Marinating is one of the best ways to imbue meat with a delicious flavor that not only clings to the surface but penetrates inside the cut. In many cases, home cooks dont give their meals enough time to marinate, or even skip the step altogether. But few realize that the opposite can be a problem too, particularly for meats like lamb.
So, how exactly does a too-lengthy marination session ruin lamb and other types of meat? The culprits are two common ingredients in marinades — salt and some type of acid. Both work to break down the proteins that form lamb meat, with marinades high in citrus juice (or salt-heavy seasoning mixes) working most intensely. So, it makes sense that when it comes to tender cuts like a leg of lamb, it can easily become over-marinated into an unappealing, mushy texture.
Generally speaking, no cuts of meat should be marinated for more than 24 hours. But according to Bon Appetit, as little as 15 minutes is plenty to make a significant difference in the flavor of lamb. Ultimately, its simple — most recipes suggest an amount of time for marinating, so adhere to it as closely as possible and dont fall into a “the more the merrier” trap.
Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
Oh man that’s great. I think the only thing that can top that is the freeze-thaw-freeze-thaw-cook method. I’ve done it a few times when I get in a time crunch that sounds like what you’re going through. I’m generally a food safety guy but I just can’t stand throwing animal protein away. Though I’d never serve anything cooked that way to others…
I had some lamb leg in a marinade that I had planned to freeze but forgot before heading out of town for three days… Is there any bacteria/health risk for having lamb marinated for 4 days now? Marinade is mostly red wine, rosemary, garlic, etc. Was in a covered container in the fridge. Scott G r u n e r:
I don’t think three days in a marinade with red wine is going to make your leg of lamb too mushy. I’d probably butterfly and grill on a hot grill. A sear will help with textural issues towards the outside and the rarer inside meat should be less affected because the marinade won’t have penetrated as much.
Marinating is one of the best ways to imbue meat with a delicious flavor that not only clings to the surface but penetrates inside the cut. In many cases, home cooks dont give their meals enough time to marinate, or even skip the step altogether. But few realize that the opposite can be a problem too, particularly for meats like lamb.
Generally speaking, no cuts of meat should be marinated for more than 24 hours. But according to Bon Appetit, as little as 15 minutes is plenty to make a significant difference in the flavor of lamb. Ultimately, its simple — most recipes suggest an amount of time for marinating, so adhere to it as closely as possible and dont fall into a “the more the merrier” trap.
So, how exactly does a too-lengthy marination session ruin lamb and other types of meat? The culprits are two common ingredients in marinades — salt and some type of acid. Both work to break down the proteins that form lamb meat, with marinades high in citrus juice (or salt-heavy seasoning mixes) working most intensely. So, it makes sense that when it comes to tender cuts like a leg of lamb, it can easily become over-marinated into an unappealing, mushy texture.
Unfortunately, over-marinating is just one of the common mistakes made when cooking lamb. For one, lamb cuts arent as interchangeable as some other types of meat, so its vital to purchase the correct one for a recipe. In addition, since its critical not to overcook lamb, home cooks should allow it to reach room temperature instead of cooking it straight out of the fridge.
Is it bad to marinate meat for too long?
FAQ
How long can you marinate lamb?
How long can I keep marinated lamb in the fridge?
Does lamb get more tender the longer you cook it?
Does marinating lamb make it tough?
Can You marinate Lamb for too long?
Marinating lamb is a great way to infuse extra flavor into the meat, but there is such a thing as marinating for too long. Marinades work by coating the surface of the meat with a flavorful solution of oil, salt, aromatic ingredients, fresh herbs and spices, and acidic ingredients like citrus juice or vinegar.
Is it OK to marinate Lamb when it’s raw?
If you have chosen to let the lamb soak in the marinade while it was raw, never re-use the same marinade during the cooking process. Since the raw lamb has come in contact with the marinade, it is no longer safe and should be thrown out.
Can You marinate lamb while roasting?
If you are roasting the lamb, cook it in the marinade sauce and occasionally baste the lamb while it is roasting. If you have chosen to let the lamb soak in the marinade while it was raw, never re-use the same marinade during the cooking process.
How long does it take to marinate lamb chops?
If you’re using acidic ingredients, Bon Appetit recommends keeping the marinade time to well under 24 hours. They go on to say even 15 to 20 minutes might be enough, especially for thinner cuts like lamb chops. On the flip side, the Kitchn suggests skipping the marinade altogether.