Volume 11, Issue 125 - December 22, 2006

Hello,

I would like to thank my good friends over at the American Lamb Board and especially Mary Humann from the Humann Factor who helped make this week possible. I hope you found some great new recipes to add to your repertoire. If you have more questions about American Lamb, read on...we have some great FAQ's for you.

Before I sign off this week, I would like to wish each and every one of you our best wishes for a safe and most enjoyable holiday season from the entire team at Chef2Chef.net.

We will not publish the Foodservice Daily next week, so we will see you next year. Peace.

Lamb FAQs:

Why is American lamb such a good value?

Lamb offers a profitable, high margin with low operational costs. As a specialty item, lamb entrees cost less than veal or lobster. American lamb is fabricated to yield more versatile, labor-saving cuts. These cuts make lamb less labor-intensive, simpler and more economical to prepare and serve, as well as ensure portion control and minimize waste.

Lamb always presents a good value to your customers. American lamb features larger cuts with a higher meat-to-bone ratio than foreign lamb, superior plate presentation and excellent value.

To what kind of customers does American lamb most appeal?

Your best customers. Statistics show the lamb consumer is young, affluent, well educated and enjoys a variety of new foods. Thus, the people most likely to choose lamb are the same ones you're hoping to attract to your restaurant.

Is American lamb a healthful food?

Yes. American lamb has an excellent nutritional profile, fitting in perfectly with the trend toward lighter, leaner and more healthful foods.

Nutrient-dense American lamb provides an excellent source of iron, protein, zinc, niacin and the B vitamins. A 3-ounce serving of lean lamb averages 176 calories, and only about 36 percent of the fat is saturated. The rest is mono or polyunsaturated. The same 3-ounce serving also contains just 76 milligrams of cholesterol.

Why do people prefer American lamb over foreign lamb?

Primarily because of the taste. American lamb has a milder, more delicate flavor than foreign lamb, which has been described as being more gamey in taste. American lamb also is preferred because the cuts are bigger and maintain a higher meat-to-bone ratio than foreign lamb.

Is American lamb available year-round?

Absolutely. American lamb is no longer considered a seasonal meat. Lambs are produced in every state under widely varying weather conditions. Producers have a constant supply of high quality lamb 12 months of the year. The country's estimated 75,000 lamb producers are dedicated to keeping fresh lamb on your menu year-round.

What lamb cuts can I serve other than racks and chops?

American lamb comes in a wide variety of cuts, creating many exciting menu and serving possibilities with alternatives well beyond the traditional rack and chop.

Primal and sub-primal cuts come in a variety of chef-ready portions, including: bone-in and bone-out shoulders, legs and saddles, boneless Saratoga roll, boneless sirloin, tenderloin, kebob and stew cubes, dinner ribs and Denver ribs.

For what type of cuisine is American lamb best suited?

Because of its versatility, lamb is no longer just for upscale dining. It is compatible with almost any type of menu, including casual concepts.

Lamb works well with both traditional American fare and increasingly popular ethnic trends like Mediterranean and Caribbean cooking. It fits today's style of lighter, leaner and healthier foods. Barbecued lamb ribs, lamb salad, stir-fried lamb and lamb stew are now featured on contemporary menus.

Source: American Lamb Board

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

Table for Two American Lamb Loin Chops with Madeira and Cherries

Makes 2 servings

Preparation time: 15 minutes
Marinate time: 2 hours
Cook time: 20 minutes

Ingredients:

4 American Lamb loin chops, cut 1-1/4-inch thick, trimmed
3 tablespoons fresh lemon juice
2 tablespoons olive oil, divided
2-1/2 teaspoons dried tarragon leaves, crushed, divided
1 clove garlic, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup Madeira sweet wine or fat-free chicken broth
1/3 cup dried cherries, finely chopped
1/2 cup fat-free chicken broth
2 tablespoons grated lemon peel (additional peel for garnish)
1 tablespoon butter, cut in half

Preparation:

In small bowl, whisk together lemon juice, 1 of tablespoon oil; 1-1/2 teaspoons of tarragon; garlic; salt and pepper. Place lamb chops in sealable plastic bag and pour in marinade. Rotate bag to coat chops. Refrigerate for 2 hours to marinate.

Remove chops from bag and discard marinade. Pat chops dry with paper towels. In a large nonstick skillet with cover, heat remaining 1 tablespoon of il over medium-high heat. Brown chops for 2 minutes on each side. Cover and reduce heat to low. Cook for 12 to 15 minutes, turning twice, or until desired degree of doneness. Remove from pan, cover and let stand for 10 minutes.

