Leg of lamb comes from the rear-end of the animal. Specifically, it is the back leg of the lamb. It is available either as a bone-on or boneless leg lamb. With the bone, it helps to bring additional flavour to the meat. There are little fats at the lamb legs as it is well-exercised. As [...]
Shoulder of Lamb is a large meat cut, located around the shoulder and front leg area. This makes it very economically priced in terms of price per kg. As a result of substantial marbling and the bone, lamb shoulder is extremely tasty. The flavour is intense, making it one of the most popular cuts for [...]
Rack of Lamb is one of the most popular lamb cuts. Located at the neck portion of the lamb, a ‘single’ lamb rack typically consists of 8 ribs on one side. A ‘double’ lamb rack consists of 16 ribs, with eight ribs on both sides. When two racks of lamb are tied together with the [...]
There are two ways to preserve meat – chilling and freezing. Chilling involves keeping the meat at temperature between 0 to 5oC. On the other hand, freezing is done at temperature below the freezing point, at -18oC. This is a stronger form of preservation where water in the meat are frozen to ice crystals. Chilling [...]
There is a growing trend of home chefs using Sous Vide cooking techniques on their steaks. Sous Vide means “under vacuum” in French. It is a method of cooking where the vacuum-packed food is cooked in a hot water bath. Sous Vide is a slow method of cooking that allows the steak to be cooked [...]
