Choose high-quality lamb, use an accurate meat thermometer, select the proper cooking method, season with complimentary ingredients, and allow the meat to rest after cooking to retain flavor and moisture. Younger lamb is more tender, and tougher cuts should be cooked wet while naturally tender cuts can be cooked dry. Mint and garlic are popular seasonings.
Some of the best tips for cooking lamb include choosing high-quality cuts and using an accurate meat thermometer. Selecting the proper cooking method, wet or dry, is also an important aspect of cooking lamb. It can also be helpful to season the meat with complimentary ingredients and to handle it properly after cooking.
A delicious lamb dish starts with high quality meat. The meat should come from a slaughtered animal between 5 and 12 months old; the younger the meat, the more tender. The lamb should also be firm to the touch and bright pink or red. Any graying in the meat likely indicates inferior flavor. The fat on the lamb should be smooth and even in color, bone-in red and moist. Starting with the best quality meat available is one of the most essential aspects of cooking lamb.
Regardless of the cut of this meat, using an accurate meat thermometer is essential. In most cases, lamb should be cooked medium rare and medium if cooked in a dry method. The thermometer should read between 145° Fahrenheit (63° Celsius) and 160° Fahrenheit (71° Celsius). It’s generally best to remove the meat from the heat 5 to 10 degrees before the desired temperature is reached because the lamb will continue to cook while it’s resting. Lamb prepared with liquid should only be cooked until tender to protect the inside of the meat from drying out.
The cut of meat will determine how the lamb is cooked. In most cases, tougher cuts should be cooked the wet method; braising and stewing are popular. Lamb cuts that work well with this method are shanks, legs, shoulders and neck. Moisture in the cooking process helps add flavor and tenderness to these tougher cuts of meat. Ribs, racks, and roasts often do well with a dry cooking process. They can be roasted, pan seared, or grilled. Because these cuts of lamb are naturally tender and flavorful, no additional moisture is needed to break down the meat and tenderize it.
The seasonings used to cook lamb are also important. Mint and garlic are popular because they tend to complement the subtle flavor of the meat. Cinnamon, basil, curry and mustard can also be good options. As with most meats, kosher meat or quality sea salt should be used before cooking. This will enhance the lamb’s natural taste without adding a salty flavor and help caramelize the outside of the meat.
With any method of cutting or cooking, allow the meat to rest after cooking the lamb. This will give the juices a chance to redistribute throughout the meat, thus retaining its flavor and moisture. Cutting lamb too soon after cooking causes most of the juices, and therefore the flavor, to run out. Depending on the size of the cut, the lamb should rest for 5-20 minutes before serving.
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