Next Time You Hit A Brazilian Steakhouse, Don't Skip This Juicy Lamb Cut - Tasting Table

"The sheer number of delicious meats and preparations stands head and shoulders above even a typical steakhouse. From juicy and flavorful picanha cut from top sirloin to smoky linguiça sausage to pineapple grilled with brown sugar and cinnamon, there's something to appeal to everyone on the menu. But don't sleep on the lamb picanha, also called picanha de cordeiro. Even if lamb isn't your usual steakhouse order, this version of the Brazilian classic is a flavor bomb that needs to be experienced."

"If you're a fan of that rich, almost gamey taste of lamb, this preparation delivers it boldly. The meat is cut thick and grilled over an open flame for that smoky, charred flavor you expect from Brazilian barbecue. The marinade is simple yet effective, typically just some garlic, lemon, salt, and pepper, along with olive oil. This allows the flavor of the lamb to shine through."

"Lamb used for picanha has good marbling, just like you'd expect from a quality beef cut, but there is a difference between lamb and beef beyond the obvious. The fat in the lamb renders more slowly. Since lamb's fat has a higher melting point than beef, it can take longer to cook down and produce that bold flavor. This is par"

Lamb picanha, or picanha de cordeiro, is a Brazilian steakhouse specialty prized for its rich, gamey flavor and fat cap that preserves juiciness. The cut comes from just above the upper leg and retains a flavorful layer of fat that is left in place when skewered. Thick slices are grilled over an open flame to produce smoky, charred notes. Typical marinade ingredients are garlic, lemon, salt, pepper, and olive oil to complement rather than mask the lamb's flavor. Lamb picanha has good marbling; lamb fat renders more slowly and has a higher melting point than beef fat, requiring longer cooking to develop bold flavor. The result is a succulent, flavor-forward option for barbecue lovers.

Read at Tasting Table