2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The most important feature when choosing a lamb is to find meat from a young animal, preferably female. The best is the meat of a 4-month-old lamb (weighing about 20 kg). It has already switched to eating grass and has started to accumulate fat, which makes it so appetizing. If it is still a sucker, it is very fragile, but also too lean.
After more than half a year, the male lamb begins to secrete sex hormones, which give a specific and intrusive smell to the meat.
The adult sheep / ram (one year old) are tougher, with a lot of fat, and they smell. That is why their meat is drastically cheaper.
If you want to buy a Bulgarian lamb, look at the seal - it must contain the letters BG.
If the meat is fat and it is white, then it is a young lamb. Its color should be fresh and pale pink. Fat lamb should be roasted at a lower temperature, but for a longer time. The fat will melt gradually and will remain juicy and tender.
The chefs have a formula on the subject - 30 minutes for every 500 g of meat, and the oven temperature should not exceed 200 ° C.
The young lamb is cooked with white wine. After pouring the wine, leave the pot on the fire open for 20 minutes - to evaporate the alcohol.
The liver is kept in fresh milk for 2 hours before frying. To make it soft and tender, it is fried unsalted.
The lamb combines perfectly with mint thyme and rosemary, for spiciness - black and red pepper. The spices are rubbed well and salted before putting in the oven.
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