Whole lamb cooked in the oven. Proper cooking lamb: instructions for use

Lamb is considered a difficult meat to cook. Usually, only experienced chefs decide to take dishes from it. How to cook lamb tasty and simple even for novice housewives, our recipes will tell you.

Ingredients:

meat on the bones - 700 - 1000 g;
onion - 1 large head;
tomato - 1 medium;
green pepper - 1 medium;
carrot - 1 pc.;
potato tubers - 4 pcs. medium or 2 large;
salt, cumin, pepper.

Cooking:

Coarsely chop the washed meat, add water, send to the stove.
After boiling, drain the liquid. Pour the meat again with boiled water.
Cook over medium heat until lamb is fully cooked (about 120 minutes). Scrub the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out transparent in the end.
Cut all prepared vegetables into medium pieces. Send them to the already prepared broth along with salt and spices.

Cook lamb shurpa for another 20-25 minutes.

Delicious meat skewers

Ingredients:

saddle of a young lamb - 2.5 kg;
onion - 300 - 350 g;
fresh parsley and cilantro - a whole bunch;
self-ground black pepper - to taste;
salt;
honey - 30 g;
highly carbonated mineral water - 1 tbsp.

Cooking:

Remove the subcutaneous film from the meat piece. Cut the meat into portions along the vertebrae.
Send arbitrarily chopped onion, all chopped greens, pepper, salt, liquid bee honey to the lamb. The latter can also be added just before frying.
Pour everything with cold carbonated mineral water.
Leave the meat under these conditions for 4 - 5 hours.

Before frying lamb skewers on the grill, wipe the skewers with raw onions so that their taste does not spoil the finished treat.

Traditional kharcho soup

Ingredients:

lamb (pulp) - half a kilo;
onions - 3 heads;
dry rice - 5 dessert spoons;
large tomatoes - 5 pcs.;
salt, peppercorns, vegetable oil;
cilantro, parsley, dill - 1 bunch;
fresh garlic - 5 teeth;
dry lavrushka - 4 pcs.

Cooking:

Rinse the meat well, cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all the washed and chopped greens into the pan. Cook for another half hour. Be sure to remove the foam.
Remove the skin from the tomatoes using boiling water. Cut the pulp into cubes.
Randomly chopped onion fry until golden brown. Add tomatoes. Cook another quarter of an hour together.
Transfer the contents of the pan to the meat. After boiling, pour in the cereal.
Add salt, peppercorns, parsley. It goes well with this mutton basil soup, both fresh and dry. Cook for another 10-12 minutes.

Add crushed garlic to the already prepared treat. Leave it to infuse under a tightly closed lid for at least 1 hour.

Cooking pilaf

Ingredients:

meat pulp - 1 kilo;
onions - 3 heads;
carrots - 3 pcs.;
rice (long) - 1 kilo;
sunflower oil - ½ tbsp.;
salt (garlic) and pepper.

Cooking:

Heat oil or any fat in a cauldron. Send the lamb washed, dried and cut into pieces into it. Fry the meat until lightly browned and “sealing” the juices over high heat.
Turn down the stove heat. Pour onion half rings into the cauldron. Fry vegetables until golden brown.
Pour in a thin strip of carrots.
After 10 minutes, add salt, pepper, a little water. Simmer for approximately 25 minutes. You can also add garlic cloves to taste.
Put clean cereal in a cauldron. Fill with water 1 finger above the level of the grains. Salt if necessary.
Simmer the dish over low heat under the lid until all the liquid has evaporated.

Be sure to let the pilaf brew for about 20 minutes before serving.

Meat stew with potatoes

Ingredients:

lamb pulp - 600 - 700 g;
raw potatoes - 6 - 7 pcs.;
garlic - 3 - 4 cloves;
sweet red pepper - half;
carrots - 1 pc.;
onion - big head;
salt, zira, pepper;
fresh cilantro - 1/2 bunch.

Cooking:

Cut the meat into medium pieces and lightly fry in any fat. Lamb should be lightly browned.
Pour liquid (plain water) so that it completely covers the meat.
Close the container with a lid and simmer the lamb until tender. Add more water if necessary.
Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Fry lightly.
Throw in large pieces of potatoes. Add some water.
Close the container with a lid and simmer over low heat until the vegetables are ready. A cauldron is perfect for this purpose.
Season the dish to taste.

