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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 lamb 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 lamb cuts, although
tougher lamb cuts, which have been
tenderized (with a marinade), can be
cooked successfully with dry heat.
With moist heat methods (braising and
stewing), the lamb meat is cooked in
contact with hot liquid, usually at a
low temperature. The hot liquid
tenderizes the lamb meat and it also
acts as a flavoring source. Moist heat
methods are usually used on tougher
cuts, such as lamb shoulder or lamb
shank, because these generally are more
flavorful than the popular cuts and
simply require a slower cooking method.
However, moist heat methods may also be
used, with care, for tender lamb cuts,
such as cuts from the lamb leg.
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