Cooking Methods

Grilling

Because of its natural tenderness, lamb and young goat meat is ideal for outdoor cookery. Top favorites for the grill are leg of lamb and lamb and goat chops. Other cuts that can be grilled include the rack, loin roasts, leg steak, kabobs, and ground patties.

Roasting

Place lamb and goat roasts fat-side-up on rack in open roasting pan, sprinkle with seasonings, as desired. Insert thermometer in thickest muscle, being careful not to let the thermometer rest against a bone. Do not add water. Do not cover. We recommend you keep the temperature at 325 degrees or below. Roast to desired doneness; Rare: 140 degrees, Medium: 160 degrees, and Well done: 170 degrees. Remove roast from oven when thermometer registers about 5 degrees lower than desired doneness. Allow to stand in a warm place for 15-20 minutes to make slicing easier.

Braising

This moist heat method of cooking is used for both small and large less-tender cuts of lamb and goat such as shoulder cuts, riblets, breasts, and shanks. In braising, the moisture helps tenderize the meat with steam surrounding the meat and held in by a lid. Since lamb is basically more tender than goat meat, the time required to make lamb fork tender is shorter.

Heat a small amount of fat in a heavy frying pan and brown lamb on all sides. Pour off drippings and season as desired. Add a small amount of liquid such as water, soup or vegetable juice. Cover pan tightly and cook at low temperature until tender. A sauce or gravy can be made from the pan drippings, if desired.

Broiling

Preheat broiler according to manufacturer’s instructions. Place well trimmed lamb or goat on rack of broiling pan. Meat should be placed 3-4 inches from heat source. Broil to desired doneness. (Use tongs to turn chops and steak, a fork pierces the meat and allows juices to escape.) Season and serve immediately.

Pan-Frying

This dry heat method of cooking may also be used to cook the same small tender cuts that are broiled such as loin chops, rib chops, center cut leg steaks and ground lamb. Use this method for comparatively thin cuts. Heat a small amount of fat in a heavy frying pan. If the pan smokes, the temperature is too high. Add lamb or goat meat and brown slowly, turn occasionally, cooking to the desired doneness.