Temperature will automatically rise to the recommended temperature. Cover roast and allow to stand 15-20 minutes before slicing. For roasts, remove lamb from the oven or grill 5° F under the suggested temperature. Internal Temperature – Lamb can be served medium-rare (140° F) or medium (150° F).USDA lamb grads are Prime, Choice, and Good. Confirmation is the germ used to evaluate the carcass’ general shape, form and outline. Maturity, color, firmness, and texture of the lean are evaluated in terms of their relationship to the ultimate flavor and tenderness of the meat. Grade & Yield – US Department of Agriculture name that indicates quality yield of meat.Now, spread over 12 months, the “spring lamb” identity has lost its importance. Years ago, lamb production peaked in spring and at other times, consumers may have been limited to frozen lamb. Spring lamb identifies lamb processed between the first Monday in March through the first Monday in October. This is specified by the US Department of Agriculture.
Genuine Lamb/Spring Lamb – meat labeled “genuine” lamb or simply “lamb” comes from an animal less than 1 year old.The searing method, when properly used, produces an excellent roast, but it does result in more shrinkage, oven splattering, and sometimes smoke and excessive cooking odors. French Searing Method – preheat oven to 450° F and roast for 15-20 minutes to brown, then reduce heat to 325° F and continue roasting to desired degree of internal doneness.Frenching – remove 1 – 1 1/2 inches of meat from the bone ends of a rib roast or rib chops.Crown Roast – made by curving around two rib halves, 8 ribs each (racks), and tying them to resemble a crown.The protein, vitamin, and mineral content of lamb are similar in all grades. 80% of the American lamb supply is USDA Prime or USDA Choice. Lamb quality grades take into consideration maturity (lamb, yearling, and mutton), conformation, and the palatability-indicating characteristics, such as fat streaking within the flank and firmness of the lean.Tony’s only sells USDA Prime and USDA Choice lamb – The top two tiers! More than 1 year old labeled as “Mutton”.At around 1 year of age, labeled as “Yearlings”.Approximately 3.75 million lambs are processed each year in the US for consumption.In contrast to American labs, foreign lambs are typically grass-fed, which tends to produce a more earthy-flavored product. Grain feeding produces a lamb product that is tender, delicious and mild-flavored. Our Rocky Mountain lambs are grain fed and spend an average of 45 days on feed before processing.Occasionally we’ll also source from Wyoming and Utah. 90% of the lamb at Tony’s is raised and processed in Colorado.Most sheep in the US are raised in Texas, California, Wyoming, Utah, Colorado, New Mexico, South Dakota, and Montana.There are more than 75,000 lamb producers with approximately eight-million sheep in the United States.
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