Let the treat brew, sprinkle with chopped fresh herbs and serve for dinner.

Beshbarmak in a slow cooker

Ingredients:

lamb pulp - 1 kilo;
large onion - 2 pcs.;
beshbarmachnaya noodles - 250 g;
peppercorns - 6 - 8 pcs.;
bay leaf - 1 - 2 pcs.;
salt and water.

Cooking:

Send meat, peeled onions (1 pc.), Lavrushka, salt and pepper into the multicooker bowl.
Completely cover the ingredients with boiling water.
Activate the extinguishing mode for 120 minutes.
Throw away the bow.
Cut the meat into small pieces. Place on a large flat plate.
Pour the circles of the remaining onion on top, previously scalded with boiling water.
Switch the kitchen "assistant" to steam cooking mode. Pour in the noodles. Cook for 10 - 12 minutes. Do not close the lid.
Put the finished noodles on the meat with onions.

Serve on a shared platter.

Lamb soup piti

Ingredients:

lamb pulp - half a kilo;
onions - 2 large heads;
raw potatoes - 5 pcs.;
tomato - 1 large;
quince - 1 pc.;
dry chickpeas - 100 - 120 g;
salt, pepper, fresh herbs.

Cooking:

Cut the peeled onion into half rings.
Chop the meat into small pieces. Quince - cubes.
Soak the chickpeas for a couple of hours in cold water. Put on a sieve to dry.
Put prepared foods in layers in a deep pan: onion - meat - quince - chickpeas. Completely pour boiling water over all the ingredients.
Bring the contents of the saucepan to a boil. Reduce the heat and let the soup simmer covered for 120 minutes.
Add tomato and potato pieces.
Cook the dish for another half hour. Salt, pepper.

Eat hot, sprinkled with chopped herbs.

Since the soup turns out to be quite fatty, it is customary to serve it with a bowl of ground sumac. This red spice with a sour taste perfectly sets off the rustic flavor and taste of piti.

Cooking lagman

Ingredients:

flour - 1 kilo;
raw eggs - 5 pcs.;
salt;
lamb pulp - 600 - 650 g;
tomato paste - 3 dessert spoons;
onions - 4 heads;
ground turmeric, paprika, chili - 1 teaspoon each;
fenugreek - 10 grains;
red tomatoes - 3 pcs.;
Bell pepper- 2 pcs.;
carrots - 2 pcs.;
potatoes - 4 pcs.;
daikon - 100 g;
garlic - 7 - 8 tooth.

Cooking:

Sift flour into a large bowl. Crack eggs into it. Salt. Knead dumpling dough. In the process, if necessary, add warm boiled water.
Remove the dough into the bag while preparing the rest of the products.
Chop the meat and send it to the cauldron. Sprinkle with chopped onions. Add all the spices stated in the recipe.
Pour in 1 tbsp. water with tomato paste. Simmer the mass for 7 - 8 minutes.
Add another 2 liters of water and cook the dish for 70 minutes.
Peel all vegetables and chop coarsely. Lay to the already prepared meat. Add water and salt.
Stew the mass under the lid until the vegetables are ready.
Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
Boil the noodles in salted water for 2 minutes. Put in a colander and send to plates.
Complement the noodles with meat and vegetables.

Serve hot with tortillas.

It is worth noting that lagman is neither a soup nor a second course. This is something in between, so do not spare noodles and vegetables - there should be a thick dish with some broth in the plate.

Baked lamb ribs

Ingredients:

lamb ribs - 1 kilo;
salt, oregano and dried garlic;
soy sauce - 4 dessert spoons;
balsamic vinegar - 4 dessert spoons;
olive oil - 3 dessert spoons;
honey - 4 dessert spoons.

Cooking:

Rinse the ribs, dry with paper towels, cut into separate parts.
Pour the blanks with vinegar and olive oil. Add all other ingredients stated in the recipe.
Mix everything well. Leave for half an hour.
Line a baking sheet with foil (shiny side up). Place meat on it. Cook for a quarter of an hour in the oven, heated to 220 degrees.
Reduce the heating temperature by 30 - 40 degrees and leave in the oven for another 7 - 8 minutes.

Serve the resulting ribs with hot sauces.

