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Best Lamb Cuts For The Grill

One of the biggest secrets to achieving sensational results with lamb on the grill is in choosing the right cuts. It’s all in the selection, and thankfully we have a lineup of the very best portions of lamb, each specially suited for grilling. From the loin and rib racks to perfectly spiced sausages, we have a fantastic assortment available for your grilling and eating pleasure!
1 - 4 of 4 products:
Italian Style Lamb Sausage
from United States by Broadleaf
A flavorful classic Italian-style sausage that blends all-natural grass-fed New Zealand lamb meat with paprika and spices.
 
Lamb Legs, Boneless
from New Zealand by Broadleaf
A beautiful rolled boneless lamb leg from tender, mild New Zealand lamb, perfect for a show-stopping roast.
5 out of 5 stars rating (2 reviews)
This product is currently out of stock. Request a Back In Stock Notification.
Lamb 7-8 Frenched Rib Racks | Gourmet Food Store
from New Zealand by Broadleaf
Our deliciously juicy and tender New Zealand grass-fed rack of lamb has a showstopping Frenched bone.
4.5 out of 5 stars rating (11 reviews)
This product is currently out of stock. Request a Back In Stock Notification.
Australian Lamb Loin - Boneless
from New Zealand by Broadleaf
Mild, tasty and superbly versatile, our Boneless Lamb Loin comes from hormone free, pasture-raised lambs.
 
This product is currently out of stock. Request a Back In Stock Notification.

While lamb may not be the first kind of meat that jumps to mind when you envision your next cookout, no meat benefits more from the fire than lamb. Several portions lend themselves particularly well to the grill. They are the loin, leg, and ribs. It just so happens we carry all three and delightfully savory sausages to accompany them! All our lamb is sourced from environmentally friendly farms that raise their labs on natural diets and never administer any antibiotics, hormones, or growth stimulants. Rest assured that whatever portion you select will be not only a delicious but also a wholesome and healthy addition to your table.

With chicken and pork, you can throw your meat right on the grill and end up with something fairly tasty and tender. Lamb, however, requires a little extra preparation. But boy, is it worth it, delivering some of the boldest savory flavors of all. With the addition of a couple of steps, you’ll get wonderfully tender results and a significant flavor boost. Tenderize your meat by taking a meat mallet or heavy skillet to it. A couple of swift hits will break up the fibrous meat and keep it from getting tough and chewy. Immediately follow with a marinade. We recommend bold flavors to compliment the aggressive flavor profile of lamb. Think lots of good olive oil and garlic. Aromatic herbs and spices, or flavorful sauces like harissa. A primary meat source for so many cultures and the foundation behind many great culinary traditions, you can't go wrong when grilling lamb.

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