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Institutional Meat Purchase Specifications

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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…

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Lamb Heart

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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…

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Lamb Kidney

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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….

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Lamb Liver

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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.

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Roasted Leg of Lamb Day

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The 7th of May is Roasted Leg of Lamb Day. You could spit-roast one on your backyard grill, or use today as an excuse to fire up the oven and have an all-out roast dinner.

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Shrewsbury Sauce Recipe

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You make this in a roasting pan while what you have roasted is resting on a carving board, covered.

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