Cooking Lamb

BEFORE COOKING:

Before cooking, thoroughly rinse the lamb.

COOKING:

If preparing a broth or stock, place the meat in cold water. If cooking lamb as a standalone dish, add it to boiling water, which ensures juiciness and retains nutritional value. Cook the lamb for 1.5–2 hours on low heat. If needed, add water to keep the meat fully submerged. Do not replace the water. If making broth, skim off the foam (a brownish scum formed from coagulated proteins) during the first 10–15 minutes to ensure a clear stock. Add the cleaned vegetable mix 40 minutes before the end of cooking. Salt at the end for broth, or immediately after adding the vegetables if cooking the meat as a main dish. You may also add spices, such as juniper berries, pepper, bay leaf, and cloves. After skimming the foam, continue cooking covered. The meat is done when a knife or fork can easily pierce it.

AFTER COOKING:

Remove the cooked lamb from the broth and slice it against the grain.

SERVING SUGGESTION:

Serve with a brown sauce, horseradish, or cranberry sauce.

Enjoy your meal!