somewhereintime

Medium Rare is good for steak,  however, lamb are normally cooked to Medium (pink)
to achieve fully flavoured meat texture, and to eliminate the raw gamy  taste. Beyond
medium well would be consider waste of product, according to Classic French cooking,
it would be different for Muslims and Jewish standard. That only apply to  Spring Lamb, (Milk-fed babies under 1 year old, then they grow teeth  to feed on grass and marketed as
goat meat)

somewhereintime

原帖由 chrichri 於 2009-2-22 23:02 發表


well.. i just think medium or medium rare is the best FOR MYSELF.....
It is completely my personal taste.
i am not saying that everyone needs to follow. It is my opinion for cooking rack of lamb sin ...

Yea, other than religious concern, the Brits and the Greek prefer to cook their lamb(Goat) more towards well-done. When I cooked for the Royal British Navy, the most popular dish was Boiled Leg Of Mutton with Caper Sauce, to me it was plain gross.  Fortunately as Chinese crew, we would order abalone for staff meals, it was in 60's

somewhereintime

原帖由 Hyde 於 2009-2-22 23:18 發表


since you already know then why don't you cook your rack of lamb the ancient chinese method???

Like B.B.Q. on spit-fire?