A registered dietitian shares three tips for grilling delicious lamb!
The trick to grilling delicious lamb varies depending on the cut!
You may know that there are different parts of meat, such as thigh, breast, and loin, and the same is true for lamb, with each part having a different name and characteristics.
Meat varies in toughness and fat content depending on the cut, but by changing the cooking method to suit its characteristics, you can maximize its flavor.
So this time, we will introduce the best way to grill meat, taking advantage of the characteristics of each cut of meat.
-
thigh meat
Thigh meat is the leanest part of the chicken. It is light and easy to eat, and is recommended for people who don't like heavy foods. The softer parts of the thigh are used for steaks and roasts, while the tougher parts are suitable for stewing. -
shoulder meat
It has a lot of muscle and is tough. When cooking, cut the muscle thoroughly and use it in stews. Also, because it has a lot of fat, the smell can be a concern. In that case, it is a good idea to season it with herbs and garlic before cooking. -
Fillet
This is a rare cut that can only be taken in small quantities from the head. The meat is very tender and has little fat. If it is cooked too long it will become tough, so it is best to cook it over low heat with plenty of oil, and when the center is slightly red it is ready to eat. -
Loin
This cut of lamb is considered the most premium. It is very tender and is suitable for sautéing or steak.
To cook delicious lamb, use both an oven and a frying pan
Many people find it difficult to grill lamb at home. The trick to grilling lamb well is to take it out of the refrigerator about 30 minutes before cooking and let it return to room temperature. If you grill it while it's still cold, it will cook unevenly and you won't be able to bring out the delicious flavor of the lamb.
The sign that lamb is done is when it turns a rose color. Lamb is naturally low in parasites and can be eaten rare, so it doesn't need to be cooked thoroughly. Raw lamb is red, but as it cooks it will gradually turn a light pink color.
However, if you cook it for too long it will become hard, so the trick to cooking it deliciously is to wrap it in aluminum foil once it has cooked to a certain extent and use the residual heat to keep it moist.
Cooking techniques are important to cook lamb deliciously. The results will be different depending on whether you cook it in an oven or a frying pan. Try using the right cooking utensils depending on the dish.
-
When frying in a frying pan
When grilling a piece of meat, start by grilling the fatty part on the side without adding oil. When you press it lightly with your finger and it feels springy, turn off the heat, remove it from the frying pan, wrap it in aluminum foil and let it warm in the residual heat. This will turn the center of the meat a rose color and also help the meat to settle.
The cooking time will vary depending on the thickness and amount of meat, but the key is to cook it slowly over medium to low heat and avoid overcooking it.
If you use sliced lamb, be careful as it will cook faster. It's also a good idea to bake it together with vegetables and let the liquid steam it.
If you are using lean cuts, make sure to coat the meat in oil and cook it thoroughly. Since lamb is such a healthy meat, we recommend using olive oil to maximize its health benefits. The fatty acid in olive oil is called "oleic acid," which is expected to increase HDL (good) cholesterol without increasing LDL (bad) cholesterol. -
When baking in the oven
Even if you think oven cooking is a bit difficult, once you try it, you'll find it's incredibly easy. All you have to do is set the ingredients in the oven and wait for them to cook. This means you can even prepare another dish in the meantime.
The best lamb for oven cooking is lamb chops, which are made by cutting bone-in loin along the ribs. You can hold the bone when eating, so it looks visually appealing and is easy to eat.
When roasting lamb in the oven, the temperature and time will vary depending on the dish. For lamb chops, 200°C for 25-30 minutes, while for grilled lamb shoulder and vegetables, 170°C for 30 minutes is a good guideline. If you are roasting vegetables together, it is better to roast them slowly at a low temperature.
Bone-in lamb is deliciously grilled with spices!
Finally, here's a recipe for grilling bone-in lamb chops. Lamb chops can also be cooked in a frying pan, but to bring out the best flavor, we'll show you a recipe using an oven.
Spiced grilled lamb
- Ingredients (for 2 people)
-
- Lamb chops⋯⋯4 pieces
- Garlic (tube)⋯⋯appropriate amount
- Curry powder⋯⋯1 tablespoon
- Salt...appropriate amount
- Olive oil⋯⋯3 tablespoons
- <How to make>
-
- 1. Remove the lamb chops from the refrigerator 30 minutes before cooking.
- 2. Coat the lamb chops with garlic and sprinkle with the curry powder and salt mixture.
- 3. Place in a bag, knead well, and let sit at room temperature for 30 minutes.
- 4. Add olive oil and mix thoroughly.
- 5. Bake in a preheated oven at 200°C for 20 minutes.
- 6. Serve on a plate and garnish with your favorite vegetables.
- 1. Remove the lamb chops from the refrigerator 30 minutes before cooking.
Lamb fat tends to solidify and give off an odor, so we recommend eating it while it's still warm. Enjoy the difference in flavor depending on how you cook it.
The Meat Guy's Recommended Products
Lamb Shortloin Block 400g（190g×2pc）
Lamb Shortloin Block 400g（190g×2pc）
¥4,470～
View product
Sliced Lamb Shoulder (500g)
Sliced Lamb Shoulder (500g)
¥2,360
View product
![[Wakanui Spring Lamb] New Zealand Lamb Chops](http://www.themeatguy.jp/cdn/shop/files/l016a.jpg?v=1756088060&width=600)
[Wakanui Spring Lamb] New Zealand Lamb Chops
[Wakanui Spring Lamb] New Zealand Lamb Chops
¥2,480～
View product
Lamb T-Bone Steaks (100g)
Lamb T-Bone Steaks (100g)
¥1,270
View product
New Zealand Boneless Lamb Leg
New Zealand Boneless Lamb Leg
¥9,480
View product
Boneless Lamb Shoulder Block
Boneless Lamb Shoulder Block
¥7,200
View product