Lamb is not the meat that most commonly graces American dinner plates, so cooking this protein for the first time can be intimidating — but getting the first step right can put those jitters at ease. Daily Meal spoke with two lamb experts: Megan Wortman, the executive director of the American Lamb Board , and James Beard Award-nominated chef and American Lamb Board ambassador Kareem El-Ghayesh from Austin's KG BBQ , to find out the most common mistake people make when buying lamb at the grocery store. The answer wasn't what you might expect: It's picking the wrong cut from the different cuts of lamb .
"For example, if you want to grill something, you must choose a rack," explains El-Ghayesh. He further clarifies, "If you want to smoke or braise something, you must go with the shoulder. If you want a quicker roast, you can go with the leg.
So picking the right cut doesn't just apply to lamb, it's for any protein." Picking between frozen and fresh lamb Kareem El-Ghayesh also believes the quality of the meat is a primary consideration when buying lamb and that buying domestic meat is a surefire way to ensure this quality. "It's very unfortunate that I would say maybe 60% of lamb consumed in the U.
S. is imported," he reveals. "This is a fact most people don't know, and it's important to know the difference and gravitate towards American [lamb], not just to support the farmers and the ranchers, but also because it's actually a better quality product and fresher.
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