These tricks will help make the lamb dishes wonderfully tender and tasty.
Lamb - very capricious in cooked meat, which must be able to prepare properly so that it is well roasted, while maintaining the softness, tenderness and juiciness.
Lamb produced delicious dishes - kebabs, steaks, soups, stews, rice, kebab, dolma, ase, fricassee, knuckle, sausages and chakapuli.
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And what good lamb shoulder, roasted with herbs or chops lamb chops in yogurt ?!
In a world of many popular dishes of lamb: lamb with mustard sauce, lamb chops with ginger, lamb roast French, Arabic lamb, lamb in the Pamir, lamb with vegetables and spices, and even lamb mushrooms, dried fruits and nuts.
Even an inexperienced cook can learn to cook lamb, if possess some culinary secrets.
It is interesting!
Lamb dishes are part of the national cuisine is not only the Muslim camp.
For example, in the UK, Australia and New Zealand - the traditional lamb meat per day. As we, chicken legs! :)
How to choose the lamb
Choose light-colored meat, with white elastic fat.
Remember that red meat is sinewy and loose with yellowish fat found only in older sheep, and cooked, it will be too dry and tough.
The most delicious dishes are lamb.
Unpleasant smell of meat should be alerted - this speaks about old age or an animal, or that the ram was not neutered, which greatly impairs the taste of the dish.
For cooking, take the neck, shoulder, bacon, frying - back leg for meatballs - shoulder blade and neck, to baking - renal portion and a rear leg for pilaf and stews - blade and brisket, for chops - loin and sirloin part.
Several subtleties butcher
The first step is to remove the inedible film, tendons and external fat, the excess of which will worsen the taste of the dish.
However, the fat is better to leave - he will provide lamb pleasant juiciness and flavor intensity.
It is not necessary to freeze meat again, if it was already in the freezer - subject to freeze only fresh mutton.
Secrets of cooking delicious lamb
Do not keep the meat on the fire too long, otherwise it will become dry.
Ideal - bake meat in the sleeve or foil, since this method makes mutton refined and delicate.
Before the heat treatment should marinate meats in any sauce - for example, in sour apple with garlic which would kill odors and give mutton spicy flavor and an apple will soften the meat and enrich it taste.
Popular pickles with olive oil and red wine, yoghurt and cardamom, lemon with herbs, soy sauce and seasonings.
Minimum pickling time is 1 hour, and the average marinate meats recommended for 10-12 hours depending on the age of the ram.
Lamb goes well with cumin, thyme, oregano, marjoram, rosemary, parsley, ginger, mint and saffron.
Many are added to marinades thyme, curry, mustard, juniper, barberries, coriander and cinnamon, and cooks are advised not to regret the meat spices, seasonings and herbs that enrich the taste and flavor.
If you put a piece of frying fat lamb down, the meat will be tastier.
Serve the lamb on the table at once, otherwise the fat will harden, and the dish will turn out tasteless.
To spice you can coat the finished meat garlic, spices, mustard, horseradish and sprinkle with herbs.
Once the ram was a symbol of spring, and it can be used as food only in these months, and now the lamb is available at any time of the year.
The main thing - to cook it properly, as tender and juicy lamb meat could become a worthy ornament of the everyday and the festive table.
And gourmets and lovers of good food will be satisfied!
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