OTHER Pan-Broiling Lamb Place lamb (loin chops, shoulder chops, sirloin chops or steaks, round leg steaks or ground lamb patties) in a preheated heavy non-stick skillet. Do not add oil, shortening, butter, margarine, or water. Do not cover. Cook slowly over moderate heat until the lamb is browned on both sides and is of desired doneness, removing any pan drippings that accumulate. Season, if desired, and serve immediately. Pan-Frying Lamb Place lamb (see Pan-Broiling Lamb above for the best cuts) in a small amount of heated oil in a heavy skillet. Do not cover. Cook slowly over moderate heat until lamb is browned on both sides and is of desired doneness. Season, if desired, and serve immediately. Cooking Lamb in Liquid/Stewing Place lamb (see Braising Lamb for the best cuts) in a small amount of heated oil in a heavy skillet. Cook slowly over moderate heat until lamb is browned on all sides, removing excess pan drippings. Season, if desired. Cover lamb with a liquid, such as water, vegetable juice, or soup. Cover tightly and simmer lamb over low heat until fork tender. Convection Roasting Lamb Roasting in a convection oven takes place as hot air circulates around all the surfaces of the food. Because most Lamb cuts are naturally tender, lamb works well in convection cooking. The wide variety of convection ovens (or microwave ovens) available makes it difficult to create a timetable. The American Lamb Council suggests following the manufacturer's instructions.