We’re out on the Lamb And We Have Ham !
A lot of people tend to categorize lamb and mutton as the same meat. While they do come from the same animal, they are very different. Lamb, for instance, is from any young sheep from 3–5 months old. Sheep are considered fully grown after one year. Meat cut from the older animal is referred to as mutton. Some people also refer to goat meat as mutton. Lamb and mutton have different textures and flavors and will cook a little differently. This month is all about lamb (though you will find some ham mixed in — but more on that later). Lamb is a very tender meat. In fact, you’ll be hard-pressed to find a cut of meat as tender as a leg of lamb. And because it is so tender, it can be fragile, so you will want to roast it with care. But don’t let that intimidate you! Roasting lamb is about as easy as it gets. You simply add the desired marinade, herbs, and spices, and roast it. When it comes to flavor, lamb will taste different depending on what it was fed when it was alive. Grass-fed lamb tends to be a little subtler. Grain-fed lamb, on the other hand, usually has a stronger taste — and it’s not always to everyone’s liking. Lamb is one of those meats that you either love or hate, and a lot of it can come down to the flavor. Nowadays lamb producers try to keep the flavor consistent. They really have it down to an art. But you can always talk to your butcher or meat specialist to find a cut that has flavor closer to what you’re looking for. And, if you do have a cut with a stronger flavor, a marinade and some herbs and spices will help balance that flavor. Of course, you can’t go wrong with a marinade either way. It’ll add good flavor on its own to complement the tender meat. Once you have it marinated, you can turn your attention to the grill. You want to get it up to 350 F. A good wood I like to use is maple.
Mesquite is also a good choice. It’s another easy way to give your leg of lamb a little more flavor.
Now, when you roast your leg of lamb on a 350 F grill, it’ll go quick. Because it’s already so tender before it hits the grill, you won’t have to sit around and wait long for it. Once it reaches an internal temp of 145 F, it’s done. If you want it a tad rare, you can pull it at 140 F. Then, you let it rest for a few minutes and you’re ready for one delicious dinner. If you’ve never had lamb before, it’s worth trying, especially because it is so easy to roast. And it’s okay if it’s not for you. As I said, it’s one of those meats that can go either way for people.
With Easter coming up next month, I want to touch on ham. A lot of people will be putting ham on the dinner table, so I want to
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