I cooked a boneless leg of lamb (USDA Choice) yesterday and while it was good, it wasn't great. I love lamb and want to get my kids enjoying it (wife won't even go there).
When buying lamb, what cuts are the best and what kind of things should I be looking for?
Bob, I've converted many a non-lamb eater over the years. I find that using plenty of garlic and Rosemary is the trick for me. Lately I've been using a lot of lemon and oregano (ala Greek style) with good luck. Here is a pretty popular recipe for lamb leg.....
Other than the Leg, Lamb Loin or Rib Chops (similar to beef's Porterhouse and T-bone's) are pretty tasty. Small and will probably need at least two per person. A whole Lamb Rack (rib chops) is another popular way to cook lamb. Just season and cook direct until done. Lamb Shoulder Chops are pretty inexpensive, a little less tender than the Loin chops and I find also a little more 'lamb' flavor.
Cuts of Lamb may vary in color from light pink to red, but it should look fresh, not dull or slimy looking. The fat should be white and waxy looking, not yellow. Any bones should be reddish in color and look slightly moist.
Avoid any packs of Lamb that has excess liquid. That is an indication that it's old or has been stored at an incorrect temperature range (above 40°) or that the meat has been previously frozen. (this apply's to all meat, btw)
Traditionally, lamb has been cooked from very rare (115°) to medium (145°). However, with increased concern over bacteria that may be in the internal portions of the lamb, it's recommended that all lamb be cooked to at least 145°. That is a personal choice, however, as I do like mine med-rare.
Post by flashbackbob on Apr 2, 2007 6:50:04 GMT -5
Thanks, that's exactly what I wanted to know! I had come across your recipe for the boneless leg and saved it just prior to posting. For my cook, I had removed the net, unrolled it/cleaned it, stuffed it with minced garlic, spinach and feta. Cooked it indirect at about 350-375 for a bit over 90 minutes at which time it was up to 145+ and I pulled it off.
I didn't use rosemary or fresh garlic and I think that would have made a good difference. Thanks again, Bob