In this Q&A, Chef Alex Pope of the Local Pig in Kansas City elaborates on his view of “Big Meat” versus local supply chains, and the extensive benefits of whole animal cooking.
In 2012, Chef Alex Pope founded Local Pig with a single meat case and a deep passion for local, sustainably raised meats and whole animal butchering. The award-winning Kansas City meat market and its sister establishment, the restaurant Pigwich, have been featured on Diners, Drive-Ins and Dives, Food Network, Travel Channel, and PBS.
Both shops exclusively carry humanely-raised animals from small family farms within 100 miles of the KC area. Local Pig works with farmers who raise their animals outdoors — no confinement cages and no hormones, steroids, or antibiotics. Today, Local Pig’s offerings for mindful consumers include educational classes in sausage-making and nose-to-tail cooking.
Alex’s commitment to local and sustainable practices is an effort to combat the meat industry’s harmful environmental impact and the overwhelming amount of food waste in the United States (nearly 108 billion pounds per year).
In the Q&A below, Alex elaborates on his view of “Big Meat” versus local supply chains, and the extensive benefits of whole animal cooking.
Offer ends May 22, 2022. Details about the class here.
What is your view on the meat industry’s reliance on certain common animal cuts?
It’s an understandable but regrettable situation that arises from the sheer volume of animals processed by corporations operating on an industrial model of animal agriculture. The corporations, also known as “Big Meat,” need to be sure to sell all of their products, so they channel certain cuts to the home-cooking market, certain cuts to the foodservice market, and certain cuts to the export and pet food markets.
This leaves consumers with a smaller selection of cuts to cook at home, which makes things less interesting for home cooks.
How does nose-to-tail eating contribute to sustainability?
Big Meat production is riddled with respect problems. They don’t respect the animals when they pump them full of antibiotics and raise them in confinement. They don’t respect the land and environment with excessively concentrated feedlots and unnecessarily long transports. They don’t respect workers on their production lines.
Choosing local supply chains and nose-to-tail eating both go a long way to increase the respectful treatment of animals, humans, and the planet.
How do you go about gaining modern fans of this seemingly outdated practice? Why is it important?
Nose-to-tail cooking is important so that we can use all of the animal, without waste. Raising animals for food is an input-dense practice, and we need to utilize the entirety of the animal in order to justify the environmental and capital costs that it takes to raise, feed, transport, slaughter, and market that animal.
In today’s market, we can nurture fans of nose-to-tail cooking by ensuring that we put thought into the use of each part of the animal. Proper planning can ensure that each part is transformed into a desirable product that consumers want.
The name of your butcher shop is Local Pig — what value do you place on knowing the provenance of your meat?
Provenance for the sake of haughtiness isn’t really the point of local meat for me. For me, consuming local meat confers 3 big benefits:
What are some of your favorite ways to prepare lamb?
I love all cuts of lamb! But my favorite is the neck. Slow cooked lamb neck — either in a roast or a braise — is fall-apart tender and so delicious. When you’re not sure how to prepare lamb, think of it as tiny beef and go with a beef preparation that you’re already comfortable with.
What culinary advice would you offer to home cooks experimenting with overlooked or lesser-known parts of the animal?
Be brave! Don’t come in with preconceived notions if you’ve never tried the cut.
Make sure to follow the recipe — at least the first time — and don’t be shy on the seasoning. Salt, spices, garlic, acid, and sugar are integral to balancing a dish, especially offal, such as heart or kidneys.
Alex Pope started his cooking career in Madison, Wisconsin, while earning a degree in Economics from the University of Wisconsin. After attending culinary school in New York City, Alex moved to Kansas City. He was sous chef at the prestigious American Restaurant and Executive Chef at R Bar before founding Local Pig (2012) and Pigwich (2013) — now based in KC’s historic City Market. Alex and his establishments have been featured on Diners, Drive Ins and Dives, the Food Network, the Travel Channel, PBS and many local publications.
To ensure your lamb cooks evenly, take it out of the fridge 30 minutes before cooking to allow it to come to room temperature.
