A few tips when cooking ground lamb is that it should be defrosted in the refrigerator, never at room temperature. Ground lamb should be cooked as so as possible after it is defrosted. Always allow your frozen patties to be fully thawed. A frozen or partially frozen patty will need cook evenly and the center will not cook to the proper temperature even though the outside may be completely cooked. This is why it is very important to use a digital thermometer like the ChefsTemp Finaltouch X10 to assure the lamb is completely done and has reached the recommended internal temperature of 160\u00ba for ground lamb. Also with ground lamb dishes it\u2019s especially important when the lamb has been blended with dark sauces or veggies. It\u2019s hard to indicate if the lamb is done by sight, always check the temperature to insure doneness.<\/p>\n
It\u2019s hard to believe I wasted so much of my life not knowing how tasty lamb is. Now that I have discovered it, I can\u2019t get enough. Lamb is big in Texas and I am lucky to be able to get grass fed lamb from Cedar Elm Ranch Meat Market.<\/p>\n
Curry lamb burgers combine ground lamb, beef, curry powder, honey, feta, red bell pepper, red onions, parsley , cilantro and celery into a large patty. Grilled and served with naan , tomatoes, butter lettuce and mayo.<\/p>\n<\/div><\/div><\/div><\/div><\/div>
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