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.
- 145 degrees F Medium-Rare
- 160 degrees F Medium
- 170 degrees F Well-Done
There are many forms of cooking preparations in order to cook your retail cut of lamb to its full flavor and greatest potential.
- Heat oven to desired temperature (325 degree to 350 degree F for most cuts; 425 degree F for tenderloin cuts.
- 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.
- Remove roast 5 to 10 degrees F below desired degree of doneness. Transfer roast to carving board; tent loosely with aluminum foil.
- Set oven regulator for broiling; preheat for 10 minutes.
- 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).
- Broil to desired degree of doneness, turning once. After cooking, season with salt, if desired.
- Prepare charcoal. When coals are medium, ash-covered (approx. 30 minutes), spread in a single layer. Position cooking grid.
- Season meat, as desired. Place on cooking grid directly over coals.
- Grill to desired degree of doneness, turning occasionally. After cooking, season with salt, if desired.
- Heat heavy nonstick skillet 5 minutes over medium heat.
- Season meat, as desired. Place preheated skillet (do not overcrowd). Do not add water or oil. Do not cover.
- Pan-broil to desired degree of doneness, turning once. Remove excess drippings from skillet as they accumulate. After cooking, season with salt, if desired.
- Heat small of amount of oil in heavy nonstick skillet over medium heat until hot.
- Season meat, as desired. Place meat in preheated skillet (do not overcrowd). Do not add water or cover.
- Pan-fry to desired doneness, turning occasionally. After cooking, season with salt, if desired.
- Slowly brown meat on all sides in small amount of oil in heavy pan. Pour off drippings. Season, as desired.
- Add small amount ( ½ to 2 cups) of liquid ( e.g., broth, water, juice, etc.).
- 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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