Hot Pink Meat

[PolaDeVeboise]

Snazzy title, dull question.... I have some left over 'pink' lamb that I want to heat, but also want to remain pink..... any tips?

It probably wont as you'll be cooking it more.

We have a big fillet of beef at Christmas that is vey pink so when we re-hash it on Boxing Day I let it come to room temperature then saute/fry on a high heat and it does warm through and crisp at the edges while still keeping some pinkness

I thought this was going to be a troll thread

In answer to your question - food colouring?

@Oldraver - thought that, but hoped there'd be some sort of magic trick...

@Tableclothing - sorry to disappoint! . Helpful

I wasn't expecting this to be about lamb.

Underdone pink lamb is horrid, sorry.

Cook it properly

Lamb should most definitely be pink! I agree that some sort of flash fry is the best way to keep it pink; we normally go the other route with leftover lamb and have some sort of slow cooked shepherds pie type affair so that it goes tender rather than just being overcooked if that makes sense?

Such a disappointing thread... you've let the team down mate!

Pink lamb is cooked properly! Lovely, melt in the mouth pink lamb is a delight to eat.

If you want it to stay pink I would serve it at room temperature, any further cooking will deepen the pink into overcooked territory.

I can feel people gearing up to accuse me of attempting to kill my family with pink lamb now

I like my lamb pink too... just a thought - would some boil in a bag trickery work?

If you warm it gently in the gravy it should stay nice and tender

How do you want to eat it?

Underdone pink lamb is horrid, sorry.

Do you have your steak well done too?

(Not judging much. You like it how you like it).

If you can sous vide - or bang it in a watertight bag and pop it into 50C water - you can warm it that way without losing the pink.

Otherwise, hot plate and hot gravy, thin slices.

Apologies @IncrediblySadToo!

I am serving with jewelled cous cous so, alas, no gravy!

Was thinking sous vide/boil in bag, but never tried before...

I was thinking maybe in a ziploc bag, squeeze the air out and put it in 60c ish water for a bit.

Or just have it cold.