Lamb is a highly versatile ingredient in the kitchen. The individual cuts of lamb offer themselves to many different ways of cooking.
Many cuts of lamb are ideally suited for frying. No matter whether it‘s fillet, leg, or cannon of lamb – fried in the right way, the meat makes a and aromatic and tender meal. The motto here is “less is more“: don’t fry the meat too long, since otherwise it will lose its aromatic flavour and can become tough. The meat should always still be pink in the middle. Tip: it’s advisable to fry the loin chops on the rib. This enables the meat to keep its shape and make it easier to cut.
A hearty lamb hotpot, Irish stew, or a delicious ragout – lamb is also a delight boiled. The meat should always be cooked over a gentle heat to enable its full flavor to come through and cook evenly. The scrag and neck cuts are ideally suited for boiling.
Roast lamb – no matter whether as a pot roast or a rolled roast – is a favourite meal for parties, holidays, and those very special occasions. Gently simmered in the oven and flavoured with many different herbs and spices, lamb is an aromatic flavor experience and a delicacy for the entire family. The size and weight of the joint can be taken to easily calculate the optimal cooking time. Lamb should always be served when it is still tender pink in colour – this shows that the meat has been ideally cooked and is still succulent. The cuts ideally suited for roasting are the saddled, the neck, the shank, and the shoulder. Tip: cut diamond shapes into the layer of fat – this enables the herbs and spices to infuse into the meat and enhance its aroma.
Crispy on the outside and tender pink on the inside – grilled properly, lamb is absolutely delicious. The cuts best suited for the grill are loin chops, brisket ribs, or sliced boned shank. An important aspect here is that the meat is evenly laced with fat, ensuring that it remains juicy. Tip: before grilling, marinade the meat in oil, buttermilk, or wine for a few hours. This gives the meat a particularly savoury flavour.
Lamb can be prepared in a variety of ways, harmonising as it does with a broad range of herbs and spices, e.g. mint, thyme, sage, and rosemary.
Here are a few tips and tricks to come up with a delicious lamb meal: :
Fresh lamb must be kept refrigerated. If it’s not vacuum-packed, lamb should be kept on a plate tightly sealed with cling wrap. The ideal place in the fridge is a shelf at the bottom, since this is where it is coldest. Vacuum-packed lamb can be kept in the original packing and kept in the fridge. The best-before date printed on the pack shows exactly how long the meat stays good when kept at this temperature without interruption. About half an hour before you wish to start cooking, the meat should be taken out of the vacuum packaging. A safe rule of thumb is always to cook fresh or vacuum-packed meat as soon as possible.