When cooking lamb, it is important to consider the cut of meat. Fattier cuts of lamb should be roasted long and slow at a low temperature, while leaner cuts of meat should be cooked at a high temperature for the first several minutes and then at a lower temperature the rest of the time. Braising is a popular technique for cooking less-tender cuts of lamb. This involves roasting or simmering the meat with a small amount of liquid in a tightly covered pan. Braising helps break down the meat's connective tissues, resulting in a tender and flavorful dish. For smaller, thinner cuts, such as chops or steaks, a simple marinade followed by a quick cook time on a hot grill will result in flavorful, tender meat.
Your cooking time will vary depending on the size and cut of the lamb. Using a meat thermometer to check for doneness is important, as individual cuts may vary in cooking time. Insert the thermometer into the thickest part of the meat and check the temperature.
Download our full temperature guide for a full rundown of internal temperatures and cook times for different lamb cuts!
“Primal cuts” refers to the first piece of meat to be separated from the carcass of an animal during the butchering process, hence the name. These are generally large sections of the carcass, often referred to as “primals.” The primals are broken down further into secondary and tertiary cuts, or “sub-primal cuts,” which are the cuts you will typically find to purchase by name.
Lamb has five primals: shoulder, breast, rack, loin, and leg. Below, we’ve organized the cuts according to the primals and the various sub-primal cuts they can be broken down into. For each cut, we’ve provided cooking techniques and, when available, recipes in our collection to help you learn how to cook every cut of lamb. You’ll also want to refer to the temperature guide above to cook the meat to your preferred doneness.
Lamb neck is an under-utilized cut of lamb that you can often find relatively cheap, making it an excellent option for lamb lovers on a budget. Lamb neck can be sold in different forms, such as cut into small fillets or diced as "braising lamb." It can also be bought as bone-in lamb neck steaks, which are perfect for long, slow-cooked stews or curries.
Lamb neck contains a little sinew and silver skin that can be trimmed away easily, and it is nicely marbled with a little fat. A fillet of lamb neck is easily suited to feeding about 2-3 people.
Since lamb neck is a muscle, it can be tough if not cooked correctly. A low and slow cook is the safest way to achieve tender meat. As the cut is relatively small, a good 90-minute to two-hour braise will leave you with meat that falls off the bone, resulting in a delicious off-cut that is a great alternative to beef short ribs or lamb shoulder for a dinner party menu.
The shoulder is a heavily exercised muscle, so the stew meat cut from this primal can be tough and chewy. However, it is also highly flavorful, perfect for slow-cooking dishes.
Simmer the lamb stew over low heat so the liquid bubbles gently around the meat to prevent the excess fat from emulsifying and making the finished dish greasy. Check stew meat dishes after about 45 minutes for tenderness, as overcooking stew meat will cause it to fall apart and lose moisture.
Lamb stew meat is versatile and can be used in a variety of dishes. It can be used to make traditional stews, casseroles, and curries.
Lamb shoulder chops, also known as blade chops, are a delicious and versatile cut of meat that comes from the top front leg of the lamb. Lamb shoulder chops are best cooked bone-in, as this helps to tenderize the meat and impart more flavor. The bone-in chops can be cooked quickly or seared, which makes them ideal for a quick meal or BBQ. Lamb shoulder chops absorb marinades well, making the chops more tender and flavorful. Cover the chops with your favorite marinade in a resealable bag and let them marinate for at least an hour before cooking or even overnight.
Alternatively, the bone-in chops can be braised or slow-roasted, which is great for family meals or entertaining guests. While shoulder chops are thinner than other cuts of lamb, they contain a higher level of fat and connective tissue, which, when cooked slowly, melts away, producing a succulent and tender result. Shoulder chops are perfect for braising or slow-roasting, methods that allow the fat to render and the connective tissues to soften. Searing the chops at high heat before slow cooking also allows the exterior to develop a golden crust, adding flavor, texture, and visual appeal.
Denver ribs are a type of spare ribs that come from the lower part of the rib cage. Denver ribs should not be confused with rack of lamb, which comes from the rack primal cut. The ribs in the rack are located at the upper part of the rib cage, and they have a different flavor and texture than Denver ribs.
Denver ribs are separated from the breastbone and then split and usually comprise 7 to 8 riblets A typical rack of Denver ribs weighs between 1 and 1.5 pounds. One of the distinctive characteristics of Denver ribs is that they are prepared by removing fat, gristle, and connective tissue from the meat. This process ensures the meat is leaner and more tender than traditional spare ribs.