Meat chanakhi in a pan

Ingredients:

lamb (thigh part) - 1 kilo;
potatoes - 1.5 kilos;
eggplant - 1 kilo;
onion - 1 head;
tomato - 1 pc.;
cilantro, parsley - 1 bunch;
tomato juice - 1.5 tbsp.;
salt pepper.

Cooking:

Cut the meat into pieces, like a barbecue. Send to a thick-walled pan.
Pour potatoes on top, chopped arbitrarily, but not too large.
Add skinless eggplant pieces.
Cover everything with the thinnest onion rings.
Pour in salt and pepper tomato juice.
Sprinkle the ingredients with chopped herbs.
Cover the contents with thin slices of tomatoes.
Stew treats for 2 - 3 hours over low heat.

The exact cooking time depends on the size of the pieces of food and the softness of the meat.

Lamb baked in foil

Ingredients:

medium-fat kefir - 1 full glass;
creamy margarine - 130 g;
flour (first-class) - 2 tbsp.;
salt and soda for kneading dough - half a small spoon each;
beef pulp - 250 - 300 g;
salt for filling and broth - to taste;
onions - 2 heads;
butterfat - 30 g;
potatoes - 3 - 4 pcs.;
a raw egg- 1 PC.;
water - 2/3 tbsp.

Cooking:

Sift flour into a bowl. Add margarine, cut into pieces. Grind with your hands to a state of fine crumbs. Salt.
Soda extinguish with kefir.
Stir the fermented milk product into the flour and margarine. Knead a non-sticky but soft dough. Roll into a ball and put in a bag for half an hour. You don't need to refrigerate the dough.
For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
Start with the resulting mass of cakes. Blind small pies, leaving a hole at the top.
Lubricate the blanks with a beaten egg.
Bake for 20 minutes at medium temperature.
In ½ st. water add oil, salt. Boil.
Pour the resulting broth into the holes of the pies, 1 tbsp. spoon.

Bake the dish for a little more than half an hour under the same conditions.

Khashlama from lamb

Ingredients:

meat - 1 kilo;
onion - 3 heads;
sweet yellow pepper - 2 pcs.;
ripe tomatoes - 4 pcs.;
salt, aromatic herbs.

Cooking:

Pour onion half rings to the bottom of the cauldron. Spread pepper strips on top. Add tomato slices. Use only half of the vegetables!
Pour medium meat pieces and cover them with the remaining products.
Add salt, spices, pepper.

Close everything with a lid and leave on low heat for about 3 hours.

Any lamb dishes are cooked longer than any other meat, but they turn out to be very satisfying and colorful. If young lamb is baked in the oven or fried in the form of a barbecue, then you should not overdo it with spices - they can easily kill the special taste of tender meat.

17.01.2019

Not every professional culinary specialist knows how to properly cook lamb. This meat requires pre-treatment. It can be fried, baked, smoked, salted, marinated and even steamed. In today's article, we will discuss how lamb is cooked in the oven. We will consider the recipe with vegetables in detail.

Cooking lessons

Not only in eastern countries and in the Caucasus can tasty and properly cook lamb. Each of you can cope with such a culinary task. Professional culinary experts advise using young lamb meat for cooking, whose age reaches a maximum of three months.

On a note! Such meat is commonly referred to as dairy meat. And if the tenderloin of an adult ram has a specific smell that needs to be disposed of, then the milk lamb has a neutral smell, does not require preliminary pickling or soaking.

It is also worth noting that young lamb meat contains a high concentration of nucleic acid required by the human body.

It is better to buy lamb in fresh and only from trusted suppliers. If you were unable to find dairy lamb on the market, purchase lamb tenderloin, but on condition that the age of the ram is no more than 18 months. Even such meat will already be cooked much longer and it must be soaked and marinated.

An incredibly tasty, juicy and healthy lamb loin in the oven will turn out. Choose the recipe of your choice. Lamb tenderloin is easy to prepare, especially if you know some culinary secrets.

you can bake lamb tenderloin in foil, sleeve, on a baking sheet or in a brazier;
tenderloin of a young lamb is not necessary to pre-process or marinate;
if the meat is old, then it should first be soaked in chilled water, and then boiled slightly;
marinade gives a special taste to the baked lamb, it is best to use zira, basil, a mixture of ground peppers, dried Italian and Provence herbs, turmeric;
add additional vegetables, such as potatoes, zucchini, eggplant, onions, sweet peppers, carrots, tomatoes;
hard cheese will give a special delicate taste to baked lamb;
meat baked with fresh tomatoes will turn out juicy;
if you like stew, cook lamb in a clay pot;
low-calorie treats baked in the sleeve will turn out;
add sauces to improve the taste, it is advisable to season already baked lamb with sauces.

