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lamb marketed as fresh will swim in its ow n juices and may be dry and tough w hen cooked.
In cooking fresh lamb, most cuts can be prepared using dry heat methods. Some cuts such as shoulder chops, neck slices, shank and breast are better braised.
When simmering, cook the lamb until done, then cool overnight in refrigerator. This w’ay the fat can be simply removed in a congealed sheet, which makes many inexpensive lamb recipes more popular.
Legs, lions, and racks should be roasted no higher than 325 degrees. This low temperature holds shrinkage and loss of juices to a minimum. It also contributes to more even cooking and browning and appealing
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