Volume 10, Issue 071 - April 10, 2006

Hello ,

This week we are going to talk about American Lamb. Our host will be the American Lamb Board. The American Lamb Board was a big presence at the Taste of Vail, here in Colorado over the past weekend. You will find a link to the competition in the News Desk area just below.

A popular item for spring and many holidays, fresh American Lamb is available year round and is an excellent choice for your menu or table at home. Let's get started with a little history, handling and storage information and of course, some great recipes...

About the Industry

History:
Sheep are one of the oldest domesticated animals in the world. Sheep have provided milk, meat and clothing to people for more than 10,000 years.

U.S. Sheep Farms and Ranches:
In 2002, The U.S. Department of Agriculture estimated that there were 64,170 sheep ranches in the United States raising approximately 6.4 million sheep.

Flock Animals:
Sheep have a social nature, known as a flocking instinct. As such, sheep like to be in groups and herd easily. Sheep can tolerate severe conditions of cold and heat as well as a range of pastures.

Breeds:
There are hundreds of breeds of sheep in the world. Some are better known for wool production while others for lamb production. Common breeds in the United States are Columbia, Hampshire, Rambouillet and Suffolk.

Major Predators:
Coyotes, dogs and mountain lion/cougars/puma are the leading predators of sheep in the United States, leading to more than 250,000 deaths each year.

Guarding the Flock:
Sheep producers use dogs, llamas and donkey to guard sheep flocks from predators. Electric fences/guards, pens and noise-making devices are also used.

Grazing Ecological Benefits:
Sheep grazing offers low-cost, natural benefits to the environment and wildlife habitats. Sheep will eat grasses, brush, weeds and other plants, thus controlling undergrowth (and potential spread of fires) in forests and other wooded areas. The U.S. Forest Service has used sheep grazing to decrease soil erosion and to help regenerate tree growth after fires.

Leading Sheep States in the United States:
There are sheep operations in most states. Leading sheep/lamb states include Texas, California, Wyoming, South Dakota, Colorado and Utah.

U.S. Lamb Production:
In 2002, the United States produced about 207.5 million pounds of lamb/mutton. Approximately 80 percent of U.S. sheep are raised for lamb production. The majority of American sheep are grain fed which leads to a milder flavor. The average dressed weight of an American lamb is 65 pounds.

World Sheep Production:
Australia, China and New Zealand have the largest number of sheep and the highest production of lamb/mutton. About 80 percent of the sheep in Australia are raised for wool.

Source: American Lamb Board

American Lamb Board How to buy, store and prepare lamb. Food service cuts available; plus recipes, sauces, and serving ideas for cooking.

Lamb Empadillas

Total Time: 60 minutes or more
Lamb Cuts: Ground Lamb
Category: Appetizer
Servings: 3 dozen
Preparation Time: 45 minutes
Cook Time: 25 minutes

Ingredients:

1 tablespoon olive oil
1/3 cup finely chopped onion
2 cloves garlic, finely chopped
1/4 cup pine nuts
1 pound ground American Lamb
1/2 cup Spanish olives, stuffed with pimento
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
3/4 teaspoon pepper
5 dashes red pepper sauce
1 egg
1 tablespoon water
2 recipes pastry for double crust pie, rolled 1/16-inch thick

Preparation:

In large frying pan, heat oil. Cook onion, garlic and pine nuts for 3 to 5 minutes, stirring occasionally. Add lamb, finely crumble and cook until lamb is no longer pink. Drain well. Add olives, cumin, oregano, salt, pepper and red pepper sauce, set aside.

In small bowl, make egg wash by beating together egg and water, set aside. Using cookie cutter, cut 4-inch rounds out of pastry. Fill each with tablespoon of filling. Fold over to make half moon, crimp edges to seal. Cut three 1-inch slits in top of pastry. Brush with egg wash. Place on greased cookie sheet. Bake in 375 degrees F oven for 20 to 25 minutes until golden brown. Serve warm or cold.

