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There are two general methods used for cooking lamb: dry heat and moist
heat. In dry heat cooking (grilling, rotisserie, broiling, roasting, sautéing,
pan-frying), the meat is in direct contact with a hot surface or close
to the heat source. High heat is used to quickly brown the surface and
any additional cooking is at a somewhat lower temperature. This method
works best for tender cuts, although tougher cuts, which have been tenderized
(as with a marinade), can be cooked successfully with dry heat.
With moist heat methods (braising and stewing), the meat is cooked in
contact with hot liquid, usually at a low temperature. The hot liquid
tenderizes the meat and it also acts as a flavoring source. Moist heat
methods are usually used on tougher cuts, such as shoulder or shank, but
may also be used, with care, for tender cuts, such as cuts from the leg.
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