What else should you pay attention to? Let's discuss which marinade to use. Traditionally, lamb is marinated with freshly squeezed lemon juice mixed with refined olive oil. You can use the pulp of ripe tomatoes, cream with an average percentage of fat, soy sauce.

If you are still lucky enough to get a dairy lamb, then you can simply rub it with spices and send it to the oven for baking.

Like any other meat dish, baked lamb requires an addition in the form of a side dish. You can serve lamb with rice, boiled beans, potatoes. Even better, sprinkle the baked meat with herbs and pour generously with spicy sauce.

On a note! Grilled lamb. If your oven is equipped with this function, be sure to use it.

It's time to move from theory to practice. Let's cook the lamb ribs. Your household certainly has not tried such yummy yet. If you feel a specific smell, be sure to soak the meat or boil it for 10-15 minutes in boiling water. The highlight of this treat will be an unusual apricot sauce.

Ingredients:

rack of lamb - four pieces;
granulated sugar - one pinch;
bulb - one head;
hot capsicum - ½ pod;
sweet pepper - two pieces;
salt;
olive oil - one table. spoon;
potatoes - six pieces;
spices;
garlic cloves - five pieces;
a mixture of peppers;
large apricots - 10 pieces.

Cooking:

To make the rack of lamb juicy and fragrant, it is best to use fresh meat.
If you have a frozen product, it must be left to thaw at room temperature. Rinse the lamb well and pat dry with paper towels.
We need to make incisions, so we clean the meat and fat layers with a knife from the bones.
Rinse lamb thoroughly again and pat dry. Cropped pieces for the preparation of this dish will not be useful to us. But you can use them to make soup.
We rub each rack of lamb with salt, a mixture of ground peppers and spices. Leave for a while to marinate.
Pour refined olive oil into the pan. We heat it up and lay out one piece of lamb.
Fry on each side for a couple of minutes until golden brown.
Transfer the fried pieces of lamb rack to a plate and set aside.
We wash the potato tubers together with the peel, dry and cut into large sticks.
We clean and wash the sweet pepper, chop into strips.
We chop the onion. We cover the baking sheet parchment paper and put vegetables on it.
Salt the vegetable mass, sprinkle with spices and add the fried rack of lamb.
For 25 minutes we send to the oven and bake at a temperature of 200 °.
Rinse the apricot fruits, remove the seeds. Transfer the pulp to a blender container.
We clean the garlic cloves and cut off half of the hot pepper pod.
Add these ingredients to the apricot pulp, beat everything until a puree consistency.
Add literally one pinch of granulated sugar and stir. Fragrant sauce with spicy notes is ready.
Cut the baked rack of lamb into portions, transfer to a plate.
Add roasted vegetables and cooked apricot sauce.

1. Lamb in mustard sauce

Ingredients: 4 bone-in cutlets, 125 ml chicken broth, 1 tbsp. l. spicy Dijon mustard, 1 tbsp. l. cream fresh, 1 garlic clove, salt, freshly ground black pepper

Cooking: Trim excess fat from cutlets and clean the bone. Cutlets salt, pepper, fry on the grill for 5 minutes on each side. Put the finished meat on a plate, cover with foil, keep hot until serving. Drain the juice released during frying into a saucepan, add chicken bouillon, stir.

Boil the liquid until its volume is halved. Cream fresh mix with mustard, add to the broth and cook, stirring, over low heat until thickened. Finely chop the garlic and stir into the resulting sauce, warm over low heat for another 1-2 minutes. Arrange cutlets on plates and serve with sauce.

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2. Spanish fried lamb

Ingredients: 1.2 kg milk lamb pulp, 1 cup vegetable oil, 1 clove of garlic, 300 g pork ham, 1 onion, ground pepper, 1 kg of tomatoes, 6 pods of sweet pepper, greens for decoration

Cooking: Cut the lamb flesh into portions, peel off the films, rub with salt and pepper. Chop the garlic, fry with oil until golden brown. Put the meat, sliced ham and onion, mix and fry. Then add coarsely chopped sweet pepper and fry for a few more minutes. Put the chopped tomatoes, peeled, salt and fry for 1.5 hours over low heat until the meat is cooked and the liquid evaporates. When serving, put the meat together with vegetables on a dish, garnish with herbs.

