Meathesaurus

Grilling involves cooking foods over a high heat source, either directly, indirectly, or a combination of both. It is essentially the same technique as broiling except that when grilling, the food is cooked above the heat source and with broiling, the food is cooked below the heat source. Though grilling temperatures typically reach as high as 340ºC, any temperatures above 150°C is good. The high heat of grilling sears the surface of lamb, creating tender meat with a flavourful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination) depends on the cut of lamb and the quality of the meat. As with any cooking method, lamb that is grilled should not be overcooked in order to produce the best results. Lamb cuts that are suitable for grilling include cutlets, loin medallions, tenderloin and minced lamb patties.

The purpose of indirect heat cooking on a grill is to allow thicker cuts of lamb to cook thoroughly while preventing the surface of the meat from burning. Indirect heat cooking is often done in conjunction with direct heat cooking. Large lamb cuts are usually seared over direct heat and then the cooking process is finished using indirect heat to slowly cook the meat to the desired doneness.

Broiling and grilling are essentially the same technique: the application of intense, direct heat to the meat, one side at a time. In grilling, the heat is below the meat; in broiling the heat comes from above (usually in an oven). Meat for broiling should be tender, fairly lean, and not too thick, since it cooks quickly. Lamb cuts that make good choices for broiling include rack and loins.

In order to properly broil cuts of lamb, it is important to use the correct temperature. The distance the lamb is placed from the heat source is an important factor for determining this, just as it is when lamb is grilled. The temperature is adjusted by changing the distance between the meat and the heat source. Thinner cuts of lamb can be placed closer to the heat source than thicker cuts, since the thicker cut will require more time to cook. If the thicker cut is too close to the heat source, the surface will char before the interior is cooked to desired doneness. Placing thicker cuts farther from the heat source allows the meat to cook thoroughly without burning the surface. The goal is to produce lamb with a brown, crusty surface and an interior that is juicy and tender.

Roasting a rack of lamb is an impressive dish to prepare for Easter or any special occasion. Use the appropriate lamb cooking times for proper doneness, and you will have a spectacular feast for any special dinner.

Dry heat is used when roasting lamb. Dry heat cooking involves having the meat in direct contact with a hot surface or close to the heat source. High heat quickly browns the surface of the lamb then the heat is often turned down to a somewhat lower temperature to finish the roasting process. This cooking method works best for tender cuts, although tougher cuts, which have been tenderised (with an acidic marinade), can be successfully roasted also.

Roasting is usually done in a shallow, uncovered pan, often with the meat raised slightly on a rack to allow heated air to circulate around it. Roasting is the cooking method of choice for large or irregularly shaped pieces of meat if they are tender (or have been tenderised). A smaller cut, such as a chop, would dry out if roasted.

Lamb meat is naturally tender so most of the larger cuts can be roasted with success. Of course, some cuts are more tender than others, but the shanks and the neck are the only cuts that must be cooked using moist heat methods. The shoulder cuts are often best when braised, but are also excellent when carefully roasted and are not overcooked. Shoulder from a young lamb is more likely to be tender. Leg, rack roast, (also known as rack of lamb including crown roast and guard of honour), and loin (including saddle) are ideal for roasting.

In general, a roast should have a crisp brown surface and a juicy pink interior. This can be accomplished by searing the meat at high heat (230ºC) in the oven for a short time (usually 10 minutes) and then reducing the heat to 170ºC for the remainder of the cooking time. Typical cooking time (after the roast is seared) is 20 minutes per kg for rare meat, 24 minutes per kg for medium-rare, 30 minutes for medium, 40 minutes for well-done. These are approximate times, for average sized, bone-in roasts at room temperature. Cold meat, directly from the refrigerator, very large pieces, or bone-less roasts will take longer. The only way to be sure that the meat has reached the desired doneness is to use a good quality rapid-response thermometer, inserted into the meatiest part (not into fat or against a bone). It is a good idea to plan where you'll insert the thermometer as you prepare the roast. To prevent lean cuts from drying out while cooking, the meat may be rubbed with oil prior to roasting and/or basted with pan juices during roasting.

Roast lamb should be allowed to rest, loosely covered with foil, for 10 to 30 minutes (depending on the cut) after removing from the oven. Cooking will continue during the resting period (the internal temperature will rise by another 2-3ºC and as much as 5ºC), reaching the desired level of doneness. The rest period minimises the loss of juices and allows the meat to become firmer, making carving much easier.

Sautéing is the technique of cooking thin cuts of lamb in a small quantity of hot fat (oil) in an uncovered pan. This is considered a 'dry heat' method because fat does not contain water. Sautéing differs from frying in that less fat is used. It is actually the same process as searing except that sautéing completely cooks the meat and searing is simply a means to brown the meat so that the cooking process can be completed with another method (usually when cooking thicker cuts). It is important that the meat surface is dry when it is placed into the pan so that it browns rather than steams, and that the pan and cooking fat are both hot enough to brown the meat quickly. The pan should not be crowded; cook in small batches if necessary.

