2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Well-cooked, delicious lamb is something divine. It has a complex, specific and delicate taste.
When it comes to lamb in culinary terms, you can choose between a small lamb, up to 6 months old, with more tender meat and a large lamb, up to 12 months old.
Lamb meat is extremely characteristic and differs from other meats in its characteristic color, aroma and taste. There are several factors to keep in mind when buying meat.
Raw, it should not float in fat, and the fat itself should be white in color. Its color should be pink to light red, and the bones - reddish. If these characteristics are not met, then even the best processing and preparation will not have a matte effect.
Dishes with lamb in our country are recipes with tradition. The most common recipes are for roast lamb with stuffing, grilled lamb skewers, lamb chops and stuffed shoulder. Some also rely on lamb barbecue or cooking meat in a casserole.
From the trifles it becomes lamb liver or aromatic liver soup. Lamb soup can also be prepared using shank or head as the main ingredient.
Lamb goes well with all kinds of green vegetables, especially dock, spinach, nettles, green onions, beans, mushrooms, potatoes, bulgur, and most often offered with rice.
As for spices, lamb does not need large quantities, as it has a strong aroma. However, fresh garlic, rosemary, mint, parsley and thyme are suitable.
When cooking lamb, you need to know a few subtleties. The aroma comes first. Many people do not like the strong aroma of lamb. To remove, the meat is left for a few hours in a marinade of olive oil, lemon juice and spices.
In order for the meat to become tender, the meat must be at room temperature before the dish can be roasted. In addition, the lamb is salted immediately before cooking. If salted earlier, the meat may become dry.
The fatter parts of the lamb, such as the neck and ribs, require more time and a lower temperature. The more tender meats need a moderate temperature so that they do not shrink and become dry.
Raw meat is stored in the refrigerator for no more than two or three days, covered with foil. Frozen meat must be completely thawed before cooking.
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