Why are they called lamb chops?
Online Answer
Lamb Chops, Loin Pork Chops, and many cuts of Beef, particularly bone in Rib-eyes, were cut this way, usually cutting between vertebrae, and/or ribs, with a heavy cleaver. This of course was done with a "chopping" motion, thus the term "chops", this applied to beef, pork, lamb, veal, anything that is cut this way..
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Compared to beef, lamb is firm with a tender texture. Usually roasted, lamb has a strong flavor and contains a lot of fat. For some people, the meat has a gamy flavor—pleasant with a hint of smokiness.
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The Cold Water Method (One Hour) Place your frozen cut of meat in a resealable plastic bag, squeezing out as much air as possible. Fill a large bowl with cold water and submerge the bag in the water. Change the water every 30 minutes to ensure that it stays cold and continues to thaw the meat.
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Remove any freezer wrap, bag or non-microwave-safe Styrofoam tray and place lamb in a dish. Microwave using the 'defrost' setting. Pause microwaving if the edges of your cuts feel warm, and resume once they're cold again. For lamb mince, transfer thawed edges to a dish and set aside during defrosting..
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The Keys to Perfectly Baked Pork Chops 400 - 450 degrees. The lenght of time will vary a bit based on the thickness of the chop. Thin, or boneless pork chops will only need about 8 minutes in the oven using my method below.
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Just no. Do not rinse your raw beef, pork, lamb, chicken, turkey, or veal before cooking it, says the USDA's Food Safety and Inspection Service. ... Cooks who rinse their raw animal proteins are increasing the risk of cross-contamination.
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