2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
When preparing a dish of mutton, you should keep in mind that the most delicious is the meat of animals up to a year and a half. It is distinguished by its light red color, the fat is white and elastic.
The flesh of an old animal is dark red, the fat on it is yellowish. Before cooking the mutton, it is good to marinate it so that it matures and removes the unpleasant specific smell.
You can use the marinade of vinegar, oil and green spices to pour the meat and leave it to stand for 36 hours, or pour it completely with yogurt and cook it after 24 hours.
Bones are suitable for broths, and if you want to cook boiled meat, use the breasts and shoulders. Roast meat is perfect if you use the hind legs, shoulder or fillet. Stewed mutton is delicious if you use the breast, shoulder, hind legs or lower back.
The longer the mutton is cooked, the drier and tougher it becomes, and it loses its taste. When cooking, the fat from the meat penetrates deep into it, so before cooking it is good to remove the pieces of fat.
The mutton is served with red wine. The more ordinary wine goes with a complex dish of mutton, and the wine from a complex bouquet is suitable for roast meat.
Goat meat also has a characteristic specific, for some unpleasant aroma. Therefore, it must also be soaked in the marinade before cooking.
In its preparation, onions, garlic, marjoram, ginger, cumin and spicy sauces are used to suppress the specific smell.
Many people think that goat meat is not tasty and tough. This is not the case at all, it is tender and very tasty. You can easily prepare roasted goat meat. You need a piece of about three kilograms, olive oil, pepper, salt, rosemary and cumin.
The meat is fried on all sides in hot olive oil, in which the spices are placed to catch the crust. The meat is then left to cool for one hour and placed in the refrigerator for another hour.
Then, together with the fat and spices, bake in the oven for about an hour and a half.
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