Dishes from a young lamb. Lamb recipes.

Lamb is dietary meat, not fatty, as many housewives believe. It has less fat and cholesterol than pork. Hearty pilaf and fragrant kebabs These are just a few lamb dishes. Culinary Secrets will help to make a juicy, tasty and fragrant dish from meat.

Cooking delicious lamb - meat selection and preparation

When buying, look at the color of the meat. It is dark in the old ram. Choose light tender flesh of a young lamb. The most delicate is the cut from the lower back and dorsal part. For any dish, a ham is also suitable. Comes out of the brisket hearty pilaf and stew. The shank is taken to the cold.

Lamb has a specific smell. Some useful tips to remove or drown out the smell:

• marinate the meat before cooking. Marinating will remove the specific smell. Suitable tomato or pomegranate juice and, kefir, vinegar, soy sauce or other marinades. Marinate lamb for 30-40 minutes. If you marinate longer, the meat will become tough;
• trim the fat from the meat. The smell comes from him;
• soak meat in cold water for half an hour. Change the water every 10 minutes. Another tip - soak meat in milk for an hour instead of water;
• rinse beef after soaking under hot water;
• add spices to your meals. Aromas will drown out a specific smell.

Cooking delicious stewed lamb with vegetables

Ingredients:

• 2 kg lamb;
• 3 pcs. carrots, young zucchini, bulbs and eggplants;
• 4 heads of garlic;
• spices with salt to taste.

Cut the peeled onion into half rings, and rub the carrots on a grater. Pour 100 ml of sunflower oil into the bottom of the cauldron and stew carrots and onions in it for 30 minutes. Washed and cut into pieces meat is placed in a cauldron with vegetables. Simmer for 20 minutes, do not forget to stir. While the meat is stewing, let's take care of other vegetables. Eggplant cut into cubes, and pour cold and slightly salted water for 5-10 minutes to remove bitterness. Cut the zucchini into cubes.

Place these vegetables to the meat and cook for 10 minutes. Put salt with spices and cook for another 10 minutes. Do not cut the peeled garlic into cloves and send to the cauldron. Cover with a lid and cook for 1.5 hours. It is advisable to leave the dish to brew for an hour, it will come out fragrant and tasty.

Cooking delicious lamb baked in foil

Prepare:

• 2 kg lamb. Take the whole ham;
• 100 g prunes;
• 3 art. l. mustard;
• 5 cloves of garlic;
• 5 st. l. olive oil;
• parsley and spices - basil, marjoram, black pepper and Provencal herbs;
• one lemon.

Rinse lamb ham and dry. Squeeze juice from a lemon. Pass the peeled garlic through the garlic press. Finely chop the washed parsley. Combine spices with olive oil in one bowl. Send parsley, garlic and lemon juice. Stir.

Rub the lamb with the resulting aromatic mixture. Leave for 5-8 hours. Make cuts in the marinated meat with a knife and put the prunes there. Top the meat with mustard. Wrap the ham in foil and send it to the oven on a baking sheet. Preheat it to 200 degrees. Cooking time - from 1.5 to 2 hours, everything is repelled by the size of the ham.

How to cook delicious lamb in wine

Surprise your guests juicy ribs cooked in wine. Prepare the ingredients:

• 1.5 kg lamb ribs;
• 2 onions;
• a glass of dry white wine;
• 2 cloves of garlic;
• 1 tsp ground black pepper;
• parsley, basil, dill, mint - to taste.

Rinse and towel dry the ribs. Divide the meat into portions of three to four ribs. Cut the onion into cubes, chop the garlic. Let's start cooking:

• heat oil in a frying pan. Fry the ribs in it until golden brown;
• transfer the ribs to a cauldron or pan;
• separately fry the chopped onion with garlic and transfer to the meat;
• fill the contents of the cauldron with wine and cook for small fire until the wine evaporates. Stir occasionally or it will burn. Look, if the wine has evaporated, and the meat is still tough - add wine to the cauldron or hot water, but in moderation;
• simmer for 1.5 hours. 10 minutes before the end of the stew, salt and pepper. Put in the chopped greens. Put in a little mint.

The readiness of the dish is easy to check - the meat will easily separate from the bones. Serve your guests a hot meal. good side dish- potatoes or vegetable salad.

