Beef Veal
February 25th, 2011
US $.99
Question: primary and secondary cuts of beef, veal, pork and lamb?Classification of pieces of meat, beef, veal, lamb and Pork Chart
Answer: This is a really difficult question to answer, as originally cut from country to country and the distinction, which they tend to be called. Different countries have different preferences for certain cuts so the animal is slaughtered as a rule somewhat differently in different countries or for certain markets. For example, the American beef market in the rule that the food is a rectangular section from the front of the body, across the chest while you can instead start from the same area you can make it something different on a smaller food and a knife and to get a clod and neck, including a thick rib. And all these cuts have different names depending on where you are and how old-fashioned terms that you use. Ie fillet fillet and eye.
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Homes Gardens Meat
February 25th, 2011
Question: I'm a little nervous about cooking lamb chops for the first time- any pointers?
I have fresh rosemary from my herb garden. I do a lot of cooking, this is just one meat i've never tried at home. I've only even had it twice in restaurants. I live in the south where lamb is just not a common meat. Below, is my inspiration recipe, though I'm terrible about following them step by step. I usually just cook by ear.
8 (4-ounce) lamb chops
1/4 cup extra-virgin Olive Oil2 teaspoons minced garlic
1 tablespoon finely chopped rosemary leaves
1 lemon, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat a hot grill and the oven to 400 degrees F.
Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness.
Answer: The recipe sounds nice, but you don't need to do anything to the chops for them to taste great.
I like to leave chops plain and put them under a hot grill - You need to use a high heat to make sure that the fat browns well - that is where most of the flavour is. I would give them about 5 minutes on each side, and see how brown they are - they may need a little longer depending on your grill.
You don't need to put them in the oven unless you want the meat well done. You can serve good quality lamb rare, although I prefer mine medium.
Mint is another very good accompaniment for lamb, which you could use in a similar way to the rosemary in your recipe, or add it to whatever you're serving with the chops.
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Tags: cooking, crafts, delicious, food, homes gardens meat, Recipes | 
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