Lamb is preferred in different ways by different people. Some may like it medium cooked, or some like it rare or some well done. It is all about personal choice. So, in any case a proper doneness is very important with taste. All we can do is cut the piece of meat and have a bite to check it.
A perfectly cooked lamb dishes will always be the most comfort food for everyone at all times. Hence, many cooks always prefer to choose low to medium heat for perfect cooking. This is because all the protein rich foods shrink in size when cooked at a higher flame. Higher flames are only preferred in case we need crisp surfaces.
Australian Lambis one a great site where you can get the best tips to cook the perfect lamb dishes. You can find the tastiest recipes more here on their site which you can try for your family functions or important occasions.
For your help, here are some important tips to make the right kind of lamb:
- Firstly, Preheat the oven or barbeque at the recommended temperature mentioned in the recipe. Each cut will require different temperatures or cooking times.
- It is important to get a digital thermometer to check the right temperature rather than just guess work. Also, it is important to understand that every oven temperature is different and so is the size and starting internal temperature of your lamb. So, just depending on the recipe to get the right cooked meat is just foolishness. Hence, invest in digital thermometer to get the right temperature.
- Slow cooking is always preferable as it enhances the taste and also the waiting time will increase your hunger level. It is always done at 160 degree to 180 degree Celsius for about 2 to 3 hours. The following types of cuts can be used for slow cooking such as diced lamb forequarter, shanks, neck chops, forequarter chops, lamb topside, shoulder with bones, leg with bones, easy carves (legs and shoulder without bones) etc.
- Medium cooking is for chops, kebabs, ribs and steaks. All you need to do is to marinade them with delicious juices of your choice, bring them to room temperature and grill them at medium heat. Here too the cooking time will vary for different cuts. Lamb steak is one of the cuts which can have tasty recipes like kebabs, warm seasonal salads and some meat sandwiches. For steak remember to keep it at least 15mm thick to get the right dish.
One of the most important tips is that it is always better to get your meat out of the fridge to get the right taste, if you want to get those flavours of all the juices it is better to brown it before the slow cooking starts. Defrosting a meat will always take minimum 12 hours, so it is always preferable to get it out of the fridge at least a day before you plan to make that meat the next day for lunch or dinner.