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FAQ
The lamb is marinated for an hour or two in a mixture of lemon juice and olive oil – which helps to tenderise the meat – plus garlic, salt, pepper, oregano and bay leaves. Don't be concerned that the lamb starts to go a little pale during this time – that's just the acidity in the lemon juice working its magic.
Lamb's fry is lamb offal served as food, including the testicles, liver, sweetbreads, heart, kidneys, and sometimes the brain and abdominal fat—or some combination of these. In Australia and New Zealand, lamb's fry is specifically the liver.
A lemon juice/olive oil/tarragon marinade quickly tenderizes lamb shoulder chops and adds a lively citrus note.
Slow-cooking lamb. Slow cooking in liquid transforms tougher cuts of lamb into fork-tender meat. Neck, shoulder and belly, either diced or as whole joints, are the best cuts for slow cooking and need to be cooked for at least 2 hrs at 150C to soften the meat.
In the US it's 14 months. Mutton is meat from adult sheep. “Lamb- a young sheep under 12 months of age which does not have any permanent incisor teeth in wear.” “Mutton- the meat of a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear.”
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
