What is the best cut of lamb to use to make tender, marinated kabobs?

Question

How do you put a rack on skewers??

Answer 1

Loin of lamb.

Answer 2

There really isn't any "tough" cut of lamb.  Lamb is so young that it doesn't get "tough".  If you can find lamb stew meat use that.  Or you can cut up a small roast.

Rack of lamb is simply the rib section of the lamb.  Cut up they are lamb chops.  Very tender and tasty.

If your skewers are long enough you could do it but if you are grilling a rack...flat....no need to skewer it...cut it up after it's cooked.  Cut between the bones.

Answer 3

You would want the loin from the loin chops, or a rack. I think you would need to ask for it of do it yourself.

You couldn't do a rack on skewers

Answer 4

A bit of advice from a former chef, do not waste your, money or racks and loins, a shoulder or leg even good thick shoulder chops are fine.

Cut them into cubes and marinate them in oil, garlic, lemon juice, a bit oregano, salt and pepper, do this for 2-4 hour or even overnight is fine, I use metal kabob skewers but soaked bamboo is fine, I do not cook my lamb well done, I like mine a bit of the pink.

Racks and Loins will go for $5-6 a pound or 3-4 pounds in the UK for a bit, even there the shoulder and legs are not well used and go for pittance considering they are the most flavours of all the cuts, even add some lamb kidneys for extra flavour and contrast.

Answer 5

any lamb will be good on your kabobs!! there are no tough cuts.

to skewer a rack, cut each portion between the bones and run the skewer through the meaty portions.

go here for more excellent ideas and tips on cooking lamb and some really terrific marinades:

http://www.americanlambboard.org/html/ho...

Answer 6

Rack.

http://www.foodnetwork.com/food/ck_dm_co...