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We
here at Scotch Mountain Meats produce and sell 3 different types of Meats. They
are Beef, Lamb and Pork. In
order to get a better understanding of the various types, cuts and general
cooking guidelines we are doing a monthly segment on any one of our meats,
randomly selected. Lamb Lamb is an excellent source of protein, iron and B vitamins, thiamine, riboflavin and niacin. Lamb is light to dark pink in color and has a firm, fine-grained texture. Lamb is very lean (a leg of roast contains less than 185 calories per 90g serving) and because lamb is a non-marbled meat, it makes the fat easy to trim for the fat-conscious consumer. Fresh lamb can be stored in the coolest part of your refrigerator for up to 3 days when covered loosely with wax paper. For longer storage, wrap lamb airtight and freeze. Lamb keeps well in the freezer – up to 8 month for roasts, 5 month for chops and 3 month for ground lamb and organ meats. Cooked lamb should be wrapped or covered and stored in the refrigerator within one hour after cooking and can be stored for up to 4 or 5 days. Lamb is known for its versatility and delicate flavour. While it’s very good served on its own – it also allows you to use a variety of seasonings and flavours. Spices such a garlic, rosemary, marjoram, basil, mint, thyme, ginger and oregano create flavour sensations. They can be sprinkled on meat before cooking or added to gravies and sauces. Flavourings such as lemon pepper, onion and curry are popular with lamb creations. You may want to consider making slits in tops of roasts before baking and insert slivers of garlic, mint leaves or sprigs of parsley. Lamb can be served with traditional mint sauces but consider the possibility of red pepper jelly, sweet and sour, teriyaki and barbeque sauces, maple syrup, cranberry sauce, grape or currant jelly with your lamb dishes. Consider garnishing with broiled peach or pear halves, pineapple, tomatoes or mushrooms. There is no limit to your imagination! Lamb is one of the best meats to cook from a frozen state because it does not get tough or dry. While cooking times vary for lamb, it should be roasted at 325° F. Internal temperature of lamb roasts should reach 150° F for medium and 170° F for well done. It is important not to overcook lamb – fresh lamb is tender, juicy and delicious when slightly pink in the middle. Serve lamb piping hot on warmed plates to best enhance lamb’s delicate flavour. When using lamb in salads or serving cold, let it stand at room temperature for 2 – 4 hours, slice and serve. Best of all, lamb can be served with white or red wines! Cooking Temperature and Time Tables Roasting
Broiling at moderate temperature
Braising To braise means to cook food very slowly in liquid in a covered container. The secret is to go slowly! You can braise on top of the stove or in a slow, 250° F oven. Its all-over heat gives a deeper, richer flavour and even cooking. Don’t drown the food in liquid but use enough to cook in a moist environment. The best cuts of meat for braising are lean, tough cuts such as shanks. Keep in mind that there is very little moisture in the meat. Don’t think about ‘cooking’ as much as ‘encouraging’ the meat to tenderness. The cooking liquid can be water, wine, stock or a combination. Check for doneness with a pair of tongs. When the meat is done, it will pull away from the bone with no resistance. Let the braised meat cool in the braising liquid. As meat cooks, it relaxes and releases its juices. If it remains in the braising liquid as it cools, the juices will stay in the meat.
Click Here to see August's Recipe |
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29.07.09
Scotch Mountain Meats will be going to the Rogers Centre Market on Wednesdays between 2pm and 5:30pm. [read more] |
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