Cooking is an art and nothing is exact, so feel free to experiment and try things.  When honed, your intuition is your best tool.  Below are some compiled cooking methods we have used or found.

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LAMB CHOPS:

Air Fry - Cook in air fryer at 390°F for 10-20 minutes or until fully cooked.
Pan Fry - Heat oil in frying pan. When the oil is warmed up and slides around easily, add lamb and cook for 5 minutes over medium heat. Season well and turn lamb over. Continue cooking for another 5 minutes over medium heat. Turn lamb again; cook over low heat until done.

Grill - Season lamb with favorite spices and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.

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GROUND LAMB & GROUND VEAL:

[Editor’s Choice] Pan Fry - Pour enough oil to cover the majority of the the pan with a thin layer. Add thawed ground lamb and turn heat to medium. Break up ground lamb into preferred chunk size as it cooks, salt and pepper once, and continuously mix until fully cooked.

NOTE: It is a Federal law that all restaurants must cook ground meat to well done. We suggest you follow the same guidelines.

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VEAL CUTLETS:

Air Fry - Cook in air fryer at 390°F for 5-10 minutes or until fully cooked.
Pan Fry - Heat oil in frying pan. When the oil is warmed up and slides around easily, add veal and cook for 3 minutes over medium heat. Season well and turn veal over. Continue cooking for another 3 minutes over medium heat. Turn veal again; cook over low heat until done.

Grill - Season lamb with favorite spices and place on hot grill. Cook for 2-3 minutes before flipping and repeat until fully cooked.

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VEAL CHOPS:

Air Fry - Cook in air fryer at 390°F for 30-40 minutes or until fully cooked. Cut up, season, and enjoy!

Bake - Thaw for best results. Preheat oven to 350°F and roast for 30-40 minutes or until fully cooked. Let stand 10 min before serving.

Grill - Thaw for best results. Season pork with favorite spices and place on hot grill. Cook for 3-4 minutes before flipping and repeat until fully cooked.

NOTE: Enhance the flavor by marinading in the refrigerator overnight.

NOTE: Thaw in refrigerator overnight (best), quick thaw by leaving in item packaging and submerging it in a bowl of cold water, or defrost by removing item from packaging and microwaving.