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LAMB – General preparation and cooking times
PREPARATIONS
Always rinse raw meat under cold running water then dry well on kitchen paper.
It has become popular to trim all fat from various cuts of meat, both at the point of sale and in the home, however, we would recommend not doing so until after cooking has taken place as the fat adds enormously to both the cooking process and the taste.
The same goes for adding salt and other flavourings. Whilst the old saying about “one always being able to add salt but not being able to take it out” is true (there’s nothing worse than over salty food) , the taste of lamb, as with all foods, is enhanced by seasoning before and during cooking. Adding salt afterwards doesn’t produce the same taste.
Basting during cooking is advantageous though not always absolutely necessary.
COOKING TIMES AND ALLOWANCES PER PERSON
Roasting
Suitable cuts: Boned and rolled Breast, Whole or half Leg Whole or half Shoulder Loin Best End Neck Saddle
Allowances: 225-350g/ 8-12oz per person (with bone) 175-250g/ 6-9oz per person (without bone)
Cooking time: Quick Roasting - 200C, 400F, Gas mark 6 20-30 minutes per 450g/1lb plus an extra 20 minutes
Slow Roasting - 180C, 350F, Gas mark 4 35 minutes per 450g/1lb plus an extra 35 minutes
NB When using a covered tin or wrapping in foil, increase the cooking time by 20-30 minutes.
Grilling Always preheat the grill before cooking commences.
Suitable cuts: Cutlets Loin Chops Leg Steaks
Allowances: 2-3 Cutlets per person 1-2 Loin Chops per person 1 Leg Steak
Cooking time: 3-4 minutes per side under a hot grill then reduce the heat and continue to cook for an extra 3-6 minutes per side.
Shallow Frying
Suitable cuts: Cutlets Loin Chops Leg Steaks Fillet
Allowances: 2-3 Cutlets per person 1-2 Loin Chops per person 1 Leg Steak per person 100-200g/4-8oz Fillet per person
Cooking time: 3-4 minutes per side over a high heat, then reduce the heat and continue to cook for an extra 3-6 minutes per side.
Boiling, Casseroling or Stewing
Suitable cuts: Breast (boned and rolled) Middle Neck Scrag End Neck
Allowances: 225-350g/8-12oz per person depending on the amount of bone.
Cooking time: 1 ˝ -2 ˝ hours or more depending on the recipe
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