The 6 Best Ways to Eat Lamb: From Lamb Chops to Roasts

Lamb is a decadent and versatile meat that can easily be the centerpiece of any dinner event you have planned. But before you order your lamb, let’s discuss some of the best ways it can be eaten.

Whether this is your first time eating lamb or your five hundredth, chances are there is at least one lamb recipe you haven’t tried yet. Keep reading to learn the six best ways to eat lamb.

1. Lamb Lollipop

A lamb lollipop is perhaps one of the most popular, yet most misunderstood methods of consuming lamb. Lamb lollipops are the same as a lamb chop, but the lamb chop has been butchered in a fancy way where the bones are frenched. This makes it easy to consume them with your hands, and they look like a lollipop, hence the name. 

Because lamb lollipops are one of the few methods of consuming lamb that can be done with your hands, this makes them excellent appetizers. We recommend giving them a quick sear—no longer than about 7 minutes, and serving them with a quick butter glaze or fun dip like tangerine sriracha.

2. Lamb Ribs

Lamb ribs are exactly as they sound—the ribs of the lamb. Often considered one of the most delicious and decadent parts of a lamb, we are here to tell you that if you want to impress a date, lamb ribs are the way to go.

Beyond just their delicious taste, lamb ribs are one of the easiest styles to prepare—meaning you won’t have to slave hours in the kitchen to have a delicious meal. Lamb ribs can be served with a variety of sides, anything from mashed potatoes to a green salad, but if you really want to impress, we like to serve them with lobster mac n cheese for an extra decadent meal. 

Lamb ribs don’t need a fancy sauce, though you can consider a nice, sweet glaze. You can also keep it simple and just serve them with BBQ sauce. 

3. Rack of Lamb

Lots of lamb lovers get confused when comparing lamb ribs to a rack of lamb. These two cuts are not the same thing. Rather, a rack of lamb is an extended cut of lamb ribs that includes the part that lamb lollipops come from—just all together in one collection of lamb meat that is incredibly decadent.

Rack of lamb is ideal for those preparing for a large event that will require more than just lamb ribs. Additionally, rack of lamb is not finger food, meaning you may need someone to carve and serve the meat. 

This cut does feature more meat than just lamb ribs however, so it is definitely worth its cost. Rack of lamb has a flavor that really speaks for itself, so no need to invest in a fancy sauce. A simple butter and herb glaze will suit just fine. 

4. Leg of Lamb

Leg of lamb is just what it sounds like—the leg portion of the lamb served on its own. Known as one of the most tender portions of a lamb, leg of lamb is served at major special events around the globe. 

A single leg of lamb, with the bone in, will weigh about 9 lbs. and feed about 4-5 guests. It is a bit more difficult to prepare than lamb ribs or lollipops, as braising and slow cooking to ensure the meat is tender is recommended. 

Like most other methods of serving lamb on this list, the quality of the meat tends to speak for itself, though you can serve leg of lamb with a decadent mint jelly as you would a lamb shank. We generally recommend slow-roasting leg of lamb and keeping the spices to a minimum—mostly just rosemary and garlic. 

5. Lamb Shanks

Lamb shanks are a more specific portion of lamb leg, composed of just the lower portion below the knee. Unlike the entire leg of lamb, the shank is a bit less meaty, though the meat here is known to be decadent when slow-cooked. 

The mean beneath the lamb knee is some of the toughest unfortunately, but it is the most flavorful. This means it must be slow-roasted in order to become tasty. Additionally, lamb shanks should always be braised with some sort of liquid to increase its tenderness. We recommend butter, though a yogurt sauce is also sometimes used. 

We don’t recommend attempting to cook lamb shanks without a recipe, and we have one here for lamb shanks served with mint jelly. Because there is less meat on lamb shanks, we recommend choosing larger sides to serve with this dish, such as scallops, roasted potatoes, or steamed veggies. 

6. Boneless Leg of Lamb

The last type of lamb on our list is the boneless leg of lamb, which is technically the same meat as a leg of lamb but without the bone. This cut is recommended for those who would like to make a lamb roast or some sort of dish that includes lamb meat. Although the flavor of the lamb will be a bit muted when it is cooked off the bone, this can be a godsend for those who want lamb meat but don’t have the time or knowledge to remove it off the bone on their own. 

Boneless leg of lamb is recommended for those who want to make kebab or lamb stew. 

Where to Buy Cuts of Lamb

Lamb is a premium meat and it isn’t available in all grocery stores. If you want a specific cut of lamb, whether it is the leg of lamb or a lamb rack, it’s best to head to a premium butcher like Kolikof Caviar and Gourmet.

Kolikof’s is your one stop shop for all things premium. Whether you need a specific cut of lamb, perhaps some decadent sides, or even some extra special caviar for appetizers, Kolikof’s has you covered. Order today and get your premium shopping done in one spot!