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3.7(4)It can be a treat to enjoy fresh lamb with a glass of red wine. Meat lovers can confirm that well-cooked lamb meat is a better experience than chicken, pork, and beef. Fresh lamb comes from sheep who are younger than a year. If the sheep is less than 3 months old, it is known as spring lamb and it is taken from more than a year old sheep is called hogget. While the spring lamb is tender than the fresh lamb, it is the flavor of the latter that scores high. Lambs that feed on grains possess a delicate flavor and extra fat content. The grass-fed ones, on the contrary, render a stronger meat flavor.
Roasting, braising, and grilling are the more preferable ways of cooking lamb. Specifically, the lamb chop tastes great when subjected to grilling on hot charcoal. Braising can be just about perfect for lamb shoulder chops. They are first browned a bit in hot oil before being immersed in a sauce and left to cook slowly, and then finished with a generous topping of herbs. Tender cuts like lamb cube, are best prepared by roasting. In all three methods, it is recommended to brine (salt) it for about an hour and then par-cook to facilitate the protein breakdown. Alternatively, it can also be marinated for a minimum period of three hours before roasting or grilling.
Lamb offers three types of meat - the hindquarter, forequarter, and the loin. The hindquarter constitutes the hip, lamb rack, and leg. The forequarter comprises the ribs of the shoulder blade, front legs, shoulder, and leg parts while loin is the ribs in the middle section of the forequarter and the hindquarter. The forequarter of the lamb is normally roasted since it requires slow cooking in dry heat and is served with an assortment of vegetables and herbs. The loin is grilled and served with a choice of sauces while the hindquarter is braised or roasted as this is the tenderest part of the meat and served with bread and an assortment of greens.
Lamb contains 25 to 26 percent protein and nine necessary amino acids that contribute to the growth of the body. For this purpose, growing children are generously advised to eat a lot of lean flesh of lamb’s fresh meat. Even recovering athletes, people recuperating after surgeries, and sportspersons consume it for their nutrients. The presence of the CLA or Conjugated Linoleic Acid in the lamb has been proven to decrease body mass. Besides, the presence of minerals such as iron, phosphorus, niacin, magnesium, zinc, selenium, and Vitamin B12 cure anemia and creates a defense mechanism against a host of body ailments. Thus, fresh lamb can be highly desirable and delicious.
