How Best To Cook New Zealand Lamb

Press, Volume CIII, Issue 30529, 26 August 1964, Page 13

How Best To Cook New Zealand Lamb

Grilling, broiling or barbecuing are all methods of dry heat cooking very well suited to New Zealand lamb. Lamb chops or lamb pieces are eooked directly above, below or in front of a hot flame. When cooked in a lightly greased skillet or pan this method is more commonly referred to as “pan frying." Lamb chops or pieces should be lln to l}in thick (no more) and may be basted with oil, butter or barbecue sauce.

Simmering or stewing is the slow cooking of lamb cuts by the moist heat method. It ensures maximum tenderness and a wide variety of flavoursome meals.

This is an excellent method of cooking for cheaper cuts of Naw Zealand lamb and with minor modifications is used Internationally. -

The lamb .is cooked in liquid with a variety of vegetables and seasonings. Frying is a method of dry heat cookery in an open pan or skillet The lamb may be cooked on a lightly greased or oUed hot surface or in shallow fat or oil. This method is ideally suited to lamb chops, cutlets, or lamb pieces. The lamb should be Un to Ijin thick (no more). Vegetables or salads are prepared separately and served with the hot meat. Lamb is usually ovenroasted on a rack in a shallow, uncovered roasting pan. Joints of lamb are roasted for 30 to 35 minutes per pound weight at a moderate temperature of 300-350 degrees F.

Gravy is usually served with the meat in addition to either mint or red currant jelly.