February is National Lamb Lovers Month so what better ingredient to have for this months Iron Chef Challenge than Lamb chops. The challenge is off and running, so be sure to check out all the fabulous recipes for lamb chops in this month's linky party.
I'm guessing Lamb is something many of you don't cook with on a regular basis. I actually have a poll set up at the bottom of this blog collecting votes on how many of you have eaten lamb before. So as a way to encourage you to give lamb a try I offer some hints and tips for eating and cooking Lamb.
There are approximately 70,000 sheep producers in the US, who produce 3.75 million sheep for consumption each year. Although the meat is called lamb, don't let that fool you, while the sheep is under one year of age it is fully grown when ready to take to market and can weigh around 120-140 pounds. The next time you are at the grocery store be sure to check the label as to where your lamb comes from. Make sure you are buying American Lamb as I'm sure you will find it is far fresher than lamb from other countries.
Lamb is an excellent source of protein, vitamin B12, niacin zinc and selenium. On average, a 3-ounce serving of lamb has only 175 calories. While cooking Lamb don't cut into lamb to check done-ness as it releases the juices leaving the lamb dried out. Instead use a meat thermometer and cook until lamb reaches 160 degrees.
If you are interested more in the various cuts of lamb check out this website for a chart. And you can always check out the American Lamb Boards website for more tips and recipes.
This post was linked to: Mingle Monday, Tuesday Blog Trail, and Making Friends Monday.