烤羊排
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它是什么？
Whether it’s sear-roasted rack of lamb, roasted羊腿，或地面羔羊汉堡，羔羊是牛肉或猪肉的欢迎变化。在美国使用中，“羔羊”是指不到一年的绵羊。兰姆（Lamb）略带游戏风味与地中海和印度风味搭配得很好，这需要各种烹饪方法。
烤羊排，，，，排骨，，，，and腰带温柔，最适合干热烹饪方法，例如灼热或烘烤。选择炖菜或炖，以进行更严格的割伤，例如肩膀或小腿。地面羔羊制作一个美味的汉堡，与其他肉酱或肉饼和肉饼混合在一起时，会增加泥土味，在中等享受的伊斯顿菜（Kibbeh）中。
如何选择：
购买羔羊时，颜色可以表明年龄；羊肉将变成年轻的颜色（大概更嫩）。从5到12个月大的动物开始，温柔，温和味道的羔羊；任何年龄较大的东西都必须标记为羊肉或一岁 - 全年都可以在储存良好的超市和特色肉类市场上使用。除了国内饲养的羔羊外，您的市场还可能携带澳大利亚，新西兰，甚至冰岛羔羊。新西兰羔羊往往比美国饲养的羔羊更小，更苗条，在购买个人切割时要牢记的东西。一条腿或羔羊架的重量可能仅为同一美国割伤的一半。
您应该知道每种类型：
美国人羔羊品种是最大的。在超市发现的大多数美国羔羊都开始吃草，然后进入谷物。肉是柔和而嫩的，通常是深红色的，带有许多大理石花纹。要获得胆量的羊肉味，请在线和专业市场上寻找来自小型生产商的完全草食羊肉。
Australian羔羊比美国羔羊小，主要是喂草饮食，尽管一些生产者在生命的尽头确实喂了羊肉谷物。通常，澳大利亚羔羊会更苗条，并具有更深的味道。
New Zealand羔羊品种较小，却完全是草喂的，具有浓郁的浓郁风味。
冰岛的lamb is relatively new to United States markets and is mostly found in highend restaurants and specialty shops. The smallest of all, these lambs are primarily fed on grass yet have a delicate flavor and a
嫩，几乎柔软，质地。
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