by Stuart Sandquist
Welcome to your crash course in France 44 lamb (the best lamb in town!)
Our Lamb comes from Peterson Craft Meats (Osceola, WI). Here’s why that matters:
- Heritage Breeds: Suffolk, Rambouillet, Katahdin
- Healthier and more Thoughtful Quality of life = better flavor of meat
- Grass raised, balanced with grain for perfect marbling
- Raised to a certain weight range to ensure consistent meat
- Lamb is then Dry-Aged for about 2 weeks before being sent out to butchers
Our lambs are butchered on Thursdays right here in Minneapolis. We get whole lambs from Peterson & our butchers break them down. France 44 and St. Paul Meat Shop will accept custom orders on all of our meats. Come talk to us at the meat counter or feel free to call with any questions or special orders!
Guide to Cuts of Lamb | |||
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STEAK / GRILLABLE CUTS | Lamb Chops, Lamb T-bones, Lamb Shoulder Steak,
American Roast, Lamb Kebabs, Ground Lamb, Gyro Lamb Sausages | ||
ROASTING / BRAISING CUTS | Lamb Sirloin Roast, Lamb Shoulder Roast, Leg of Lamb (bone-in or boneless), Lamb Shanks, American Roast | ||
Home With You | |||
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Cooking Lamb Steaks or Grilling Lamb Cuts | Sear at Medium High Heat; Use a thermometer (135ºF for lamb); Rest 5-10 minutes after cooking | ||
Roasting Lamb | Pull from Fridge at least 1 hour before cooking; Roast at 420ºF for 20 min per pound of meat; Rest 10-15 minutes after cooking | ||
Braising Lamb | Sear the meat first; Braise low and slow, bring up to a simmer then turn down the heat to low and let cook for 2-3 hours (check occasionally); Rest 10-15 minutes after removing from heat | ||
Seasoning Tips & Tricks | |||
|---|---|---|---|
Mediterranean Dry Rub | Rosemary, thyme oregano, garlic powder, onion powder, salt and pepper | ||
Mediterranean Marinade | Olive Oil, mint, oregano, minced garlic, chopped green onions, fennel seed, lemon zest, salt and pepper. | ||
Middle Eastern Dry Rub | Cumin, coriander, fennel seed, hazelnuts, salt and pepper | Ras el Hanout | ||
Middle Eastern Style Marinade | Olive Oil, cinnamon, coriander, fennel seed, paprika, lemon Zest, minced garlic, salt and pepper. | ||
Asian Style Marinade | Soy Sauce, brown sugar (or honey), olive oil, green onions, mint, basil, garlic, ginger, salt and pepper | ||
*Note: Balance the flavor of any lamb dish by finishing with a little “acid”. (ex: lemon, orange, red wine vinegar, etc.)
Sauces That Go Great With Lamb
Raita (serves 4)
- 2 cups greek yogurt
- 1 cup cucumbers, diced or grated
- 2 tbsp shallot, minced
- 3 cloves garlic, microplaned/minced
- 2 tbsp cilantro, finely chopped/ chiffonade
- 2 tbsp mint. finely chopped/chiffonade
- 1 tsp ground cumin
Cucumber Mint Jam (serves 4)
- 2 cups cucumbers, sliced and deseeded
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 cups granulated sugar
- 2 tbsp mint, finely chopped
- Combine cucumbers, lemon juice, and apple cider vinegar. Bring up to a boil.
- Add sugar, bring up to a boil again. Boil for 1 minute.
- Remove from heat, skim any foam that has formed.
- Stir in mint.
- Let cool. Serve!
WINE PAIRINGS: SUGGESTIONS FROM OUR TEAM
Stephane Ogier Le Temps est Venu 2022 (Cotes du Rhone)
On the nose, spicy cherry, raspberry and blackberry with herbs and anise. On the palate, it brings silky, luscious, yet firm tannins. Ripe berry fruit with herbal note.
Piccolo Goccio Montepulciano d'Abruzzo 2024 (Montepulciano, Natural Wine)
This is fruity, often with berry, licorice, and violet notes, offering soft tannins and a velvety texture, typically enjoyed young with substantial foods.
Let us know if you have any lamb-related questions!
I’m Stuart Sandquist and I look forward to meeting you at the Meat Counter!
