|
|
|
|
 |
|
Meat > Lamb > Lamb Products > Lamb - Variety Meats
|
|
|
|
|
Variety Meats
Variety meats include some of the organs and extremities. Some lamb variety meats may be available in food stores, but most are available from a butcher or specialty meat market or may require special ordering. They are very perishable, so if they are not going to be used within 24 hours of purchasing, they should be frozen immediately. |
|
Liver
|
Lamb liver is milder and sweeter than beef or pork liver, but it still has the characteristic liver taste. It is often pan-fried to achieve the best results. Lamb liver is loaded with vitamins and minerals and is a rich source of iron, but it is also very high in cholesterol. |
|
Kidneys
|
Lamb kidneys are valued for their tenderness and mild flavor. For the best results, they should be grilled or roasted, but it is important to not overcook them. Lamb kidneys are low in fat, but very high in cholesterol. |
|
Tongue
|
Tongue is usually braised for long periods to help tenderize the meat. They can be sliced and covered with the seasoned sauce that is produced as a result of the braising or they can be sliced and used as cold cuts for sandwiches. |
|
Heart
|
The heart is best prepared with braising or stewing because of the toughness of the meat. | |
|
|
| More Lamb Products >> |
|
|
Lamb - Variety Meats article - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
|
 |
|
|
|
| Lamb and white beans have a special affinity and are the basis for many Mediterranean dishes such as this simple but delicious one. |
|
|
 |
|
|
|
| This method turns the toughest cuts of lamb into fork-tender morsels in a rich-tasting sauce. |
|
|
 |
|
|
|
| This nutritious, filling and tasty soup is a meal in a bowl. Using already-cooked rice makes it quick, too. |
|
|
 |
|
|
|
| The yogurt tang in the potatoes and hint of fruity sweetness in the filling combine to provide subtle, but intriguing flavors. You can save time by microwaving the potatoes. |
|
|
 |
|
|
|
| In this Indian-inspired dish, the many spices blend into a mild but interesting flavor. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Variety MeatsVariety meats include some of the organs and extremities. Some variety meats are readily available in food stores and most are available from a butcher or ... |
|
|
|
|
|
|
|
|
Variety Meats
The variety meats include the organs, glands and the extremities of the pig. The meats taken from younger pigs will be more tender and milder in ... |
|
|
 |
|
|
|
|
|
|
|
|
Lamb cooking temperatures are important to monitor in order to ensure meat is safely cooked to the proper temperature. When preparing lamb, use the chart below as a guide to ... |
|
|
|
|
|
|
|
| General Guidelines | Charcoal Grill | Gas Grill | Doneness | Roasting a Whole Lamb
Rotisserie cooking requires three key components: The spit assembly, a means to turn ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Meat from an animal that is not cut from a standard muscle, but is obtained from organs. Variety meat includes muscular organs such as heart, tripe (stomach lining), and tongue ... |
|
|
|
|
|
|
|
| Often used by those who make their own meat ingredients for sausages or meat dishes, Meat Grinders are a common utensil for grinding a variety of ingredients that may include ... |
|
|
|
|
|
|
|
| A high covered roasting pans that is oval shaped with deep sides and a large domed cover. It generally has a flat rack included on the bottom of the pan. They are available in ... |
|
|
|
|
|
|
|
| A process to reduce the toughness of meat fibers in a cut of meat. Tenderizing breaks down the meat fibers and softens the meat, making it easier to chew and more palatable. ... |
|
|
|
|
|
|
|
| A tool used for tenderizing meat. This kitchen utensil, usually in the form of a mallet with a flat or point-protruding shaped suface, is used to pound against the meat in order ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
