DON’T BE SHEEPISH
- IT’S NOT BAA-AD
Lamb is a great alternative
source of protein — containing
about 23g per 85g serving —
and iron. An 85g serving can
provide 20 per cent of the
recommended daily iron intake
for men. Lamb is also a good
source of immunity-boosting
zinc, which can stop the onset
of a cold by preventing the
virus attaching itself to the
lining of the nose. You have to
eat the lamb, by the way. Don’t
stuff it up your nostrils.- SIDES AHOY
There are so many options
with lamb, depending on how
it’s cooked, its cut and the
cuisine, so don’t be scared to
try something a bit out there.
Try roasted or sautéed peas,
baby carrots, artichoke,
asparagus or fennel. Lemon
with a Greek-inspired roast
is perfect. Topping-wise, try
mint sauce or jelly, tzatziki or
balsamic vinegar. The best
herbs for lamb are mint, lemon,
garlic, rosemary and oregano.- CARVE IT RIGHT
There are a few ways to carve
a roast, depending on the cut
you have and your preference
for serving. To make carving
a leg of lamb easier, ask your
butcher to leave the shank
bone attached to the leg (not
sawn in half). Hold the shank
with a clean cloth or thick
paper towel. If the shank bone
has been removed, secure the
leg with a carving fork at the
shank (skinny end). Serve on
SHUTTERSTOCK warm plates or platters.
LOVE YOUR LEFTOVERS
CAN I ONLY USE THE
LEG FOR ROASTING?
No way. Although
the leg is an old
favourite which
produces a lovely
roast, you can roast
with any of the
following cuts: leg
bone in; shoulder
bone in; round;
topside; knuckle;
rump; boned and
rolled loin; neck;
belly; eye of loin or
backstrap; and rack.SHOULD I SEASON
MY LAMB?
Lamb has enough
flavour on its own,
so it doesn’t need
much seasoning
if you can’t be
bothered. But it’s
also robust enough
to match well with
boldly flavoured
seasonings, like
rosemary, oregano,
marjoram, thyme,
lemon zest, cumin,
coriander, mint and
garlic. Before you
season your lamb,
trim some of the
excess fat and any
silver skin.Chop and mix your
chosen herbs and
seasonings and rub
the mixture evenly
over the surface of
the meat. Wrap the
coated meat tightly
in cling wrap and
refrigerate overnight
for the best flavour.TIPS, TRICKS AND
OTHER USEFUL INFO
Take the lamb out
of the fridge about
15 minutes before
cooking. This will
help the lamb to
cook evenly — if you
like medium rare
meat it’s especially
good to do this. Use
a roasting dish that’s
as close to the size
of the lamb you’re
cooking as possible.
This way the pan
juices won’t burn
and spoil the roasty
flavour of the meat.
Take larger roasts
out of the oven
just short of their
doneness goal, as
larger roasts and
bone-in roasts tend
to cook further and
increase a little in
temperature
as they rest.A LITTLE ON LAMB
LAMB
Because lamb is fattier than beef or
chicken, leftovers don’t work so well
cold, as the fat congeals. That means
you’re better off cooking leftover lamb.Lamb kebab
Chop up some leftover lamb, and put
it in a dish. Coat with dried oregano,
olive oil, lemon juice, some finely sliced
onions and a few slivers of garlic. Cover
and leave it in the fridge to marinate for
a few hours, or overnight if you have
the time. Heat a grill to hot and cook the
lamb until it’s all sizzling and browned.
Serve on warmed pita bread with some
salad and chilli sauce.Lamb stew
Preheat oven to 150°. Place a casserole
dish on a high heat, add 2 tbsp oil and
brown 500g diced lamb. Add 2
chopped onions and cook for a few
more minutes, then add 2 cloves garlic,
500ml lamb stock, 200g kidney beans,
400g cherry tomatoes, fresh thyme, a
bay leaf and salt and pepper
to taste. Transfer the casserole dish to
the oven and cook for at least an hour
— or up to three, depending on your
taste. The longer you leave it in the
oven, the more tender the meat will
become, and the sauce will get thicker
and richer and more delicious.A classic, minty Cabernet Merlot
works wonderfully with roast
lamb, but really, any medium-
bodied red will su ce. Beer-wise,
try a pilsener or pale ale — their
hoppy flavours go beautifully
with a mint sauce.BARMAID’S CHOICE
AUGUST 2016 MEN’S FITNESS 107