Enjoy Lamb Meat Even More! Cooking Basics And 10 Recipe Recommendations

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Enjoy Lamb Meat Even More! Cooking Basics And 10 Recipe Recommendations

last update date 2022-05-20 | release date 2021-10-22

Lean and tender lamb meat is a healthy meat alternative that’s been gaining a lot of attention recently. Despite this, some people may be hesitant to try it because of the unique smell.

So today, we’ll be introducing some delicious recipes that even beginners can try out! We’ll also be sharing some tips and tricks to lessen the unique smell, so you can enjoy your lamb meat even more! Let’s get it!

Prepare lamb meat the right way and enjoy delicious meat!

There are two different meat names for a sheep – lamb and mutton. What’s the difference? Lamb is a sheep less than 1 year old. Since lamb is less than 1 year old, the meat is very tender, and the smell of grass is limited, so lamb meat is easier to consume. However, if you’re still worried about that smell, here are some tips for prepping your lamb meat.

Remove as much fat as possible

The unique lamb smell is contained in the fat. Therefore, you can reduce the odor by cutting out as much fat as possible. Some cuts of lamb, like the fillet cut, contains little to no fat. This is a great cut for those who are trying lamb out for their diet.

Use spices or herbs to combat the smell

Herbs have many beneficial effects such as relaxation and aroma but it also plays a role of removing food odor. Since lamb meat has a unique smell, we recommend to use a slightly stronger smelling herb like Rosemary or Cumin, to eliminate the unique odor. By incorporating these herbs while preparing the meat, the smell will be much less noticeable. If you’re going for more of a punch, we recommend adding more garlic and black pepper.

Soften the meat with the power of enzymes

Raw vegetables, fruits, and malt contain enzymes that help in breaking down proteins. Using these ingredients when preparing lamb meat can help make your meat tender.

One way to do this is by using salted koji to soften the meat. It contains just the right amount of salt so that it also serves to season the meat. Two birds with one stone! The amount you will need will depend on the weight of the meat you’re using. Use a 1:10 salt to meat ratio, and soak for about 10-15 minutes.

Check the link below for more information on how to prepare lamb meat.
INTRODUCTION ON HOW-TO REMOVE THE SMELL OF LAMB MEAT

A beginner-friendly guide to cooking lamb meat

If you haven’t cooked lamb before, you may be worried about how to season or cook the meat properly. So, here are three simple recipes to get you started. Even beginners can easily make these!

GARLIC LAMB

＜INGREDIENTS＞（2 SERVINGS）

• 200g lamb (thinly sliced)
• salt and pepper to taste
• 1/2 tablespoon of vegetable oil
• 1 bell pepper
• [Seasoning A]
• 4 tablespoons of sake
• 4 tablespoons of soy sauce
• 1 tablespoon of vinegar
• 2 teaspoons of sugar
• [Seasoning B]
• 1 clove of garlic (grated)
• 1/2 onion (grated)

＜DIRECTIONS＞

1. 1. Season lamb with salt and pepper and set aside for a moment.
2. 2. Chop the bell pepper into appropriate sizes.
3. 3. Pour vegetable oil into the pan and stir-fry the seasoned lamb and bell pepper.
4. 4. When the color of the meat changes, remove the meat from the pan and add Seasoning A.
5. 5. After stirring in seasoning A, add Seasoning B and stir again.
6. 6. Arrange the lamb meat and bell peppers to serve and finally drizzle with sauce. Enjoy!

LAMB WITH HERBS

＜INGREDIENTS＞

• 250g Lamb meat (chunk)
• 1/2 teaspoon of salt
• Pepper to taste
• 1 clove of garlic
• Appropriate amount of your favorite herbs
• 1 tablespoon of vegetable oil
• 15g butter
• A good amount of Parmigiano Reggiano

＜DIRECTIONS＞

1. 1. Season lamb meat with salt, pepper and herbs, and set aside.
2. 2. Pour oil in a heated frying pan, add garlic, remove it from the pan once the aroma comes out, then saute the lamb meat.
3. 3. When the surface of the meat is light brown, add butter and herbs (we used rosemary). Turn off the heat, and put the lid on to make melted butter herb sauce.
4. 4. Thinly slice the cooked lamb meat, then add the Parmigiano-Reggiano and butter herb sauce.

