It was a huge hit at a pop-up dinner a few months ago where I made this lamb and pork ragu. Since then, we’ve adapted it to accommodate about four to six hungry people. Another thing the recipe calls for is about a third of a cup of pancetta. Don’t skip this step; it adds a rich, salty flavor that makes this meat sauce the only one you’ll ever need. — Ju.
Cooking multiple meats together can streamline meal prep. But is it safe to cook pork and lamb in the same pan? What about flavor – will they end up tasting the same? Let’s break down the do’s and don’ts of cooking pork and lamb together.
Is It Safe to Cook Pork and Lamb Together?
Safety is often the first concern when it comes to cooking different meats together. Specifically with pork and lamb, is there any risk of cross-contamination or foodborne illness?
The good news is that yes, it is perfectly safe to cook pork and lamb in the same pan or roasting tray. This is because
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Pork today is very low risk for transmitting disease thanks to modern farming practices.
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Lamb is not a high-risk meat for foodborne pathogens.
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Thorough cooking to safe internal temperatures kills any bacteria present.
As long as you cook pork and lamb adequately until fully cooked, there are no safety issues. The USDA recommends cooking pork to 145°F and lamb to 145°F for medium rare or 160°F for medium. Use a meat thermometer to verify safe internal temps.
Will the Flavors Mix Together?
When cooked together in the same pan, pork and lamb will impart subtle flavor into each other via the rendered juices. However, this exchange of flavors is very minimal and will not make the meats taste the same.
A few ways to prevent flavor transfer while cooking pork and lamb together:
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Leave space between the pieces of meat so juices don’t commingle as much.
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Use a roasting rack to elevate one type of meat above the other.
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Cook in oven cooking bags or parchment paper packets to separate juices.
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Remove one meat earlier than the other if cook times differ significantly.
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Avoid basting one meat with the other’s juices.
With a little care, you can keep pork and lamb tasting distinct even after roasting together. The flavor exchange is insignificant.
Tips for Cooking Pork and Lamb Together
Follow these simple tips for the best results when cooking pork and lamb in one pan:
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Choose compatible cuts that require similar cook times like pork chops and lamb chops.
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Trim excess fat to prevent too much grease pooling at bottom of pan.
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Cook at a high enough temperature, around 350-425°F, to render fat properly.
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Use a meat thermometer and remove each meat at its ideal internal temp.
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Let meats rest 5-10 minutes before carving to allow juices to reabsorb.
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Make a pan sauce from the rendered juices to serve with both meats.
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Avoid cross-contamination by using separate cutting boards and utensils for each meat.
How to Cook a Pork Crown Roast and Leg of Lamb
A beautiful option for cooking pork and lamb together is a crown roast of pork paired with a boneless leg of lamb. Follow these simple steps:
Ingredients:
- 3 lb bone-in pork crown roast
- 2 lb boneless leg of lamb
- Olive oil
- Herbs like rosemary, thyme, sage
- Salt and pepper
- 1 cup chicken or beef broth
Directions:
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Pat pork and lamb dry, coat with oil, and season generously with salt, pepper and herbs.
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Place pork crown roast fat side up in center of roasting pan. Surround with leg of lamb.
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Roast at 400°F for 20 minutes to render fat. Reduce temp to 325°F.
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Roast until pork reaches 140°F internally and lamb reaches 135°F for medium rare, about 1 hour 15 minutes more.
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Transfer meats to platter and tent to rest 10-15 minutes.
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Make gravy from pan drippings and broth. Carve meats and serve with gravy.
The crown roast and elegant leg of lamb make a dramatic duo, cooked beautifully together while still retaining their distinct flavors.
Can You Braise Pork and Lamb Together?
Braising uses moist heat methods like stewing or pot roasting to turn tougher cuts into tender meat. Can pork shoulder and lamb shoulder, for example, be braised together?
The answer is yes, with a couple caveats:
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Choose cuts that require similar braising times. Pork shoulder may cook slightly faster than lamb.
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Use an aromatic braising liquid like wine, broth or tomatoes to infuse big flavor.
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Don’t overcook the meats into mush.
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Adjust seasonings carefully to complement both meats.
With the right prep and care, pork and lamb can braise together into delicious, fall-apart tenderness.
In Summary
Cooking pork and lamb together is absolutely safe, as long as they are both cooked to proper internal temperatures. With a few simple precautions, their distinct flavors can remain intact without crossover.
Whether roasting, braising, or using other moist cooking methods, pairing pork and lamb can yield tender, beautifully cooked meats ready to carve in perfect sync. Get creative mixing these versatile meats into one flavorful, visually impressive spread.
Beef, Pork, and Lamb how to cook different cuts of meat
FAQ
Can you cook pork and lamb at the same time?
Can you cook two meats at the same time?
Does lamb cook faster than pork?
Can you cook meat and pork together?
Should you roast lamb and pork together?
The rich, savory notes of the lamb pair perfectly with the slightly sweeter, succulent pork, creating a taste experience greater than the sum of its parts. Plus, roasting these meats together allows you to feed a crowd without having to fuss over multiple pans or worry about timing different cuts of meat—and that’s already plenty.
Can one eat pork?
A cooked, medium pork cutlet or steak provides 239 calories, 34 grams protein, 10 grams fat, 4 grams saturated fat, 697 milligrams sodium, and 0 grams carbohydrate, if you eat only the lean part of the steak. Pork contains many of the micronutrients (vitamins and minerals) found in beef and it is high in protein, but can be lower in fat than beef—depending on cut and preparation. Meat from any kind of mammal, including pork, can cause an allergic reaction (and some people who are allergic to mammalian meat also react to poultry).
How long do you cook pork & lamb in the oven?
Crank up that oven to 425°F (ca. 220°C) and roast for 20 to 30 minutes to brown the meats, which gives them aroma, flavor, and produces that crispy crust we all crave. Then, reduce the heat to 325°F (ca. 160°C) and keep roasting until your pork and lamb are cooked to an internal temperature of 145°F (62.7°C), food safety experts recommend.
What is a lamb pork sausage?
Instead of being stuffed in the usual sausage casings, these lamb-pork sausages are wrapped in easy-to-use caul fat. Adding fat into the meat mixture ensures a juicy, flavorful sausage. The minimal seasonings of red onion and parsley give the sausage an uncomplicated, meat-first flavor.