Questions tagged [lamb]
The lamb tag has no usage guidance.
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What are those "white eggs" in doner kebab? (picture attached)
I bought some doner kebab from the supermarket, and it is pre-cooked. When I re-heat it using oven, I found many white round spots/particles, the size is about 3mm to 5mm in diameter. I attach some ...
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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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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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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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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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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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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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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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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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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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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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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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645
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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