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3. Leg of Lamb in Cranberry Mint Sauce

Ingredients: 1.5 kg leg of lamb, 200 g pork net, 30 g rosemary, 5 g garlic, 50 g red wine, 10 g salt, 5 g grilled seasoning, 10 g vegetable oil

Cranberry Mint Sauce: 200 g cranberries, 100 g sugar, 10 g wine, mint

Cooking: Stuff the leg of lamb with lard, wine, rosemary and garlic. Grate with spices and wrap in pork net. Leave in the marinade for several hours. Then bake in the oven at 180 degrees for 1-1.5 hours.

Sauce: Boil cranberries with wine for 5 minutes. Add the juice from the lamb leg, boil, rub, add sugar and mint.

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4. Lamb soup with chickpeas

Ingredients: 700 g shoulder blades, 1 tbsp. dried vegetables, 1 can of canned chickpeas, 2 pcs. potatoes, 1 carrot, 2 celery stalks, 2 tbsp. l. tomato paste, 1 onion, 2 tsp. ground paprika, a few sprigs of parsley, salt, ground pepper

Cooking: Pour lamb 1.5 l cold water. As soon as the water boils, remove the foam, add dried vegetables, salt. Boil the broth over low heat for about an hour.

While the broth is cooking, peel the potatoes and cut them into cubes. Peel and grate the carrots on a coarse grater, finely chop the onion. Chop the celery stalks.

Sauté the onion in vegetable oil until soft. Add carrots and crushed garlic, then cook for a few more minutes. Add tomato paste and cook, stirring, for 1 more minute. Remove the meat from the prepared broth, strain the broth. Remove the meat from the bones, cut into pieces and set aside.

Put the pot of broth back on the fire. Add potatoes and canned chickpeas along with liquid. After 10 minutes, add vegetables with tomato paste, paprika and cook until the potatoes are ready. At the end, add meat and parsley. Salt, pepper to taste.

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5. Pilaf with young lamb

Ingredients: 200 g of rice, 400 g of lamb pulp, 1 onion, 1-2 carrots, 2 heads of garlic, 100 ml of vegetable oil, 400 ml of water, 1 bay leaf, salt, pepper, cumin, coriander, turmeric - to taste

Lamb is tender, tasty, healthy and environmentally friendly meat. The fact is that when growing sheep, antibiotics, hormones and other artificial additives are not used. Lamb contains easily digestible proteins, valuable vitamins, minerals, macro- and microelements, especially iron. There are certain subtleties and rules for cooking lamb that will help you avoid many mistakes and thanks to which the dish will turn out to be appetizing, juicy, fragrant and very tasty.

Choosing the right lamb

Many do not like it because of the special taste and aroma, so if you want to cook soft, odorless lamb, choose dairy lambs, which eat milk and are still devoid of teeth. This tender meat has a pale pink tint and contains almost no fat, so it is considered dietary. Keep in mind that lambs are born from the beginning of the year to March, so a real dairy lamb can only be bought in winter and spring. Everything that is sold under the guise of dairy lambs at other times of the year, in fact, is not.

When cooking lamb at home, choose light red meat with white fat, as this is a sign of the lamb's young age. The meat of old animals is distinguished by maroon hues, yellow fat and a not very pleasant smell, which cannot be removed even by prolonged soaking, spices and fragrant herbs. In addition, an adult lamb is almost impossible to make soft. Although young lambs also have a specific aroma, it cannot be called unpleasant, so it’s still worth sniffing.

Good meat is elastic, with white bones (pink in dairy lambs), with dense and thick wax-like fat. A cut of good meat is moist, but not wet or slippery. Pay attention to the joints - in old animals they are always large and yellow.

Cooking lamb for cooking

If you are going to fry meat, give preference to the back of the animal; back, shoulder and ham are suitable for barbecue. Very tasty and mouth-watering chops are obtained from the back and back, and for pilaf they usually take tenderloin, meat from the back and shoulder blades. The neck and drumstick are ideal for stewing and minced meat dishes, while the loin and ham are commonly used for grilling. Soups are boiled from the ribs or stewed with potatoes, a delicious jelly is prepared from the shank and the lower part of the hind leg.