Pour off liquid from pan. Add Madera and cherries; cook 3 to 4 minutes, until liquid is almost absorbed. Stir in broth, remaining 1 teaspoon of tarragon and lemon peel; cook additional 2 minutes. Mix in butter and stir until sauce looks shiny. Serve sauce on plates and top with two lamb chops, garnish with grated lemon peel.

Recipe and image provided by the American Lamb Board

More Lamb FAQs:

Does American lamb require special cooking methods or seasonings?

Certainly not. Lamb is as easy to prepare as it is versatile, lending itself to: broiling, roasting, braising, barbecuing, stir-frying, sautéing or stewing. Lamb is best when served rare to medium. Overcooking lamb, a common mistake, can diminish its flavor and texture. While American lamb has a classic affinity for many spices and herbs, it requires only simple seasonings to become an excellent offering.

Is lamb popular?

Very popular! Statistics show that foodservice use of lamb has increased by more than 50 percent in the past five years. A separate study shows that consumers are drawn to restaurants that serve lamb.

How does American lamb fit in with today's food trends?

American lamb provides an ideal opportunity to take advantage of today's trends: the return to simpler, more basic cooking; the rebirth of classical dishes; and an overall emphasis on health and nutrition. Lamb also lends itself to signature dishes, regional American cooking styles and growing ethnic trends, including Mediterranean and Caribbean cuisine.

Why should I offer lamb on my menu?

Offering American lamb can help you achieve a competitive edge in several ways:

• More variety means more frequent visits by your customers.
• Helps your menu appeal to all members of a lunch/dinner party.
• Delicious flavor, tender texture. Deliciously delicate taste appeals to consumers.
• Tender texture due to the fact that lamb is less than 1 year of age when it is marketed.
• Fits your menu pricing/food cost. Lamb is available in many traditional and new value-added cuts to fit every restaurant is profile and needs.
• Easy preparation. Cuts like sirloin and top round steaks; grill to perfection in about 10 minutes.
• Upscale image. Lamb is served in the finest restaurants. Many of the same customers who enjoy lamb in exclusive restaurants eat in your restaurant too. Why not offer them lamb on your menu, enhancing their perception of your operation?

Is lamb too expensive for my menu?

No. It is true that certain lamb cuts (racks and loin chops) usually command high price points in very exclusive restaurants, but there are many lamb cuts whose prices suit casual, family, theme and hotel restaurants. Simple herb and spice rubs, scrumptious marinades or enticing flavor profiles can make even the most inexpensive lamb cuts an exciting addition to your menu.

Why is American lamb more expensive than foreign lamb?

It is tempting to buy foreign lamb at a relatively low price that is guaranteed for months. Yes, foreign lamb is cheaper than American lamb, just like Fords are cheaper than Cadillacs. Restaurateurs and consumers alike prefer American lamb because of its mild flavor and large size. It is a fact of life that higher quality products almost always cost more. Most foodservice professionals want to give their patrons the highest quality food available, even if they must charge somewhat more for it. They compete on a quality basis rather than a price basis. Though there is always a small segment of all product markets that compete strictly on price, it is well known that American companies/brands with the greatest success, longevity and consumer following almost always compete on quality rather than price.

Source: American Lamb Board

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Chilly Winter's Eve Lamb Shank Supper

Makes 4 servings

Preparation time: 45 minutes
Cook time: 2-1/2 hours

Ingredients:

4 American Lamb foreshanks
salt and coarse pepper to taste
1 tablespoon olive oil
4 cloves garlic, finely chopped
3 carrots, peeled and sliced on the diagonal 1/4-inch thick
1 large onion, chopped
1 fennel, quartered lengthwise and sliced 1/4-inch thick (do not use solid center)
2 bottles (12 ounces each) light to medium beer (see note)
1 can (15 ounces) chopped petite tomatoes and juice
1 cup fat-free chicken broth
10 sprigs fresh thyme
3 bay leaves

Preparation:

Generously season shanks with salt and pepper. Heat oil in a large skillet over high heat. Brown shanks on all sides until golden brown, or about 15 minutes. Remove from pan and place in a 13 x 9-inch baking pan. Discard pan liquid.

In the same skillet, combine garlic, carrots, onion and fennel; sauté for 6 to 8 minutes to lightly brown, stirring occasionally. Mix in beer or broth, tomatoes and juice, chicken broth, thyme and bay leaves. Bring to a boil. Pour over shanks. Braise in 375 degrees F oven for 2-1/2 hours. Baste shanks with sauce and turn them over every 45 minutes. Serve lamb in large, low-sided soup bowls with broth and vegetables.

 Note: 24 ounces of fat-free chicken broth may be substituted.

Recipe and image provided by the American Lamb Board