We hope that you will fall in love with lamb dishes and use our recipes. But keep in mind that there is at least a little fat in lamb, but it freezes in a cooled dish. Therefore, eat hot lamb, and juicy tender meat will become worthy decoration your table.

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? A 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 popular combination 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 lamb fat 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

For food meat is coming sheep aged from a few days to three years and even older. Milk lamb is considered the most delicious meat: it has soft taste and soft 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 seasonal product available in fresh only at the end of 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) - peritoneum, hip part, drumstick, shoulder blade, brisket, neck, 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.

Used as condiments onion, garlic, marjoram, ginger, cumin and spicy sauces. Garlic is often treated with prejudice. Meanwhile, added to moderate amount garlic gives the meat a very pleasant taste.

Often lamb and goat meat is marinated before cooking. Marinating gives the meat good taste and reduces 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 the baking sheet tomato juice(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. Adding a small amount of water and simmer for another 30 minutes, and then at 180C - 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 diced, 3 celery stalks, thinly sliced, 3 leeks, finely chopped, chicken bouillon 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 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.

Some housewives do not like to use lamb in cooking, referring to the specific smell and stiffness of the meat. But the whole point is how to properly cook lamb. Following our recommendations, you will get incredibly tasty and juicy dish which will be appreciated even by picky eaters.

How to cook lamb in a slow cooker?

Ingredients:

• lamb pulp - 985 g;
• medium carrot - 45 g;
• onion - 65 g;
• potatoes - 495 g;
• vegetable oil;
• spices.

Cooking

We clean the onion, chop it in half rings and pass it on heated vegetable oil in a slow cooker on the “Baking” mode. After 15 minutes, add the meat, cut into slices and sprinkle with spices. We process potatoes and carrots, cut into slices and spread on top. We close the device with a lid, set the “Extinguishing” program and cook the dish for 2.5 hours.

How delicious to cook lamb?

Ingredients:

• lamb - 985 g;
• eggplant - 175 g;
• onions - 115 g;
• tomato - 125 g;
• butter - 55 g;
• spices;
• cheese - 105 g.

Cooking

We wash the meat, blot with a napkin and sprinkle on all sides with salt and pepper. Gently dip the eggplants in salted water and leave for 10 minutes, and then rinse and dry. We turn on the multicooker, set the Multicook program, the temperature is 160 degrees and throw in a slice of butter. As soon as it melts, add the lamb pieces and fry, stirring, on each side for 5 minutes. Carefully remove the meat with a slotted spoon and place on a plate.

We chop the eggplant rings, roll in flour, brown in the same mode for 5 minutes and set aside for meat. Now we pass the onion, chopped into rings, and throw the tomatoes, chopped into slices. After 5 minutes, we take out the vegetable roast and lay out all the ingredients in layers: meat, eggplant, onion and tomatoes. Sprinkle grated cheese on top and cook the dish for 45 minutes at a temperature of 105 degrees.

How to cook lamb with vegetables?

Ingredients:

• lamb - 565 g;
• olive oil - 75 ml;
• onion - 65 g;
• tomato - 95 g;
• carrots - 75 g;
• potatoes - 165 g;
• garlic - 10 g;
• spices;
• bell pepper - 120 g;
• water - 650 ml;
• basil and cumin - to taste.

Cooking

Peel potatoes and carrots, wash and chop into small cubes. We process pepper from seeds and together with fresh tomatoes cut into slices. We chop the onion into thin half rings.

We wash the lamb, blot with a towel, lightly beat off and rub with spices. Next, cut the meat into slices, put it in a pan with oil and lightly fry on all sides. Then add the onions, carrots and brown, stirring, for 5-7 minutes. After that, we transfer the contents to a plate, and add oil to the pan and lay out peppers, tomatoes and potatoes. Cover with a lid and simmer vegetables for 15 minutes. Then we throw chopped greens, chopped garlic and after 5 minutes add meat with onions and carrots. We fill everything cold water and simmer the dish for 45 minutes, adding salt to taste.

How to cook lamb in the oven?

Ingredients:

• lamb - 1.5 kg;
• olive oil;
• onion - 95 g;
• garlic - 15 g;
• dried herbs;
• wine vinegar - 10 ml;
• spices.

