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How to prepare deep frozen Lamb and Goat

In North America and other places in the World people identify “lamb” and “goat” with deep frozen (mainly) Southern Hemisphere fare commonly found in super markets.

This kind of lamb or goat is usually sold in vacuum packs – and the packs contain blood. As a result, if cooked straight from the pack the meat tastes “gamey”, “chewy”, “smelly” and so on.

When one has no other option than to use this kind of meat it would be prudent NOT TO cook it straight from the pack.

For best results, first put the meat in a pot full of cold water. Add a pinch or two of salt and wait for sometime so that blood comes off. Then rinse it, drain it and dry it with a paper towel.

Apropos, you may want to consider kosher or halal lamb or goat meat, given that these traditions make a very strong point of not leaving a trace of blood in the meat.

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