have a firm mutton Lovers of meat other than lamb will not settle down. We’re sure you know many of them, or are one of them yourself. For lamb lovers, this dish has to be perfect. But the problem with boiled mutton is that it is very difficult to do well. One small misstep and you end up with chewy, dry meat, which was disappointing.But some people manage to get soft and tender Lamb every time. how? Here’s how they make the perfect lamb dish. Check out some of them below:
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Here are 5 tips for tender lamb:
1. Buy the right meat
This is obviously the first step in cooking lamb at home. By choosing the right meat, you can ensure that it will be as juicy as you want it to be. Always choose fresh cut meat over frozen meat.it’s a given fresh Meat Will cook better. You can tell if meat sold at a butcher store is stale by checking the texture of the meat. If the meat looks loose rather than firm, with broken fibers, it’s most likely stale.
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2. Cut meat wisely
Yes, the way you cut raw meat before cooking can make a huge difference to the end result. The goal is to break down the muscle fibers so they don’t become chewy, and the ideal way to do this is to cut across the muscle rather than cutting it down the middle. This breaks down the protein, helping it cook faster and become more tender.
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3. Don’t skip the marinating
This is actually one of the most important steps in cooking meat, not just lamb but any other meat. The curing process is key to making tender lamb and infusing it with flavour.A rule of thumb is to add at least one acidic ingredient marinade. The acid breaks down the collagen in the muscle and increases the moisture of the meat. The meat is marinated in curd or lemon or both with salt, pepper and other seasonings. Aim to marinate for at least two hours, or overnight for best results.
4. Cook slowly
There’s a reason the slow-cooking method is so popular. Cooking for a long time helps the flavors penetrate into the food. In the case of meat, slow cooking will tenderize it. For nice meat, try to simmer for about three hours.
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5. Salt the meat
If you don’t have enough time to prepare the marinade, you can also salt the meat and let it sit for a few hours before cooking. Salt also does a good, if not better, job at breaking down muscle fibers. But remember to wash off excess salt before cooking.
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Use these tips to enjoy juicy, tender lamb every time. Are you already sipping?