Perhaps the biggest misconception of eating lamb is that it’s tough. As with any other meat, tenderness is dependent on proper processing and cooking. Here are some tips to putting great-tasting lamb on your plate:
- Buy local, so you can ensure the quality of lamb and have more autonomy in how it’s processed
- Slaughter the lamb at a locker with experience in handling and processing sheep
- KEY: Have the locker hang the lamb carcass for 7-10 days before cutting it up — this is what determines tenderness
- At home, store the meat in a freezer and use within a few months
How to cook lamb? Don’t be too concerned with traditional lamb recipes that call for mint jelly and special sauces. For starters, try cooking lamb just as you would beef.
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