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Cooking lamb, no matter what part of it provides you with loads of options.
When cooking lamb just pay a little attention to the quality of the lamb and all will be fine. When buying a leg of lamb, or any lamb cut for that matter,choose the leanest cuts with firm, creamy-white fat.
If possible try not to buy meat with fat that is tough,flaky and almost yellow, chances are that the older the meat the more likely these characteristics are likely to be present. The colour and flavour of the flesh will vary depending on where the sheep are raised. In Ireland for example you will often see ' Leg of Wicklow Lamb'on the menu. Look for pale pink flesh for a very young lamb, to a light or dark red. As well as pale-coloured flesh, a blue tinge in the knuckle bones indicates that the animal is young. Leg of lamb makes a very good roast joint, or it can be split into two smaller pieces - the fillet at the top of the leg and the shank towards the foot. The end of the shank is very,very tasty if eaten straight after cooking, rather than left to cool. Leg of lamb recipes appeal to all not just for the taste, but the sight of a leg of lamb is visually very appealing. Mutton is greatly underrated. The cuts are similar to lamb, but tend to be larger, darker in colour with a richer flavour (almost 'gamey'). Choose mutton of a rich brown colour; avoid any grey meat with yellowy fat. Mutton lacks the mildness and tenderness of lamb and tends to have more fat. WHAT EXACTLY IS LAMB It's called called lamb if it's marketed in the year of its birth, or if born after 30 September and marketed in the following calendar year. After this it becomes known as a hogget or an old season lamb but the meat is still called lamb. Only when the animal has its first permanent incisor tooth (around 1-1½ years) will the meat from it become known as mutton. However the majority of mutton comes from breeding animals which have reached the end of their productive contribution to the flock.
Although early lamb is very tender, the meat coming from older animals will have developed more flavour. The choice of meat at supermarkets has improved in recent years, but usually you'll have to settle for what's on the shelf or at the meat counter (if there is one). A good butcher is likely to stock a greater variety of cuts or be able to order exactly what you want. Butchers should also be able to give advice on preparing and cooking. Also worth considering are mail-order companies, which can provide amazing choice and quality. Mutton is starting to regain some popularity but remains difficult to find, though you should be able to order it from a good butcher. Roasting lamb Leg of lamb is the favourite cut of lamb to roast as it's very tender and has enough fat to keep the meat from drying out when cooking. Most cuts, except scrag or neck, are suitable for roasting. Roast leg of lamb is a favourite. Rack of lamb is also a popular roast as is shoulder - a slightly less expensive option than leg. Roast shoulder on or off the bone, or rolled and stuffed. To be sure your meat is cooked you can use a meat thermometer. There are two varieties available - one you insert in the thickest part of the raw joint and cook until the desired internal temperature is reached. The other is inserted into the cooked joint after roasting. Recommended temperatures for lamb are: Medium 70-57C; well done 75-80C.
Pot roasting and braising - lamb shanks or knuckles are full of flavour. They're best gently cooked until the meat almost falls from the bone.
Any cut of lamb can be braised or pot-roasted, and this method also works well for mutton. A whole shoulder, boned and rolled, is perfect for braising or as a pot roast.
Lamb neck pieces also respond well to slow, moist cooking.They're slightly less meaty than other cuts, but have a great flavour. Stewed and braised lamb should be cooked gently in wine, stock, tomato juice or similar liquid until the meat is tender. Stewing or casseroling - lamb stewing meat sold in supermarkets generally comes from the shoulder, neck, breast, or shank. For a leaner cut you can also buy diced leg. Meat from the shoulder and neck has the best flavour and is traditionally used in Irish stew. There are various versions of this dish; some cooks brown the meat first, some add carrots, others cook the meat on the bone. Chops of all kinds are suitable for grilling, barbecuing and pan-frying. Leg or shoulder steaks are excellent cooked whole. Other lamb dishes might involve a combination of cooking methods - such as shepherd's pie (traditionally made with minced lamb) where the meat is fried first and then put into a casserole dish with a potato topping and oven-baked. Accompaniments Mint and rosemary spring to mind immediately, but lamb sits well with many different ingredients including French mustard, tarragon, tomatoes, olive oil, aubergine, yoghurt, couscous, apricots, coriander and cumin. Although lamb doesn't often feature in oriental cookery, it's delicious with soy sauce, ginger or honey.
Because of its seasonality and its mild flavour, new season lamb goes well with spring vegetables.Don't forget that lamb mince can be used instead of the ground beef in most recipes. Storing and freezing
Ensure that the fridge maintains a temperature below 4 degrees C (inexpensive thermometers can be bought for this purpose).
If the meat is in a cling-filmed tray, leave it in the packaging until ready for use.
If not, put the meat on a plate, loosely wrap in greaseproof paper or foil, and store in the fridge away from cooked meats and other ready-to-eat foods. Lamb will keep for about three to five days in the fridge.
Mince, offal and small cuts of lamb are best eaten on the day you buy them or within one to two days. Joints, chops and steaks will keep for two to three days and large roasting joints up to five days. Leaner cuts last longer than fatty cuts because fat goes rancid before meat. Never let the meat or its juices come into contact with other foods in the fridge, particularly food that doesn't require further cooking. Quickly freezing lamb reduces the chance of damage to the texture or succulence of the meat.
Smaller pieces and large joints can be frozen. For ease of use, freeze cuts tightly wrapped in individual portions.
Don't freeze lamb for more than six months. When ready to use, defrost, loosely wrapped, in the fridge allowing five hours per 450g/1lb.
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