Buying Lamb
Look for lean cuts of younger lamb -- it’s generally more tender and mild-flavored. The color should be pale to dark pink, with a firm, fine grain. Look for a smooth and white fat layer, porous, moist and red cut bones (if there are any). Make sure the packaging is cold and doesn’t have any tears, and that the meat feels firm. If it looks dried out or if there is extra liquid in the package, skip the cut. Put it last on your list to buy -- you don’t want it out of the fridge or freezer for very long.
Cooking Lamb
Roasting: A high heat is good for smaller- and medium-size pieces of lamb, and will give a nice crusty brown surface. A moderate heat is better for bigger pieces, like leg roasts. Rubbing lean cuts with oil before and basting during the roast will keep lean cuts from drying out. You’ll need an accurate meat thermometer to tell when it’s done.
Grilling/Broiling: Tender, lean cuts are best for grilling and broiling, which are both quick ways to cook your lamb. The thinner the piece of meat, the closer it can be to the heat source. Turn it over with tongs when it’s half cooked.
Sauteing: The best lamb to saute is tender and an inch or less thick. Make sure the surface is dry before you put it in the pan, and keep the pan uncrowded as you cook.
Handling Lamb
Don’t let lamb juice drip on any other foods. Even if it’s in a package, it’s best kept on a plate when it’s in the fridge. Thawing should always happen in the fridge, not the counter. Use it as soon as possible after you’ve thawed it, and don’t refreeze -- this increases the risk of food poisoning. Get rid of any marinade used for the lamb, since it has touched raw meat.
-- The Nest Editors
Dec 09, 2010