Lamb meat is usually tender because the meat is taken from animals less than 1 year old. Purchase lamb meat having good marbling, firm and fine texture. Good meat should be pink and the fat should be firm and white. Bring the refrigerated meat in to room temperature and then cook it. Frozen leg of the lamb has to be defrosted in the refrigerator and cook it after one week. Raw lamb is also safe to consume, if it is constantly refrigerated at 38-40F.
Different cuts of lambs such as breast, shoulder, saddle, loin, rump, leg and best end of neck are available. Select loin chops, best end cutlets, butterflied leg, leg steaks, fillet and chump chops for easy cooking. Best options for slow cooking are leg, shoulder, neck, shank and chump chops. lamb is a great choice in your diet as it is a good source of iron.
You should cook the lamb at low temperature i.e. not higher than 160?C. The time taken for cooking depends on the thickness and cut of the lamb meat. If the lamp has an outside layer of fat, then it takes more time to get cooked. You will get properly cooked tender, juicy, delicious and evenly colored lamb meat when it is cooked slowly. You don’t have to thaw the frozen lamb before cooking but frozen lamp has to be cooked 1.5 times more than the normal cooking time.
To marinate lamb, use a fat free mixture. Use a thermometer to know whether the lamb roast and other large cuts are cooked. Place the thermometer in the thickest fleshy part to get an accurate reading. Smaller lamb roast takes more time than the larger lamb roasts. Take out the visible fat from the lamb before cooking. When braising, roasting or preparing lamb meatloaf, you have to place the lamb on a rack.
{ 2 comments… read them below or add one }
good post.
i find lamb too fatty at times. so u have to tone it down with veggies that suck it all up.
never the less i love it!!
thanks
hi Recipe man,
welcome to uttoran sen dot com,
looking foreword to see you around the blog,
regards,
uttoransen,
{ 1 trackback }