Oh, for that delectable taste of lamb! New Zealanders, Australians, Canadians and residents of other lamb-producing countries enjoy the simple pleasures of eating lamb off their land. Lamb, the humble creature, produces meat that is versatile and tasty, gracing tables around the world.

The history of lamb dates back to Central Asia, some 10,000 years ago, when it was discovered that sheep was a good source of not only food but textile in Asia, Europe, Australia and New Zealand.

In the Middle Ages, farmers learned that sheep were a very productive livestock, providing meat, wool for clothing, skins for parchment and milk for butter and cheese. Lamb has religious significance, being used for sacrifices in several religions.

Lamb vs mutton

Lamb is considered a delicious, versatile alternative to other meats. Historically, lamb was served as a delicacy but today it is used extensively in meal preparation. There is a difference between lamb and mutton. Lamb is a sheep less than one year old, usually slaughtered between four and 12 months of age. Older sheep is termed mutton, which has a stronger flavour and is tougher than lamb.

As a source of high protein, lamb also provides iron and B vitamins in the form niacin, thiamin and riboflavin. For lamb connoisseurs, the finest lamb is pre-sale, which means 'salty field' in French. This is lamb which graze in meadows on salty shores. Grass in the salty fields gives lamb a delicate flavour. The most renowned area for pre-sale lamb is near Mont-St-Michel in France.

Selecting lamb

When shopping for lamb, there are some critical features for choice selection. Lamb should be less than a year old and should be pink, firm and fine textured. Young lamb is tender because the muscles have not been well developed or used. Older lamb should be lean and light red. The colour of the fat will vary, depending on the breed, age and type of feed.

Tender cuts of lamb include the rib to give roasts (rib, rack, and crown) and chops (rib, Frenched rib). Loin or double-loin roasts, loin or English chops and the leg are also tender parts. Those parts of lamb best suited for cooking by dry heat, usually roasting, are leg, loin, ribs, shoulder and shank. Chops from these cuts can also be braised. The parts best suited for cooking by moist-heat methods such as simmering or braising are breast, shank and neck.

Stout-marinated stew

The types of cuts selected will determine the method of cooking. Boneless leg of lamb can be used to make a delectable Irish Lamb Stew. Interestingly, cubes of lamb are marinated in Guinness stout without any hint of beer flavour. Onions, peas, mushrooms combined with thyme, garlic and tomato sauce are simmered until thickened. It is customary to serve lamb stew with mashed potatoes for a hearty meal, usually part of St Patrick's Day celebrations.

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Tips for cooking lamb

Cook at low or moderate temperature, not higher than 325 degrees Fahrenheit, as slow cooking ensures a tender, juicy, evenly coloured product.

Frozen lamb does not need to be thawed before cooking but will require one and a half times the recommended cooking time.

Braise frozen thick chops, shanks and neck slices slightly longer than the normal cooking time.

cooking a rack of lamb when they want to create an impressive dish for a special occasion and to make guests feel like kings and queens.

Cooking a Rack of Lamb

1. The most critical step is to trim the meat so that it looks like a lamb rack (Frenched), but a competent butcher can easily prepare this for you. In Jamaica, lamb is imported and usually comes trimmed.

2. Ensure that the rack of lamb will be enough for the number of guests you are expecting. The general rule is to allow two or three servings per rack, depending on the size of the rack.

3. The beauty of the lamb rack lies in bones sticking straight up. The bones must be covered with foil during cooking to prevent them from getting burnt. However, the bones don't have to be covered if the rack is seared before baking. They should be covered only during the baking process.

4. One method for cooking the rack of lamb is to first sear it in hot oil on high heat, then transfer it to the oven for the remainder of the cooking period. Another method is to bake it a two different temperatures - 450ºF first, then 375ºF for the remaining time.

5. Stuff the crown of the rack with herbed stuffing of your choice.

6. Create a sauce to add flavour to the lamb. Brush the sauce on to lamb before placing it in the oven and immediately after removing the rack from the oven.

Pomegranate

An interesting variation to the traditional roast leg of lamb is to use the underutilised fruit pomegranate to make deboned and butterflied leg of lamb. The marinade is a combination of pomegranate juice, red wine, onion, lemon, mint and herbs which tenderises the lamb for roasting or cooking on the grill.

Barbecue

Barbecuing is a common ritual in the warm weather of several countries. Sausages, racks, loins, kebabs with mushrooms and bell peppers accompanied by home-grown vegetables and provisions are thrown on the grill. Rosemary is a popular garnish for lamb and sprigs may be used to apply barbecue sauce, applying more flavour to the barbecued cut. Barbecued lamb is accompanied by potato salad combined with fragrant, minty mayonnaise. Garlic bread provides added carbohydrates.

Meat patties

The term rissoles (meat patties) originates from the French word rissoler, meaning to brown. Rissoles also refer to fried turnovers with savoury fillings. A tasty rissole is made from leftover ground roast leg of lamb combined with gravy, parsley, eggs and breadcrumbs and made into patties, fried until golden brown and served hot with tomato relish.

Red wine has a natural affinity for lamb. While all red wines are not created equal, vintners and virtually everyone who makes or sells red wine, regardless of the particular type or style, tout their wine as an excellent combination for grilled or roast lamb, a full-flavoured meat.

According to wine expert Karen MacNeil, author of the best-selling book The Wine Bible, "Lamb is the perfect all-around meat for wine. A glass of great wine brings out lamb's succulent, mild, meaty flavour and makes it even more irresistible." You will only know if you try it!

Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area. Send comments to editor@gleanerjm.com or fax 922-6223.

Roast Leg of Lamb with Mint Sauce

Whether it is rib or roast, lamb's delicate flavour combines with herbs and spices for culinary perfection. A very popular all-occasion treat is Roast Leg of Lamb served with the traditional accompaniment, mint sauce.

When eating lamb, three or four legs may be roasted for the occasion and leftovers used for sandwiches and rissoles. The right amount of fat remains on top and around the edges, drizzled with olive oil, seasoned with pepper and aromatic sprigs of rosemary.

Ingredients:

1 five to six-pound leg of lamb
2 tbsps olive oil
3 sprigs rosemary
Salt to taste
1 cup water
Method:
Preheat oven to 350ºF. Place lamb leg in a heavy, roasting pan with the meatier side up. Rub all over with olive oil, sprinkle with leaves from rosemary and season with salt to taste. Add water to roasting pan and roast until internal temperature reaches 135ºF for medium rare, 150ºF for medium, and 160ºF for medium well, approximately 1 1/2 to 2 hours. Transfer to serving platter and allow to stand for 20 minutes before carving.

The mint sauce is made by combining one cup of fresh wild mint with sugar, white vinegar, salt boiled in water, then cooled and served. Instead of the sauce, your preference may be for gravy.

Old-fashioned English Gravy

Save drippings from roasted leg of lamb. Place the roasting pan with drippings on top of the stove over medium heat and bring to the boil. Scrape browned bits for two minutes, add 3/4 cup flour and cook, stirring until flour changes colour to brown.

Add five cups of hot water and stir. Correct seasonings with salt and freshly ground black pepper and continue stirring until gravy thickens. Makes four cups.