Questions tagged [lamb]

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Is it safe to marinate lamb for seven days? [duplicate]

In his Le Gavroche cookbook, Michel Roux Jr. has a recipe for Gigot d'agneau de sept heures where he marinates the leg of lamb for at least a week. However I see that e.g. the US Department of Health ...
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5 votes
2 answers
570 views

Green lump in the middle of lamb meat

I have bought a fresh half leg of lamb today and there was a big disgusting green lump in the middle of it's fat. I'd like to know what it is and what should I do with the meat? Would anyone be able ...
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  • 231
13 votes
6 answers
7k views

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a ...
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  • 131
1 vote
3 answers
157 views

Which one of these lamb meat parts has lowest fat (shanks, loin or shoulder)?

Which one of these lamb meat parts has lowest fat -because I don't like the taste of fat-, (shanks, loin or shoulder) ?
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  • 133
0 votes
1 answer
107 views

Plant-based lamb?

How could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of lamb?"
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  • 1,034
0 votes
1 answer
96 views

Can you bake or grill well done lamb chops that are also soft?

I bought some grilled lamb chops from the shop and they were soft, juicy and medium rare. I reheated them and quite quickly the outside browned and went crusty and the inside got cooked. The result ...
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  • 3,757
2 votes
1 answer
138 views

Can Lamb Shoulder Chops be treated the same way as a steak?

I am confused about cooking method (dry vs wet heat) and timing of lamb shoulder chops. According to foodnetwork, lamb shoulder is a tough cut, that is suited for slow cooking like braising, but also ...
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1 vote
2 answers
359 views

Lamb half cook then recook next day

Is it safe to half cook a lamb roast and the recook the roast the next day?
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7 votes
4 answers
2k views

How can I imitate the flavor of lamb?

I would like to try and imitate the flavor of lamb in a plant based dish. Googling "why does lamb taste like lamb" I found that the most common explanation is that lamb fat is comprised of, ...
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  • 271
0 votes
1 answer
80 views

whats biggest joint of lamb I can use in a 3.5L slowcooker [closed]

Im looking to buy a slowwcooker. Whats the biggst joint of lamb I can put in a 3.5L slow cooker.
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  • 103
11 votes
2 answers
2k views

When should I add the garlic to a roasted leg of lamb?

I'm going to roast a leg of lamb. Here is how I plan to cook it: Cover it with kosher salt Let is rest in the fridge for two days Make 10 or 12 slits, and stuff them with garlic sort of like this ...
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  • 350
0 votes
1 answer
374 views

How to achieve fall-off-the-bone lamb with browned bits in oven? [duplicate]

I am trying to replicate a method to cook lamb I experienced in a North African restaurant in Paris. The dish was called "mechoui" (which is a whole-hog ... hmm... lamb outdoor roasting ...
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  • 294
1 vote
1 answer
104 views

How do I determine roasting temperature as a function of time? [duplicate]

TL;DR If it takes 90 minutes to roast a leg of lamb at some temperature (perhaps somewhere from 350 to 450 °F?), and it takes 840 minutes to slow-roast a leg of lamb of the same exact weight at some ...
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  • 503
1 vote
3 answers
1k views

How do you safely defrost a whole lamb?

Some supermarkets sell a whole lamb. The food safety rules for meat dictate defrosting in the fridge, never at room temperature. The next-size down, a turkey, doesn't even take 24 hours to defrost. ...
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  • 503
10 votes
3 answers
2k views

Iranian Sweet Dish consisting of Lamb Paste

I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with the locals, so I only got patchy details ...
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1 vote
1 answer
181 views

How to properly slow cook lamb's head?

There is a (Turkish?) specialty, boiled lamb's head. In restaurants, I've noticed it's boiled to an extent that you can pull apart skull segments easily and access the brains. Whatever I try I can't ...
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  • 499
3 votes
1 answer
71 views

How should I prepare a whole (already roasted) leg of lamb bone for stock?

So, I already made the leg o lamb and have some set aside for stew after I make the broth. I chopped the huge bone in half so it will fit in a lobster pot. The question for me at this time is: will ...
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4 votes
3 answers
3k views

What is the "porky" taste in certain types of pork?

I recently made a simple pasta dish with minced pork and I noticed that the taste was very "porky" or I think some people call it "gamey," and I found it quite unpleasant. I rarely cook with pork ...
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  • 143
1 vote
2 answers
347 views

How long to sous vide shoulder lamb chop?

How to Sous Vide Lamb says: Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.0ºC) Sous Vide Lamb Chops with Chimichurri Compound ...
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2 votes
1 answer
424 views

How to make a Lamb Seekh Kebab more juicy and soft?

What are some secret ingredients used to make a Lamb Seekh Kebab so soft and juicy? These is one of the best kebab to taste.
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5 votes
1 answer
1k views

How to achieve "fall off the bone" in a leg of lamb using sous vide?

I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°F). While the result was generally good, I ...
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1 vote
0 answers
179 views

Toning down lamb with mustard powder: universal tool?

Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing like mustard. Is it a good idea, to ...
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1 vote
1 answer
2k views

What is this white part of these lamb chops called?

What is the white part (circled in black) of these lamb chops called? I know they contain fat, but is there a name for the tissue itself? Do they occur throughout the meat or is it only in certain ...
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3 votes
1 answer
116 views

Cooking more than one meat - will I have to adjust my cooking time?

So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackling right. My pork (de-boned) weighs 3kg and will have ...
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  • 131
3 votes
0 answers
1k views

Technique to find and eliminate the needle bone in lamb shanks?

