How to Cook a 7.25 Pound Lamb

The meat on lamb should be pink, the fat should be white and not too thick.

Lamb comes from a sheep less than one-year-old and is traditionally enjoyed in Arab countries, although it has gained popularity in America and is often served in high-end U.S. restaurants. Lamb has a unique flavor, unlike any other meat. When purchasing lamb, look for meat that is firm and has good marbling. Lamb has five major cuts (the rack, shoulder, loin, shank and leg).

Things You'll Need

• Covered roasting pan
• Medium saute pan
• 1 gallon water
• 1/2 cup sugar
• 1/2 cup salt
• 4 to 6 lamb shanks
• Freshly ground black pepper
• Granulated garlic, to taste
• All-purpose flour, to coat
• 3 oz. virgin olive oil
• 96 oz. canned crushed tomatoes
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 large yellow onion, chopped
• 1 bulb fresh fennel, chopped
• 4 cloves garlic, chopped
• 1 cup red wine
• 1 cup orange juice
• 1/2 cup freshly chopped Italian parsley leaves
• 1/2 cup freshly chopped oregano leaves
• Meat thermometer

Instructions

How to Cook a 7.25 Pound Lamb

1. Make sure the lamb is room temperature before cooking. If you are starting with frozen lamb, let it defrost in the refrigerator prior to cooking.

2. Marinate the lamb in a pan of brine the night before you intend to cook it. Make the brine by combining cold water, sugar and salt into a large container. Add the lamb and soak overnight.

3. Remove the lamb from the brine the following day and rinse the meat off in cold water. Pat the lamb dry and season with pepper, salt and garlic to taste. Preheat the oven to 350 degrees Fahrenheit.

4. Coat the lamb in flour and saute with the virgin olive oil in a medium saute pan, over medium high heat. Saute the lamb for five minutes per side.

5. Remove the lamb from the saute pan and place it in a roasting pan. Add the tomatoes to the pan as well.

6. Saute the carrots, celery stalks, onion, fennel and garlic for five minutes over medium high heat. Remove and also add to the roasting pan with the lamb and tomatoes.

7. Put the red wine and orange juice into the saute pan and reduce by half. Then add to the roasting pan. Add the Italian parsley and fresh oregano to roasting pan.

8. Cook the lamb for one hour, then turn and cover for the remaining one hour and 15 minutes of cooking time.

Tips & Warnings

• Lamb can be cooked medium rare, medium or well-done. Make sure the lamb is cooked thoroughly as all meats are dangerous to consume if they are undercooked. According to the USDA, for medium-rare lamb cook 23 minutes per pound. The temperature of the lamb should be 140 degrees Fahrenheit. Cook medium lamb 27 minutes per pound. The internal temperature should be 158 degrees Fahrenheit when done. Cook well-done lamb 32 minutes per pound. The internal temperature should be 167 degrees Fahrenheit when done.

References

• Food Network: Lamb Shank Recipes; Mark Morais; 2011
• cal.culate.it; Suggested Cooking Times; USDA - Delia Smith; 2010