COOKING TIPS


 

lamb rack

Lamb is tastiest when it is served slightly pink. The internal temperature is an effective way to verify cooking. This can be checked by inserting a thermometer into the meat at its thickest part.

 

At 63 °C (145 °F), the meat is rare.
At 68 °C (155 °F), it is just right
At 75 °C (167 °F), it is well done.

 

 

To prevent the meat from drying out, cook it at a moderate temperature of 140 °C to 160 °C (275 to 325 °F). As a safety measure, ground lamb should be cooked until the temperature reaches 70 °C (158 °F) for at least 15 seconds.

lamb salsa

 

As the fat has a tendency to harden quickly, it is best if lamb is served very hot and preferably on a heated plate.

 

"According to the Chinese, lamb is one of the most warming of meats for the body and is relished in wintertime dishes. The meat increases qi, or body energy, and is used to treat general weakness, anaemia or impotence."

 

Lamb meat is good source of iron and vitamins and protein that is rich and balanced in essential amino acids. It is particularly rich in vitamin B-12, and in niacin, zinc and iron.

 

Just 3oz of cooked lamb, with any excess fat removed, provides the average person with 48% of their daily protein requirements, 30% for zinc, 10% for iron, 37% for vitamin B-12 and 27% for niacin.

 

A good quality lamb will have a nice fat finish, which not only adds flavour to the lean meat, but can also be – in the right amount – a healthy part of a balanced diet.

 

lamb burger

Fat provides energy. It is one of the basic elements of body cells. It enables the production of hormones and the uptake of vitamins A, D, E and K into the human body. Certain fats (Omega-3, for example) cannot be produced by the body.

 

Therefore, these types of fat have to be absorbed from the food you eat.