Lamb steaks, cut from the leg of the lamb, are less tender than other cuts like lamb chops and require special cooking techniques. Chef Douglas Keane suggests using a long marinade with salt, spices, and an acid (such as wine or citrus) to tenderize the meat before cooking. While lamb chops benefit from a hard sear and gentle oven time, lamb steaks require a different approach to ensure they remain flavorful and tender. Understanding the specific muscle cuts influences the best cooking methods for optimal results.
A thin cut of lamb needs a long marinade in salt and spices, plus an acid like wine or citrus to help tenderize and flavor the meat.
The tenderness of each cut depends on the specific muscle used in the animal. Cuts from the loin are tender, while those from the leg are tougher.
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