WHAT’S IN SEASON: LAMB

Lamb is a tasty, healthy meat that here in the U.S. is still a bit of a hidden treasure—as many haven’t grown up cooking or eating it—but luckily, there are many Placer County producers who will supply you with it year-round. Talk to your local rancher at a PlacerGROWN farmers’ market or a trusted butcher to learn more about the various cuts and to get some ideas on the many ways it can be savored. 

NUTRITION

Rich in high-quality protein and many vitamins and minerals, including vitamin B12 and iron, lamb can be an excellent component of a healthy diet. One serving provides nearly five times the essential omega-3 fatty acids of a serving of beef and 45 percent of the daily requirement of zinc, which is essential for growth, healing and a healthy immune system. Three ounces of the meat fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans. What’s more, 40 percent of the fat in lean cuts is monounsaturated, the same kind of fat found in olive oil, and the iron and zinc are both forms easily absorbed by the body.

DID YOU KNOW?

Lamb is enjoyed in many countries and cultures—with New Zealand leading the consumption rate—and comes in several cuts, the most common five being shoulder, rack, shank/breast, loin and leg. Various cooking methods are recommended for each of the cuts, but the suggested temperature is consistent at rare or medium-rare.

For details on where to buy Placer County farm-fresh produce, wine, meat and local products, visit placergrown.org and foothillfarmersmarket.com.

WEB EXCLUSIVE

GREEK SLOW-ROASTED LEG OF LAMB

Recipe by Bella Karragiannidis, ful-filled.com, @ful-filled

• 5 lb. boneless leg of lamb
• 8 cloves of garlic, peeled
• 2 tsp. dried oregano
• 1 tsp. paprika
• Salt and pepper
• 1/3 cup extra virgin olive oil
• 1 1/2 cups white wine
• 2 large lemons, juiced (peels reserved)
• 3 sprigs fresh rosemary
• 1 bundle fresh thyme
• Fresh lemon for serving

Preheat oven to 450-degrees Fahrenheit. Use a small knife to make incisions all over the lamb, with most on the top. Cut garlic cloves into slivers and stuff the slivers into the incisions on the lamb. Sprinkle generously all over with salt, pepper, paprika and oregano. Drizzle with olive oil and rub all over. Place the lamb in a roasting pan and roast for 20 minutes or until it has a nice brown crust. Remove lamb from the oven and turn the oven down to 350-degrees Fahrenheit. Turn the lamb upside down and then add the wine and lemon juice to the roasting pan. Place the rosemary and thyme sprigs all around the lamb and then add the lemon peels to the pan. Cover your roasting pan with a lid or baking/parchment paper then 2 layers of foil and return to the oven for 2.5 hours. Remove the roast from the oven and remove the lid/foil. Turn the lamb over so it is the right side up. Cover again and roast for an additional 1.5 hours, or until you can pull the meat apart with forks. Remove cover and roast for an additional 30 minutes (to brown). Remove from the oven and transfer lamb to serving platter. Cover loosely with foil and let rest for 30 minutes. Strain liquid into a clear jar and wait for the fat to rise to the top. Scoop/pour most of the fat and season the sauce with pepper and lemon to taste (if necessary). Serve lamb with fresh lemon and the sauce on the side.