Cooking

And here's another one interesting recipe how to cook delicious lamb without a specific smell. First, we prepare the meat: we wash it, blot it with a napkin, make punctures and stuff it with chopped garlic. Then we rub the piece with spices and a mixture of olive oil, herbs and vinegar. We clean the onion, chop it into rings and throw it into the sleeve. Next, lay out the pickled piece of meat, tie the ends, shake and put the workpiece in the refrigerator for 4 hours. After that, we send the lamb to a preheated oven and bake for about 3 hours at 200 degrees.

Now you know what can be cooked from lamb, and how to turn regular dinner in a festive celebration.

THE BEST AND SUPER DELICIOUS STEP-BY-STEP LAMB DISHES

This division of our site has absorbed many recipes for dishes, the main component of which is lamb. This staple sheep product has a very low amount of cholesterol, which is probably why it is so popular among Muslims. What kind of guest will leave, say, the North Caucasus, without tasting the local signature dish- barbecue? And what, in turn, is a true hospitable representative of the peoples of the mountains who does not treat his dear guest with this delicious dish? In this section, you will find excellent recipes and methods for preparing dishes based on lamb.

This masterpiece is not only distinguished by its interesting name, but also a taste solution. Not everyone prefers the taste of lamb, but following this recipe, you will definitely be able to create a very tasty and unexpected taste creation.

Is there a person in the world who does not like to eat delicious food? But what if you have the opportunity to cook for your loved ones not just tasty, but amazing tasty dish? Beshbarmak is such a dish.

Chanakhi is one of the most famous Georgian dishes. This dish has long been included in daily menu many restaurants. But why go to a restaurant when there is a great opportunity to cook chanakhi at home?

Caucasian cuisine has always been famous for its lamb dishes. This meat has unique taste and aroma, but sometimes it is not so easy to prepare it correctly. The proposed recipe for baked lamb is a win-win.

When you really want to eat something really serious, you don’t have to think for a long time, just take a good one, juicy piece lamb and stew it with potatoes.

Some do not like lamb because of its specific taste and smell. But many of these people have simply never tasted properly cooked lamb. And how to cook such meat so that it turns out delicious?

What is this meat?

Lamb is a rather fatty meat, which, by the way, surpasses beef and even pork in its fat content. And that is why not everyone likes lamb dishes. But high calorie content- not the only thing that scares. The fact is that this meat has a very unusual smell. It cannot be said that it is nasty or very unpleasant, but still some people do not use such a product precisely because of its characteristic "aroma".

Most often, the meat of individuals that are aged from 4 months to one year goes on sale. It was at this time that it had not yet had time to acquire fat and veins, but it had already acquired a characteristic aroma, which is mandatory for dishes from this product.

More "old" meat (older than a year) is used only in a few Eastern countries. If you prefer tender, odorless flesh, then choose milk lamb meat. Dairy lambs are called lambs, which so far feed exclusively on milk and are devoid of teeth.

How to choose?

So, how to choose lamb? There are a few important points things to consider when buying:

1. Pay attention to the color of the meat. As a rule, it varies from light red to dark burgundy. Everything is simple here: the older the ram, the darker its meat. So if you prefer tender flesh, then choose lighter meat.
2. Fresh meat of dairy lambs can be called a seasonal product, as it is sold only during certain periods. The fact is that lambs are usually born at the beginning of the year, namely from January to March (this is due to the peculiarities of the structure and functioning of the sheep's body). So if the most tender pulp of milk lamb is offered to you in the summer or even more so in the fall, then do not believe a single word of the seller, he is lying.
3. Try putting some pressure on the meat. If it is fresh, it will return to its original shape almost immediately. But a dent will remain on the stale pulp.
4. The smell of lamb has a specific, but in no case should it be unpleasant. And milk lambs, by the way, practically do not smell. If the smell is sharp, then this may be a signal of improper slaughter or storage.
5. The bones of adults should be white, and not gray or brown (discoloration indicates disease). And in lambs, the bones have a pink-bluish tint.
6. Examine the fat. It is more like wax in consistency, as it is quite dense and thick. The color of the fat may be milky or yellowish.
7. Examine the cut of meat. It should be slightly damp, but not wet and certainly not slippery.

How to remove the smell?

If the smell of lamb is unpleasant for you, then you can try to remove it or at least make it less noticeable. Here are some helpful tips:

• Try marinating the meat. For pickling, spicy or acidic compounds are great, which perfectly fight odors. So, you can use tomato or pomegranate juice, adjika, soy sauce, vinegar, kefir, and so on. But don't choose too much sour marinades and don't marinate the meat too long or it will become hopelessly tough. Half an hour is enough.
• The smell comes from the fat, so remove it with a knife before cooking.
• Wash the meat well with hot water.
• Use seasonings. The aromas of some of them will be able to drown out the smell of lamb.
• Try soaking lamb in milk for an hour.

