Certain cooking techniques help ensure that
lamb remains its light and lean best.
We recommend using these
techniques with cooking lamb:
Trim all visible fat
from meat. Baste with wine, unsalted broth or fruit juices.
Avoid fatty drippings.
Broil or grill lamb
on a rack.
To fry or stir-fry
lamb,
use a non-stick cooking pan coated with no-stick cooking
spray.
Place lamb on a rack
when roasting, braising or preparing lamb meatloaf.
Use a fat-free mixture
for marinating or basting lamb.
To brown or sauté
lamb, use about half of the oil called for in your lamb recipe.
Dress up lamb
entrees with reduced-fat yogurt of sour cream mixed with fresh
or dried mint.
When a lamb dish
calls for a cream sauce, replace whole milk of cream with
skim or low fat milk.
Mix equal amounts of
mint jelly and naturally sweetened orange marmalade to serve
with lamb.
Instead of using
condensed cream soup to make a lamb casserole, prepare a
sauce using skim milk thickened with cornstarch.
Standing Time
Remove larger lamb roasts from the oven when the temperature
registers about five degrees lower than the desired degree of
doneness. Allow to stand in a warm place for 15 to 20
minutes. During this period, the roast will continue to cook, and
the internal temperature may rise as much as five degrees. Smaller
roasts may not rise in temperature after removing from the oven; serve
these roasts within 5 to 10 minutes.
Using a Thermometer
We do recommend use of a thermometer with
lamb roasts and
other larger cuts to assure that the lamb reaches the desired degree of
doneness. For an accurate temperature reading, the thermometer
should be placed in the thickest muscle and should not rest against a
bone or in fat. Larger lamb roasts may take less time per pound than
smaller lamb roasts.
