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I have read so many recipes that say lamb must be underdone, I have also seen on cooking shows that their lamb is always rare, I have grown up thinking that lamb should be well done, please can somebody tell me the correct way to cook and serve lamb, especially lamb chops.
7 Answers
Hi Dawn
I also grew up thinking that lamb should always be well done, but fortunately I have had some culinary enlightenment hehe. Like with most meats, the way its cooked and eaten comes down to personal preference but with lamb I do find that the flavour and texture is just so much better when slightly underdone. I personally prefer to have my lamb chops just slightly pink in the middle once cut - also having lovely meaty juices instead of dried out meat is an absolute winner! One more little secret, meat always tastes better once its been left to rest a few minutes before eating :) Hope I've been of some help at least! Rgds, Louise
I usually cook my lamb to medium (like steak). I think it should be pink, but not too rare. Hope this helps! :-)
Many people prefer their lamb to be cooked a certain way. Some like it so raw that it is 'alive" and others like it so well cooked that it is 'dead'. However ,lamb should be cooked rare,medium and well done just ruins it. Lamb chops should be cooked rare or medium ,it is a crime against meat to cook lamb or a good steak 'well done' .Hope this helps and that you will be turning out the most perfectly cooked piece of lamb in no time!
I also thought it was weird that it can (and should) be cooked rare... until I tasted it! It's just a lot more tender and juicy that way. A rule of thumb that I go by is that most meat can go undercooked, except for pork and chicken (because of the risk of tape worm and salmonella). You don't always have to cook it rare though, when you cook a leg of lamb in a slow cooker it can also be VERY juicy and tender. So you just have to experiment until you get it the way you like it.
Pink is best with lamb. Too rare and it can be quite chewy and the same if overcooked. However slow roasted lamb in a stew or on a very low heat so that it falls off the bone is the most delicious thing.
Always have meat at room temperature before cooking. Oven should be about 180 degrees and cook chops on baking tray for 20 min. Make sure you have rubbed garlic and spices into the meat prior to cooking. Let meat rest for 10 min before serving.
It is a very personal choice. Just like how one would serve their beef. Some enjoy it rare and some enjoy it well done.
But for cooking lamb chops there are a few important tips:
1. Cook from room temp
2. Start on a hot pan and lower the heat once the fat has gone all delicious and crispy
3. Make sure you give it enough time to rest before serving!
Hope that helps :)
