Development and Consumer Acceptance of Pre-cooked Lamb Leg Roasts1

The objective of this study was to develop a palatable precooked lamb leg roast. Lamb legs (n = 60) were fabricated into 240 roasts. Roasts were assigned to one of four spice treatments: control (CON), Italian, Mexican, prime rib. After being injected with a 15 percent brine mixture, roasts were smoked to an internal temperature of 63°C, vacuum packaged, and frozen at -10°C. Roasts were thawed and reheated one of three ways (conventional oven, microwave oven, or boiling) and served to a trained sensory panel to determine differences in reheating method. No differences (P > 0.05) were found between reheating methods. The trained panel rated the prime rib spice the juiciest, the most tender, the most flavorful, and the best in overall acceptability. The control treatment (CON) was rated higher (P < 0.05) for lamb flavor, warmed-over flavor, and flavor intensity by trained panelists. Upon completion of trained sensory panel, a consumer panel (n = 199) was served samples of roasts to determine the preferred spice blend. Consumers rated the prime rib spice the highest (P < 0.05) for all palatability attributes and the CON the lowest (P < 0.05). This study indicated the prime rib spice treatment was preferred most often for tenderness, juiciness, flavor, and overall liking by both the trained sensory panel and consumer panel. Therefore, roasts seasoned with the prime rib rub appear to have the most market potential.