2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Lamb is used all over the world for countless amazing recipes. When it is labeled as a "spring lamb", it means that it was marketed in the spring or summer, which is considered the season of fresh lambs. However, in many places it is available all year round and the label "spring lamb" no longer always means that it is fresh.
Lamb is the meat of a young sheep that is less than one year old. It is usually available in five different shapes, including shoulder, neck, chest, fillet and thigh. In addition, it is sold ground in many stores so that it can be used for burgers, meat rolls or sauces.
Currently, the most common livestock in the world - sheep, began to be bred in the Middle East and Asia more than 10,000 years ago. As a source not only of food but also of textiles (wool), sheep were introduced and quickly gained popularity in other regions of the world.
Lamb is extremely common in the cuisines of Turkey, Greece, New Zealand, Australia and the Middle East.
Ingredients of lamb
Lamb is a source of B vitamins and especially vitamin B2, B3 and B12. It is rich in phosphorus, zinc, iron and magnesium. Lamb meat contains a large percentage of useful complete proteins. Only 120 years old Lamb meat You get 40.8% of the daily value of vitamin B12. The fat in lamb is 2 to 3 times less than in pork, and cholesterol is 4 times less. In addition, meat contains phosphorus and vitamin PP. In general, the vitamins in lamb are as much as in pork and beef, but iron is 30% more than in pork.
Selection and storage of lamb
- Buy Lamb meat, whose flesh is dense and slightly pinkish in color. The remaining fat around the meat should be white, not yellow.
- Lamb is easily susceptible to spoilage, so it should always be stored in the refrigerator or freezer. Fresh lamb can last in the refrigerator for up to 3 days.
- If you store lamb in the freezer, it will last from six to nine months, and if ground about 3-4 months.
The most delicious is the meat of young animals up to 18 months of age, castrated lambs that are unfit for breeding. The meat of well-fed sheep, which are not older than 3 years, is also delicious. It is characterized by a light red hue and white and flexible fat. You will recognize old meat by its yellow fat and dark red meat. This is tough meat that is best used for minced meat. Fresh lamb is recognizable by pressing with a finger - the pressure should form a hole on its surface, which, however, recovers quickly.
Cooking lamb
Lamb can be fried, roasted or stewed. Roasting is a cooking method in which no liquid is added to the meat while it is being cooked. For this reason, the most tender parts of the lamb are the most suitable for roasting - the cutlets, the fillet and the leg. Suitable for suffocation are the neck, abdomen and shoulder. Minced lamb is most often prepared from the leg.
The lamb itself has a very strong aroma, so there is no need for too strong seasoning. The lamb goes best with the spices oregano, mint, marjoram, lemon peel, coriander, cumin, thyme, rosemary and last but not least - garlic. Before seasoning, the meat must be cleaned of excess skins and grease. The selected spices are mixed and rubbed well into the meat. It is recommended that the seasoned meat be wrapped in foil and left overnight to absorb the taste of the spices.
Another very suitable way to season lamb is lard - a method in which small incisions are made in the meat with the tip of a knife, and pieces of garlic and fresh spices are placed inside them.
Lamb can be seasoned with various spices according to one's taste, but one thing is very important - it should not be salted beforehand, except just before roasting. Otherwise it will dry out further.
Baking temperature of Lamb meat is determined by how much fat is in the meat. Fatter meats are baked at 170 degrees to slowly melt the fat and make the meat juicier. Bake the drier pieces at 220 degrees for about 15 minutes, then reduce the oven to 175 degrees and bake.
When frying cutlets Lamb meat, the chops are folded up, which makes it difficult to fry the meat evenly. To prevent unpleasant folding, pre-cut the chop in several places.
Know that lamb can be eaten both hot and cold.
A few quick tips on how and where to use it
- Minced lamb is made into great burgers.
- Dip the lamb fillet in the marinade of red wine, garlic and rosemary.
- You can serve the lamb with milk mint sauce made from milk, a few mint leaves and garlic.
- Adding to the lamb and your favorite vegetables, you can make great kebabs.
Here are some wonderful recipes for lamb.
Benefits of lamb
- It contains zinc for good functioning of our immune system. Lamb is a very good source of zinc - a mineral that affects many fundamental processes, perhaps the most important is its impact on our immune system. In addition, zinc helps stabilize blood sugar levels and is needed for our sense of taste and smell. It is especially important for men as it takes care of the health of the prostate and bones.
- Contains B vitamins for energy and cardiovascular protection. Meat products, such as lamb, are a good source of vitamin B12, which supports the production of red blood cells and protects us from anemia, allowing nerve cells to function properly.
- Protects us from Alzheimer's and other age-related diseases. However, we need to know that red meat (like lamb) is a source of dietary saturated fat and cholesterol. These two ingredients are associated with the development of certain diseases, including some forms of cancer and heart disease.
Harm from lamb
Lamb is also one of the foods that contains purines - people who have problems eating foods rich in purines should also avoid eating lamb.
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