Lamb - Cooking Tips

Good quality lamb is easy to find and good quality Scottish lamb is always on the menu at Saunderson’s. The flesh of young lamb is light pink, the fat creamy white with a blue tinge to the knuckle bones. The flesh is that bit darker in the older animal; legs and shoulders should be plump and there should be a layer of fat covering the meat.

How much to buy? Allow around 225g (8oz) per person for leg and shoulder roasts; about 125g for boneless meats and 100-125g for mince; chops – 2 loin chops per person.

Lamb is a versatile meat which can be successfully grilled, braised, casseroled and roasted. If roasting allow an hour for the first pound in weight then add 20 - 25 minutes for every additional pound. As with all roasts, test the thickest part of the joint with a skewer to allow the juices to run – when they run clear, the meat is cooked. A lamb joint needs little preparation for roasting – just season lightly and cover with a sprinkling of Rosemary…baste occasionally.

Leg of lamb is the traditional roasting joint but shoulder, best end of neck and loin roast just as well. Loin or chump chops, best end neck cutlets, boneless leg and shoulder all grill well whilst breast of lamb, scrag and middle neck will provide a tasty and nutritious casserole or stew.