SALTED-KOJI LAMB CHOP STEAK

＜INGREDIENTS＞

• 150g Lamb chop
• 15g Salted koji
• A proper amount of dried garlic
• A good amount of oil
• A good amount of your favorite vegetables to garnish with

＜DIRECTIONS＞

1. 1. Rub salted-koji on the lamb chop evenly and let it rest for 15 minutes.
2. 2. Cut the vegetables into bite-size pieces.
3. 3. Put dry garlic into a frying pan with oil and cook on medium heat until garlic turns golden-brown. With another frying pan, stir fry the vegetables.
4. 4. Remove garlic, and slowly place the lamb chops into the frying pan.
5. 5. On medium heat, cook one side until golden-brown, flip, then place the lid on the pan, turn the heat off and leave for 5-6 minutes.
6. 6. Plate it and serve with your favorite sauce.

For delicious lamb chop sauce recipes, click the link below.
TAKING YOUR LAMB CHOPS TO THE NEXT LEVEL! SAUCE FOR LAMB CHOPS

SPICE GRILLED LAMB CHOP

＜INGREDIENTS＞（2 SERVINGS）

• 4 lamb chops
• Good amount of garlic (tube)
• 1 tablespoon of curry powder
• Good amount of salt
• 3 tablespoons of olive oil

＜DIRECTIONS＞

1. 1. Remove the lamb from refrigerator 30 minutes before cooking and allow the chops to come to room temperature.
2. 2. Place the meat into a bag along with the curry powder and mix well. Let the meat rest at room temperature for 30 minutes.
3. 3. Add olive oil and mix well.
4. 4. Preheat oven to 200℃ and cook in oven for 20 minutes.
5. 5. Plate the meat and ready to serve!

There’s more to it than just cooking! Easy lamb recipes

Lamb meat is most often either grilled or cooked in a dish like Genghis Khan, but there are so many other ways to cook this versatile meat. One great way to enjoy lamb meat is to boil it just like any other meat. Boiling lamb meat and combining it with strong seasonings and spices will help get rid of its gamey texture, making it easier to eat.

SPICY SOY-BRAISED LAMB (FOR 3-4 PEOPLE)

＜INGREDIENTS＞

• 700g lamb meat
• 1 onion, chopped into big chunks
• 100ml sake
• ★2 tbsp each of gochujang and miso paste
• ★1 tbsp each of soy sauce and honey
• ★1 tsp each of ginger and garlic (chopped)
• 2 tsp sesame oil

＜DIRECTIONS＞

1. 1. Cut the lamb meat into 3-4cm pieces. Heat the sesame oil in a pan over medium heat and start cooking the lamb.
2. 2. Wipe off excess fat from the pan with kitchen paper, add chopped onions and sake, add enough water to soak the meat, and continue cooking on medium heat.
3. 3. When it comes to a boil, reduce the heat to very low, cover and simmer for 40 minutes.
4. 4. Add the ★ ingredients, cover and simmer for about 20 minutes to complete!

BOILED LAMB WITH GINGER SAUCE (FOR 2 PEOPLE)

＜INGREDIENTS＞

• 200g lamb tenderloin
• ★ 1/2 tsp each of sugar and salt
• 2 tbsp potato starch
• ◆ 1 tbsp soy sauce
• ◆ 1 tsp sesame oil
• ◆ 5cm White part of green onion
• ◆ 1 tsp grated ginger
• Small chives as you like

＜DIRECTIONS＞

1. 1. Cut the lamb tenderloin into thin slices of about 5 mm, mix the ★ ingredients with the meat and let it rest for about 5 minutes. Boil water in a small pot.
2. 2. Mix the ◆ ingredients to make green onion ginger sauce.
3. 3. Dredge the meat with potato starch before boiling. When the meat changes color, place it on a plate.
4. 4. Sprinkle the green onion ginger sauce of “2.” on “3.” and decorate the small green onions, and it’s done!

LAMB HAM (FOR 3-4 PEOPLE)

＜材料＞

• 300g lamb tenderloin
• ★ 1/2 tsp each of sugar and salt
• ★ 2 tsp olive oil
• ★ 1 bay leaf

＜DIRECTIONS＞

1. 1. Place the lamb and ★ ingredients in a resealable plastic bag and leave for 30 minutes to 1 hour (use a heat-resistant bag).
2. 2. Boil 1L of hot water in a pot with a lid.
3. 3. Place the bag in the pot, turn the heat off, and cover. Leave for about 2 hours.
4. 4. When it has cooled, remove from the bag, slice it up, and enjoy!

LAMB TONGUE AJILLO

＜INGREDIENTS＞

• 100g Lamb tongue
• 4 tablespoons of olive oil
• 3 cloves of garlic
• 1 sprig rosemary
• 2 pinches of salt
• A good amount of baguette

＜DIRECTIONS＞

1. １．Add all the ingredients to a skillet, and start cooking on medium heat. Simmer for about 7 minutes.
2. ２．When the lamb tongue is cooked, sprinkle with salt and serve in a bowl with the baguette.

