If you buy a half-leg, you might get the choice of the sirloin or shank half. Leg of lamb is sold both on the bone and boneless the latter is more convenient because it makes for easier carving. With the bone, a domestic leg of lamb weighs about seven to eight pounds smaller New Zealand and Australian legs weigh somewhat less. According to the American Lamb Board, the grain also changes the flavor of the meat slightly, making it a little milder.Ī leg of lamb is a substantial piece of meat. While New Zealand and Australian sheep are raised almost exclusively on a diet of grasses, most domestic sheep are finished on a diet of grain that bulks them up. How do you choose? The major difference between domestic sheep, and those raised "Down Under," is that domestic sheep are larger, both by virtue of genetics and feed. Select lamb that has marbling (veins or specks of fat that run through the meat) the fat will keep the meat moist during cooking and contribute to the flavor and tenderness.Īmerican consumers have the choice of buying lamb that has been raised domestically, as well as meat from both Australia and New Zealand. If you love lamb then check out my Moroccan Lamb Tagine, tasty Lamb Bhuna, ever-popular Lamb Rogan Josh or simply look at my lamb recipes archive for more inspiration.Fresh lamb meat should be pink to pale red with firm, white fat.
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