
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, September 22, 1993                   TAG: 9309220070
SECTION: EXTRA                    PAGE: 3   EDITION: METRO  
SOURCE: ALMENA HUGHES STAFF WRITER
DATELINE:                                 LENGTH: Short

FALL IS A FINE TIME TO TRY LAMB

Contrary to popular belief, fall is as abundant a season as spring for fresh American lamb, with the Rocky Mountains regions supplying more than 30 percent of the lamb grown in the United States.

The large supply helps to lower lamb's prices. And the meat's naturally mild flavor, easy preparation and versatility make it a perfect choice for perking up menu plans.

The American Lamb Council suggests allowing roughly three ounces of cooked lamb per serving. That breaks down to about one loin chop; two rib chops; one sirloin steak; one shoulder chop; four spareribs or riblets or one ground-lamb patty. With boneless roasts, one pound of uncooked meat will yield three to four servings. Bone-in roasts will yield two to three servings per pound, while shanks will give about two servings per pound.

The council provided the following recipes - ranging from an elegant leg of lamb with apricot stuffing to impressive chops with hazelnut sauce to a rib-clinging stew and a spicy lamb kabobs reflect a recent penchant for pairing lamb with pasta.

\ see microfilm for recipes: Leg of lamb with apricot stuffing

Lamb chops with hazelnut sauce

Hunter-style lamb stew

Italian lamb stir-fry

Balsamic spiced lamb kabobs

by CNB