompared to other meats, the fat on lamb is often limited to outside edges and thus is easily trimmed. On average, a three-ounce serving of lamb has just 175 calories and meets the ood and rug dministration s definition of lean. On average, a three-ounce serving of cooked lean merican Lamb is an excellent source of: protein (47% V), vitamin 12 (36% V), niacin (26% V), selenium (38% V), zinc (32% V). Lean merican Lamb is a good source of: iron (10% V), riboflavin (13% V). ating healthy, flavorful protein like merican Lamb can help your customers feel satisfied and contribute to weight loss (1). Lamb can feed the brain the zinc and iron lamb provides are needed for proper cognitive development, which is important for learning and memory function (2,3). Iron from meat sources like lamb is also better absorbed by the body than iron from plant sources, and is essential for carrying oxygen to cells for energy production. oth iron and vitamin 12 contained in lamb help prevent anemia and the fatigue that comes with it. inally, lamb is rich in selenium, an antioxidant that helps protect cells from damage that may lead to heart disease, cancer or other health problems. Nutritional Information on merican Lamb Selected uts (per 3-ounce cooked serving) ut alories arbohydrates Total at Saturated at holesterol Protein Iron Sodium oreshank 159 5.12 g 1.83 g 88 mg 26.36 g 1.93 g 63 mg 162 6.58 g 2.35 g 76 mg 24.05 g 1.80 g Loin 172 8.30 g 3.16 g 22.60 g 2.07 g 56 mg Rib 197 11.31 g 4.05 g 75 mg 22.24 g 1.50 g 69 mg 173 9.15 g 3.47 g 21.20 g 1.81 g choice, braised) (shank and sirloin, (arm and blade, Source: US National Nutrient atabase for Standard Reference, Release 21 (2008) 1) Layman, et al. reduced ratio of dietary carbohydrate to protein improves body composition and blood lipid profiles during weight loss in adult women. Journal of Nutrition. 2003;133:411-417. 2) Sandstead HH, Penland JG, lcock NW, ayal HH, hen X, Li JS, Zhao, Yang JJ. ffects of repletion with zinc and other micronutrients on neuropsychological performance and growth of hinese children. merican Journal of linical Nutrition. 1998 ug; 68(2 Suppl):470S-475S. 3) Halterman JS, Kaczorowski JM, ligne, uinger P, Szilagyi PG. Iron eficiency and ognitive chievement mong School-ged hildren and dolescents in the United States. Pediatrics. 2001;107:1381-1386. 12/2/11 8:40 M
merican s Most merican Lamb is cut into four major primal cuts: shoulder, rack, loin and leg. Subprimals include the neck, foreshank, breast/brisket and flank. Shoul d er R a ck Loi n Le g Lamb Terms meat thermometer is the best guide for checking the doneness of lamb. oned, Rolled and Tied (RT) a leg or shoulder roast that is completely deboned with internal and excessive outside fat removed. They are cylindrical in shape and ideal for a rotisserie or an oven roast. rown s two frenched racks (eight ribs each) that are curved and tied together to resemble a crown. 145 for medium-rare 160 for medium 170 for well done Ne ck or e sh ank r e ast / r i sket ommon uts Rib hop Rib hop - renched Loin hop enter Slice lade hop rm hop Ground Lamb Preparation Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat roasting, broiling, grilling, panfrying and panbroiling. Less tender cuts are best prepared using moist heat such as braising. renching removal of at least 1-1/2 inches of meat from the bone ends of a rib roast or rib chops. Recommended Preparation Method Loin Loin hops Rack Rib hops raise, hops Spareribs (enver Ribs) raise, roil, Grill, Shank raise Tenderloin Prime hoice Good Utility ull Sirloin, oneless (1-1/4 to 1-3/4 pounds) 40 to 45 minutes Top Round (1 to 1-1/4 pounds) 50 to 60 minutes total time, oneless Rolled and Tied (3-1/2 to 6 pounds) 35 to 40 minutes Rib (1-1/2 to 2-1/2 pounds) 30 to 35 minutes rown (not stuffed, 