How to cook a great Easter lamb

Lamb is a traditional dish prepared for Easter throughout Central and Eastern Europe.

Here are a few tips to help you make a great lamb.

Selecting

• Look for pale-pink flesh for a very young lamb and light or dark red for an older animal.
• Choose fresh lamb from a butcher or meat shop committed to producing high quality meats. Frozen is ok but always read the label carefully for the expiry date and where the lamb came from, etc.
• Large cuts are often covered in a white papery sort of membrane that should be removed before cooking.
• Avoid cuts with excessive fat or with fat that looks crumbly, brittle, or yellowish as this could mean the meat is old.

Thawing

• When preparing lamb for cooking, never thaw lamb, or any meat, at room temperature. It is best to thaw in a refrigerator allowing 24 hours for defrosting or in cold water.
• Never thaw uncooked meat in water alone. The meat must be kept in either its original packaging or in a waterproof plastic bag.
• After lamb is defrosted, it is best to use as soon as possible.
• Once lamb is thawed, it is not recommended to refreeze the meat.

Seasoning

• Most popular seasoning for lamb is mint and rosemary. In Hungary, paprika and bacon are used to intensify the flavor. Other great seasoning includes garlic, oregano, marjoram, thyme, lemon zest, cumin, and coriander.
• You can make small incisions in the surface of the meat and place garlic and sprigs of herbs into the slits. You can do this right before you begin roasting, or a day ahead of time for a more intense flavor. It will also give your dish a very impressive look!

Cooking

• For quick cooking try to choose leg, rib, or loin. For slow cooking its best to use shoulder, shank, neck, or breast.
• For an accurate temperature reading, the thermometer should be placed in the thickest muscle and not against a bone or within fat.
• Cook at low temperatures, approximately 160° C (325° F). Be careful not to overcook!
• Allow the meat to rest for at least 10 minutes before carving as this will ensure the meat remains tender.
• Serve with the season’s best vegetables.

Be Sociable, Share!

• 

Related posts:

1. How to cook a great Easter ham
2. How to cook a great goulash
3. How to cook a holiday goose
4. Traditional Russian Easter Foods

Tags: Easter lamb, lamb

Category: Facts & Information, Holidays