In lamb and in cattle, the fibula and ulna bones are vestigial (http://www.aps.uoguelph.ca/~swatland/ch2_1.htm, "In beef and lamb carcasses there is a single major bone, the tibia or shank bone...") ...
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37 votes
6 answers
34k views

Can I use cooking sherry instead of red wine in my stew?

So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is it possible to use cooking wine like ...
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  • 527
0 votes
1 answer
107 views

Old frozen ground lamb - safe to eat? [duplicate]

I found some old frozen ground lamb in the back of the freezer. It is vacuum sealed, and was placed in the freezer after a couple days of being fresh. It has been in the freezer for a little over 4 ...
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14 votes
2 answers
6k views

Would cooking a leg of lamb for 12 hours be a problem?

I found a nice recipe for a leg of lamb. It is however supposed to be baked for four hours. It would be more practical for me if I could let it bake for 12 hours (overnight) -- would 12 hours vs. 4 ...
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  • 549
0 votes
2 answers
755 views

Can lamb chops be light fried\sauteed to fully done and how long does it take?

I always thought sauteeing or pan frying with 1-2 tablespoons of oil was for thin cuts of meat. As such it isnt suited for lamb chops. I've been watching some videos on youtube they sautee the chops ...
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  • 3,757
1 vote
2 answers
661 views

Sous vide the same meat on two days

I plan to sous vide lamb chops, which is going to take 3 hours. Since I have to work, it will be too late for dinner if I start cooking after work. Can I sous vide it for 2 hours the night before, ...
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3 votes
2 answers
619 views

Do I roast leg of lamb differently when shank is still attached?

I am going to avoid using the terms american or frenched because I don't fully understand what they mean. But I am going to be roasting a full leg of lamb, including the shank. Most of the recipies ...
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1 vote
1 answer
2k views

How do I sous-vide a shoulder of lamb?

I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way that I usually cook a shoulder of lamb is ...
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0 votes
0 answers
170 views

How can I stabilize Sriracha in sour cream?

I make a spicy Tzatziki inspired sauce to go with certain cuts of lamb, and I've been having some trouble getting the spicy part to be consistent. I use cucumber (no seeds or peel), sour cream, ...
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  • 4,056
0 votes
1 answer
7k views

Is my Frozen solid Lamb ok to roast I am asking for food safety reasons

I am asking for both food safety and taste reasons, and yes I do have a frost freezer. Semi-boneless Leg of Lamb, double freezer wrapped date 12/26/14. 7.33lbs Is it alright to roast?
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34 votes
5 answers
33k views

Why do American supermarkets only carry lamb and not mutton?

When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sheep) is being sold as "lamb", mutton ...
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3 votes
1 answer
385 views

Is there any harm to eat cooked renal pelvis in lamb kidney?

I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people already consider its edible, but it's ...
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2 votes
2 answers
560 views

How many meats can make a meatball?

So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some ground lamb and buffalo. So the specific ...
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  • 193
0 votes
1 answer
552 views

Boneless Frozen Lamb Roast [closed]

I was wondering if anybody has ever done a Boneless Lamb Roast in a slow-cooker and what the results were ,Thank you,Larry
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  • 1
4 votes
1 answer
4k views

How do you french trim a lamb shank?

I could only find a couple of written tutorials and they weren't very good. Can anyone explain it to me or provide a good tutorial?
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0 votes
0 answers
25 views

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours [duplicate]

I left unopened pack of lamb burgers to thaw on the counter for 2-3 hours, if I cook them thoroughly should they still be safe to eat? Please advise, haste is appreciated.
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2 votes
1 answer
1k views

Baby lamb leg - possible to slow roast?

I'm thinking about slow roasting a couple of baby lamb legs (by baby lamb legs I mean of a size where one leg feeds one person, with the bone still in). My plan was to brown them on the top of the ...
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  • 1,005
0 votes
1 answer
73 views

Cooking protein marinated in yogurt

I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it anyway. I think the yogurt gave it nice ...
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2 votes
2 answers
805 views

How do I modify cooking methods for a markedly smaller roast than most recipes state?

I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting larger cuts of beef in the past, but ...
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9 votes
8 answers
24k views

What can I do with the meat and fat trimmed from the top of lamb ribs?

I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but there seems to be a lot of meat embedded ...
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  • 191
2 votes
2 answers
10k views

substitute beef for lamb?

I have a lamb pinot noir sauce recipe that I use for lamb chops all the time. I would like to use with short ribs instead. can I merely substitute beef stew meat for the lamb stew meat, and be ...
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  • 286
1 vote
2 answers
713 views

Brining rack of lamb

I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly they left the extra layer of fat on the ...
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  • 3,320
10 votes
2 answers
5k views

How to safely cook a lamb's head?

I saw at the butcher's shop today that they sold the head of the lamb, cut in half down the middle. I became really interested because the brain was fresh, and I believed it to be really nutritious. ...
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  • 385
6 votes
3 answers
39k views

Kebab cooking rules

What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a kebab shop where the cook put a huge lamb ...
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  • 61
3 votes
1 answer
574 views

My beef roast is dry on top and soggy on the bottom, how to correct it?

When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyone who has never tried this before says ...
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  • 1,429
2 votes
1 answer
2k views

What cut of ground beef is ideal to mix with ground lamb for kofta?

I'm attempting to replicate kofta that I had at a Mediterranean place last week. They were a mix of beef and lamb, yet neither flavor was more pronounced than the other, in fact it had a sort of ...
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  • 4,056