Chapter 11: Let’s Not Forget: Lamb and Other Meats
When making your lamb selection, choose raw meat with a pinkish color,
which indicates freshness, not deep red or pale. Also, only buy cuts that have
moderate fat marbling. Lamb is high in fat, so although you want enough
marbling to keep the meat juicy and flavorful while cooking, you don’t want to
overdo it. Purchasing lamb from your local butcher typically gives you more
choices, and they can trim outer fat for you.
Figure 11-1:
A look
at the
different
cuts of
lamb.