The Physics Factbook™
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|Reichl, Ruth. The Gourmet Cookbook. New York. Mlfflin Company, 2004: 498.||Roast lamb until thermometer inserted 2 inches into center registers 130 degrees Fahrenheit for medium-rare, 20 to 25 minutes.||54.4 °C|
|Cook's Guide. BBC, 2002-2005.||Recommended temperatures for lamb are: Medium 70-57C; well done 75-80C||57-80 °C|
|Clemson Extension. Safe handling of lamb. Clemson. 1999.||Whole muscle meats such as chops and roasts should be cooked to 145F (medium-rare), 160F (medium) or 170F (well-done).||60-70 °C|
|Saskatchewan Sheep development board||
|Lamb from Farm to Table. USDA Food Safety and Inspection Service. 2007.||Whole muscle meats such as roasts, steaks, and chops may be cooked at 145F to 170F.||63–77 °C|
Cooking lamb is a simple process, which requires several steps. From selecting the best to tasting the best, here is how to begin the preparation of a delicious meal.
Selecting the best: When it comes to meat. Any meat, fresh is the best. Select lamb that is pinkish-red with a velvety texture, or has good marbling (white flecks of fat within the meat muscle). Dark red cuts generally indicate the meat is older and less tender.
Storing: Packaged whole cuts of fresh lamb may refrigerated up to four or five days after purchase. Ground lamb can be stored in the refrigerator for up to two days; cooked lamb can be refrigerated no longer than four days. When freezing whole cuts of fresh lamb, wrap them separately in heavy-duty foil, if you don't plan to cook it within 4 days.
Preparation: Thaw uncooked lamb in the refrigerator or in cold water. Never thaw meat at room temperature. When thawing meat, you should plan ahead, most likely allowing a 24-hour thawing period. After defrosting raw lamb through this method, it is safe to refrigerate up to five days before cooking. When thawing lamb in cold water, leave the meat in its original wrapping, and change the water every 30 minutes.
Cooking the meat: For safety, the USDA recommends cooking ground lamb patties and other ground mixtures to 160 degrees fahrenheit. Chops and roasts should be cooked to 145 degrees fahrenheit (medium rare), 160 degrees fahrenheit (medium), or 170 degrees fahrenheit (well-done).
Tasting the best: Serve the cooked lamb in a shiny platter with clean hands. Finally taste the wonderful dish that you have prepared. Buon Appetito!
Jannatul Ferdaus -- 2007
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