The spring holidays are right around the corner, so now is the perfect time for a refresher on how to cook lamb. It is a great meat for all kinds of holidays and a staple for gatherings around Easter and Christmas. Lamb also makes a great centerpiece for a romantic dinner for two. There are a few mistakes that home cooks make when cooking lamb, but that’s no reason to miss out on the delicious flavor and texture of this succulent meat. Learn the common missteps and how to avoid them to fully enjoy your next lamb feast.
Mistakes When Cooking Lamb
Lamb has an unfortunate reputation for being hard to cook. Home cooks worry it will end up tough or overcooked. While we understand it can be an intimidating food to cook at home, a lot of that comes down to not being familiar with the meat—it’s actually much easier than you might think. These are the six mistakes it’s easy to make when choosing and cooking lamb—and how to avoid them.
Choosing the Wrong Cut
Lamb is available in many different cuts. Where the cut comes from on the animal will determine the best technique to use for cooking it. Lamb loins and a rack of lamb are lean and tender and do best when roasted; tougher cuts like lamb shanks or shoulders will benefit from a slow braise, and quick-cooking lamb chops just need a quick sear on the grill or stovetop.
How to Avoid It
There are several things to consider when choosing the right cut of lamb for the occasion.
- Desired cooking method: How do you want to cook the meat? Do you have space in the oven to braise it for several hours or does your meal call for an entree that can be done more quickly? Think about what other dishes you would like to serve with the lamb. For instance, if you are planning a cozy meal, a braise might be the right dish.
- Time: Consider how much time you have to prepare and cook the lamb and choose the cut accordingly.
- Budget: Remember that tougher cuts like lamb shoulder tend to be more budget-friendly, while tender chops and rack of lamb tend to be pricier.
Bone-in or boneless? Many cuts of lamb offer the option of bone-in or boneless. Boneless cuts take less time to cook but are likely to dry out more easily. The bone acts as a heat conductor, so while it means the meat will take a bit longer to cook, it also helps the meat retain more moisture.
Cooking From Cold
A good rule of thumb when cooking any piece of meat, not just lamb, is to avoid cooking it straight from the refrigerator. Adding ice-cold meat to a scorching hot pan never ends well. The outside will begin to cook much more quickly than the inside, meaning the exterior will be scorched, dry, and overcooked before the inside has time to reach the correct temperature.
How to Avoid It
Bring the meat to a cool room temperature before cooking it. This is especially necessary for larger cuts. Simply let the lamb rest on the countertop—about an hour for larger cuts is good. This way, when the meat hits the hot pan or oven, it will achieve a more even cook and maintain its moisture much more easily.
Marinating Too Long
Contrary to popular belief, marinating isn’t always beneficial, especially when done for lengthy periods of time. The purpose of a marinade is not only to flavor the meat but also to tenderize the proteins. The acid in marinade is what accomplishes this task. However, when meat is submerged in a marinade for too long, the proteins can start to break down too quickly, and it becomes stringy and unappetizing.
How to Avoid It
This is another time to consider the cut of meat. Leaner cuts need less time in the marinade than tougher ones. Use the general guide below:
- Loin chops and loin roasts: 30 minutes–1 hour
- Leg and rack of lamb: 1–2 hours
- Shoulders and shanks: 2–24 hours
If marinating for less than an hour, it’s fine to let the meat sit at room temperature (this way, you’ll take the chill off at the same time). Any longer, and the meat needs to be stored in the refrigerator.
Overcooking
You can do everything right and still end up overcooking a piece of meat. The most important thing here is to make sure to use a trusted recipe from a reputable source. Additionally, make sure you know how to accurately test the internal temperature of the meat.
How to Avoid It
The only foolproof way to ensure the lamb is cooked to the right temperature is to use a meat thermometer. This handy tool can be used for many foods besides meat, such as candy making and testing the internal temperature of bread.
The tip of the meat thermometer (the first half inch or less) is what registers the temperature, so to get an accurate reading, insert the end of the probe into the lamb so that the tip is hitting at the thickest part. Be sure to avoid touching the bones or any thick layers of fat since those are going to be at a much higher temperature than the bulk of the meat.
The USDA recommends cooking all lamb chops, steaks, and roasts to a minimum internal temperature of 145 degrees Fahrenheit, but there are nuances to that guideline. Remember that as the meat rests, the temperature will carry over about 10 degrees. So tender cuts like lamb chops should be cooked to medium-rare: Bring them to 135 degrees, then let them rest until they reach the recommended 145 degrees. For a tougher cut like a braised lamb shank, the meat will need to be cooked much further than 145 degrees before it reaches that perfect “fall off the bone” texture.
Slicing Right After Cooking
This is one of the most common mistakes made with nearly every type of meat. Allowing meat to rest is one of the most crucial steps in cooking. If you cut into a piece of meat immediately after it has cooked, the juices will spill out.
How to Avoid It
It’s simple—allow the meat to rest before slicing. This resting time gives the lamb time to redistribute the juices evenly so each bite will be tender and juicy. Smaller cuts can be left to rest in a warm spot (like on top of the stove) while larger cuts can be tented with aluminum foil to help keep them warm while they rest.
As a general guideline, allow the meat to rest for about half of the time it took to cook. So if the lamb is cooked for 30 minutes, let it rest for 15 before slicing.
Slicing With the Grain
There is a right direction in which to slice meat, including lamb. The “grain” of meat indicates the direction in which the muscle fibers run. Look at the meat and identify the grain—it’s the thin white lines that run along the cut, and they are visible when raw and cooked.
How to Avoid It
Always go against the grain. Once you identify which way the grain runs, simply slice in the opposite direction. Slicing against the grain shortens the muscle fibers, so each bite will be more tender and easier to chew.
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