The Secret To Finding The Best Lamb Meat For Tasty Kebabs. Lamb is a delicious and very tender red meat. It is a good choice for making tasty grilled kebabs with fresh vegetables. Lamb loins and rib chops are more expensive, tender, and easier to prepare. Another option for lamb kebobs is the shank end of the leg of lamb. This is easy to cut and prepare too.
When consumers want to save money, choose the less expensive cuts of lamb sirloin or shoulder chops will work. They require preparation. No matter what cut you choose, cut the meat into 1-inch cubes and remove excessive fat. A good marinade will make the meat more tender and juicier.
Marinating is one of the most important steps in making lamb kebabs. A marinade that uses some acidic ingredients as the base with vinegar or citrus adds a distinct flavour, and it tenderizes the meat at the same time. The acid in the recipe causes the lamb tissue to break down.
Small cuts of meat should be marinated 4 to 5 hours. Larger cuts of meat should be marinated 8 to 24 hours. This recipe Greek Lamb Marinade is a good marinade to use when making lamb kebobs.
When choosing vegetables for the lamb kebobs often peppers, onions, tomatoes, and mushroom are used. Use bell peppers with different colours to add some visual appeal to the recipe. Cut peppers and vegetables into thin slices or pieces that can be threaded on wood or metal skewers.
Remove meat from marinade and discard. Thread meat evenly on skewers and separate with cut vegetables. Vegetables help the meat cook evenly. Cook on a charcoal or gas grill on high about 2 minutes per side. They have four sides so about 8 to 10 minutes. On a gas grill closing the lid helps to cook the meat faster. Here is a recipe for Traditional Lamb Kebobs.
Different Types of Lamb Cuts and Cooking
There are many different types of lamb cuts and ways to cook them. When consumers stop to visit website they will learn about how to cook lamb to perfection. There are many ways to cook lamb and recipes to try.
There are several cuts of lamb when purchasing. There is a shoulder, chops, rack, loin chops, leg, shank, and neck. They are cooked using different methods and temperatures.
The meat found on the lamb shoulder is full of flavour. It is good for making stews and roasting. It cooks well with roasted vegetables, and when marinated with spices. Rubs can be made with olive oil and fresh herbs. The skin of the lamb can be slashed with a knife and the marinade rubbed into the meat. Cook on high to brown and lower temperature to finish cooking.
Lamb chops are one of the most expensive cuts of lamb to buy. They are cooked on the grill or broiled in the stove. A rack of lamb is a cut where several chops are left together and cooked together. They taste best served pink in the centre.
Loin chops look like small steaks. They are from the waist of the lamb. They cook well on a charcoal or gas grill or broiled in the oven. Loin chops go well with a salad and different potato side dishes.
From the back of the lamb comes the rump cut. It is lean and tender when not overcooked. Don’t let it dry out. A good way to cook is pan fry and then put it in the oven a few minutes to finish it. It can be cut into chops and cooked in a pan or grilled.
Leg of lamb is tender meat delicious Tasty Kebabs when roasted. It can be roasted on the grill and finished in the oven. Rubbing it with a seasoned oil gives it flavour. Leg of lamb goes well with fresh seasonal vegetables.
Lamb shank and neck meat are less expensive. The shank contains collagen and when cooked slowly goes well in stews and slow cooker recipes. Necks cook well on low heat and go well in stews or curry. The neck can be cooked like a steak over high heat and goes well with potatoes.