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 about Meat
Frozen lamb can be cooked without defrosting. Cooking time varies depending on the cut of lamb. Frozen lamb should generally be cooked an additional one-third of the time called for in the recipe. Using a meat thermometer is vital to ensure the lamb is cooked to a safe temperature.Full Answer >
The length of time you cook lamb and on what temperature depends on what part of the lamb you are cooking, how much it weighs or how thick it is, and how much you want it cooked. The Ontario Sheep Marketing Agency provides a time and temperature chart here: http://www.lambrecipes.ca/CulinaryIndustry/TimeTemperatureChart.aspx.Full Answer >
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 >
Lamb meat tends to have a hearty and slightly gamey flavor. The method used to prepare the lamb also effects the flavor profile.Full Answer >