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, it's a meat we're 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.


  1. Pair lamb with bold condiments that will stand up to the meat's 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.

  2. The fat is the part that holds much of lamb's gamey flavour. If you find this too strong, you can trim the fat for a more subtle lamb flavour.

  3. When you're buying lamb, look for meat with a pink or pinkish-red colour. A darker colour signifies older meat with a gamier taste.

  4. Planning to feed many? Use this as a buying guide when you're 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


Now that you know a little more about lamb, you can get cooking with any of these tested-till-perfect recipes:

Gremolada Rack of Lamb
Lamb Braised in Date Sauce
Lamb Burgers with Hummus
Thai-Style Lamb Rib Chops
Rosemary Lambchops with Lentil Salad
Rosemary Rack of Lamb
Rack of Lamb with Mustard Sauce


Tags: easter, spring


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