When preparing Denver ribs, remove the translucent membrane that is located on the underside of the rack. Use the tip of a knife to lift the membrane, then grab it with a paper towel and peel it off entirely.
One of the best ways to cook Denver ribs is to use slow-cooking techniques, such as roasting, grilling with indirect heat, sous-vide, smoking, or braising. These methods allow the connective tissue and fat in the meat to slowly melt and lubricate the meat, making it more tender and flavorful. Finish the ribs with a fast hit of high heat to create a beautiful crust. You can also cover them with a flavorful sauce. Some popular seasoning and sauce choices for Denver ribs include barbecue sauce, dry rubs, and marinades.
Lamb belly, also called lamb breast, is from the boneless, fatty underside of the lamb and is flavorful and very adaptable. Lamb belly is an often long, flat cut that is best marinated before being roasted. It’s often rubbed with spices or other ingredients before being rolled and tied with twine. As with any fatty cut, it's ideal to cook it low and slow, rendering the fat and leaving meat that falls apart.
Rack of lamb is a popular and delicious cut of meat that includes ribs 6 through 12 and is considered the most tender and mild-tasting part of the lamb. The rack of lamb can be prepared in several ways, including as a crown roast, separated into individual chops, double chops, Frenched, or as a lamb guard of honour.
One of the most common ways to cook a rack of lamb is in the oven using dry heat. This method allows the meat to cook evenly and retain its natural juices, resulting in a flavorful and tender dish. Before cooking, the rack of lamb should be seasoned with salt, pepper, and any other desired seasonings. Some people like to score the fat on top of the rack to allow for better browning and flavor infusion.
Frenched racks of lamb are prepared by having the meat scraped clean off the rib bones, leaving a more prominent and clean presentation. The exposed bones should be wrapped in aluminum foil to prevent burning during cooking. After cooking, let the rack rest for 15 minutes to allow the juices to redistribute.
To make a crown roast, two racks of lamb are tied together to form a circle, with the rib bones pointing upwards and the meat on the inside of the circle. This creates a stunning presentation and makes for an impressive centerpiece for a holiday or special occasion meal. Paper frills, known as manchettes, can be attached to the exposed bones for a traditional touch.
A lamb guard of honour is another impressive presentation that uses two interlinked racks of lamb. The rib ends are often Frenched to make interlacing easier and for a more dramatic effect. The racks are interlocked and tied with kitchen string before roasting.
Lamb rib chops, also known as "lamb lollipops," are a delicious and tender cut of meat that comes from the ribs of the lamb. These chops are sourced by separating the individual chops of each rib bone of a rack. Rib chops are made up of a large, single loin muscle and a slender rib bone. Slicing between the ribs creates a bone-in portion perfect for grilling or pan-searing. For a double chop, two chops are left attached to each other, resulting in a larger, meatier portion.
One of the advantages of lamb rib chops is that they do not have any sinew or connective tissues, which makes them easy to cook and gives them a tender, soft texture. The best method for cooking lamb rib chops is pan-searing, as they are too delicate for grilling. Pan-searing allows you to achieve a crispy exterior while keeping the inside juicy and tender.
Lamb loin roast is a succulent, flavorful, and tender cut of lamb meat obtained from the center of the lamb's back, also known as the "saddle." It is a popular cut of meat that can be cooked in a variety of ways to suit different tastes and preferences.
Lamb loin roast is best prepared using dry heat cooking methods such as roasting, grilling, or broiling. Cook lamb loin with care, as it can dry out easily if overcooked. Other cooking methods for lamb loin roast include brushing the loin with oil and sprinkling it with salt and pepper before grilling or broiling.
The lamb loin can be presented as chops instead of loin roast. Lamb loin chops have a T-shaped bone in the middle, which separates the meat into two sections. They are also sometimes referred to as lamb loin cutlets. The meat in lamb loin chops is often compared to beef in flavor and texture. The meat is tender and juicy, with a mild flavor that pairs well with many different seasonings and sauces.
