Learn more and eat delicious! Recommended lamb recipes by cut

Fresh lamb is becoming more common in supermarkets. However, when it comes to actually cooking it, some people might only think of grilling. Lamb is a prime example of healthy meat, and we definitely want you to enjoy it regularly.

So, this time, we'll introduce some easy recipes using various cuts of lamb available at The Meat Guy!

Don't know how to cook it? Recommended recipes for lamb blocks

Lamb meat contains a high amount of L-carnitine. L-carnitine is a substance present in almost all cells of the body and is involved in energy production. It uses fat as a raw material and burns it, making it an essential nutrient for dieting.

L-carnitine is said to be higher in lean meats, but lamb contains over 200mg compared to about 60mg in beef fillet. However, are you hesitant, thinking that cooking lamb might be too difficult, even if you want to "eat a lot of lamb"? Once you get the hang of it, it's no different from other meats!

First, we'll introduce some easy recipes using lamb blocks.

Pan-Seared Roast Lamb (Serves 3-4)

This is a lamb version of roast beef. It's moist, tender, and juicy, so slice it thick and enjoy with a knife. You'll hardly notice any gamey flavor, mistaking it for beef.

<Ingredients>

Lamb Block 500g
★Salt 1 tsp
★Black Pepper a pinch
★Grated Garlic 1 clove
Olive Oil 1 tbsp
◆Red Wine 100ml
◆Butter 10g
◆Soy Sauce 1 tsp

<Instructions>

1. Remove the lamb from the refrigerator and let it sit at room temperature for about 30 minutes.
2. Rub the meat with ★, heat a frying pan with olive oil over medium heat, and sear the meat. Cover and cook over low heat for 4 minutes, then flip, cover again, and cook for another 4 minutes. After that, continue cooking over low heat until the remaining sides are browned.
3. Once all sides are browned, remove to aluminum foil, wrap, and let rest for 10 minutes.
4. Slice the meat and arrange on a plate, then pour the sauce made by simmering the remaining meat juices and ◆ in the same pan used to cook the meat. Enjoy!

Spicy Miso Braised Lamb (Kakuni) - Making Kakuni with Lamb (Serves 3-4)

This dish is made spicy using gochujang. The capsaicin from the chili peppers in gochujang enhances calorie burning! The rich flavor of the braising liquid allows you to fully enjoy the taste of lamb, with less of the characteristic lamb aroma, making it a great accompaniment to rice!

<Ingredients>

Lamb Block 700g
Onion 1 large
Sake 100ml
★Gochujang, Miso 2 tbsp each
★Soy Sauce, Honey 1 tbsp each
★Minced Ginger, Minced Garlic 1 tsp each
Sesame Oil 2 tsp

<Instructions>

1. Heat sesame oil in a pot over medium heat and sear the surface of the lamb, cut into 3-4 cm cubes.
2. Wipe off excess oil from the pot with a paper towel, add the sliced onion and sake, then add enough water to cover the meat and heat over medium heat.
3. Once it boils, reduce to very low heat, cover, and simmer for 40 minutes.
4. Add the ingredients marked with ★, place a drop lid (otoshibuta), and simmer for about 20 minutes. Done!

Recipes for Deliciously Eating Lamb Tenderloin, the Softest Cut of Lamb

If you like lamb but prefer soft meat over chewy meat, tenderloin is for you. The tenderloin is the softest part of the lamb. Here's how to maximize the tenderness of the tenderloin.

Crystal Lamb (Green Onion and Ginger Sauce) (Serves 2)

This is a lamb version of "Crystal Chicken," where chicken is coated in potato starch and boiled. Made with lamb tenderloin, it has minimal odor, and you'll strongly feel the tender texture and umami of the meat, with a smooth mouthfeel that's addictive.

<Ingredients>

Lamb Tenderloin 200g
★Sugar, Salt 1/2 tsp each
Potato Starch 2 tbsp
◆Soy Sauce 1 tbsp
◆Sesame Oil 1 tsp
◆White part of Green Onion 5cm
◆Grated Ginger 1 tsp
Chopped Green Onions (for garnish) optional

<Instructions>

1. Slice the lamb tenderloin into 5mm thin pieces, rub with ★, and let sit for about 5 minutes. Boil water in a small pot.
2. Mix the ingredients marked with ◆ to make the green onion and ginger sauce.
3. Add the lamb from step 1, coated with potato starch, to the boiling water. Once the color changes, transfer to a plate.
4. Pour the green onion and ginger sauce from step 2 over the lamb from step 3, garnish with chopped green onions, and serve!

