Grill Maestro

I’ve never prepared lamb at home before and this week I’ll get a chance! Around mid-week, the American Lamb Board, which apparently is the “nation’s premier nonprofit promoter of American-raised lamb,” is sending me six to eight pounds of prime cut boneless leg of American lamb (on dry ice!), some recipe cards for Greek Style Lamb Kabobs (you know I love them kabobs!) with Pita & Tzatziki Sauce and Grilled Butterflied Leg of Lamb with Mustard, fresh pre-packaged herbs (for the recipes), a special American Lamb Board meat thermometer, plus a set of four 12″ stainless-steel skewers.

I’m in good company though, in terms of never having prepared lamb at home, because the Board did a survey of 500 customers and found that 1 out of 3 Americans have never prepared lamb at home.

So, why American Lamb instead of Imported Lamb?
According to the ALB:

More than “10,000 miles fresher” than imported lamb, American Lamb offers a high meat-to-bone ratio and a rich taste that offers the flexibility to pair with simple, seasonal ingredients. American Lamb is also more buttery, tender, and flavorful than imported lamb based on a combination of factors including farming and feeding practices.

Should be fun!