The Basics of Cooking Lamb
It can be exciting and nerve-wracking trying a new lamb recipe especially if you going for a bigger lamb cut or roast to feed your family. But even without a recipe, there are a few simple tips to guarantee success when cooking Superior Farms Lamb!
Ask Your Meat Manager About the Lamb Cut
Just because you don’t see the lamb cut that you are looking for doesn’t mean that the store can’t special order it or cut it for you in the back. They might even be able to direct you to another shop that can help. Often times, meat managers will work with you to make sure that you have the lamb cut what you want. Plus, the more people that start asking for lamb, the more variety of lamb a store will carry!
Keep the Lamb Cut Moist
Because Superior Farms lamb has very little marbling (fat throughout the muscle), it may become dry or tough at a lower temperature than cuts of beef or pork. Experiment with what degree of doneness you like the best with your lamb. Make sure to baste and or cook with a broth or solution to keep moisture in the lamb. We recommend cooking lamb medium-rare (145 degrees) to maintain good moisture and flavor.
Lamb-Rub It In
Simple seasonings can work great with lamb, even if you buy a large, raw lamb leg roast. Brush any lamb cut with olive oil and rub in your favorite dry seasoning, like garlic salt or a blend from the store.
Using a Thermometer
We do recommend use of a thermometer with lamb roasts and other larger cuts to assure that the lamb reaches the desired degree of doneness. For an accurate temperature reading, the thermometer should be placed in the thickest muscle and should not rest against a bone or in fat.
Even if you don’t use any seasoning or a recipe, you can get a delicious cut of lamb if you cook it to the right temperature. Place a meat thermometer in the middle-most part of the lamb cut you are using, we recommend pulling lamb out of the oven or off the grill at about 135 degrees. Then cover the lamb and let it rest. The lamb cut will continue to rise in temperature for about 5-10 degrees for a gorgeous medium-rare.
Remove larger lamb roasts from the oven when the temperature registers about five degrees lower than the desired degree of doneness. Allow to stand in a warm place for 15 to 20 minutes. During this period, the roast will continue to cook, and the internal temperature may rise as much as five degrees. Smaller roasts may not rise in temperature after removing from the oven; serve these roasts within 5 to 10 minutes.