Lamb is generally a meat that makes many home cooks nervous, so they often stick with tried-and-true cuts instead of branching out. But chef Adam Sappington of Portland, Ore.'s The Country Cat says, "Be a little more adventurous!"
In the video above we discuss the cuts that home cooks can take on with confidence. His first suggestion is the neck. "The neck is one of the best and most versatile pieces, I think," he says. "You can do a play on osso bucco and use the neck as the osso bucco piece, you can braise it down." Sappington also thinks another approachable part of the lamb is the shoulder. "I think the shoulder blade chops are probably some of the best ones," he says. "It’s right at the very end, right before you go into the rack and its this perfect melding of marbling and fat."
For more of chef Sappington’s tips, watch the video above or head to Portland to try his creations for yourself!