Adam Sappington of Portland's Country Cat gives his advice
Many home cooks shy away from lamb because they aren’t as familiar with how to make it properly. But Adam Sappington of The Country Cat in Portland, Ore., thinks lamb is just as easy to cook as more popular meats. "If anything, it’s a little bit more forgiving because you can really roast it and it doesn’t take quite as long," said Sappington. But he has a few handy pointers if you are going to venture into lamb territory, starting with just properly prepping the meat before cooking it: "Take it out of the fridge but let it set for half an hour or 45 minutes before you’re going to roast it... And you want to make sure that your pieces are all uniform in cuts and that they’re cut in the same vein so they can cook correctly." He also warns against leaving it too long once it’s done cooking: "Let it rest for not quite as long as you would for beef and then slice away and you’re in good hands.. There’s not quite as much fat on there," he said. For more tips and to get some of chef Sappington’s go-to bases to cook lamb in, watch the video above!