Ground Lamb

Ground lamb, an essential recipe component in many areas of the Middle East and Mediterranean, can be used in many recipes that call for ground beef. For safety, the USDA recommends cooking lamb patties and ground lamb mixtures, such as meat loaf, to 160°F on a meat thermometer.

Lamb's naturally full flavor, like beef, can stand unadorned. However, it also takes well to light seasoning or bold enhancements. Spice, herb and citrus compliments include: allspice, basil, bay leaf, caraway

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish