Taken from a young sheep from its early stages of life, lamb meat serves as a countless supply of necessary nutrients in the body. Nutrients such as the B vitamins (B1, B6, and B2), iron, zinc, proteins, selenium, niacin, and other essential minerals can be found in the meat of a lamb, making it beneficial to health.
Aside from being a healthy meal, most people say that the cooked meat of a lamb is tasty but most of them usually say that it is indescribable, yet they loved it (gamey meat, isn’t it?). I like it best when it is barbecued and I guess the taste of it varies from the different parts of the lamb.
Every food is good to eat, or even great and fully satisfying if cooked well with the right ingredients, the right techniques and of course with the right attitude. Here I will show you the ways and tips of cooking lamb riblets, which, for centuries in the Mediterranean countries, have pleased their locals, and even more with foreigners and making its indescribably-tasty aroma float across the Mediterranean countries.
Lamb flaps technique
If prudently cooked, flaps, which are very cheap, will make a tasty meal. For sure, if you know some techniques about it, you will be happy economically and it will bring joy to your taste buds.
Good for 4 servings:
- 2 hogget (it is meat from one to two-year-old sheep) flaps (1-1.2 kg/2 lbs-2 ½ lbs)
- Grated rind and juice of ½ orange
- 2 Tbsp soya sauce
- 1 Tbsp Worcestershire sauce
- 2 cloves garlic, crushed
- 1 tsp sesame oil
Slice either side of the rib bones and place them in a sheet using a razor-sharp knife, then shear away any bulky areas of fat. Scrape the upper and lower surfaces of the meat to make 1 cm diamonds, slicing about 5mm deep.
Use an oven bag with no holes
With an oven bag with no holes punched in it, measure into it the remaining ingredients.
Place the primed lamb meat in the bag in a way that it lies flat, flip the bag so that all surfaces are layered with the liquid, fasten a spiral tie round the opening, allowing a finger-size hole, lie it flat on a sponge-roll tin and bake at 325˚F for an hour and a half, or until the lamb meat is very tender, turning several times.
Make sure that there is always some liquid in the bag (as well as the fat that will be poured off later) at all times during cooking. If you notice that the liquid level is dropping, you may add extra water.
Skim and remove fat from it
Empty it from all the liquid, skim and remove fat from it, and retain the minor amount of concentrated glaze when the lamb meat is cooked. Now u can chop the two strips of cooked lamb meat into fingers or riblets then sprinkle it with the remaining glaze, serve hot on rice, and finally make taste buds happy.
Here is another variation: if you want a more barbecued-flavoured cooked lamb meat, you may add smoke-flavored salt or liquid to the cooking liquid.