The Sunday roast holds a special place in British traditions, with meat often taking the spotlight and vegetables serving as the perfect accompaniment.
A recent survey has shown that while chicken and roast beef are the most preferred options, lamb comes in as the third most popular main dish for a roast.
Renowned chef Tom Kerridge has shared valuable insights on how to enhance the taste of lamb through proper cooking techniques. On the proper tasty podcast, he discussed the distinct features of lamb and pointed out that many people are not cooking it correctly.
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Kerridge emphasized the need to cook lamb for a longer period than beef, highlighting the importance of achieving a medium level of doneness to bring out the best flavor and texture. He also stressed that different cuts of lamb require specific cooking methods – for instance, a rack or rump should be cooked to medium, while a neck can be cooked pink and used in stews.
In response to a listener’s concerns about fatty lamb stew, Kerridge suggested a method to remove the excess fat by refrigerating the stew a day ahead. For slow-cooked stews, he recommended using a leg or shoulder of lamb with the bone in, cooked at a low temperature for several hours.
With his expertise gained from culinary shows and the success of his Michelin-starred gastropubs, Kerridge’s advice serves as a valuable guide for cooking lamb to perfection.