First, remove the inedible tendons and tough film, then cut off the outer fat, leaving just a little so that the lamb is soft and juicy. For greater softness, lamb can be soaked in milk, vinegar or kefir for 2-3 hours or marinated, thanks to which it will be saturated with new flavors and turn into a real delicacy. Marinade is made from lemon and lime juice, honey, garlic, onion, spices, placed in a plastic bag along with pieces of meat and left for a day in the refrigerator. Marinades are made from wine, beer, olive oil, soy sauce, carbonated water and spices, and the marinating time is from 1 to 12 hours, depending on the stiffness of the meat. A very popular marinade with sour apple and garlic, which softens the specific taste of lamb. You can coat the lamb with horseradish or Dijon mustard with ground herbs, and after an hour and a half the meat will be ready for baking. A good marinade and sufficient marinating time for meat are important conditions for cooking odorless lamb.

Lamb in different cuisines of the world

Soups, pilaf, stews, roasts, barbecue, azu, sausages, cutlets, chops are prepared from lamb. Each country has its own recipes for cooking lamb. In the oriental cuisine, meat is cooked with fruits and dried fruits, in the Mediterranean, in the process of cooking lamb, tomatoes, garlic and olive oil are added, in the north, meat is stewed with potatoes. The French cook lamb in white wine, with tomato paste, beans, smoked meats and parsley. The English wrap pieces of meat, rolled in spices, in cabbage leaves and bake them in the oven, pouring apple juice or cider over them. The Germans beat off a leg of lamb, marinate it in vinegar and wine, fry it and pour it over with egg yolk sauce. You can learn how to cook Azerbaijani kyufta - minced lamb balls with chickpeas and potatoes, Uzbek soup shulyum with bell pepper and tomatoes, Georgian roast chanakhi with eggplant and barberry, hummus with lamb and almonds. Lamb goes well with marjoram, thyme, oregano, cumin, saffron and mint sauce, which perfectly masks the specific aroma of meat.

Simple cooking lamb: methods and secrets

Cooking. Lamb is best boiled in water or in a rich vegetable broth with herbs and spices, if desired, red wine is added for taste if the dish is not intended for children. Fresh mint is especially good, which ennobles the taste of meat, makes it bright and spicy. Put onions, garlic feathers, carrots and parsley root into the broth. It is important to lower the meat into boiling water, remove the foam and remove excess fat, which is the source of the "lamb" smell. Lamb is usually boiled for up to two hours, and its readiness is determined during the tasting process - the meat is easily separated from the bones, easily chewed and melts in the mouth. If you are afraid that lamb soup will smell strongly, add lemon juice to it at the very end of cooking, which will give the dish freshness and a pleasant aroma.

Extinguishing. Cooking lamb stew in a pan or in a slow cooker does not require much time and effort. The meat is stewed in any convenient thick-walled dish - a deep frying pan, a cauldron or in a slow cooker. Pieces of meat are laid out in layers, alternating with vegetables - onions, cabbage, potatoes, bell peppers, carrots and zucchini. Each layer is sprinkled with savory seasonings, everything is poured with water or vegetable broth and cooked for up to two hours. The stew, saturated with the aroma of spices, wine and vegetables, turns out to be very tender and appetizing.

Baking. Baked is especially tasty and fragrant. Usually they bake a whole large piece, such as a leg, or portioned pieces with slices of fruits, dried fruits and vegetables. Meat is cooked in a sleeve, in a special baking bag or on a baking sheet. Cooking lamb in the oven preserves vitamins and nutrients, gives the meat an exquisite taste and pleasant aroma. Before baking, lamb can be stewed or boiled, but it is permissible to bake meat and raw. Baking time depends on the thickness of the piece and can be up to 5 hours. Vegetables that cover the meat are saturated with its juice and fat, becoming juicy and tasty. It is easy to check the readiness of lamb - you just need to pierce the meat with a knife, and if pink juice stands out from it, the dish is ready.

