Steaming Lamb: The Perfectly Tender, Juicy Meat

Steaming lamb is a great way to cook the meat and keep its original flavour. It is a simple method of cooking that requires a few hours to steam the lamb until it is tender and falls off the bone. A steamer, pressure cooker, or oven can be used to steam lamb. The lamb can be seasoned with salt and pepper and served with vegetables such as potatoes, carrots, and onions.

Cooking equipment

Steaming lamb is a great way to cook the meat and keep its original flavour. You can use a variety of cooking equipment to steam lamb, including a steamer, a pressure cooker, an oven, or a stovetop pot.

If you are using a steamer, ensure that it is large enough to fit the lamb and any vegetables you wish to cook. A pressure cooker is another option and can reduce the cooking time by half. If you don't have a steamer or pressure cooker, you can use a couscousière or a colander with a tight-fitting lid that fits snugly over a kettle.

For oven steaming, preheat your oven to 325° F (160° C). Wrap the lamb and vegetables in parchment paper, then in aluminium foil. Place in the oven for 2 to 3 hours, or until the lamb is tender and can be easily pulled from the bone.

Alternatively, you can use a stovetop pot to steam the lamb. In this case, you will need a large pot with a steamer basket. Bring a large quantity of salted water to a boil in the pot, ensuring that the water level is below the bottom of the steamer basket.

Regardless of the cooking equipment you choose, it is important to allow several hours for steaming the lamb until it becomes tender and falls off the bone.

Cooking time

The cooking time for steamed lamb depends on the method and the type of lamb used. Here is a breakdown of the cooking times for different methods:

Pot Method

Cover the lamb and do not lift the lid for the first 1 hour and 45 minutes of steaming. Check if the lamb is tender and falls off the bone. If not, continue steaming for 15 to 30 minutes.

Pressure Cooker Method

Cook the lamb with pressure over medium heat for 1 hour. If the lamb is not tender and falling off the bone, continue steaming for another 30 to 45 minutes.

Oven Steaming

Preheat the oven to 325° F (160° C). Wrap the lamb and vegetables in parchment paper, then in aluminium foil. Place in the oven for 2 to 3 hours, or until the lamb is tender and can be pulled easily from the bone.

Combi Steam Oven

Place the lamb in the oven at 190 degrees Celsius for 10 minutes. Then, reduce the temperature to 180 degrees Celsius and cook for another 40 minutes.

Braising

Braise the lamb in the oven at 325° F (163° C) for 1 hour and 30 minutes. Check the lamb every half hour and turn the shanks for even cooking. If the lamb is not tender after 1 hour and 30 minutes, continue braising and check every 15 minutes until the desired texture is achieved.

Baking

Bake the lamb packets in the oven at 350° F (177° C) for 2 hours and 30 minutes, or until the lamb is soft and fall-apart tender.

Slow Cooking

Cook the lamb shanks on high for 6 hours in a slow cooker. The lamb should easily fall apart when poked with a fork when done.

Seasoning

Salt and Pepper

A basic seasoning mix for steamed lamb is salt and pepper. You can rub this mix generously over the lamb to enhance the natural flavour of the meat. Be sure to season both sides of the lamb for an even distribution of flavour.

Saffron

Saffron is a common ingredient in Moroccan steamed lamb recipes. To use saffron, blend it with softened butter, salt, and pepper to create a paste. Then, rub this paste into the lamb flesh. You can also pierce the lamb with a sharp knife in several places to create small slits, and rub the saffron mixture into these slits for extra flavour.

Herbs

Fresh herbs can add a wonderful aroma and flavour to steamed lamb. Parsley and rosemary are excellent choices, and you can also use mint or cilantro. Create a bed of parsley or other herbs in the steamer, and rest the lamb on top. You can also tie the herbs into a bouquet and place them in the steamer, or arrange them across the bottom of the steamer with the lamb on top.

Garlic

Garlic is a great way to add flavour to lamb. Make small incisions in the fleshy part of the lamb with the tip of your knife, and push a piece of garlic into each hole. You can also pair garlic with rosemary by placing a small rosemary sprig into the same hole over the garlic.

Cumin

While not a seasoning to be added during the cooking process, ground cumin is often served as a dip alongside steamed lamb. This adds a unique flavour to the dish and enhances the taste of the lamb.

Trimming and preparing the lamb

Firstly, select the right cut of lamb for steaming. You can opt for shoulder, flank, or rib sections, ensuring they are large pieces on the bone. If you're using a pressure cooker, make sure the lamb pieces fit inside comfortably.

Before trimming, wash the lamb to remove any impurities. Then, use a sharp knife to trim off any excess fat from the meat. Be careful not to remove all visible fat, as some fat will render and enhance the flavour during cooking. The thin fell can be left on the meat.

For added flavour, you can create small incisions in the meat with a sharp knife. This technique works especially well if you plan to incorporate garlic or herbs into your dish. Make small pockets in the lamb by slightly separating the meat from the bone at the base of each cut. These pockets will hold the flavourings and allow the meat to absorb the flavours while cooking.

If you want to incorporate garlic, cut the cloves in half and insert them into the incisions. You can also add small rosemary sprigs into the same holes, placing them over the garlic. This combination will infuse the lamb with a delicious aroma and taste.

Additionally, you can rub the lamb with a mixture of spices and herbs. For instance, blend saffron with softened butter, salt, and pepper, and generously coat the lamb with this mixture. You can also pierce the meat with a sharp knife in several places to help the rub penetrate deeper into the lamb.

Finally, season the lamb well with salt and pepper on both sides. This will enhance the natural flavour of the meat and round off the trimming and preparation process.

Remember to handle the lamb with care and cleanliness throughout the trimming and preparation process.

Serving suggestions

There are several ways to serve steamed lamb. Here are some suggestions:

Sides

Steaming is a great way to cook lamb as it keeps the meat tender and juicy. You can serve steamed lamb with a simple salad, bought hummus, and flatbreads. You can shred the meat at the table and make DIY wraps with Sriracha sauce for the adults. Quick-pickled onions are an optional extra. If you want to add some vegetables, you can roast a pan of root veggies, such as carrots, potatoes, or onions, alongside the meat for the last hour of cooking. Alternatively, you can make a cauliflower puree or mashed potatoes for a heartier meal.

Dipping Sauces

You can also serve steamed lamb with dipping sauces. Traditionally, in Morocco, steamed lamb is served with small dishes of salt and cumin on the side for dipping. You can also serve it with bowls of ground cumin and salt, or with a simple sauce made by drizzling the meat juices over the lamb.

Presentation

Some people think that steamed lamb looks unattractive, so you may want to brown the meat quickly in butter or oil after steaming, or roast it at a high heat until it browns. You can also garnish with primrose flowers.

Frequently asked questions