According to Serious Eats, it's fine to reheat sections of lamb using the same oven temperature in which the meat was cooked. A microwave on low is handy for heating up smaller individual slices of lamb. Leave the lamb in until its internal temperature indicates the desired level of doneness.Know More
Medium-rare lamb should be reheated until its temperature is 130 degrees Fahrenheit. An appropriate temperature for medium lamb is 140 degrees. At higher internal temperatures, the meat dries out and becomes tough, chewy and flavorless.
For maximum flavor and moisture, Serious Eats recommends slow-cooking lamb at 200 degrees. When it's almost at the correct internal temperature, the oven should be turned up high for 15 minutes. This finishes cooking the lamb while crisping its external fat.Learn more in Meat
Lamb backstrap is a lean cut of meat taken from the middle of the lamb's loin and it contains the eye muscle running along the spine. The meat is trimmed of excess fat and cut into steak-size portions. Lamb backstrap is one of the leanest and most tender cuts of lamb.Full Answer >
Dishes using season vegetables are a popular choice to serve with lamb. In the spring, asparagus is a good side dish, along with potatoes, carrots, beans and rice-based dishes year round.Full Answer >
When roasting a rack of lamb that weighs between 1 1/2 and 2 1/2 pounds, the ideal cooking time at 375 degrees Fahrenheit ranges between 30 and 40 minutes, depending on how thoroughly the lamb should be cooked. Medium-rare racks come out after 30 minutes, whereas well-done racks cook for 40 minutes.Full Answer >
Raw lamb does have a slightly gamy smell, especially when a package is just opened. However, this smell should dissipate quickly, and it should not be overwhelming or accompanied by any other signs of spoilage.Full Answer >