Lamb is a versatile meat, delicious in
slowly cooked stews and ideal for quick evening meals made with chops
or cutlets. It can be a little fatty, but if well trimmed cooks
quickly and simply in all sorts of dishes. It is suitable for
roasting, grilling (broiling) and frying (sautéing).
As for pork, it must be thoroughly
cooked, so take care to check that the meat is completely cooked
through before serving. A slightly fatty meat, it should be well
trimmed and works well when combined with sharper flavors, especially
fruits or a little well-chosen alcohol. The leanest cuts of pork can
be stir-fried or cooked quickly, but larger cuts should be allowed a
longer, slower cooking time.
A meal based on bacon or ham, with their
distinctive flavors, makes a pleasant change from other meats. As it
is a salty meat, take care to adjust seasoning as you cook, and team
the meat with suitable vegetables to complement the strong flavors.
You will find all sorts of fancy sausages and sausage meats in the
chill cabinet of your local supermarket, so give them a try - as well
as enjoying that good old favorite, British pork sausages.