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Handling Techniques:

Like other meats, lamb is perishable and should be handled and stored properly to avoid spoilage and food-borne illness. The basic rules of food safety are: keep cold foods cold, keep hot foods hot and keep foods clean. Remember to:

• Refrigerate or freeze lamb immediately after purchase. Use an ice chest to transport meat if you will not be able to refrigerate the meat within an hour.
• Wash your hands and all equipment thoroughly in soapy hot water before and after handling meat.
• Wash all work surfaces, utensils and cutting boards with soapy hot water after exposure to meat. Keep lamb carving board separate from other food preparation.
• Keep raw meat and meat juices from coming in contact with other foods when thawing, storing and preparing lamb.
• Never serve raw meat.
• Use a sharp, clean knife when cutting lamb.
• Use a meat thermometer to make sure lamb is cooked to the desired doneness.
• Refrigerate leftovers promptly after serving.

Storing:

After returning from the supermarket, immediately store lamb in the store's plastic packaging in the coldest part of the refrigerator, preferably at 32 degrees F to 40 degrees F for a day or two. If you do not plan to use the lamb within 24 hours or if the packaging is torn or if the lamb is wrapped in butcher paper, remove the store's packaging and cover it with plastic wrap, foil or a sealable plastic bag.

Freeze ground lamb for up to 3 to 4 months or lamb cuts and roasts for 6 to 9 months. To maintain quality, rewrap the lamb tightly in heavy-duty freezer wrap, a sealable freezer plastic bag or freezer wrap to prevent freezer burn.

Tip: Label your freezer package with the name of the lamb cut, the date and the weight or number of servings.

Lamb Storage Timetable:

Thawing:

Thaw frozen lamb in the refrigerator overnight. Leave it in the freezer wrap and place it on a plate to keep juices from dripping onto other foods. It will take about 3 to 5 hours per pound to thaw meat in the refrigerator.

American Lamb Board

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Pomegranate Marinated American Lamb Skewers with Persimmon Chutney

Total Time: 60 minutes or more
Lamb Cuts: Roasts (crown, loin, Saratoga, sirloin, others), Loin
Category: Grilling, Entrée, Appetizer
Servings: 20 to 24
Preparation Time: 1 hour 30 minutes
Cook Time: 15 to 20 minutes

Ingredients:

4 pounds American Lamb loin, trimmed of fat and tissue, sliced into pieces 2 to 3 inches long and 1/4-inch thick
1 cup freshly squeezed lemon juice
1 cup pomegranate molasses (see notes)
2 tablespoons cumin seeds, toasted and ground (see notes)
1 tablespoon salt
1 teaspoon ground black pepper
24 skewers, each approximately 5-inches long

Persimmon Chutney:

6 Fuyu (Asian) persimmons, peeled, halved and cut into thin wedges
1-1/2 cups brown sugar
1-1/2 cups white sugar
1 cup cider vinegar
2 lemons, halved, seeded and thinly sliced
1/4 cup golden raisins
1-inch piece fresh ginger, peeled and sliced paper thin
1 cinnamon stick
3/4 teaspoon ground black pepper
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 piece star anise
2 whole cloves

Preparation:

For the Lamb:

Combine lemon juice, pomegranate molasses, cumin, salt and pepper, pour over lamb slices in large bowl and toss to coat. Cover and refrigerate while preparing chutney. Remove lamb from marinade. Weave 2 or 3 pieces of lamb on each skewer, pushing it to the tip of the skewer to avoid burning. Broil or grill the skewers, about 5 to 6 inches from heat source, 2 to 3 minutes on each side for medium-rare. Place skewers on a platter and serve with Persimmon Chutney in a bowl for dipping.

For the Chutney:

Combine all ingredients in 3-quart saucepan. Simmer over medium-low heat for approximately 45 minutes to 1 hour or until mixture is thickened to the consistency of a relish. Let cool before serving (chutney will thicken more upon cooling).

Notes:

Pomegranate molasses may be purchased in Middle Eastern and specialty food stores.
Toast cumin seeds in a 325 degree F oven about 5 minutes, grind in blender.

American Lamb Board