Interested in lamb but unsure how to prepare it? There’s no reason to be intimidated. Lamb is easy to prepare and fun to cook! When cooked properly, lamb is flavorful and juicy, and the methods for preparing it are no different than those you use for beef and pork. Today I am sharing with you directions for braising (slow cooking with moist heat. With these simple techniques in mind, we’ve assembled a collection of everyday recipes and tips to equip you with the inspiration and know-how to put local lamb on your table.
BRAISING Braising is a cooking method used for meat and vegetables in which the item is browned in fat, tightly covered and cooked slowly in a small amount of liquid. A long cooking period at low heat helps to develop flavor and tenderize meat by breaking down its fibers. Braising can be done on the stovetop, in the oven or in a slow cooker. A tight-fitting lid is key to preventing the liquid from evaporating. The shoulder is ideal for braising, stewing or slow-roasting. Lamb shoulder, shanks and ribs are less tender cuts of meat that are best prepared using moist cooking methods including braising and stewing, or a combination of dry and moist cooking methods. Grilled and braised lamb is found on 20% of fine dining entrée menus.