Frying. Before frying, it is recommended to soak or marinate lamb, and then beat it off. Fry it in a hot frying pan for 5 minutes on each side - until golden brown. Lay the pieces fat side down in the pan for tender and juicy meat. Lamb is not recommended to be cooked for too long, as it becomes overdried and tough. The cooking time depends on the age of the lamb - the younger the lamb, the faster it is fried and stewed. Cooking lamb on the grill usually takes no more than 10 minutes. Well-done meat should be pink, tender and juicy.

It is customary to serve mutton to the table with heat, with heat and eat it hot, since mutton fat solidifies already at 40 degrees. Dishes with lamb are washed down with hot drinks and are not stored for a long time, as the meat quickly loses its taste qualities. Lamb is served with fresh and cooked vegetables, herbs, potatoes and rice. These hearty dishes will diversify the daily menu and fill long hours with warmth. winter evenings in the family!

For whom is lamb the most familiar meat? Do you think for oriental people and Caucasian highlanders with their spicy and spicy cuisine? Of course, for them too, but not only! And the famous Irish stew Irish stew? What about Scottish haggis? What about Balkan cuisine? What about Greek moussaka? No matter what you say, lamb is an international and iconic type of meat for a significant part of the population of the planet Earth!

Spring is a great time to start cooking baby lamb and, if you're lucky, lamb too. Every cuisine - be it Southeast Asia, the Mediterranean or the Middle East - has its own specific and unique spices and seasonings for lamb. For example, Greece uses the popular combination of lemon, garlic and rosemary. India - spices with garam masala. In North Africa and the Middle East, it is customary to add sumac, with its exquisite citrus aroma.

What do we know about lamb?

In fact, the average city dweller knows a number of common stereotypes about lamb:

Lamb has a special taste and smell.

Lamb is fatty meat.

It is not known what to do with lamb.

I offer a small educational program for those who want to cook lamb, but don’t really know how to choose and what dishes to make with it.

Lamb is…

In mutton fat is 2-3 times less than in pork, and cholesterol in mutton fat is 2.5 times less than in beef, and 4 times less than in pork. The calorie content of lamb of the 1st and 2nd categories, respectively, is 203 and 165 kcal per 100 g of the product.

There are about the same amount of minerals and vitamins in lamb as in beef and pork. But there is more iron than in pork, by about 30%. And lamb also contains potassium, sodium, calcium, magnesium, phosphorus, vitamins B1, B2, PP.

There is also an interesting opinion that lamb, unlike beef, pork and veal, does not contain the so-called "hormone of fear" i.e. during their lives, lambs and lambs "do not know" about their heavy death.

Lamb or lamb: how to distinguish

Sheep meat is eaten from a few days old to three years old and even older. Milk lamb is considered the most delicious meat: it has a mild taste and delicate texture. The animal is small enough that it can be cooked whole, either in the oven or on a spit; however, with the same success it can be prepared by dividing the carcass into four parts.

Lambs are born at the beginning of the year, so milk lamb meat is considered a seasonal product, available fresh only in late winter and spring.

Also valuable is the meat of young (up to 18 months old) castrated rams or sheep unsuitable for breeding. And also very tasty meat from well-fed sheep, not older than 3 years. It is distinguished by a light red tint, the fat is elastic and white.

The meat of old, poorly fed sheep has a dark red tint, yellow fat. This meat is stringy, and therefore it is best eaten minced.

Share and Prepare

Not superfluous, for those who decide to purchase and cook lamb, it will also be to find out which part of the meat is best suited for frying, stewing, boiling and minced meat.

Traditionally, minced meat is taken from the peritoneum, shoulder blade, trimmings. For cooking and stewing (shurpa, Irish stew) - the peritoneum, the hip part, the drumstick, the shoulder blade, the brisket, the neck, the ribs. For frying, there is a loin, tenderloin, shoulder blade, ribs.

odorous nuances

Lamb and goat meat are distinguished by a specific, characteristic taste that many do not like. Therefore, lamb and goat meat dishes should be seasoned heavily, often using several types of seasonings to season one dish.

Onion, garlic, marjoram, ginger, cumin and spicy sauces are used as seasonings. Garlic is often treated with prejudice. Meanwhile, added in moderation, garlic gives the meat a very pleasant taste.

Often lamb and goat meat is marinated before cooking. Marinating gives the meat a good taste and reduces the cooking time.

