It is a small joint for braising and cooks up very tender. Some like to roast it, but a low and slow cooking renders to a melt-in-the-mouth state.
It is good particularly in dishes that are made the day ahead.
Allow 1 per person.
Roast at 160 C (325 F). Allow:
- Rare: 30-35 minutes per 500 g / pound (final internal temperature of 63 C / 145 F);
- Medium: 40-45 minutes per 500 g / pound (final internal temperature of 71 C / 160 F);
- Well-Done: 45-50 minutes per 500 g / pound(final internal temperature of 75 C / 170 F).
Remove the meat from the oven when the internal temperature reads a few degrees below the temperature you are aiming for. Cover with foil and let stand about 10 to 20 minutes; the juices will be drawn back into the meat and it will finish cooking the final few degrees from the residual heat.
The French name, “Souris d’agneau”, is an allusion to the cut reputedly resembling, for some people, mice.
LAMB Cooking Times and Temperatures. Ontario Lamb site. Accessed June 2016 at .http://www.lambrecipes.ca/CulinaryIndustry/TimeTemperatureChart.aspx