Very delicious when it’s cooked right. Most cultures around the world welcome the lamb meat into their cuisine. For a sheep to be considered lamb it must be less than 12 months old while spring lamb should be between 4 and 10 months.
When you are purchasing lamb look for meat that is light pink and fat that is pearl-like white. It is important that you choose the cut of lamb to suit the dish. Tougher cuts, like the shoulder, are more suited to stews and braises while more tender cuts of the meat, like loins and rumps, are better suited to roasting and grilling.
Unless being used in a stew, lamb should be cooked to a pink color. Lamb is high in zinc, iron and protein and is rich in vitamin B.
Below i’ve added an amazing Herb Crusted Lamb rack recipe that I think you will enjoy.
In a blender add; Bread crumbs, Parsley, garlic, olive oil, salt, pepper and blend.
Hot pan, olive oil – Get some color on your Lamb
Pop in the oven for about 8-10 minutes at 190 degrees.
Take it out, and while it’s resting coat the outside with Dijon mustard.
Get your herb crust and just cover the racks with it.