2 to 3 pounds) These quality grading classifications are based on maturity/ age, conformation (carcass shape, form and outline) and other lean quality factors. The US also has established yield grades that reflect the quantity of cuts that can be expected from a lamb carcass. More than 90 percent of merican Lamb will grade US hoice or Prime. lso referred to as baby lamb or milk lamb, it has a most delicate flavor and texture. Mutton meat from an adult sheep that is more than one year old. merican Lamb is naturally nutrient rich. common method of preparation for lamb is roasting (cooking meat at a moderate temperature for an extended period of time). The lamb cut should be placed on Oven pproximate ooking Time Temperature (Minutes per Pound for Medium-Rare) a rack in an open, shallow pan, fat side up. Remove from oven and, one-in (5 to 7 pounds) 20 to 25 minutes cover for about 10 to 15 minutes, one-in (7 to 9 pounds) 15 to 20 minutes before carving. Internal temperature, oneless, Rolled and Tied will rise about 5 to 10 upon (4 to 7 pounds) standing. or merican Lamb, the US has set five quality grades: Hothouse Lamb meat from a young lamb which has been entirely milk fed. merican Lamb Nutrition Timetable for ing merican Lamb Lamb Grades enver Ribs lamb spareribs which are cut from the breast and trimmed of all fat and connective tissue. To make slicing easier, let lamb stand for 5 to 15 minutes before slicing. Keep in mind that the meat will continue to cook slightly upon standing, so remove lamb at a slightly lower degree of doneness than you prefer. The US recommends cooking ground lamb to a minimum internal temperature of 160. l a nk Lamb hops oodservice Guide roders.indd 2 Lamb Temperature Sheep are raised in nearly every state. The average dressed weight of an merican Lamb is about 70 pounds. merican Lamb s naturally mild flavor blends well with a variety of spices, herbs and marinades. ompared to other meats, the fat on lamb is often limited to outside edges and thus is easily trimmed. On average, a three-ounce serving of lamb has just 175 calories and meets the ood and rug dministration s definition of lean. On average, a three-ounce serving of cooked lean merican Lamb is an excellent source of: protein (47% V), vitamin 12 (36% V), niacin (26% V), selenium (38% V), zinc (32% V). Lean merican Lamb is a good source of: iron (10% V), riboflavin (13% V). ating healthy, flavorful protein like merican Lamb can help your customers feel satisfied and contribute to weight loss (1). Lamb can feed the brain the zinc and iron lamb provides are needed for proper cognitive development, which is important for learning and memory function (2,3). Iron from meat sources like lamb is also better absorbed by the body than iron from plant sources, and is essential for carrying oxygen to cells for energy production. oth iron and vitamin 12 contained in lamb help prevent anemia and the fatigue that comes with it. inally, lamb is rich in selenium, an antioxidant that helps protect cells from damage that may lead to heart disease, cancer or other health problems. Nutritional Information on merican Lamb Selected uts (per 3-ounce cooked serving) ut alories arbohydrates Total at Saturated at holesterol Protein Iron Sodium oreshank 159 5.12 g 1.83 g 88 mg 26.36 g 1.93 g 63 mg 162 6.58 g 2.35 g 76 mg 24.05 g 1.80 g Loin 172 8.30 g 3.16 g 22.60 g 2.07 g 56 mg Rib 197 11.31 g 4.05 g 75 mg 22.24 g 1.50 g 69 mg 173 9.15 g 3.47 g 21.20 g 1.81 g choice, braised) (shank and sirloin, (arm and blade, Source: US National Nutrient atabase for Standard Reference, Release 21 (2008) 1) Layman, et al. reduced ratio of dietary carbohydrate to protein improves body composition and blood lipid profiles during weight loss in adult women. Journal of Nutrition. 2003;133:411-417. 2) Sandstead HH, Penland JG, lcock NW, ayal HH, hen X, Li JS, Zhao, Yang JJ. ffects of repletion with zinc and other micronutrients on neuropsychological performance and growth of hinese children. merican Journal of linical Nutrition. 1998 ug; 68(2 Suppl):470S-475S. 3) Halterman JS, Kaczorowski JM, ligne, uinger P, Szilagyi PG. Iron eficiency and ognitive chievement mong School-ged hildren and dolescents in the United States. Pediatrics. 2001;107:1381-1386. 12/2/11 8:40 M
merican s Most merican Lamb is cut into four major primal cuts: shoulder, rack, loin and leg. Subprimals include the neck, foreshank, breast/brisket and flank. Shoul d er R a ck Loi n Le g Lamb Terms meat thermometer is the best guide for checking the doneness of lamb. oned, Rolled and Tied (RT) a leg or shoulder roast that is completely deboned with internal and excessive outside fat removed. They are cylindrical in shape and ideal for a rotisserie or an oven roast. rown s two frenched racks (eight ribs each) that are curved and tied together to resemble a crown. 145 for medium-rare 160 for medium 170 for well done Ne ck or e sh ank r e ast / r i sket ommon uts Rib hop Rib hop - renched Loin hop enter Slice lade hop rm hop Ground Lamb Preparation Lamb should be juicy and tender when cooked. Tender lamb cuts can be prepared using dry heat roasting, broiling, grilling, panfrying and panbroiling. Less tender cuts are best prepared using moist heat such as braising. renching removal of at least 1-1/2 inches of meat from the bone ends of a rib roast or rib chops. Recommended Preparation Method Loin Loin hops Rack Rib hops raise, hops Spareribs (enver Ribs) raise, roil, Grill, Shank raise Tenderloin Prime hoice Good Utility ull Sirloin, oneless (1-1/4 to 1-3/4 pounds) 40 to 45 minutes Top Round (1 to 1-1/4 pounds) 50 to 60 minutes total time, oneless Rolled and Tied (3-1/2 to 6 pounds) 35 to 40 minutes Rib (1-1/2 to 2-1/2 pounds) 30 to 35 minutes rown (not stuffed, 2 to 3 pounds) These quality grading classifications are based on maturity/ age, conformation (carcass shape, form and outline) and other lean quality factors. The US also has established yield grades that reflect the quantity of cuts that can be expected from a lamb carcass. More than 90 percent of merican Lamb will grade US hoice or Prime. lso referred to as baby lamb or milk lamb, it has a most delicate flavor and texture. Mutton meat from an adult sheep that is more than one year old. merican Lamb is naturally nutrient rich. common method of preparation for lamb is roasting (cooking meat at a moderate temperature for an extended period of time). The lamb cut should be placed on Oven pproximate ooking Time Temperature (Minutes per Pound for Medium-Rare) a rack in an open, shallow pan, fat side up. Remove from oven and, one-in (5 to 7 pounds) 20 to 25 minutes cover for about 10 to 15 minutes, one-in (7 to 9 pounds) 15 to 20 minutes before carving. Internal temperature, oneless, Rolled and Tied will rise about 5 to 10 upon (4 to 7 pounds) standing. or merican Lamb, the US has set five quality grades: Hothouse Lamb meat from a young lamb which has been entirely milk fed. merican Lamb Nutrition Timetable for ing merican Lamb Lamb Grades enver Ribs lamb spareribs which are cut from the breast and trimmed of all fat and connective tissue. To make slicing easier, let lamb stand for 5 to 15 minutes before slicing. Keep in mind that the meat will continue to cook slightly upon standing, so remove lamb at a slightly lower degree of doneness than you prefer. The US recommends cooking ground lamb to a minimum internal temperature of 160. l a nk Lamb hops oodservice Guide roders.indd 2 Lamb Temperature Sheep are raised in nearly every state. The average dressed weight of an merican Lamb is about 70 pounds. merican