Are you looking at ‘Lamb Meat’ in the title? The juicy, tender, mouth-watering feeling is activating your taste buds, right? So, if you are thinking we are here to talk about the tenderness of the meat, then you are ABSOLUTELY right! There are so many times that you want something meaty but not too chewy. Because whenever you cook meat, it becomes hard and chewy. This changes the taste of the dish. And you become pretty disappointed as it didn’t turn out the way you wanted. Imagine you arrange a dinner for your friends. All waiting for the perfect lamb dish but wait, it is tough to chew, and people do not eat much of it. You will feel devastated.
Well, have you tried different ways or tips and tricks for keeping your red meat, including lamb meat tender? Yes? Okay, here is our version of tips as cooking experts of lamb. These are ‘100% working’ and will work for you. Let’s get straight to the tips!
Tip#1 Right Slicing
Watch the angle of the muscles of meat and cut over them, and not with them, ensuring tender and juicy slices; else, they will just become chewy. This approach also aids in the breaking up of tough proteins, making it easier for meat to incorporate tenderizing marinades. Also, the timing of cooking depends on cuts. For example, loin region cuts take less time to cook, whereas the ones from the shoulder area are slow-cooking cuts. Now, if you think that slicing or chopping the meat does not make a difference, think again!
Tip#2 Balanced Seasoning
Most of you like to roast lamb legs. The roasting involves different herbs and spices that form the coating of the meat. In simple words, you need to season the meat if you want to roast it or bake it. Even if you are grilling the meat, the best way is to season it first before cooking. Lamb is tasty enough the way it is. It requires little seasoning, yet is powerful enough to mix well with a variety of boldly flavored ingredients such as rosemary, basil, marjoram, thyme, lime zest, cumin, chili, mint, and garlic. So, be wise in your seasoning.
Tip#3 Cook on Low Heat for a Long Time
With little and even heat, the collagen protein of the lamb meat starts to break down. It took a bit longer but made your meat tender, soft, and juicy. The meat is composed of complex fibers that are each uniquely encased in a covering of collagen. It is a connective structure that squeezes out meat juices while heated on very high heat. And this is why well-done lamb is more difficult to eat. The collagen starts to gelatinize as well as the meat becomes softer if the heat is kept between 160° and 205°F.
Tip#4 Salt as Tenderizer
Some scientists believe that adding salt to red meat makes it harsher, not tender. However, the top chefs and real food-lovers know differently. Salt can burst the protein filaments and disintegrate the muscle tissue of tough meats if given enough time. The key to luscious roasts is salt. We suggest rubbing meats with salt before refrigerating for 24 hours before cooking instead of brining because brining generally works for exceptionally lean cuts. They think 40 minutes is enough time for pretty thin cuts such as steaks.
Tip#5 Meat Resting Before Cutting
The final and critical stage should not be rushed! Experts have demonstrated beyond a hint of doubt that somehow a brief rest on the chopping board before cutting creates all the impact. If you cut it shortly after it comes off the stove, roughly 40% more juice of lamb meat will wind up on the chopping board; however, if you allow it to rest for a while, relax, and re-absorb the spices and juices, your tongue will notice the change.
Tip#6 Use of Fruit Enzymes
Many fruits have protease, an enzyme that aids in the digestion of animal proteins. Fruit enzymes in dried form are used in the majority of pre-packaged tenderizing powders. These enzymes, like some other marinades, work better on thinner slices. You can use up to two teaspoons of mashed fruit for each cup of marinade. Remember, don’t let it sit longer otherwise, it will convert to mush. You can also use kiwi, pineapple as well as mango juice instead of papaya.
Tip#7 Pounding the Meat
Pounding meat till submission is one of the oldest, simplest, and most obvious ways to tenderize it. Wrap it in cling wrap and pound it with a wooden handle or a thick skillet having a mallet. Such a method is excellent if you plan on fast frying or sautéing, but not if you wish to utilize the grill. Because you’re separating the fibers by hand, the flesh will lose some cohesiveness and integrity.
You see a lot of information and tips on keeping the tenderness of the lamb meat while cooking. But you should always improvise and mix and match these tips to get a better result. Once you become successful in doing so, everyone will become a fan of your cooking. You see, red meats are always a risky thing to make because neither you want to overdo them nor underdo them. There should be a balance that is important for locking the tenderness and juiciness of the meat. For delicious lamb dishes, check our menu!