There are just too many things about springtime to pick a single one to be the best. That being said, I have to put lamb up there in the top 10. It’s a shame more people in the States don’t appreciate lamb. Older folks have a bad connotation with it, as in the not too recent past mutton was frequently passed off to be lamb. Mutton is a fully matured older sheep, which can indeed be too strongly flavored to be enjoyed in any cooking application. The younger set can’t quite get past how cute & fuzzy the sheep are to consider having them for dinner.

When my brother & I were just kids, we raised a sheep my Dad insisted we call “Lamb Chop”, that way we would always be reminded that one day he was destined to be dinner! So, I can truly relate to the cuteness factor; but will mention, no one in the family aside from my Dad could bear to eat Lamb Chops’ Chops… On the other hand I couldn’t wait to see “Jethro” on the table. Now I take the approach: since it’s an animal that virtually every part can be utilized for something, I’m ok with it. Let’s face it, it’s one of the meats that has been celebrated & revered for millennia, by nearly every single culture, and one that often includes the word ‘Spring’ in it’s marketing, “Spring Lamb”, when written on a menu still makes me salivate almost instantly. With the farming & shipping today it’s possible to have affordable, delicious lamb any time of the year. And we always hope Dad wins the bidding on the market lamb at the fair.

We are very fortunate to have some of the worlds best lambs being raised right here in the Laurel Highlands by John & Sukey Jamison. Renowned Chefs across the country clamber to have it on their 5-Star menus. I enjoy it myself; some of the best legs of lamb I’ve ever had, have been Jamison Lamb. Call me what you will though, I still prefer my chops to be the larger but still as tender New Zealand Lamb.

There are a myriad of classic lamb preparations from Roast Leg of Lamb, Lamb Chops, Rack of Lamb, Braised Lamb Shanks, Irish Lamb Stew, Curried Lamb, etc. And for the record: Shepherds Pie is not Shepherds Pie unless it is made with lamb!

I’m not going to give a specific recipe this month; instead rather I’m going to give a couple of “methods” for preparation. Think of them as enhancements to your favorite recipe.

Before I start though, since I’m advocating a roast, please go and get yourself a digital thermometer with a probe! They are wireless now and at around $30, less than the price of one single roast you’ll ruin without one. The reason a probe is essential: there are too many factors that go into making a roast cook according to the time in a recipe, for instance: How cold was it when it went into the oven?

How tough is the connective tissue? Is your oven actually at the temperature you think it is? Are there bones in it? What kind of pan it is in and where is it placed in the oven? Now that you have your probe you may feel the freedom of knowing that your dinner is going to be exactly as you like it every single time! Be certain to always remember; when you remove the roast from the oven; there will be “carry over cooking”, which is always good for raising the temperature at least 5-10 degrees after the meat has been removed from the oven. If you’re not sure what temperature equals what you like on the doneness scale, there is a little chart that comes with your thermometer. And ALWAYS let your roast rest for 15-20 minutes before cutting it (no matter how hungry you are or how good it smells & looks). On that note, do not remove the probe either. Instead take this time to finish making your sauce, heat your vegetables, tend your starch etc. You will be handsomely rewarded for your patience with a juicy succulent roast. Slicing your roasts on the thinner side against the grain of the meat will also help to encourage tenderness and enhance the meat’s flavor.

Using a probe will also afford you the chance to roast your meat by a method instead of the ticking of a clock. Too many times I’ve seen even so-called professionals, repeatedly puncture a roast several times with an instant read thermometer towards the end of cooking trying to find out what doneness it is inside. The amount of juices lost to this method is clearly measurable and completely unacceptable. Even the old ‘shove in & leave in’ thermometer you’ve probably found buried in the back of your mom’s gadget drawer is better than that.

When roasting meat it is essential to remember that the air in the oven when you start your roast has got to be very hot & very dry. I like to start off at 425 f for a smaller roast and go up to 450-475 f for the larger roasts. I leave the meat in for 30 minutes then turn the oven down to 225 f without opening the door! In about an hour open the door, insert your probe into the thickest part of the meat~ but not near a bone, quickly close the door, set your temperature, then decant & try your wine.

When you’re making Roast Leg of Lamb, instead of slicing it all over and shoving garlic into the slits (as most recipes call for you to do) try this instead:

The Factory Shoppes at Georgian Place
113 Georgian Place Somerset, PA 15501-1600
814-445-3449

Yes, they are still in the Georgian Place! This store is still worth a trip up to Somerset.  They’ve got great prices on lots of essentials including almost all of the Kitchen Aid mixer attachments for less money than you’ll spend buying directly from Kitchen Aid.  There’s even a wacky “as seen on TV” section of things!  This is also the best price I’ve found on the wireless probe thermometer, $39.99, the standard non-wireless are about $10 less.  If you have any questions, just ask Erin Baker the manager, she knows almost instantly if they have what you’re looking for and it’s precise location in the store!