KANSAI-STYLE LAMB MEAT SUKIYAKI (FOR 3-4 PEOPLE)

＜INGREDIENTS＞

• 500g lamb shoulder slices
• 1/2 pack crown daisy
• 1 stalk green onion
• 1 onion
• 2 Chinese cabbage
• 4-5 knots Shirataki
• 4 shiitake mushrooms
• carrots and enoki mushrooms as you like
• 1/2 pack grilled tofu
• A little oil
• 1 tsp butter
• Appropriate amount of your favorite sukiyaki stock
• Raw egg as you like

＜DIRECTIONS＞

1. 1. Cut the crown daisies into 3 cm-long pieces, cut the green onion diagonally to a thickness of about 1 cm, cut the onions into round slices, cut the Chinese cabbage, shiitake mushrooms, carrots, enoki mushrooms, and tofu into bite-size pieces.
2. 2. Cook using a frying pan or hot plate. Add a little oil and start cooking the onions and Chinese cabbage over medium heat. When the vegetables are cooked, bring them to the edge, add butter and cook 4 slices of lamb meat.
3. 3. When one side of the lamb is cooked, turn it over and add about 2 tbsp of sukiyaki stock, then mix. Enjoy it with raw eggs if you like!
4. 4. Arrange the remaining ingredients in a pan (or hot plate), add the stock so that half of the vegetables are submerged, and bring to a boil. If the flavor is too strong, adjust it to your taste by adding water.
5. 5. Once it starts boiling, add lamb meat and cook while eating.

LAMB CURRY

＜INGREDIENTS＞

• 150g Lamb chop
• 200g Yogurt
• 2 tablespoons of curry powder
• 2 onions
• 200 ml Tomato juice
• 40g Butter
• 1 teaspoon salt
• 1 clove of garlic
• 1 knob of ginger

＜DIRECTIONS＞

1. 1. Marinate lamb chops in yogurt and curry powder and mix well. Leave for more than 10 minutes.
2. 2. In a pot, put 20g butter, chopped garlic and ginger, and stir until it smells good.
3. 3. In #2, add sliced onions and stir-fry until onions soften.
4. 4. Add #1 into pot and gently stir. Add tomato juice, cover with a lid and simmer for 15 minutes.
5. 5. Add salt and butter, and is now ready to serve!

There you have it, folks! We’ve introduced our top picks for cooking lamb meat. It’s been gaining a lot of hype recently for its rich protein and L-carnitine content, making it great for dieting!

If you just think about cooking it like any other meat, you’ll have a much easier time handling this exquisite meat. Try out our recipes at home, and let us know what you think!

RECIPE INGREDINTS

• [Wakanui Spring Lamb] New Zealand Lamb Chops – 5 Chops (260g)¥2,980Tasty frenched lamb chops from the worlds number one exporter in New Zealand. Even those who have never tried lamb meat before are sure to enjoy these delicious lamb chops!
• Sliced Lamb Shoulder (500g)¥2,210Lamb shoulder, sliced thinly for almost anything you can think of that calls for sliced lamb. (Frozen)
• Lamb Shortloin Block 200g×2pc(400g) from New Zealand¥4,180One whole lamb loin. The perfect steak for your next easter dish. (Frozen)
• LAMB RUMP (LAMB THIGH) 250G X 2 PACKS¥3,340New Zealand lamb rump. Contains 2 packs of 250g rump. Great for making lamb roast or cutting into steaks. Use for a variety of dishes!
• Lamb Tenderloins (500g) from new zealand¥4,430Whole lamb tenderloins for itty bitty fillet mignon steaks. This is the choicest bit of the entire lamb. (Frozen)
• 【RESTOCK TBD】NZ Lamb Tongue Slices 200g¥1,490Get to first base easy with lamb tongue slices!

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• (Free Shipping) Limited to Our First-Time Buyers Only! 6 Of Our Most Popular Items Packed Into One Trial Set!¥5,980This is for our first-time buyers only! This set contains 6 of our most popular items that would usually total to about 10,000 Yen!
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• THE MEAT GUY’S ORIGINAL LAMB RUB SPICE MIX (JAR)¥620Bring out the spark in your lamb with this lemon peel and herb based lamb spice!
• Lamb T-Bone Steaks (100g)¥1,190Very tasty little Lamb steaks. 2 steaks per package. (Frozen)
• Ground Lamb Meat / Lamb Mince (500g)¥1,790Lamb shoulder made into lean minced lamb. You will love it. (Frozen)