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Cooking lamb
In cooking fresh lamb, most cuts can be prepared using dry heat methods. Some cuts such as shoulder chops, neck slices, shank or breast are better braised or simmered.
When simmering, cook the lamb until done, then cool overnight in the refrigerator. This way the fat can be simply removed in a congealed sheet, which makes many inexpensive lamb recipes more popular.
Legs, loins and racks should be roasted no higher than 325 degrees F. This low temperature holds shrinkage and loss of juices to a minimum. It also contributes to more even cooking and browning and appealing flavor.
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