4 Things You Must Know Before Cooking Lamb Lamb is a lovely alternative to beef and the perfect main to serve at a special spring feast. But for many of us, its a meat were not as familiar with. Here are a few things you should know before you make it, so you can serve it with confidence and the best-ever results. Pair lamb with bold condiments that will stand up to the meats gamey, rich flavours. An assertive mint sauce does the trick, or pungent gremolata - a condiment bursting with fresh herbs and lemon. Curry sauce also pairs nicely with lamb. The fat is the part that holds much of lambs gamey flavour. If you find this too strong, you can trim the fat for a more subtle lamb flavour. When youre buying lamb, look for meat with a pink or pinkish-red colour. A darker colour signifies older meat with a gamier taste. Planning to feed many? Use this as a buying guide when youre shopping: Boneless leg of lamb: 8 to 10 ounces per person Bone-in leg of lamb: 6 to 8 ounces per person Rack of lamb: 2 to 3 chops per person or 3 to 4 for smaller appetites Loin chops: 2 to 3 per person
Posted on: Fri, 18 Jul 2014 04:16:35 +0000
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