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.
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