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Tips for Lamb
To use your favorite dry seasonings on frozen meat, sprinkle
cold water on it or lightly brush oil on beforehand; this will allow
seasonings to adhere. Brush sauces on fresh meats to infuse flavors.
To save time, marinate in a sealed bag or container and freeze into
separate servings. When ready to use, refer to the cooking guide.
Soak lamb in 1 cup milk, to tone down gaminess.
Use a meat thermometer to ensure lamb is properly cooked.
Roasting Recommendations
(Temperatures listed below are based on internal temperatures)
Lamb Cuts 135º-145ºF (63ºC)
Lamb Roasts 145º-150ºF (66ºC)
(Boneless)
Rare 120º-140ºF (60ºC)
Medium-Rare 140º-150ºF (66ºC)
Medium-Well 150º-160ºF (71ºC)
* Using a meat thermometer is essential for checking the internal
temperature of the meat.
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Lamb
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