| Show Home Demonstration Agent Lamb is T More Fun With Good Cooking By Carolyn Garrison Extension Agent Lamb may be cooked to the medium or well w done stage If lamb Is cooked so that it is still slightly pink on the inside there sill hr hI lP and Inti Ih the meat sill be a juicier than of If It ItIs itis Is well done Lamb that is cooked by the moist heat method should be simmered rather than vigor boiled A Avoid void overcook over overcooking leg ing lamb as this will shrink the meat ment make it dry and difficult to cut FOR A MORE rare product OO degrees Jo F Is recommended for lamb roasts allowing 30 to 35 minutes per pound chops about 2 to 3 in In- In Inches ches from from the heat hrat for about 12 2 to 15 5 minutes Pan broiling of chops requires about ont one half the time of broiling and this will also depend on the thick thick- thickness ness of the chops Since lamb fat hardens at a higher temperature than most meat fats serve lamb either very hot or cold but not luke warm CHILDREN form eating hab its at a very early age If f In lamb mb is served with old milk the fat may solidify in their mouths This fact might cause a dislike for lamb Serve hot chocolate or 01 warm milk in its place 1 tour n emir fr f sandwiches trim ore off the excess I fat and it may increase e your family's preference for leftover lamb Iamb Leg of lamb retains its ils shape cooks in less time and Is juicier when the fell Ia a thin tasteless membrane or skin co- co covering covering vering Is left on the roast dur- dur during during ing cooking THE PURPLE marking fluid used on the federal inspection mark is J a harmless dye and need not be trimmed off oce until after cooking The reason for doing this may be for its apt ap- appearance Lamb sprinkled with wilh mint rosemary or basil adds a change of flavor Currant or mint jelly may also be served with lamb lain Small amounts of catsup vin egar mustard or sour cream will add flavor to lamb gravy Always remove any excess fat when making lamb iamb gravy |