Features of the preparation of different parts of the carcass

How to cook delicious lamb? First of all, you need to choose suitable part ink. Some useful tips for you:

• The most delicate and almost universal is the cut from the dorsal part or lower back. It can be baked in the oven, boiled, fried, stewed. Cutlets are delicious too.
• Ham is also suitable for almost any dish. There is a lot of meat and almost no fat. But if the ram was old, then the meat can be tough and sinewy.
• The brisket is the most sinewy and fatty part, from which delicious pilaf and stew.
• The neck can be put into soup and boiled or stewed for a long time.
• Rib meat is fatty and tough, it is better to let it in soups or stew.
• It will work out of the rudder.
• From the flank (the so-called thin abdominal wall with big amount connective tissue) you can cook stews, rolls, broths for dressing.
• The shank (lower part of the hind leg) is best used for making jellied meat.

What to cook?

We offer proven recipes.

roast lamb

Try pan frying lamb. Here's what you'll need:

• 500 grams of lamb (you should use the fatty part);
• 1 onion;
• black pepper and salt to taste.

Cooking method:

1. First, rinse the lamb thoroughly and cut into small portions.
2. Transfer the meat to a bowl, add salt and pepper, mix everything and leave for 15-20 minutes.
3. Heat up in a frying pan vegetable oil, lay out the lamb.
4. Cover the pan with a lid and simmer the meat for about 10-15 minutes.
5. Peel the onion and cut into half rings, add it to the meat.
6. Fry everything together over low heat, stirring occasionally.
7. When the meat becomes soft, turn off the heat.

Braised lamb with vegetables

Try to stew lamb with vegetables in a cauldron, it's very tasty! List of ingredients:

• 1.5-2 kilograms of lamb;
• 3-4 bulbs;
• 2-3 carrots;
• 3 young zucchini;
• 3-4 eggplants;
• 3-4 heads of garlic;
• spices and salt to taste.

Cooking method:

1. First, peel and cut the onion into half rings. Carrots are best grated on a coarse grater.
2. Pour oil into the bottom of the cauldron (about 100 milliliters).
3. Stew carrots and onions in oil for about 5-7 minutes.
4. Rinse lamb well and cut into small pieces and put in a cauldron. Simmer meat with carrots and onions for about 20 minutes, stirring occasionally.
5. While the lamb is stewing, take care of the eggplant and zucchini. Cut the eggplant into cubes and pour cold salted water for 10 minutes, then drain in a colander. Cut the zucchini into small cubes.
6. Spread zucchini with eggplant in a cauldron, simmer everything together for 20 minutes.
7. Add spices and salt, simmer for another 10 minutes.
8. Peel the garlic from the top husk and, without dividing it into cloves, immerse it in a cauldron.
9. Cover the cauldron with a lid and leave on low heat for 1-1.5.
10. Then turn off the fire and leave the lamb with vegetables to infuse (this will take at least an hour).
11. Ready!

Baked lamb

Prepare juicy and tasty lamb baked with spices in foil. For this you will need:

• 2 kg lamb (preferably a whole ham);
• 3-4 tablespoons of mustard;
• 100 grams of prunes;
• 5 cloves of garlic;
• parsley;
• spices (marjoram, basil, Provence herbs, black pepper);
• 5 tablespoons of olive oil;
• lemon;
• salt to taste.

Cooking method:

1. Wash the leg of lamb and pat dry.
2. Squeeze juice from lemon.
3. Peel and crush the garlic with a garlic crusher.
4. Wash the parsley and chop finely.
5. Mix spices in a bowl, add olive oil, salt, parsley, chopped garlic and lemon juice, mix everything thoroughly.
6. Rub the lamb with the resulting mixture and leave to marinate for several hours (preferably overnight).
7. Make several cuts in the ham, place the prunes in them.
8. Rub the lamb with mustard.
9. Wrap the ham in foil, put it on a baking sheet and send it to the oven, heated to 190-200 degrees for about 1.5-2 hours (it all depends on the size of the ham and the age of the ram).
10. Ready!

Cook lamb properly and enjoy the taste of dishes from this meat.