While lamb shank isn’t the most popular red meat out there, we strongly believe it should be! When prepared properly, roast lamb is an absolute crowd pleaser. It produces juicy meat, and the sauce… oh, the sauce! It’s loaded with seasonings that really bring out all the mild, delicate flavors of the meat. It’s perfect for the holidays or any main dish.
When choosing mutton, you should pay attention to the different grades of mutton. Grades are between prime, choice, good, utility, and cull. If you choose a premium cut, you won’t be disappointed!
Covered and not covered:
Many roast recipes require you to cover the dish while grilling. There is no need to do that in this baking recipe. If you are using shoulder you will be roasting it longer so in that case you should cover it. Covering helps retain moisture, but since your meat is only roasting for about 2 hours at most, it’s not necessary here.
How long should lamb shanks be rested?
No matter how you choose to cook your dish, giving it time to rest is key if you want it to be good. This is because letting the meat rest will help it juice up and let it do some of the internal cooking. The FDA recommends that you let the meat rest for at least 3 minutes before slicing and eating. If you are patient, you should wait 15 minutes. Rest for 15 minutes to give the insides enough time to finish cooking and provide the juiciest cuts of meat you can get.
Cooking temperature instead of time:
In some recipes, cooking time is not a recommendation but an obligation. OK – no one will knock if you don’t follow the timing instructions on the tee, but you get the gist. That said, the FDA recommends that you cook lamb to an internal temperature of 145 degrees Fahrenheit. This will help ensure that all harmful bacteria are killed and ensure that it is safe for you and your loved ones to enjoy.
Roasting lamb is one of those situations where you want to cook to internal temperature rather than time. That means you’ll need to use a food-safe thermometer. Here are the internal temperatures for each doneness level, after your meat has rested: