Lamb

Lamb

By
From
Encyclopedia of Food and Cookery

You can always be sure that you are buying true lamb because the carcase must, by law, be stamped for its full length with the word ‘lamb’ after passing inspection. As it comes from young animals, lamb is basically a tender, succulent meat. Top-quality lamb, freshly cut, has fine-grained, light reddish-pink meat, with an even edge of firm, white fat. Avoid meat which is coarse-grained, dull in colour or lacking in fat, or whose fat is discoloured. These can indicate an animal which was in poor condition.

See Meat for amount to buy, factors determining tenderness, testing meat for doneness, carving, etc.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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