Lamb on the bone (Lamb on the Bone), English cuisine

You will need: Lamb leg - 1 kg., Potatoes - 5 pcs., Tomatoes - 3 pcs., Eggplants - 2 pcs., Garlic, salt, pepper, marjoram - to taste.

Cooking: Cut the leg of lamb into 4-5 pieces with bones. Stuff each piece with garlic, salt, pepper, sprinkle with marjoram. Bake in the oven on low heat, drizzling with vegetable oil, 4-5 hours or overnight (very low heat). The meat should be very soft, easily separated from the bone. Half an hour before readiness, add to a baking sheet, cut into large slices of potatoes, tomatoes and eggplant cut lengthwise. Instead of vegetables, you can add rice boiled until half cooked - in this case, drain the resulting fat and pour tomato juice on the baking sheet (rice will absorb it).

Lamb meatballs, Arabic cuisine

You will need: Onion - 4-5 heads, Egg - 3 pcs., Melted butter - 250 g, Vinegar - 100 g, Parsley - 4 sprigs, Barberry - 200 g, Salt, pepper - to taste

Cooking: Season lamb with salt, pepper, sprinkle with vinegar and refrigerate for 3-4 hours. Pass the meat through a meat grinder, season with spices, add a raw egg, mix. From the resulting mass, form small meatballs no more than 1.5 cm thick and fry on both sides in vegetable oil until cooked. Stew barberries in the remaining oil for 20-25 minutes, add finely chopped onion and simmer for another 10 minutes. When serving, decorate the meatballs with a mixture of onion and barberry.

Stuffed ram (Greek cuisine)

You will need: upper part of mutton with neck (from ram 9 kg.), 2 kg. lamb offal (lungs, heart, liver, glands), 4 pieces of lettuce or 12 kg. sorrel, 2 bunches of dill, 4 medium bunches of green onions, 2 cups of rice for soup, salt, pepper to taste, 3 tbsp. l + 1 tbsp. l butter, 1 tsp dry mint

Cooking: Cook offal for 20 minutes. Cut offal into 2 cm pieces. Finely chop all the greens and green parts from the onion. Lightly fry the offal, then the onion, lettuce, dill, and at the end rice. Pour 1 cup of water or broth and cook over low heat for about 20 minutes. Stuff the lamb with minced meat and sew it up. We put on a greased baking sheet and bake at the beginning at 200C. Add a small amount of water and simmer for another 30 minutes, and then at 180C for another 3 hours. Turn over once. Take out and leave to cool for 10 minutes, cut into portions. Minced meat can be served separately.

Irish stew

You will need: 700g young lamb, cut into small cubes, potatoes - 6-8 pieces, cut into cubes, 3 large carrots, peeled and cut into cubes, 3 stalks of celery, thinly sliced, 3 leeks, thinly sliced, chicken stock 200 ml, 2 teaspoons chopped fresh thyme, 1 teaspoon salt, 1 teaspoon freshly ground pepper, chopped parsley - sprinkle over the dish.

Cooking: Combine lamb, potatoes, carrots, celery, leek, broth, thyme, salt and pepper in a saucepan, stir to combine. Close the lid and simmer over very low heat for about 8 hours. Add parsley before serving.

Rack of lamb with mustard sauce (French cuisine)

You will need: 1 tablespoon plus 2 teaspoons vegetable oil, 1.5 kg lamb steak, Salt and freshly ground black pepper to taste, 2 medium onions, thinly sliced, 70 ml dry white wine, 70 ml chicken broth, 1 tablespoon whole grain mustard, 2 teaspoons tablespoons Dijon mustard, 2 teaspoons chopped thyme

Cooking: Preheat oven to 180°. In a medium skillet, heat 1 tablespoon oil. Rub lamb with salt and pepper. Sear the lamb in a skillet, fat side down, simmer over moderately high heat until browned, about 3 minutes. Turn the meat over and fry for 2 more minutes. Transfer the skillet to the oven and bake for at least 20 minutes. Then turn off the oven and leave for 10 minutes. Pour the remaining 2 teaspoons of oil into a clean skillet and simmer over moderate heat until softened, about 3 minutes. Add wine and simmer until liquid is reduced by half, about 2 minutes. Add broth and bring to a boil. Remove the skillet from the heat. Add mustard seeds and Dijon mustard with thyme. Season the sauce with salt and pepper. Cut the cooked meat into patties and serve with a dollop of sauce on each.