Lamb shanks have become a popular cut of meat, and are often seen on menus in even the fanciest of restaurants. They are the perfect size for a hearty meal, and the depth of flavor of the meat, combined with some delicious ingredients, make this a very versatile meal option. For those of you who may have seen them on a menu, or in a grocery store, but were not sure what they are or how to cook them, this article is for you as we explain all you need to know about lamb shanks. What Are Lamb Shanks? Lamb shanks are a cut of meat from the lower section…
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Lamb Chops – The Different Types Explained With Pictures
If you are planning to try the lamb for the first time, you might wonder where the lamb chops come from, and what they taste like. Lamb has a unique flavor that is complimented by the use of many different types of herbs and spices. This makes it a favorite meat for chefs to use when making special recipes. But what are lamb chops? Lamb chops are cuts of lamb obtained from young domestic sheep aged typically under 1 year old. The chops can be cut from the shoulder, loin, ribs and rump of the animal, and are cooked and served with the bone intact. Due to the size of…
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Can Lamb Be Eaten Rare or Still Pink In The Middle?
Lamb is a meat that is not eaten as often as perhaps Beef or Chicken, and so it can leave the person doing the cooking wondering just how well they have to cook it. So can Lamb be cooked so that it is rare or still pink in the centre? Yes, lamb chops, steaks, and roasts can be cooked and served rare, or medium rare, providing it has reached an internal temperature of at least 145oF. However, any form of ground or minced lamb, should be cooked thoroughly to a minimum temperature of at least 165oC, to ensure any harmful bacteria are eliminated. We will now look at when and…
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Lamb Meat Smells Bad – Is It Safe To Eat?
You’ve gone to the refrigerator to get ready to cook the lamb meat that you have been storing, but now it doesn’t smell so appetising. Depending on how often you cook lamb, you may be left unsure as to whether the meat is still safe to cook, or if it has spoiled and needs to be thrown away. So how can you tell if the lamb has gone bad? Fresh lamb meat will have a light pink to dark red flesh with a creamy colored fat covering and a slight gamey odor. Lamb that has spoiled will have a greyish tinge to the flesh and the fat will be dry…
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Tunnel and Butterfly Boning Meat – Everything You Need To Know!
When it comes to removing the bones from a piece of meat, there are generally two ways that it can be done. Tunnel boning and butterfly boning. So what is the difference between tunnel boning and butterfly boning meat? Tunnel boning is the removal of bones by cutting into the flesh of the meat as little as possible, thereby retaining the overall shape and structure of the meat. Butterfly boning involves cutting apart the muscles of the meat, exposing the bone for removal, and then further cutting the flesh to create an even thickness of meat. We will now look further into when and why, you may use one method…
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What Does French Trimmed Meat Mean?
Some recipes call for your meat to be ‘french trimmed’, but you may not be sure what that means. This article will help explain what french trimming is and why it is done. So what does ‘French Trimmed’ mean when it comes to meat? French Trimmed is the term given to exposing the clean bone of a piece of meat for decoration purposes. Most commonly, racks of lamb and ribs of beef are French trimmed by removing all of the meat and fat from around, and between the ribs, to expose the clean rib bones. Sometimes a frilled paper ‘chef hat’ is placed over the end of the rib for…
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What Is Rack of Lamb And Why Is It So Expensive?
If you have been looking for recipes or meal ideas to impress guests at a dinner party, you may have seen the popular ‘Rack of Lamb’ option. Although it is an relatively easy dish to make that looks and tastes fantastic, it does come with a hefty price tag. So what is a Rack of Lamb and what makes it so expensive? The Rack of Lamb is prepared from the lamb rib section, between the shoulder and loin of the animal. Each rack can consist of 6, 7 or 8 ribs, depending on how it has be cut. The work involved to french trim the lamb racks, as well as…
