Lamb head cheek meat Calories

Lamb head cheek meat is best braised or pressure-cooked until fork-tender. You can brown it first, then cook it gently with a little liquid, aromatics and seasoning; the resulting cooking liquid also makes a flavourful sauce.

Lamb head cheek meat has a savoury, distinctly lamb-like flavour and a tender, slightly gelatinous texture when fully cooked. If it is still chewy, it usually needs more gentle cooking rather than a hotter, faster method.

Yes, lamb head cheek meat is the cheek muscle from a lamb’s head, often sold simply as lamb cheek. The name distinguishes it from other meat or organs from the head, so ask the butcher if the cut is unclear.

Cook lamb head cheek meat slowly in a covered pot with some liquid until it yields easily to a fork. Its connective tissue needs time to soften; searing it quickly like a tender steak will leave it chewy.

Trim loose membranes and any excess surface fat from lamb head cheek meat with a sharp knife. Do not rinse raw meat under the tap, since splashes can spread bacteria; pat it dry and clean hands and surfaces after handling.

Lamb head cheek meat can be grilled, but it is not usually tender enough for a quick cook straight from raw. Braise it until tender first, then briefly grill or sear it to add a browned exterior.

Keep lamb head cheek meat sealed in the refrigerator, separate from ready-to-eat foods, so raw juices cannot drip onto them. If you are not going to cook it soon, freeze it in an airtight package.

Yes, lamb head cheek meat freezes well. Package it airtight, ideally in portions, and thaw it in the refrigerator before cooking; avoid refreezing it raw after it has thawed.

Lamb head cheek meat contains connective tissue rich in collagen, which softens into gelatin during slow cooking. Eating it is not a proven treatment for joint pain or joint disease, despite claims that collagen-rich foods can fix those problems.