Use a meat thermometer to test for doneness. Overcooking will cause the meat to be dry and tough. Cook lamb to medium-rare (145°) or medium (160°) for the most flavorful results.
The color of lamb can be an indication of the age of the animal, which translates into tenderness and flavor of the meat. Lamb is usually pinkish-red, baby lamb is pale pink and mutton is light to…
Do you avoid lamb because you've heard it has a strong flavor? Then try grain-fed lamb, which has a milder flavor than grass-fed lamb. Domestic lamb is usually grain-fed. Also look for lamb rather…
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