Buying, preparing, and cooking lamb is really easy.  With just a few simple tips, you’ll be well on your way to a nutrient and flavor rich meal.

There are five major cuts of lamb available in the U.S.: shoulder, rack, shank, loin, and leg.

Most lamb is sold in supermarkets with fat trimmed to 1/4 or 1/8 inch.  You can trim this thin layer of remaining fat before or after cooking.