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ing methods, it is important that lamb be cooked at low to moderate temperature and that overcooking be avoided.
_ The fell (the thin paper-like covering on the outer fat) should not be removed from roasts and legs, for it helps these cuts retain their shape and juiciness during cooking. The fell has usually been removed at the market from smaller cuts such as chops.
At one time, lamb was only served well done, now more people are enjoying lamb cooked to rare (140 degrees F.), medium (160 degrees F.), or well done (170 degrees F.). To determine doneness in roasts and legs, a roast meat thermometer should be used. Since the lamb will continue to cook after it has been removed from the oven, the thermometer should register about 5 degrees F. lower than the desired doneness. For easier carving, allow the lamb to set 15 to 20 minutes.
Lamb outdoors: Lamb can offer a delicious change of pace at a cookout. Since cooking on a grill over charcoal briquets or a gas unit is a type of broiling, cuts that can be broiled indoors can be easily be cooked outdoors. Especially tasty on the grill are lamb chops, riblets, and cubes for kabobs. Those with a rotisserie unit on their grill can also enjoy lamb roasts outdoors. For best results, choose boneless lamb shoulder roasts or boneless leg roasts that are compact and symmetrical in shape.
Lamb outdoors is delicious simply seasoned or, for variety, marinate it before broiling or brush with a favorite sauce or glaze as it cooks.
Recipes: This Week’s recipes are from Linda Dietel, owner of Over Jordan Farm, one of the lamb producers in Rappahannock County.
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