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Lamb is flavoursome meat enjoyed by many on different occasions. Especially among Aussies, lamb has been meat loved over many generations. Whatever the occasion is, the following guide will help you prepare your lamb meat to perfection!
- The first & vital step is to decide what you will be getting when you go to the store. You can either get a leg of lamb that has a bone in it, or a boneless one. For the lamb with a bone, the flavour will be maintained when cooked, and it will cook faster since it retains heat. While the boneless one is easier to slice. Before starting to cook your meat, take it out of the fridge at least 30 minutes before, to let it come to room temperature. Australian lamb recipes, tips, and hacks will have you covered all the way when making flavoured lamb.
Use kitchen paper towels to pat the lamb dry. A lamb leg joint is often a great choice if you want a lamb joint that you can cook to medium, and slice it with a serbian chef’s knife on the table as you serve. When cooking a lamb shoulder, you should slow-roast it for it to cook nicely in order to make it easy to slice.
- You should also know how long it takes to prepare the lamb. When doing a classic roast, you should weigh the meat first. To brown the meat, mark 7 for 20 minutes and cook at 200°C (200°C fan). For medium (pink) cooked, mark 5 for 20 minutes at 190°C (170°C fan) for every 450gms. To have the meat well done, add 20 minutes at the end of the calculated cook time.
When you decide to slow-roast a bone-in-lamb shoulder approximately 2kg, preheat the oven to 220°C (220° fan) mark 7, and then turn down the oven to 170°C (150° fan). Use foil to cover the meat after you put it in a tin, put it the oven to cook, and Mark 3. Remove the foil for the last 45 minutes to let the meat brown after slow roasting for 4 hours, you should know it’s ready if the meat comes off the bone using one folk.
- To perfect the cooking, use a meat thermometer to measure temperature. For a rarely cooked lamb, it should be around 50°C, around 60°C for medium cooked, and for well-done lamb it is around 70°C. The temperatures will vary when the lamb meat rests, and when it cooks from the residual heat.
- The most well-known seasoning combo is garlic and rosemary. However, you can use others of your choice. Use a small knife to slit into the lamp and add in some garlic and rosemary sprigs, to spread the flavour into the lamb. Dried camomile, lemon, and salty anchovies are also a great seasoning combo. Just sprinkle them on top of the meat. They combine well with the lamb taste. When marinating, crush garlic, rosemary leaves, and anchovies using a mortar and pestle, squeeze lemon juice and add some olive oil, plus some seasoning. Pour the mixture into a bowl, mix with the lamb meat and leave for at least an hour before cooking.
- Add a layer of crust to the lamb meat. This increases flavour and makes the lamb meat more delicious.
- When it comes to sauces, a salsa Verde is a great choice, fresh parsley and the salt in capers go perfectly with the lamb. But, mint sauce is the most used.
- You can cook the lamb together with veggies to save time and to add all that extra flavour. For example this lamb and boulangerie potatoes.
