Passover is a time for tradition, reflection, and of course, a meal filled with meaningful and symbolic foods. Lamb has long been associated with the holiday, particularly in connection to the Passover sacrifice (Korban Pesach) described in the Torah. While modern traditions vary, many still choose to serve lamb as the centerpiece of their Seder meal.
If you’re preparing a Passover feast and wondering which cut of lamb is best suited for your table, this guide will help you choose the perfect option. From slow-roasted lamb shank to tender leg of lamb, we’ll cover the best cuts, how to prepare them, and why pasture-raised lamb is the ideal choice for your celebration.
Why Lamb for Passover?
Lamb is a traditional food for Passover due to its historical and religious significance. In ancient times, the Korban Pesach (Passover sacrifice) was a roasted lamb shared among families and eaten with bitter herbs and matzo. Today, while the Seder plate often features a roasted shank bone as a symbolic remembrance, many still serve lamb as a main dish to honor the tradition.
Not only is lamb rich in flavor, but it also pairs well with the herbs, spices, and side dishes commonly enjoyed at the Passover table. Whether slow-roasted, grilled, or braised, the right cut of lamb can make your Seder meal unforgettable.
Top 5 Cuts of Lamb for Your Passover Seder
Each cut of lamb has its own unique texture and best preparation method. Here’s a look at the best cuts for Passover and how to prepare them.
1. Lamb Shank (Traditional and Flavorful)
Best for: Braising, slow cooking, roasting
Lamb shank is one of the most iconic cuts for Passover. It is traditionally placed on the Seder plate as a reminder of the ancient Passover lamb sacrifice.
✔ Why Choose It?
- Extremely flavorful due to the high bone-to-meat ratio.
- Becomes fall-off-the-bone tender when slow-cooked.
- Absorbs spices and herbs beautifully, making it perfect for Passover flavors.
✔ How to Prepare It? The best way to prepare lamb shank is braising, where it is slowly cooked in a mixture of broth, wine, garlic, onions, and herbs. Slow roasting is another excellent method, which enhances its deep, rich flavor.
✔ Cooking Tip: Marinate the lamb shank overnight in olive oil, garlic, rosemary, and thyme for enhanced tenderness and depth of flavor.
2. Leg of Lamb (A Show-Stopping Centerpiece)
Best for: Roasting, grilling
A leg of lamb is an excellent choice if you’re feeding a large group. It’s lean, tender, and full of robust lamb flavor. You can choose between bone-in or boneless, depending on your preference.
✔ Why Choose It?
- Tender and meaty, making it ideal for roasting.
- A large cut that feeds multiple guests.
- Easy to season and customize with herbs and marinades.
✔ How to Prepare It? A slow-roasted leg of lamb seasoned with garlic, rosemary, lemon, and olive oil is a perfect way to celebrate Passover. The low-and-slow roasting process locks in flavor and keeps the meat juicy.
✔ Cooking Tip: For extra tenderness, roast your lamb at 325°F for 2-3 hours, basting with its own juices or a mixture of olive oil and lemon juice.
3. Rack of Lamb (Elegant and Flavorful)
Best for: Roasting, grilling
If you’re looking for an elegant yet easy-to-cook cut, a rack of lamb is a fantastic option. It’s succulent, tender, and beautifully presentable, making it a great choice for a more refined Passover meal.
✔ Why Choose It?
- Extremely tender and juicy with rich marbling.
- Quick cooking time (roasts in under 30 minutes).
- Impressive presentation for a special occasion.
✔ How to Prepare It? Coat the lamb rack with a herb and garlic crust, then roast at 400°F for 20-25 minutes for a juicy, medium-rare finish.
✔ Cooking Tip: For a delicious crust, mix Dijon mustard, minced garlic, rosemary, and breadcrumbs, and press onto the lamb before roasting.
4. Lamb Shoulder (Rich and Slow-Cooked)
Best for: Slow roasting, braising
Lamb shoulder is rich, flavorful, and ideal for slow cooking. It contains more connective tissue than other cuts, which melts into the meat when cooked properly.
✔ Why Choose It?
- More affordable than leg or rack of lamb.
- Perfect for braising or slow-roasting with aromatic spices.
- Deep flavor that enhances Passover seasonings.
✔ How to Prepare It? Slow-roast lamb shoulder at 275°F for 3-4 hours with wine, garlic, onions, and rosemary until fork-tender.
✔ Cooking Tip: Let the shoulder rest for at least 15 minutes after cooking to allow the juices to redistribute.
5. Lamb Loin Chops (Perfect for Small Gatherings)
Best for: Grilling, pan-searing
If you’re serving a smaller group, lamb loin chops are a great alternative. They’re tender, flavorful, and cook quickly.
✔ Why Choose It?
- Smaller portion size makes it great for intimate meals.
- Cooks fast (just 8-10 minutes).
- Great for grilling or searing with Passover-friendly spices.
✔ How to Prepare It? Grill lamb chops with olive oil, garlic, and lemon zest for a simple yet delicious dish.
✔ Cooking Tip: For extra flavor, marinate in red wine and herbs for a few hours before grilling.
Choosing the Best Lamb for Passover
When selecting lamb for your Seder, consider these factors:
✔ Pasture-Raised & Ethically Sourced – Look for lamb that is pasture-raised to ensure high quality and better flavor.
✔ Order in Advance – Since Passover is a busy time for lamb sales, pre-order your meat to avoid last-minute stress.
No matter which cut you choose, lamb is a delicious and meaningful choice for your Passover Seder. From slow-braised shanks to perfectly roasted leg of lamb, each cut offers rich flavors and deep tradition that make your holiday meal truly special.
Looking for high-quality, pasture-raised lamb for Passover? Twisted V Market offers fresh, ethically-raised lamb cuts perfect for your Seder table.
Order now and celebrate Passover with the best lamb cuts available!