How To Properly Cook Lamb

Monday, 19 December 2011


If you are cooking lamb shanks, lamb steaks or a rack of lamb then you  need to be careful about how you cook the meat so  that it does not get dry and is not left undercooked. Lamb has a lot of natural flavor and how you cook it will influence how  it will eventually taste on the plate. Lamb meat is very tender and you should cook it well so that you can get the full  flavor of the delicious meat.

There are different parts of the lamb that you can cook. The tenderest meat is found on the rack. This is why on special  occasion a lot of people choose to cook a rack of lamb. Lamb steaks and lamb shanks are also very delicious. You should first  decide what meat you want to cook. If you have a good recipe for a rack of lamb then you can cook that, if you have more  experience with lamb steaks then you should stick to them. You can go to the butcher and tell him what meat you want. The  butcher will cut and clean the lamb for you.



You should cook lamb in dry heat. This way you will not have to add external juices to make the meat soft. The natural juices  of the meat will keep the lamb moist. You can use an oven to cook your rack of lamb. If cooked properly then the meat will be  moist and juicy on the inside and crispy on the outside. Make sure that you visit a butcher who will give you quality meat and will not  try to fleece you. Once you have your meat you are ready to start cooking.

The natural flavor of lamb is quite exquisite. When you are seasoning the meat you should choose the herbs and spices with  care. You want to bring out the flavor of them eat and not drown it out with the taste of the herbs. Rosemary, thyme and  basil are good choices for seasoning. You should mix the herbs together and then rub the mixture into the meat. This way the  meat will drink the flavor and will be very tasty. The salting of the meat should be the last step. You should add the salt  just before cooking the meat. Salt tends to pull out moisture from the meat. This is why you should add it in the end so that  the meat does not get too dry.

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