![]() As a rule of thumb, the darker the colour of meat, the older the animal - young lamb will be pale pink and older lamb pinkish-red. The bones should be slightly pink in colour and the fat quite dry and crumbly. The most important thing to watch out for is the quality of the animal - always buy outdoor reared, grass fed meat from a reputable farm for the best meat. How much to getġ neck fillet (350–400g) will serve 2 people What to look out for when buying lamb Serve with hummus and warm wood fired pita bread. Marinade the cubes of neck in a rub of ground coriander, cumin, sumac and chilli before pushing onto skewers and flaming over the BBQ for wonderful homemade kebab. You can also chop the neck into chunks and brown off for use in stews and curries. Lamb neck can be cooked whole, long and slow to ensure tender meat. The neck fillet is often underrated and inexpensive as it takes a little longer cooking than other popular cuts - but it’s the marbling through the cut that gives all the flavour. How much to getġ rack of lamb containing 4 cutlets (around 560g) will serve 2 people Dress with lemon and olive oil and eat like lollipops. You can also crust the rack with a herby mixture as with the rump (see above)Ĭutlets are a perfect, quick cook cut and benefit from light cooking such as on the BBQ, grill or griddle. Serve drizzled with mint sauce or atop a lightly dressed Spring salad. Lightly score the fat then sear on each side in a hot pan until golden brown before finishing in the oven. Unlike some fattier cuts, the rack is light and delicate, so needs a light dressing to avoid overpowering the flavours of the meat. The cutlets are individual rib steaks taken from the rack and look beautiful on the plate. Taken from the lamb ribs, the rack is very popular as a great, impressive all rounder, that’s super quick to cook and easy to achieve perfectly crisp skin and tender, melt-in-the-mouth flesh. How much to getġ x 220g loin chop or 1 x 250g barnsley chop per hungry person Serve with gratin Dauphinoise and wilted seasonal greens. Wrap each noisette in parma ham, then fry in a pan to crisp up and finish in the oven for 15–20 minutes. Noisettes make a elegant dinner party option. The Barnsley chop (named as it’s believed to have originated in a hotel in Barnsley) needs slightly longer cooking than a regular chop, so try roasting in the oven with a bottom layer of onions, celery and carrot for 10–15 minutes before finishing off on the BBQ for that smokey flavour. Let stand 10 minutes before slicing.Īs with rump, lamb loin chops are wonderful cooked on the bbq, smothered in a herby, garlic marinade. Put seasoned lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer reads 50☌ for medium-rare/ 55☌ for medium. ![]() It’s filled with a lemon and herb stuffing, which soaks up the roasting juices from the lamb whilst cooking. You can stuff your own or get your hands on a ready stuffed joint like ours from Park Farm. Noisettes (smaller medallions of lamb loin wrapped in a thin layer of fat with no bone)Ī rolled lamb loin makes for a great family roast.Barnsley chops (effectively two loin chops in one or a double-sided chop cut across the whole loin with the bone).It’s an ideal cut for roasting, however, as it doesn’t have a layer of fat for protection, care must be taken not to overcook. Taken from the top of the back, the loin is a prized cut of lamb due to the super tender meat. Loin best for: roasting, chops best for: quick frying or grilling How much to getġ x 250g lamb rump/chump steak per personġ x 350g lamb chump chop (with bone) per person Loin Rub with oil and fresh chopped herbs like mint and parsley then oven bake until crisp and golden brown for about 30–45 minutes, depending on the size of your chops.īoth kinds of lamb chops and steaks are ideal for barbecuing and need no more than a drizzle of oil and seasoning before hitting the coals for perfect, smokey meat. Unlike the boneless steaks, chump chops contain bone so need slightly longer cooking. Roast in the oven until slightly pink in the middle (about 15–20 minutes) and rest for 10 minutes before slicing and serving. Brown the steaks in a hot pan then brush with mustard and roll in your herb crust. Blitz woody herbs such as rosemary and thyme with garlic and homemade breadcrumbs until course. Herb crusting is a great way to retain moisture in a leaner cut of meat and works a dream with lamb rump/chump steak. Unlike beef rump, lamb rump isn’t quite as popular, but it definitely should be. It’s a plump yet lean cut, with a generous layer of fat to keep the meat juicy. Also referred to as chump, rump comes from the back side of the lamb where the top of the leg meets the loin.
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