Veal & Lamb

Preparing and Cooking Veal & Lamb

When it comes to preparing and cooking veal & lamb, there are several key factors to consider to ensure a delicious and tender result. From marinades and seasoning options to recommended cooking techniques, let's explore the best ways to make the most of these flavorful meats.

Marinades can enhance the taste and tenderness of veal & lamb. For veal, a simple marinade of olive oil, garlic, and fresh herbs like rosemary and thyme works wonders. Lamb, on the other hand, pairs well with a marinade of lemon juice, garlic, and Mediterranean spices such as oregano and cumin.

Recommended cooking techniques.

For veal include grilling, pan-searing, or braising. Grilling is ideal for veal chops or cutlets, as it imparts a smoky flavor while keeping the meat juicy and tender. Pan-searing is perfect for veal scaloppini, creating a golden crust while maintaining a moist interior. Braising is great for veal shanks or stew, as the slow cooking process ensures tender meat that falls off the bone.

Lamb can be cooked using similar techniques, but grilling and roasting are particularly popular. Grilling lamb chops or kebabs adds a charred and smoky flavor, while roasting a leg of lamb creates a succulent and flavorful centerpiece for a special meal.