Lamb comes from a young animal and practically all cuts may be cooked by
roasting, broiling or panbroiling. These cuts may be served medium or
well done. Lamb neck, shanks and breasts should be braised or cooked in
liquid until well done. The “fell” or paper-like covering, should not be
removed from the leg of lamb because the leg, with “fell” on, will roast
in less time, hold its shape better and be juicier; the “fell” is
removed from chops and steaks. Lamb, at its best, should be served hot
or cold ... never lukewarm. Frozen lamb cuts may be stored at 0° F. or
lower, 6 to 9 months.
_Recipes for_ LAMB
[Illustration: _Recipes for_ LAMB]