LAMB: THE SIMMERING QUESTIONS
Our secret vault tips for good meat
Where's the lamb, people?! Roasted, grilled, braised... lamb is a very tender meat, it's rich in flavor, and can be prepared in many ways. Discover all our tips for showcasing it on the table for your Easter celebrations.
Grilled, roasted or braised, lamb can be cooked in many ways. Lamb chops or tenderloin can be pan-seared or grilled, while the rack and leg of lamb are perfect roasted. To maintain a tender and juicy texture, first sear your lamb at a high temperature: high heat for grilling at about 400 °F for roasting. To obtain rare to medium rare meat, continue the cooking at a lower temperature, a few minutes for smaller pieces and up to several hours for larger ones.
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Lamb is a meat known for its tenderness. Of the many parts that make up lamb, the leg of lamb is one of the most delicate. You can prepare it grilled or roasted, first cooking it at a high temperature to sear the surface of the meat, and then cooking it at a lower temperature to keep all the juices that this meat has to offer.
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Your baby is between 6 and 12 months old, and you want to introduce lamb into their diet? Opt for a piece of lamb leg, which is very tender and can be served with mashed potatoes or soft vegetables. As long as the meat is properly cooked and cut into small pieces, this cut of lamb is the best for young eaters.
See our lamb recipes!