Maybe you want to put lamb on the table, but you don't know how to prepare it correctly. Do not panic! We have collected a few handy tips and tricks for preparing the perfect lamb.
The strength is in rest
Before preparing lamb, it should be taken out of the refrigerator in good time and kept at room temperature for about half an hour, for larger pieces up to an hour. The temperature difference during cooking is not too great. Even after cooking, lamb should rest so that the juice is evenly distributed. As a rule of thumb, smaller, grilled pieces of meat rest under aluminum foil for as long as the grilling time. Larger pieces, such as a knuckle or shoulder, should rest for about 15 minutes. The meat must be turned once so that it unfolds its full flavor and gets a nice even color. It is also advisable not to fry, grill or braise lamb for too long. Otherwise it will lose its aromatic taste and may become dry.
Roasted aromatic and tender
Whether fillet of lamb, leg of lamb or cutlets – well roasted lamb becomes aromatic and tender. As with grilling, the same applies here:do not bake for too long, otherwise the meat will lose its flavor and it may become dry. Cutlets need 2-3 minutes per side, fillets 3-5 minutes and medallions 2-4 minutes per side. Cutlets are brushed with oil first and then seared on the highest level. Or you can omit the oil, sprinkle the pan with coarse salt and sear the meat. The temperature can then be lowered. This keeps the meat nice and juicy. It is best to fry the lamb chops with the bone. The meat stays compact and is easier to cut. When turning the meat in the pan – or on the grill – never use a fork, but a spatula. This way the meat retains its juice. Wok and stone grill are ideal for sliced lamb, drizzled with a little oil and seasoned. With strips of meat, goulash or ragout, always cut the meat against the fibers. It will then not fall apart during cooking.
Soft boiled a pleasure
A hearty lamb stew or a spicy, aromatic ragout goes particularly well during the colder months. Neck and neck meat are particularly suitable for cooking. It is important to gently cook the meat over low heat and cook evenly. This is how its full-bodied aroma unfolds. You have to take the time for cooked lamb. It cooks on low heat and does not require special attention. The cooking time depends on the size of the piece and can take up to three hours for more than ten people.
Hearty soups
Don't like stews, but prefer soup? No problem. Soups with lamb are spicy and aromatic. The best way is to use the lamb breast and the laced lamb neck. The higher fat content makes the meat ideal for soups and stews. The flesh is very juicy and gives soup dishes a unique taste. Moreover, a lamb soup is something completely different – you can certainly score points with guests.
Fat unfolds its aroma
The fat layer in rack of lamb neck meat, lamb shank or lamb shoulder is cut into a diamond shape before preparation. As a result, spices and the taste of herbs penetrate the meat better and it becomes more aromatic. It is important to ensure that not all fat is removed from the meat before cooking the lamb as it is an important flavor carrier.
