How to Cook a Joint of Lamb
Lamb is a red meat that is a good source of protein. It is also a great source of Vitamin B12, riboflavin, zinc and iron. According to Purdue.edu, one serving can provide 74 to 100 per cent of the daily requirement for Vitamin B12. Lamb is lower in fat and calories than pork.
Cooking lamb can be tricky because you need to be sure to keep it moist, and you need to avoid overcooking it so that it does not become too tough to eat. Lamb is usually broiled, baked or roasted.
Preheat the oven to 177 degrees C. You do not want the oven to be very hot, as this can also dry out the lamb as it cooks. This will also make the outside of the lamb cook too fast and the cooking will not be uniform.
- Lamb is a red meat that is a good source of protein.
- Preheat the oven to 177 degrees C. You do not want the oven to be very hot, as this can also dry out the lamb as it cooks.
Coat the entire lamb with butter. This will help the meat stay moist. Use a knife and make slices on the meat in which to stick the rosemary and slivers of garlic. Placing the rosemary and garlic within the meat will allow the flavours to cook inside.
Roast the lamb in the preheated oven no more than 20 minutes for each pound of lamb. A 0.907kg. leg of lamb will cook around 40 minutes. The lamb should cook fat-side up.
- Coat the entire lamb with butter.
- Placing the rosemary and garlic within the meat will allow the flavours to cook inside.
Take the lamb out of the oven and wrap it in aluminium foil and allow it to set for 10 minutes. This will help the meat to retain the flavours and the moisture as it cools.
Unwrap the lamb and serve each joint individually. This can be served with a cherry glaze or any other glaze of your choice. It's also great alone.
Based in Atlanta, Melody Dawn has been writing business articles and blogs since 2004. Her work has appeared in the "Gainesville Times," "Player's Press" and "USA Today." She is also skilled in writing product descriptions and marketing materials. Dawn holds a Master of Business from Brenau University.