Eid is the time of the year when families gather and share a beautifully cooked meal. Lamb, renowned for its tender texture and exceptional taste, holds a special place during this festive occasion. In this blog, we will explore the various and best cuts of lamb suitable for Eid celebrations.
1. Lamb Leg (Bone-in or Boneless)
Perfect for roasting and serving as a centerpiece, the lamb leg is a show-stopping cut that can easily feed a crowd. Lean, flavorful, and easy to season with spices or herb marinades, lamb leg is a delicious choice for dishes like Mansaf, a beloved Levantine dish featuring lamb leg slow-cooked in a fermented yogurt sauce, served over rice, and topped with toasted nuts. It’s an essential addition to any large family gathering.
2. Lamb Shoulder
The lamb shoulder is an excellent choice for slow-cooking, braising, or roasting. Its rich fat content makes it fall-apart tender after slow cooking, allowing it to absorb spices beautifully. This cut is a favorite in many Middle Eastern kitchens and would shine in a Moroccan Mechoui, a traditional dish cooked in a clay oven. Mechoui uses ras el hanout, cumin, garlic, and butter to transform the lamb shoulder into fork-tender meat, often served with semolina bread and mint tea.
3. Lamb Chops
Lamb chops are perfect for grilling and pan-searing. They are quick to cook and great for variety platters, offering a tender and elegant option for smaller Eid dinners or as part of a larger mixed grill. Persian Lamb Chops (Shishlik Kebab) are a must-try. Marinated in saffron, lemon juice, and yogurt, these chops are grilled to perfection and often served with sabzi polo (herbed rice) and grilled tomatoes.
4. Lamb Shanks
Lamb shanks are another excellent choice for slow-cooking and braising. They are rich in flavor, tender, and absorb spices well, making them a popular choice for various dishes. They are perfect for a celebratory Eid meal. Lamb shanks are the main ingredient in Lamb Shanks Tagine with prunes and almonds (Moroccan Mrouzia), a fragrant North African dish where lamb is simmered with prunes, honey, cinnamon, and almonds in a saffron-infused broth. The dish is aromatic, and is usually served with couscous.
