24 Tantalizing Lamb Recipes (2024)

FAQs

What is the best way for lamb to be cooked? ›

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

Lamb a healthier way

Lamb may have saturated fat, but choosing a lean cut means you get less of it. Look for tenderloin, loin chops, or legs. The way you prepare the meat can also make it a healthier option. Before cooking, trim off as much fat as possible.

A lamb leg is classic. A 3-hour shoulder is excellent. But for the most succulent roast lamb of your life, slow-roast it for 12 hours in the oven overnight. Cooked at a very low temperature with plenty of braising liquid, you can set-and-forget without a worry.

The big, bold Lamb flavor goes well with spices like coriander seeds, cumin, curry powder, harissa paste, garlic, rosemary, oregano, thyme, black pepper, chilly flakes, and mint. Spices compliment Lamb, but it also holds its flavor with just salt and pepper.

Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150°C to soften the meat.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Sharp rise in cost of British lamb in UK due to rising demand and import issues. The price of British lamb has hit an all-time high as cold weather and disease in the UK and difficulties with imports have combined with a surge in demand.

The loin produces the most flavorful and tender cuts of Lamb in our opinion, due to its generous and tasty fat cap. Lamb Loin is located in between the ribs and sirloin. Lamb Loin Chops look like miniature bone-in T-Bone steaks or Porterhouse, that are straightforward to grill or pan-fry.

Lamb is often best enjoyed when cooked to a slightly pink or medium-rare internal temperature. This helps preserve its tenderness and flavor. However, personal preferences for doneness can vary, and lamb cooked to medium or well still tastes great!

How many hours do you cook lamb for? ›

Place the lamb in the oven and roast for 1 hr 40 mins for rare meat, 2 hrs for medium and 2 hrs 30 mins for well done (see our temperature guide below). 2. Carefully lift the lamb onto a board with a moat, or a warm platter, then leave to rest for 20 mins.

Cook all raw lamb steaks, chops, and roasts to a minimum internal temperature of 145° F (62.8° C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

The dry heat of roasting is best for tender cuts of lamb, like the leg, rack, and loin. If you'd like to roast a cut like a lamb shoulder, go for a long, slow roast. If you're cooking a bone-in leg, keep in mind that because of the thicker and thinner portions of the cut you'll get a range of doneness.

No, you don't have to brown lamb before slow cooking. The meat will still become moist and fall-off-the-bone tender. However, the slow cooker will never be hot enough to brown the meat, so if you decide to skip this step be aware that the finished dish may look paler than expected.

When meat is sliced with the grain, it often results in tougher, chewier pieces. Follow this tip: The grain of the meat refers to the direction in which the muscle fibers run. Always slice lamb against the grain, cutting across the muscle fibers rather than with them.

In our experience, we found most lamb cuts, whether a rack of lamb or lamb loin chops, taste best when served medium rare. So, the meat's internal temperature should reach 130 degrees Fahrenheit (54 degrees Celsius). It will have a nice, juicy pink center, and seared exterior.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

Lamb loin roast is best prepared using dry heat cooking methods such as roasting, grilling, or broiling. Cook lamb loin with care, as it can dry out easily if overcooked. Other cooking methods for lamb loin roast include brushing the loin with oil and sprinkling it with salt and pepper before grilling or broiling.

Temperature is by far the most critical aspect of cooking lamb chops. Undercooking even tender lamb chops can render them unpleasantly chewy, while overcooking will lead to tough, dried-out meat. Rib chops should be cooked to about 130°F, while loin chops are better at 135°F or even 140°F.