Proper Handling of Meat

 

Lamb is a “red” meat. There are certain temperatures that lamb meat should be cooked.  Proper handling of lamb meat should be taken seriously to assure adequate consumption.

 

Temperatures

    1. 145 degrees F Medium-Rare
    2. 160 degrees F Medium
    3. 170 degrees F Well-Done

 

Cooking Preparation

      There are many forms of cooking preparations in order to cook your retail cut of lamb to its full flavor and greatest potential. 

 

Roasting

  1. Heat oven to desired temperature (325 degree to 350 degree F for most cuts; 425 degree F for tenderloin cuts.
     
  2. Place roast, fat side up, on rack in a shallow roasting pan.  Insert ovenproof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone.  Do not add water.  Do not cover.
     
  3. Remove roast 5 to 10 degrees F below desired degree of doneness.  Transfer roast to carving board; tent loosely with aluminum foil.

Broiling

  1. Set oven regulator for broiling; preheat for 10 minutes.
     
  2. Place meat on rack of broiler pan.  Season as desired.  Position broiler pan so that surface of meat is within desired distance from the heat source ( about 2 to 3 inches for thinner cuts (3/4” to 1”); 3 to 4 inches for thicker cuts).
     
  3. Broil to desired degree of doneness, turning once. After cooking, season with salt, if desired.

Grilling

  1. Prepare charcoal.  When coals are medium, ash-covered (approx. 30 minutes), spread in a single layer.  Position cooking grid.
     
  2. Season meat, as desired.  Place on cooking grid directly over coals.
       
  3. Grill to desired degree of doneness, turning occasionally.  After cooking, season with salt, if desired.

Pan-Broiling

  1. Heat heavy nonstick skillet 5 minutes over medium heat.
     
  2. Season meat, as desired.  Place preheated skillet (do not overcrowd).  Do not add water or oil.  Do not cover. 
     
  3. Pan-broil to desired degree of doneness, turning once.  Remove excess drippings from skillet as they accumulate.  After cooking, season with salt, if desired.

Pan-Frying

  1. Heat small of amount of oil in heavy nonstick skillet over medium heat until hot.  
     
  2. Season meat, as desired.  Place meat in preheated skillet (do not overcrowd).  Do not add water or cover.
     
  3. Pan-fry to desired doneness, turning occasionally.  After cooking, season with salt, if desired.

Braising

  1. Slowly brown meat on all sides in small amount of oil in heavy pan.  Pour off drippings.  Season, as desired.
     
  2. Add small amount ( ½ to 2 cups) of liquid ( e.g., broth, water, juice, etc.).
     
  3. Cover tightly and simmer gently over low heat on top of the range or in a 325 degree F oven, until meat is fork-tender. 

 

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