2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Traditionally, the demand for lamb increases in April and May. When it is well prepared, its taste is divine. Cooking the perfect lamb involves some little subtleties that you need to master.
Before you season the meat, you need to remove excess fat and skins. The spices are finely chopped and rubbed into the meat with fat. Wrap it tightly with foil and leave in the fridge overnight. In this way, the spices will be able to flavor the meat.
The lamb itself is very fragrant and sometimes does not need strong seasoning. Let's see though which spices are suitable for it.
Its taste is best complemented by the aroma of mint, oregano, thyme, marjoram, cumin, coriander, rosemary, lemon peel. Garlic is also great for lamb.
He also gets parsley, devesil and kaloferche. You do not need to apply many spices at once, choose a few that you like the most and season with them.
A suitable way to flavor the lamb is lard. With the tip of a knife, make small incisions in the meat and put pieces of garlic and spices inside them. Then leave to absorb the spices and roast the meat.
Combine the listed spices to make a tasty and fragrant lamb, but you have to be careful about the salt. Never pre-salt the meat or just before roasting. Pre-salting will dry it out.
Once roasted, the meat needs rest. Leave it for 20 minutes, lightly covered with foil. In this way, all the separated juices will return to the meat and will not be lost when cut.
When buying lamb, be careful, look at the color of the fat on it. If it is white, then the meat is from a young lamb, but if it is yellowish, it means that the animal is older.
Fresh meat is stored in the refrigerator for no more than three days, wrapped in foil.
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