How is lamb cooked

Spread coals about an inch apart to ensure moderate temperatures. Remove excess fat from chops and steaks before cooking to eliminate smoke and fire flare-ups. Use tongs for turning to avoid loss of natural juices.

For rotisserie cooking, choose only compact, cylindrical lamb roasts for best results. Insert the rotisserie rod lengthwise through the center of the roast and test for balance by turning the rod in your hands.

If using a meat thermometer, insert at an angle through the end of the roast so the tip is in the center of the meat. Make sure the thermometer does not touch bone or any equipment as it rotates. Lamb is especially good if basted during roasting. If the sauce contains sugar or other ingredients that burn easily, baste only during the last half-hour of roasting. For one-inch steaks, place three inches from the heat and cook 15 to 18 minutes. The moist heat method of cooking is used for small and large less tender meat cuts, such as neck, shoulder chops and roast, riblets, breast, shanks and cubed lamb.

Heat a small amount of fat in a heavy pan and brown the lamb on all sides. Pour off drippings and season with salt and pepper or any other seasonings desired.

Add about three-quarters to one cup water, juice, soup, broth or any appropriate liquid to pan. Cover tightly and cook at a low temperature until tender. Cooking time will take from one to two hours, depending on the tenderness of the meat cut. Test for doneness by sampling a small piece of meat. If it is still chewy and fibrous, cook it a little longer until very tender.

Use less tender meat cuts, such as neck slices, stew meat, riblets and shanks. First, brown the lamb on all sides in a small amount of fat. Cover the lamb with appropriate liquid broth or water and add seasonings. Cover tightly and simmer over low heat until the meat is tender. Once your probe is inserted into your lamb, simply set your desired internal temperature and the probe will monitor the progress, automatically turning the oven off when the desired temperature is reached.

Go Back. How to tell if your lamb is cooked without cutting it. Download Print Share. Before you cook One of the cardinal sins of cooking lamb is throwing it straight from the fridge into the oven.

Recommended for you. This is a boneless square of meat from the top of the leg. The chump can be thickly sliced into boneless chump chops, or kept whole then roasted, or barbecued and carved. A whole chump will serve two to three people and is best served pink.

Shank — Lamb shanks need to be slow-roasted or braised and each one makes a generous single serving. A whole leg of lamb on the bone is the iconic Sunday lamb roast, but legs can also be boned, stuffed and rolled to roast. Chops are quick to cook and easy to portion but they differ depending on which part of the lamb they come from.

Lamb cutlets — Taken from the rack of lamb, these neat chops can come with a layer of fat surrounding the meat which extends to the bone, or they can be French-trimmed to expose the bone. These can be pan-fried, griddled, quickly barbecued and sometimes used in casseroles.

Barnsley chops — A double loin chop see above. A single Barnsley chop is the perfect portion for one. Chump chops — A boneless slice of the chump, these are very good value and can be pan-fried or barbecued like a steak. Leg steaks — A cross-section of the leg, these steaks can vary in size and normally have a piece of bone in the middle that the marrow can be eaten out of once cooked. A great steak to barbecue. A butterflied leg of lamb is normally barbecued but can be roasted.

French-trimmed — When a rack of lamb has the bones exposed, neatly trimmed and cleaned of any fat or gristle. When tied, a tunnel-boned leg of lamb keeps its original shape and is easy to carve. Studded — Small incisions are made in the lamb flesh with the point of a small knife, then stuffed with flavour-enhancing ingredients like slithers of garlic and sprigs of rosemary. Here is our basic recipe for roast leg of lamb with gravy but you can choose other flavours from our flavour guide to enhance it.

Tip the vegetables, garlic and rosemary into a roasting tray and toss in a little of the oil. Sit the lamb on top, rub with the remaining oil and season generously with salt and pepper. Place the lamb in the oven and roast for 1 hr 40 mins for rare meat, 2 hrs for medium and 2 hrs 30 mins for well done see our temperature guide below.

Carefully lift the lamb onto a board with a moat, or a warm platter, then leave to rest for 20 mins. Meanwhile pour most of the fat from the tin and place the tin on a low heat.