Choose oil that doesn't burn at high temperatures. Many cooks prefer to use heart-healthy oils such as canola or olive oil. Both work well for sautéing. Butter may be used for the rich flavour it provides, but it should not be used alone because it burns easily. Use butter in combination with oil.

Lamb for sautéing should be tender and not more than 2.5cm thick. Lamb chops and liver are good choices for sautéing. Tougher cuts from the shoulder should be braised or roasted.

1. The meat should be patted with paper towels in order to remove excess moisture, which helps the meat brown more quickly.

2. Pre-heat the skillet on the stove before adding the oil. Medium-high heat is sufficient to warm the pan to the proper temperature. If the heat is too high, the oil will begin to smoke shortly after it is poured into the pan.

3. Pour 1 or 2 tablespoons of oil into the heated skillet. (Do not place the meat into the pan if the pan and oil are not heated. This causes the meat to absorb the oil and stick to the pan. Always preheat the skillet first.) A nonstick pan or a well-seasoned iron skillet may not require as much oil.

4. Tender cuts of lamb can be added to the pan as is. Light seasoning is all that is necessary to bring out the full flavor of the meat.

5. The oil should sizzle when the lamb hits the pan. If it doesn't sizzle, the pan and oil are not hot enough.

6. The meat should be sautéed uncovered and if several pieces are cooked at one time, the pieces should not touch. Do not crowd the pan.

7. Cook the first side until golden brown in color. Using tongs, turn the meat over and finish cooking on the second side. Never use a fork to turn the meat because piercing the meat with a fork may allow juices to escape. The meat should be turned only once because turning it more than once can affect the color and flavor. Adjust the heat if necessary while cooking.

8. When cooking is done, the meat can be removed from the pan and served immediately.

Sautéed lamb may be served with a sauce made with the pan drippings. The meat is removed from the pan and a small amount of liquid, such as broth, stock, juice, or wine is added to the pan in order to loosen (deglaze) the flavourful caramelised bits that have stuck to the pan during cooking. After the liquid has reduced by about half, other herbs and spices are added, depending on the type of sauce desired. The entire process requires only 2 or 3 minutes to complete.

Pan-frying is similar to sautéing with a few exceptions: more oil is used; the cuts of lamb do not have to be thin; and the cooking process requires more time than sautéing. The skillet used for pan-frying should have a heavy bottom so that heat will be conducted more easily. A large, well-seasoned, cast-iron skillet works well or a heavy nonstick pan may be used. Make sure the pan is of adequate size so that there is plenty of room for the meat to brown. If the pan is crowded, the meat will steam more than it will brown.

Following the same basic steps as sautéing, the skillet should be preheated over medium-high heat. Oil is added to the heated pan in a quantity great enough to well coat the pan (less oil is used when sautéing). The meat should be patted with paper towels to remove excess moisture. The meat can be seasoned and then placed in the pan with the heated oil. The oil should sizzle when the meat hits the pan: if it doesn't sizzle, it is an indication that the pan and oil are not hot enough. Like sautéing, high heat is used to sear the meat to create a flavorful browned crust. Unlike sautéing, the lamb can be turned more than once (after the meat is seared) because the pieces are larger and require a longer cooking time. Do not use a fork to turn the meat in the pan because piercing the meat will allow juices to escape. A tongs or spatula are the best instruments to use. The goal is to produce meat that has a brown, crispy surface with tender, juicy, and flavorful meat inside.

Braising and stewing involve the slow cooking of meat in a liquid. This technique tenderizes and softens firm or tough cuts and allows for rich and subtle blending of the meat flavors with those of the liquid and seasonings.

The main differences between braising and stewing are:

• The size of the meat used: braising requires the use of whole larger cuts while the stewing process requires that small pieces of meat be used.

• The quantity of liquid:braising requires that the level of the liquid be halfway up the side of the meat while stewing requires the pieces of meat to be totally immersed in the liquid.

The technique for braising larger cuts of lamb is also known as pot roasting. It is the preferred method for cooking tougher cuts of lamb. Dry heat-cooking methods, such as oven roasting, do not allow the internal temperature of the tougher cuts to become high enough to break down the fat and connective tissues. If the meat remains in the oven long enough to break down the tough fibers, then the outer portions of the meat become overcooked, dry, and tough. Braising/pot-roasting is a much more effective means for breaking down the tough fibers than any dry heat cooking method. The internal temperature of the meat reaches a level that is sufficiently high to melt the connective tissues and fat. The moisture in the pan prevents the outer portions of the meat from drying out.

The lamb cuts that benefit the most from braising/pot-roasting are the lamb shanks and the tougher cuts from the shoulder and breasts. The leg of lamb is occasionally braised, but it is more often oven roasted. Tender cuts from the loin and rib should always be reserved for dry heat cooking methods.