- Nov 8, 2009
- Reaction score
- USDA Zone 3b/4a
It depends on the cut. The leg and shoulder cuts are slow twitch muscles. https://exploratorium.edu/cooking/meat/meat-chart.htmlHow does one go about cooking lamb? mine is always very tough.
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.