Introduction
The summer grilling season is just around the corner, and there is still time to try new cooking techniques before we hit the grill. Proper cooking of lamb products is the key to a rewarding eating experience. Trying new preparation, frilling, and cooking tips will expand the ways you enjoy eating lamb and sharing lamb with others.
About this video
Host: Carolyn Ihde, Small Ruminant Outreach Specialist, UW–Madison Division of Extension & Iowa State University Extension and Outreach
Speaker: Cody Heimke, Mapleton Mend Shropshires & Lamb Program Manager, Niman Ranch
Cooking quality lamb begins long before it reaches the plate. In Cooking & Grilling Lamb, meat industry professional and lifelong shepherd Cody Heimke guides producers and consumers through how carcass characteristics, cut selection, and thoughtful preparation come together to create exceptional lamb meals at home.
This webinar focuses on understanding the why behind cooking methods and how to match each cut of lamb to the most successful technique—grilling, roasting, braising, and sous vide. Heimke explains how muscle structure, connective tissue, fat cover, and carcass location influence tenderness and flavor, helping producers and home cooks make informed decisions when processing or purchasing lamb.
Heimke also demystifies doneness temperatures, proper thawing practices, and common pitfalls—emphasizing that lamb is naturally tender and shines when not overcooked. Using examples from his work with Niman Ranch and his own direct‑marketing enterprise, he provides practical insights into cut yields, dry aging, and the value of a meat thermometer in the kitchen.
Explore the global popularity of lamb and how cultural cuisines can inspire new flavor profiles, rubs, and marinades. Heimke shares his favorite seasonings, discusses the versatility of ground lamb, and highlights opportunities for producers interested in value‑added products such as sausages, salami, biltong, and mutton‑based items.
For farms considering direct marketing, Heimke provides real‑world advice on pricing, yields, and understanding true cost of production—reminding producers that profitability requires intentional calculation, not guesswork.
Whether cooking for family or developing new marketing outlets, participants leave with a deeper appreciation for lamb’s versatility and the confidence to prepare flavorful, tender dishes using every part of the carcass.
Published: March 19, 2026
