2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
St. George's Day is approaching and in the spirit of the pre-holiday and upcoming holidays, accompanied by culinary lamb temptations, I share with you brief historical facts and a few details about sheep and lamb.
In ancient Rome, Lucius Junius Moderatus Columella reported that even before the Romans came to the lands of Gaul, local princes and the rich wore lavish woolen clothes. The writer-historian praises the Gallic sheep for their tasty and good meat.
Among the Germans, for example, the sheep was held in high esteem and raised with great care. On occasions and holidays, lambs or sheep were offered as an expensive gift. According to German law at the time, there had to be at least 80 sheep in each house. Charlemagne himself encouraged cattle breeding by hiring people to take care of his many herds.
They also took a lot of care in England, appreciating the investments and the good income from this animal. Today, English sheep produce good meat and wool, although not as fine as Spanish.
Photo: Daniela Ruseva
Spain was the country that raised sheep with exceptional wool for hundreds of years. In the 18th century, with 12 million sheep, more than half were Merinos, and no one was unaware of the high-quality fabric produced by this wool.
Today, sheep breeding is present in almost all parts of the world. As for the taste of mutton, it depends on the breed, age, sex, breeding conditions and range.
The most delicious and good is the meat of the ram, when it is sparse. In its composition and nutrition, it is very similar to beef. Quality mutton is known for its dark red color and white tallow, and it must be aged before cooking.
When we start cooking, the extracts in mutton give off a heavy and unbearable smell for some people. To remove it, during the heat treatment, you can add an onion or a piece of ginger. It is recommended that dishes prepared with this meat be served in warmed plates.
When we talk about lamb, we must be aware that it is a ram or sheep up to a year. The meat is easy to digest and extremely tasty.
Photo: VILI-Violeta Mateva
The internal parts are an integral part of the menu and are prepared in various ways. The liver is suitable for frying, soup, liver. The brain is fried or stewed with oil. The large intestine is baked or fried. The small intestine and tripe are used for soups and stews, boiled or baked.
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