Lamb has been on the dinner-table for over 9000 years in human civilization, longer than any of the other large domesticated animals. When first imported into the U.S. territories, it was contentious as it conflicted with beef production for usable grazing land. In fact, between the 1870s and 1900, there were “Sheep Wars” in and around Texas. The sheep were nomadic, often causing sheepo herders to remove fences necessary for cattle, and some were infected with “scab” that could then infect the cows. In short, sheep were bad for cattle business – which was king. Cattlemen pushed for a law in 1884 that made fence-cutting a felony. It also prohibited the open range tradition, relegating sheep adn cattle to their owners own land. With this law on the books, the sheep wars came to an end. In many ways, this conflict is what precluded sheep from becoming a staple of the U.S. diet like in other regions of the world.
Preparation of this Delicacy: Roast, Broil, or Brine, Lamb is Delicious
Lamb can be prepared in as many various ways as beef or pork, and as with those meats, it often depends on the cut. Lamb cuts include leg of lamb, neck fillets, rack of lamb, saddle of lamb, lamb loin, lamb breast, lamb shank, lamb rump, and lamb mince – a non-exhaustive list. Lamb chops are often considered the easiest, with a quick broil (often seasoned with salt and rosemary) it can produce a delightful dish. But lamb shoulders and a leg of lamb are often roasted and then served as the center of elaborate meal, often used for celebration of holidays. Other methods include a slow brine or barbeque. Seasonings often include rosemary, salt and pepper, and mint is a common garish.
Can Lamb be Eaten Rare?
Does lamb carry bacteria? Yes, but like beef. its all about preparation. Lamb, like other red meat, can even be consumed rare (if the outer portion is seared, as most bacteria reside on the outside of meat cuts. Caution, however, must always be used in consuming any raw (uncooked – unheated) meat. Most people prefer their lamb medium rare to fully-cooked. Under 120 degrees, lamb is considered rare, at 120-125 it is medium rare, and it is deemed fully cooked at 145 degrees. Ground lamb, like ground beef, needs to be cooked to 160 degrees, internally. Leftover meats should always reach 165 degrees.
Religious Views on Kosher and Halal Lamb
Lamb is an acceptable met for Jewish and Muslim patrons, as long as certain rules are followed. The humane method of killing, followed by draining of the blood, are just elements of the process, but are necessary to maintain the lam’s use as food. According to one source, most lamb is prepared in the U.S. with these in mind, so most lamb on the U.S. market should at least measure up with regard to these rules. Whether Halal and Kosher meats are healthier than other meats remains controversial, but one explanation is that there is less bacteria on meat, and hence less spoilage, when it is drained of blood first.