Lamb s naturally mild flavor blends well with a variety of spices, herbs and marinades. ompared to other meats, the fat on lamb is often limited to outside edges and thus is easily trimmed. On average, a three-ounce serving of lamb has just 175 calories and meets the ood and rug dministration s definition of lean. On average, a three-ounce serving of cooked lean merican Lamb is an excellent source of: protein (47% V), vitamin 12 (36% V), niacin (26% V), selenium (38% V), zinc (32% V). Lean merican Lamb is a good source of: iron (10% V), riboflavin (13% V). ating healthy, flavorful protein like merican Lamb can help your customers feel satisfied and contribute to weight loss (1). Lamb can feed the brain the zinc and iron lamb provides are needed for proper cognitive development, which is important for learning and memory function (2,3). Iron from meat sources like lamb is also better absorbed by the body than iron from plant sources, and is essential for carrying oxygen to cells for energy production. oth iron and vitamin 12 contained in lamb help prevent anemia and the fatigue that comes with it. inally, lamb is rich in selenium, an antioxidant that helps protect cells from damage that may lead to heart disease, cancer or other health problems. Nutritional Information on merican Lamb Selected uts (per 3-ounce cooked serving) ut alories arbohydrates Total at Saturated at holesterol Protein Iron Sodium oreshank 159 5.12 g 1.83 g 88 mg 26.36 g 1.93 g 63 mg 162 6.58 g 2.35 g 76 mg 24.05 g 1.80 g Loin 172 8.30 g 3.16 g 22.60 g 2.07 g 56 mg Rib 197 11.31 g 4.05 g 75 mg 22.24 g 1.50 g 69 mg 173 9.15 g 3.47 g 21.20 g 1.81 g choice, braised) (shank and sirloin, (arm and blade, Source: US National Nutrient atabase for Standard Reference, Release 21 (2008) 1) Layman, et al. reduced ratio of dietary carbohydrate to protein improves body composition and blood lipid profiles during weight loss in adult women. Journal of Nutrition. 2003;133:411-417. 2) Sandstead HH, Penland JG, lcock NW, ayal HH, hen X, Li JS, Zhao, Yang JJ. ffects of repletion with zinc and other micronutrients on neuropsychological performance and growth of hinese children. merican Journal of linical Nutrition. 1998 ug; 68(2 Suppl):470S-475S. 3) Halterman JS, Kaczorowski JM, ligne, uinger P, Szilagyi PG. Iron eficiency and ognitive chievement mong School-ged hildren and dolescents in the United States. Pediatrics. 2001;107:1381-1386. 12/2/11 8:40 M
Once linked to holidays and mint jelly, merican Lamb is finding its way into everyday family meals. Tender and delicious, merican Lamb has a freshness you can count on. m eri ca n L a m b G u i d e merican Lamb ifference Thanks to excellent breeding and feeding practices, merican Lamb is tender and has a delicate yet distinctive compared to imported lamb. flavor vailable year round, and raised here across the country, merican Lamb is fresh up to 10,000 miles fresher than imported lamb. There s a lamb dish for every season. merican Lamb is larger than imported lamb. ccording to a recent study, consumers prefer merican Lamb to imported lamb. They ranked it superior in terms of quality, taste and healthfulness. (Source: Synovate Study 2004) ll merican Lamb is either US inspected for wholesomeness or inspected by state systems equal to the ederal government. ccording to a 2002 report, the eye of an merican Lamb rib chop provides 38 percent more meat (averaging 2.9 inch 2) as compared to ustralian and New Zealand lamb rib eyes (averaging 2.1 inch 2). (Source: Genho, M. R. 2002. nhancing the retail market for merican lamb. M. S. Thesis, olorado State University.) merican Lamb is available throughout the year. or uses of mercan Lamb for every season, visit www.americanlamb.com. www.americanlamb.com oodservice Guide roders.indd 1 12/2/11 8:40 M