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All about Lamb - Pairing each cut with the cooking method
It is important to pair each cut with the cooking method that will best enhance it. Grilled, roasted, pan-fried, braised or simmered, lamb lends itself to a thousand and one recipes. Here are a few tips for cooking it successfully.
Cooking lamb
Whether roasted, grilled or sautéed, lamb should be served medium-rare or, at the very most, medium; if overcooked it is liable to dry out and lose its refined texture.
Quick-cooking cuts
These cuts are suited to roasting, sautéeing and simple grilling, flavoured with herbs (thyme, marjoram, oregano, savory, rosemary, dill…).
Cuts for Slow Cooking
The breast, cubed shoulder, ribs and neck are used in simmered dishes such as braised lamb with beans, navarin, daube, blanquette, tagine, lamb curry, etc. Braising or "boiling" cuts should be cooked for a long time over very low heat.
Rack of lamb is oven-roasted whole or cut into rib or loin chops that can be grilled or pan-cooked.
The preferred cooking method for lamb chops is grilling. The grill should first be preheated to a high temperature so that the meat will be well seared and thus retain its natural juices. During the cooking, never pierce the meat of the chops with a fork when turning them: they will lose their juice. Use a spatula, and for the same reason, salt only just before serving.
Leg of lamb is usually roasted and served as is, au naturel.
Shoulder, whether deboned or not, is prepared in the same way as a leg.
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