Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
Seattle Kitchen
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Spring lambs are showing up in grocery stores for the fall, and with many cuts and ways to cook, it's a very versatile meat. (File photo).

Ingredient of the Week: Lamb

Looking for the spring lamb? It's actually time for spring lamb in the fall. By October, chef Tom Douglas says, the spring lambs are now nine months old, the correct age for slaughter and display at the grocery stores.

Chef Thierry Rautureau says it's actually the high fat content that makes lamb so delicious. If you're looking for a good cut of lamb, he recommends leg of lamb. Tom says that if a leg isn't up your alley, you should try lamb ribs or, if you're looking for an economical cut, a lamb shoulder roast is a good option.

Thierry adds that you can make lamb into meatloaf or meatballs if you're not interested in cooking lamb-on-the-bone.

Whole Foods Markets are a proud sponsor of Seattle Kitchen's Ingredient of the Week.

Cait Walsh, MyNorthwest Writer
Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.
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