Lamb - the meat special. Someone hates him, and someone on the contrary - adores.
And the last rule - the lamb is a great product, it must only choose correctly. Why? Read more.
How to choose a tasty lamb market
Lamb has a specific smell. Yes it's true.
Any meat has flavor.
Pork, beef, horse meat - differ not only in color, the density, but also by the smell or flavor.
And lamb - it must have its own smell. But do not stink!
That is why we must be able to choose a good piece of meat, so you do not turn up his nose from the pan or dish with pilaf of lamb "Abreu".
So, where to start the selection.
Mutton - meat greasy.
Fat she is of two kinds: internal and kurdjuchnyj.
Not one little bit sane recipe pilaf with lamb without sheep fat is not complete, so that the market is looking for an appropriate piece.
If someone does not know: rump - a fat bag under the tail of a sheep.
In sheep it is also there, but is smaller.
However, for the preparation of pilaf of lamb meat is to look for a male - say, a sheep is not authentic.
First of all check with the seller, wether or not.
If the delicate operation was not carried out, the meat is not suitable for cooking.
Check is made in the usual old-fashioned way: asking Seller cut a piece of meat or fat and ignite it.
If it stinks, sorry, urine - do not take, and the smells of burning flesh - take.
By the way, the meat of the old, well-pozhivshego ram is also just stink, and no smell.
And the fat it looks different: fluffy, yellow and gray.
So track and quality of fat, which should cover a thin layer of meat.
If you want to cook ribs, look very young lamb.
The fact that the lamb ribs grow all life, respectively, at the young animal bones very thin, the space between them is filled with tender meat.
The old sheep ribs are wide, and the gaps between them is quite narrow, so that the meat, and hard to the same, there are a few.
Sometimes, under the guise of lamb slip goat.
For its preparation required a huge amount of spices and a long soak.
So buy mutton best sellers tested if not you, but someone from your friends.
If you do happen to hit and dragged home a piece of old, old sheep, do not despair: try to soak it in vodka, and in the process of cooking, add the cinnamon and pine nuts.
By the way, these recommendations are suitable and in case of purchase of the normal meat - for those who have specific mutton smell can not stand.
Another important point - to check whether the meat peremorozheno.
A method known: click on the desired piece of a finger, and then ten minutes stroll through the mall.
When he returned, to see if the pit is filled with blood.
Filled - hence the animal was slaughtered properly, and its carcass peremorozhena.
Lastly, to touch the meat should not be slimy - hardly the meat fresh.
How to choose a good lamb in store
In supermarkets, it is sometimes the New Zealand lamb. Its purchase and expensive restaurants for the discerning customer.
In general, the largest supplier in the world market - Australia, however, New Zealand lamb, grown in superior environmental and other conditions listed above.
The most tender, juiciest, most neutral in terms of the characteristic smell, this lamb may disappoint fans of Caucasian and Central Asian cuisine complete absence of sheep fat in it.
It is clear that to set fire to a piece of meat or fat in the shop nobody will give you, so that there will have to rely on the honesty of suppliers.
And cook at home rack of lamb ...
Thank you for reading to the end!
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