Using an instant read meat thermometer is a sure fire way to know if the chicken has cooked to the FDA-approved internal temperature of 165 degrees F. You can take the chicken off the grill once it reaches 160 degrees F or so, as the temperature will continue to rise slightly even after it is removed from heat.
Then,What’s the difference between lamb, mutton, and goat meat?
Both the meat from sheep ( lamb and mutton ) and goat’s meat ( kid and chevron ) are red meats like beef. Both sheep ( lamb and mutton ) and goat’s meat ( kid and chevron ) are inspected by the USDA at approved facilities. When considering overall nutrition, goat meat is generally considered to be healthier meat than lamb or mutton meat.
Also to know is,When is the best time to eat mutton?
Mutton meat is best eaten when around 4 years of age. The meat should be a deep red in color, as the meat from older animals is darker than lamb meat. Ram (sometimes called a ‘tup’ – a mature male sheep capable of reproducing.
Beside this,What happens if you Grill chicken the same way as other meat?
Grilling chicken can be fraught with inconsistency if you try to grill it the same way you would other meat. To help amp up your summer grilling, here is a roundup of some of the common things that go wrong with grilling chicken–and how to fix them.
How to make mutton tender in Indian cooking?
As per Chef Amit Bhatia from The Sassy Spoon, Mumbai, “In Indian cooking, raw papaya plays a vital role in making mutton tender, secondly, slow cooking and braising are the major factors of keeping it soft.” 1. Slice the Meat Right If you haven’t known this already, the technique lies in how you slice the meat.