Season Cooking with little heat and economical - lamb for Easter

(BZfE) – In many families, a roast lamb is traditionally served at Easter. Because the lamb, like the egg and the rabbit, is an old Easter symbol that is supposed to commemorate the resurrection of Jesus Christ. Lamb can be enjoyed in a variety of ways.

A particularly noble piece is the saddle of lamb - whether for braising, roasting or pan frying. The meat can also be used to cut fillets and chops for the grill. A classic for the holiday roast is the lean and fine-grained leg of lamb. If you have the hip bone removed by the butcher, you can save yourself a lot of work in the kitchen.

A particularly tender roast succeeds with the low-cooking method. The leg is cooked in the oven at a temperature of 80 degrees Celsius. The core temperature should not exceed 60 to 70 degrees Celsius. Since no browning reaction takes place at these temperatures, the meat must first be fried briefly in a pan with a little fat. The roast is usually ready after two to two and a half hours. However, the cooking time may vary depending on the size of the cut of meat and the oven.

Lamb has a special flavor that doesn't need a lot of seasoning. Used sparingly, fresh thyme, marjoram, rosemary and garlic can underline its note. The fat makes the meat tender and juicy and should therefore not be removed. Side dishes such as rosemary potatoes with beans or potato gratin with fine root vegetables taste great with the lamb.

Pay attention to quality when shopping and get advice at the meat counter. The best choice is lamb from local producers and in organic quality, as the meat is of particularly high quality due to the species-appropriate husbandry on the pasture. Lamb comes from animals that are not older than one year. By the time of Easter they are already eating fresh grass and not just milk. This makes for a flavorful meat that isn't as severe as mutton or mutton. In general, the younger the animal for slaughter, the more tender and lighter the meat. It should be light to brick red in color with almost white fat. Covered and covered, this good piece for the celebratory table can be stored in the fridge for around three days.

Heike Kreutz, www.bzfe.de