You can still get a delicious meal with a grill or high-heat sear - just consider a marinade or lowering the temp and extending your baking time slightly to give the meat a little more time to tenderize. So if you do have a tougher lamb cut like the shoulder, don’t despair. Try to cook beef brisket or mutton on dry heat with no prep and you’ll end up chewing for the entirety of your dinner. That’s not the case for mutton (older sheep), beef, or pork. So when we talk about tougher cuts, these are still cuts you can approach with dry heat. The good thing about lamb is that the entire animal is fairly tender.
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