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Experimenting with lamb meat to cook different dishes at home
You can use lamb meat to experiment cooking different dishes at home, thanks to the versatile flavor and texture of the meat itself, which also has some unique nutritious advantages for your immune system compared to other red meats.
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It is fair to say that lamb meat is not as popular in Indonesia as other types of red meat like goat or beef.
In fact, you can use lamb meat to experiment cooking different dishes at home, thanks to the versatile flavor and texture of the meat itself, which also has some unique nutritious advantages for your immune system compared to other red meats.
Chef Vania Wibisono said that, different from tough goat meat, which requires slow cooking to tenderize, lamb is naturally tender. This, according to Vania, makes cooking lamb meat much simpler and easier, while also explaining its versatility as a dish.
“You can just grill the lamb meat, simply using salt and pepper – these are enough to make it tender. Or, you can also use your oven to cook the lamb meat, just stir fry it for a little while, this will also make it tender more quickly,” Vania said during a virtual press conference organized by Meat and Livestock Australia (MLA) on Tuesday.
Because lamb meat was inherently easy to cook, she explained, you could also have an easier time experimenting and adding different twists to your lamb dish.
“It is easy to make a lamb rendang [slow-cooked meat in coconut milk and spices], it is also easy to make a lamb satay. To make a lamb satay just use sweet soy sauce, coriander, pepper, salt and other basic spices,” said Vania.
She added that those who were interested in trying and cooking lamb meat with a local twist could check out videos and recipes she had posted on her Instagram account @vaniawibisono.
Meanwhile, MLA corporate chef Samuel Burke, who comes from Australia, said that lamb meat was very popular in his country, with a lot of Australians making different dishes with it.
“[Lamb meat] is easy to incorporate to any menus for people at home, as well as in food packages for consumers. How to eat the meat? You can eat it with white or brown rice, in a sandwich, or use it as a salad-topper,” Samuel said during the virtual press conference.
Burke then took the time to promote the quality of Australian lamb meat.
“The reason why Australian lamb meat has such a great quality and flavor is because 90 percent of Australian lambs are grass-fed, making them naturally lean, tender and mild-tasting,” he said.
“Australia also has clean water, which explains the tenderness of lamb meat,” said Valeska, the MLA’s country director for Indonesia.
What about the nutritional content of lamb meat?
Separately contacted, nutritionist and dietitian Geetha Seth said that lamb meat had superior nutritional content compared to other types of meat, red or otherwise.
“For instance, lamb meat contains a superior content of vitamin B12, important for nerve and brain functions as well as the hemoglobin, [while] fish and other meat types don’t have this level of vitamin B12 content,” Seth told The Jakarta Post over the phone.
“If you lack vitamin B12, your immunity and energy will go down, making you feel lethargic,” she continued.
She said that lamb meat was also packed with various essential amino acids as well as iron, zinc and selenium.
Commenting on a lot of people’s anxieties that eating lamb meat would increase cholesterol levels, Seth said that consumption moderation was key.
“The lamb has got fat, it’s true, but the fattiest part of the lamb lies only in the white portion of the meat, so make sure to eat the red parts of the meat only. As long as you have a balanced diet also containing all the fiber from vegetables, fruits, oat, quinoa, as well as rice, you’ll be fine,” Seth said.
Vania, meanwhile, said that if you were concerned about cholesterol or high blood pressure, then consider using only a little coconut milk or salt when preparing a lamb dish.
For Indonesians who might not be too familiar with lamb meat, how can one distinguish between high-quality meat and low-quality cuts while grocery shopping in the supermarket?
Burke suggested finding red meat that has a pink-reddish color, with a nice and clean odor and firm skin: “These are the things I look for when I purchase lamb meat”.
Vania, meanwhile, has additional advice: “If the shopkeeper allows you to touch the red meat, feel its texture. If it feels ‘chewy’ in your hand, then the meat is of high quality”.
