Cooking Lamb

tortoise

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How does one go about cooking lamb? mine is always very tough.
It depends on the cut. The leg and shoulder cuts are slow twitch muscles. https://exploratorium.edu/cooking/meat/meat-chart.html

Cook slow twitch muscles to 180 degrees or higher to break down the connective tissue and make the meat soft. Its kinda magical. Cook to 175 and you get a brick of meat (good for slicing thinly for sandwiches). It looks overcooked. Put it back in the oven and keep cooking and the connective tissue breaks down so you get soft tender meat.

The trick is to use low heat so you dont lose as much moisture during cooking. I cook roasts at 285 degrees F until they are on the verge of falling apart.
 

frustratedearthmother

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I do shanks in the crockpot with lots of garlic, some rosemary and red wine. Cook them until they're falling off the bone tender. Absolutely delicious!

e.t.a : Also use beef broth, onions, carrots, salt/pepper.
 
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frustratedearthmother

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Found this: https://www.recipetineats.com/slow-roast-leg-of-lamb/

I like my lamb roasts (or leg of lamb) pink inside and haven't noticed it being tough. But, the author of the above link says either cook it pink (the way I like it) or cook it low and slow (the way @tortoise) does it. It looks like both work!

I will say a good meat thermometer is crucial if you're going for pink.
 

tortoise

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I do shanks in the crockpot with lots of garlic, some rosemary and red wine. Cook them until they're falling off the bone tender. Absolutely delicious!

e.t.a : Also use beef broth, onions, carrots, salt/pepper.
I just pulled mine out if the oven to add garlic. :drool Thank you!
 

tortoise

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Lunch 😍
20211012_131939.jpg
 

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