Tips and tricks for cooking lamb meat
Lamb meat has a reputation for fine dining. Tender and tasty, it occupies a prominent place in festive cuisine but also in that of everyday life. If there's nothing like a leg of lamb or a roast rack of lamb to pamper your guests, nothing is more fun than a grilled lamb chop. Tender and tasty , lamb meat can be enjoyed on any occasion.
To know everything about lamb pieces.
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Lamb meat should be served as hot as possible:
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It is recommended to heat the serving dish and the plates.
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To allow the roasted meat to relax after cooking,
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it is advisable to let it rest for 15 minutes in the oven, door ajar. It will be more uniformly pink and tender.
Cooking Tips for Lamb Meat
Whether grilled, pan-fried or roasted , lamb meat is tasted pink or at best. Overcooked, it risks drying out and losing its finesse.
The best cooking for lamb ribs is grilling. Initially carried out at high temperature, it allows the meat to be well seared, which then retains its juice and its juices. During cooking and so that it does not lose its juice, you should never prick the meat with a fork to turn it but use a spatula. Likewise, you should only salt the meat before serving.
Storage tips for lamb meat
When purchased, lamb meat should be a bright pink color , with a tight, smooth grain and firm, white fat. It can be stored for two to three days in the refrigerator, in its original packaging.
To make it tender, it should not be cooked right out of the refrigerator , but left for a few minutes at room temperature.
The frozen food specialists offer, in their meat department, many pieces of lamb. These meats will keep for several months in the freezer. They require a few hours of defrosting in the refrigerator, before cooking.