As a general rule, marinate lamb for four or five hours. Different cuts should marinate for different amounts of time, though a leg of lamb can go up to 24 hours, while lamb chops risk becoming mushy with a full-day soak.
Remember that the purpose of a marinade isn't just seasoning or tenderizing the meat. It also adds flavor from the outside; when marinade-soaked meat hits the pan, the marinade caramelizes into a crispy crust.
If you know that your meat will be marinating for a long time, go easy on salted, sugary or acidic ingredients. A perfect marinade ratio is three parts fat, one part acid, and one part seasoning.
Most cuts of raw lamb last for three to five days in the fridge; however, it's imperative to avoid marinating lamb for extended periods, as the meat will start to break down after day two.
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