Lamb loin chops are typically cooked quickly on the grill or in a pan. When cooked quickly, they develop a caramelized crust on the outside and have a pink, juicy center. We recommend cooking the chops to medium-rare or medium, which will allow the meat to retain its tenderness and flavor. To prepare lamb loin chops, start by seasoning them with salt and pepper or any other desired seasonings. Heat up a grill or pan on medium-high heat and add oil to prevent the meat from sticking. Once the grill or pan is hot, add the lamb loin chops and cook for 4-5 minutes per side for medium-rare or 5-6 minutes per side for medium. After cooking, allow the lamb loin chops to rest for a few minutes before serving.
The lamb tenderloin is a very small (about 3 ounces each) but extremely tender piece of meat. It is best cooked rare, as they are such a small, thin, and tender cut. Tenderloins are best lightly seasoned and treated as a thin steak — cooked over high heat for a very short period of time in a pan or on the grill. Drizzle them with a balsamic reduction or other flavorful sauce for a melt-in-your-mouth dish.
Lamb sirloin roast is a tender and flavorful cut. Sirloin is the muscle that connects the loin to the hind leg. Sometimes sold as part of the leg, it can be cooked separately, trussed for a roast, or grilled as a flavorful steak. A lamb sirloin roast can provide a flavorful dinner for two to three people that are relatively simple to prepare. A sirloin roast will often be rubbed in spices and browned in a hot pan before finishing at a lower heat in the oven.
Lamb shank is a meaty cut that comes from the lower part of the lamb leg. It is a flavorful and economical meat cut popular in many Mediterranean cuisines, such as Greek, Italian, French, and Moroccan. The shank has a bone running through the center, which provides a lot of flavors as it cooks.
Lamb shank best responds to a slow-cooking method, such as braising or stewing, to break down connective tissues and become tender and juicy.
Lamb shank may come with a thin, white membrane that can be trimmed away before cooking or left on to melt away during cooking. Brown the meat before slow cooking or braising to add a deeper flavor.
Lamb shank pairs well with warm spices, such as cinnamon and cloves, as well as bold herbs such as rosemary and mint. Mint sauce is a traditional accompaniment for lamb shank because the herb's sharp, clarifying flavor can stand up to the protein's equally sharp flavor profile. Other complementary sauces include bright, kicky salsa verde or chimichurri. When serving lamb shank, it is best to pair it with garnishes that can soak up its flavorful braising liquid, such as mashed potatoes or polenta. Simple preparations of fresh spring veggies like green beans, radishes, snow peas, asparagus, or mushrooms make excellent side dishes.
Osso Bucco (literally “bone with a hole”) references lamb shanks cut into rounds or cross-cut. Osso bucco is also the name of a traditional Italian dish that uses cross-cut shanks.
Traditionally, osso bucco is made with shanks cut into 2-inch-thick pieces and slow-cooked until tender, resulting in a succulent and flavorful dish. The recipe calls for the shanks to be cooked in some combination of wine, stock, and vegetables and then braised in the oven for around three hours, or until fork-tender. Osso bucco is typically served with a starchy side dish, such as risotto, gremolata, or mashed potatoes, to help soak up the flavorful sauce.
Lamb heart is a type of organ meat that is often overlooked but is actually an excellent source of protein and other essential nutrients. Lamb heart is also relatively easy to prepare and cook, making it a great option for those new to cooking with organ meats.
To prepare lamb heart for cooking, trim away as much fat and connective tissue as possible using kitchen scissors or a sharp knife. Once you have trimmed the heart, rinse it under cold water and soak it in a bowl of cold water mixed with a pinch of salt for about an hour. This will help remove excess blood and ensure the heart is clean and ready to cook.
To cook lamb hearts, use a low-fat cooking method like broiling or grilling. Before cooking, you can marinate the heart in your favorite spices and seasonings to add flavor and help tenderize the meat.
Want to prepare these cuts in your kitchen? Get lamb delivered directly to your door with the Central Grazing Lamb Box subscription! With the Lamb Box, you’ll be introduced to new cuts in addition to lamb cuts you know and love so that you can help support our value of nose-to-tail, no-waste meat production. We also have an extensive recipe catalog where you can find seasonal recipes to prepare your lamb box contents. Before each delivery, you’ll receive an email with information and what you can expect in your Lamb Box as well as seasonal recipes customized to each box.