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Lamb — product description on

For many millennia mutton has become an integral part of holidays in many cultures around the world. In Muslim countries, it is difficult to imagine a wedding, a celebration of the birth of a child, a family reunion or a religious holiday without a fried ram.

According to the historical traditions of the meal during the Jewish holiday of Pesach and Christian Easter, rarely do without lamb, and in the latter case, this meat symbolizes the lamb of God.

For many millennia mutton has become an integral part of holidays in many cultures around the world.

In Muslim countries, it is difficult to imagine a wedding, a celebration of the birth of a child, a family reunion or a religious holiday without a fried ram.

According to the historical traditions of the meal during the Jewish holiday of Pesach and Christian Easter, rarely do without lamb, and in the latter case, this meat symbolizes the lamb of God.

Taste lamb depends on the age of the animal, the diet (the most delicious is the meat of lambs grown on free grazing and raised by grass), as well as the breed.

We especially appreciate the fat-tailed sheep from the Caucasus and Central Asia.

Lamb has always been the main meat of the nomadic Turkic and Mongolian peoples of Asia.

Mutton is stewed, boiled, fried, baked, salted, cooked beshbarmak, pilaf and kebab.

Not only meat is eaten: Kuyrdak is cooked from giblets, in Central Asia the honored guest is served with sheep’s head, and in Arab countries, eyes or eggs are served.

Many Europeans and Americans, for example, do not perceive the specific flavor and flavor of mutton fat, which is very good.is conquered»English mint sauce. In the East, sheep meat is often cooked with fruits — quince, pears, apricots and dried fruits (dates, prunes, raisins).

In the Mediterranean, mutton is fried in olive oil with spicy herbs, wine, garlic, tomatoes and spices are added to stew.

In the north of Europe, preference is given to roast lamb with potatoes, and in Russia the mutton side is traditionally cooked in a Russian oven with buckwheat porridge.

Lamb contains large amounts of vitamin A, B12, iron, riboflavin and niacin.

Yagnyatina called lamb meat aged 3 to 12 months. It is pale pink in color and very delicate in taste.

With age, the meat of the sheep darkens and gets a more intense smell.

The two-year-old ram has a rich red color. In the East, meat of ram castrates and sheep not older than 3 years is very much appreciated.

It is light red in color, and its fat is elastic.

Milk lambs are usually sold whole and sometimes even gutted. Older lamb is cut into four pieces.

The carcass of an adult ram is usually cut into nine pieces.

The most delicious and most suitable for frying and baking are considered saddle, loin and hind legs. For stewing, pilau, or making minced meat is best suited. brisket, shoulder blade and flap. All these parts are cut more finely.

And the best and fragrant broth comes from lamb. shanks, shanks and necks.

For the Turkic and Mongol nomads, lamb was perhaps the most important component of the diet.

The same long tradition of eating this meat has developed in the Middle East, where lamb is fried, stewed, boiled, baked, salted and dried.

It is hard to imagine Eastern and Central Asian cuisine without traditional kebabs, pilau, manti, sausages and beshbarmak.

For cooking, the sheep fat and their insides are used. In Scotland, the famous haggis It is made from stuffed sheep’s stomach. True lovers of young lamb will never cook it for too long, so as not to overdry, and will not clog its natural taste with too many spices.

If you fry lamb in a pan, open fire or grill, then under the crust the meat should remain juicy and pink, sometimes even with blood, for young and low-fat lamb of high quality (Dagestan fat-tailed sheep are best for barbecue).

It is said that pilaf can be cooked from any meat, and from poultry, and even vegetarian. But,.

Lamb in the New Year’s menu will be very helpful. After all, meat dishes in the New Year symbolize wealth.

Dolma with lamb is traditional for the cuisine of Transcaucasia. Minced lamb is wrapped in grapes.

Lamb is called sheep or sheep meat up to 1 year. For a particularly delicate milky taste of lambs.

Lamb love and cook in a variety of countries. Lamb is a typical ingredient in dishes.

Gentle meat of dairy or herbivorous lamb (from three to twelve months) of a soft pink color.

Lamb pies are great! Culinary experts all over the world know this, and bake them in the most diverse.

Manty is a traditional Central Asian dish, lamb is the most affordable meat in those regions. .

Lamb dishes

New Year’s recipes: hot mutton dishes

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