KNOW YOUR CUTS

During the colder months it’s the perfect time to deliver the ultimate in slowcooked comfort food. Here’s how to select the right meat for your meals.

’Tis the season to bring out the slow cooker and enjoy comforting stews, soups and casseroles. While slowcooking offers an easy set-and-forget approach to winter meals, it’s important to get the basics right. When it comes to choosing meats, its best to opt for tougher, fattier cuts like short ribs, pork shoulders and lamb shanks, as they will become much more tender and are less likely to dry out over the low heat. When it comes to slow-cooking with chicken, you should choose darker cuts like thighs, legs and drumsticks.

If you’re slow-roasting in the oven, as with our Middle Eastern-inspired Slow-Roasted Cumin Lamb Shoulder with Marinated Labne, make sure to baste the meat to keep it juicy.

For the recipe, visit mindfood.com/slow-roasted-lamb