You make this in a roasting pan while what you have roasted is resting on a carving board, covered.
Lamb
Black Mint Sauce
Black Mint Sauce is a spiced mint sauce made in Peru from black mint (aka Huacatay Mint.) It is used as a condiment in cooking with meat, poultry, soups and salads. You can buy it in jars. Cooking Tips Put in a food processor 1 fresh mirasol chile, seeded. Add some fresh, washed huacatay leaves,…
Lamb Heart
Lamb Heart can be cooked in one of two ways. It is tender enough to be grilled (aka BBQ outside the US) or pan-fried, provided you cook it just until a meat thermometer reads 160 F / 71 C. It’s very easy to make it tough and rubbery, though, cooking it this way if you…
Lamb Kidney
Lamb Kidneys are small, about 2 to 3 oz (60 to 90 g) each, and kidney-bean shaped. They are dark brown outside, and pink inside. Any fat on the outside will be golden brown. They have a very mild flavour, and are very lean, and very tender. Cooking Tips Allow 3 to 4 per person….
Lamb Liver
Lamb Liver is very tender. As for the flavour, liver lovers say the flavour is mild and pleasant; liver haters say it still tastes like liver. It does needs to be very fresh, as the flavour will get stronger as it ages. Cooking Tips Usually pan-fried.
Institutional Meat Purchase Specifications
Institutional Meat Purchase Specifications Institutional Meat Purchase Specifications (IMPS) is a set of standard meat specifications maintained by the Agricultural Marketing Service Branch of the USDA (United States Department of Agriculture.) These specifications are valid for North America (Canada and America have harmonized their meat codes.) The specifications are suggested ones; adherence to them is…