Lamb Ham (Serves 3-4)

Using a small pot with a lid, you can cook slowly in a hot water bath, achieving a low-temperature cooking method. This moist, juicy, and intensely flavorful lamb ham is versatile, perfect for sandwiches, as a snack, or as a salad topping.

<Ingredients>

Lamb Tenderloin 300g
★Sugar, Salt 1/2 tsp each
★Olive Oil 2 tsp
★Bay Leaf 1

<Instructions>

1. Place the lamb and ingredients marked with ★ in a sealed bag and let sit for 30 minutes to 1 hour (please use a heat-resistant sealed bag).
2. Boil 1 liter of water in a pot with a lid.
3. Place the bag from step 1 into the pot from step 2, turn off the heat, cover, and let sit for 2 hours.
4. Once cooled, slice and serve.

Highly Versatile! Basic Recipes for Sliced Lamb

Sliced lamb shoulder is highly versatile and can be used in various ways beyond stir-frying and grilling.

Lamb Tatsuta-age (Japanese Fried Chicken Style) - Marinate, Roll, and Fry (Serves 3-4)

Highly Versatile! Basic Recipes for Sliced Lamb

Using sliced meat results in a moist, juicy, and tender finish. It's a deep-fried dish with a Genghis Khan flavor.

<Ingredients>

Sliced Lamb Shoulder 500g
★Soy Sauce 3 tbsp
★Mirin 2 tbsp
★Grated Ginger, Grated Garlic 1 tsp each
Potato Starch 4 tbsp
Frying Oil appropriate amount

<Instructions>

1. Rub the lamb with ★ (no need to marinate for a long time).
2. Prepare frying oil. Once the temperature reaches 180°C, roll the lamb from step 1 into appropriate shapes, coat with potato starch, and fry.
3. Once golden brown, remove from oil.
4. Serve with lemon, if desired!

Kansai-style Sukiyaki with Lamb (Serves 3-4)

There are two types of sukiyaki: Kanto-style, where ingredients are simmered in warishita (sukiyaki sauce), and Kansai-style, where meat is grilled and then coated with warishita. Both methods are delicious with lamb, but Kansai-style sukiyaki allows you to savor the taste of the lean lamb even more.

<Ingredients>

Sliced Lamb Shoulder 500g
Chrysanthemum Greens 1/2 bunch
Long Green Onion 1 stalk
Onion 1 large
Napa Cabbage 2 leaves
Knotted Shirataki Noodles 4-5 pieces
Shiitake Mushrooms 4 pieces
Carrot, Enoki Mushrooms appropriate amount
Grilled Tofu 1/2 block
Cooking Oil a little
Butter 1 tsp
Your favorite Warishita (Sukiyaki Sauce) appropriate amount
Raw Egg optional

<Instructions>

1. Cut chrysanthemum greens into 3cm lengths, long green onion into 1cm thick diagonal slices, onion into rings, napa cabbage into bite-sized pieces, and shiitake mushrooms, carrots, enoki mushrooms, and grilled tofu into easy-to-eat sizes.
2. Cook using a frying pan or hot plate. Add a little cooking oil, and grill onions, napa cabbage, etc. over medium heat. Once vegetables are cooked, push them to the side, add butter, and grill 4 slices of lamb.
3. Once one side of the lamb is cooked, flip it, add about 2 tablespoons of warishita and coat. Dip in raw egg, if desired, and enjoy!
4. Arrange the remaining ingredients in the pan (or hot plate), pour warishita until about half of the vegetables are submerged, and bring to a boil. If the taste is too strong, add water to adjust. Once boiling, add lamb and cook as you eat.

The Possibilities of Lamb are Endless!

The recipes introduced here can also be prepared with other meats. This means that lamb can be used in various dishes with a little ingenuity!

If you think "Can I make this dish with lamb too...", just give it a try! Please enjoy L-carnitine-rich lamb regularly.

Products used in this recipe

Lamb Bone-In Leg
New Zealand Lamb Boneless Leg Block
Lamb Tenderloin
New Zealand Lamb Shoulder Slices
Lamb Shoulder Boneless Block

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