What part of the lamb goes to the barbecue. Lamb for barbecue! How to Make the Perfect Lamb Skewers Without Swallowing Your Fingers

The traditional shish kebab is made only from lamb. Lamb shish kebab has a lot of advantages: it is very tasty, it is a very budgetary dish, it can be cooked both on the grill and in a traditional home oven, lamb is easily absorbed by the body.

For lamb shish kebab, take the back leg or kidney part of lamb. Usually, for cooking barbecue, lamb flesh is cut into small even pieces about 3-4 cm in size.

Recipe for lamb shish kebab "Adyghe style"

600 g lamb, 120 g butter, 20 g salt, 80 g garlic, 160 g onion, 400 g corn grits.

Cut the meat into pieces of 60 - 80 g, beat with a wooden mallet, string on a skewer (2 pieces per serving) and fry over hot coals, constantly turning the skewers and pouring the meat with a salt solution with garlic and pepper. Fry until golden brown. Then put the meat in a saucepan, add a little broth and simmer until tender. Serve with cool porridge.

Porridge is prepared as follows: sift corn grits through a sieve to separate the softest part, pour it into boiling water and boil until soft and thick, stirring with a wooden spatula. Put the finished porridge on a dish, cut into pieces, add oil.

Lamb barbecue recipe "Armenian Karski"

1600 g of lamb, 400 g of tail fat, 80 ml of vinegar, 25 ml of cognac, 500 g of onions, various herbs, black and allspice, cloves to taste.

Cut the rough tendons from the pulp of the dorsal and semi-dorsal parts of the lamb and cut the meat into pieces. They should be round, oblong, with cuts, weighing 200 g each. Cut the fat tail fat into 12 equal pieces.

Put the meat and fat in earthenware or porcelain dishes, sprinkle with salt, allspice and black ground pepper, cloves, minced onions, add vinegar, cognac and spicy herbs, mix and put in a cold place for 6-7 hours for marinating.

String marinated pieces of lamb on a skewer in two pieces, string pieces of lard along the edges of the skewer and between pieces of meat, trim the surface of the strung pieces of meat and lard with a knife. Roast over hot coals without a flame, periodically turning the skewer so that the meat is fried evenly. During the frying of the shish kebab, you should regularly cut off the outer fried layer of meat and fat in thin slices of 1 - 1.5 cm, while the middle part of the shish kebab will continue to fry.

Serve shish kebab with onions, various herbs and hot spices and sauces.

Recipe for lamb shish kebab "Balkarski"

600 g dried lamb, salt to taste.

Cut the pulp of the hind legs of dried lamb into pieces of 30 - 40 g, put on a skewer and fry over hot coals, pouring with saline.

Served hot on skewers. Shish kebab is also prepared from dried sausage.

Recipe for lamb shish kebab "Bulgarian style with zucchini"

650 g lamb, 200 g zucchini, 900 g potatoes, 30 g fat, egg, 80 g green salad, ground black pepper and salt to taste.

Mutton- meat of domestic rams (sheep). Most of all, the meat of this one of the first domesticated animals is used in Muslim, Caucasian countries, also in India, and some European countries such as France, Spain, Ireland, Portugal, Italy.

INTERESTING: In Arab countries, there is an interesting tradition, on the tenth day, the last month of the Islamic calendar, on the holiday of Eid-al-Adha / Kurban Bayram, rich families bake a whole lamb on a spit, and distribute the meat to the poor. A similar tradition also obliges on the most important days in the life of the family, when someone is born, dies or moves.

The main part of the lamb on sale is the meat of individuals from 4 months. up to 1 year. This is the optimal age at which the meat is quite tender, not so sinewy and the flavor has already developed.

Dairy lambs, they are also lambs, are also in special demand. These are lambs
fed exclusively on milk, until the appearance of permanent teeth. Such meat is especially held in high esteem in countries such as France, Italy, Spain, Portugal. As my Spanish almost “mother” joked, serving on the table, in honor of our arrival, baked milk lamb: “We in Spain love young animals” :-). I also tasted a suckling pig, chickens and even young rabbits when visiting her.

The meat of dairy lambs is especially tender and juicy, of course, if properly cooked. The only drawback of such meat is a very weak aroma of lamb, for which, for example, I love lamb.

As the lambs grow older, the meat becomes darker, fatter and more flavorful.

The meat of animals older than 1 year is slightly less common and is mainly consumed in the countries of the Near and Middle East.

How to choose lamb:

1) The color of lamb varies from light red to burgundy. The darker the meat, the older the animal.

2) Fresh meat should bounce well when pressed. Return to original form.

3) The smell of meat should be pleasant, characteristic of lamb, without any fetid odors.

4) The fat should be creamy yellow, appear dry and even waxy.

5) Bones in adults should be white, while in young lambs they should be white with a pinkish-bluish tint.

6) In fresh meat, the cut edges should be moist but not wet, without mucus. Create the impression of just a cut piece.

Features of cooking lamb:

Lamb is a rather fatty meat and therefore, very often, it is supplemented with sour ingredients or sauces to muffle the fatty aftertaste a little. For this, sour fruits such as quince, apricot, and pomegranate are used in the Middle East. In Europe, it is often wine vinegar and wine for stewing, marinating, or pouring over meat during roasting. In Greece and Spain, sauces are also made that are thickened with egg yolks and acidified with lemon juice, like the popular Spanish aioli sauce.

Lamb is not a very suitable meat for broth, as a very strong aroma prevents other ingredients from showing up.

When cooking lamb, don't be afraid to use seasonings and additions with strong flavors and aromas, like garlic, anchovies, rosemary, mint, and thyme. With such fragrant meat, they are perfectly combined without interrupting the main flavor.

The older the animal, the longer it takes to cook the meat at a moderate temperature.

The meat of young individuals perfectly manifests itself when baked in a whole piece or fried. Such meat is also best served with a slightly pinkish color. At this stage of readiness, the aroma manifests itself best.

Name	Description	Cooking methods
Tenderloin: dorsal part Lumbar	The most tender and expensive piece of meat in a whole carcass.	Chops, cutlets with bones, oven baked, shish kebab, pilaf, boiled lamb.
ham leg	The meatiest part of lamb. If you don’t want to mess with long-term stewing, cutting off fat and connective tissue, just buy a leg. The meatiest part of the lamb.	Baking in the oven in one piece, cutlets, frying in portions on the grill.
Brisket	A very fatty piece, with a large number of fatty streaks.	Stew, pilaf, dressing soups.
Ribs	Cut from the brisket, rather tough and fatty meat	Long stewing, soups
Pashin	The abdominal wall, which is a thin layer with a lot of connective tissue.	Stew, pilaf, dressing soups, rolls, long-term stewing.
	Oily, with a lot of connective tissue, but very aromatic part of the carcass.	Soups, long stewing.
knuckle	The lower part of the front leg. Meat with a lot of connective tissue.	Broths, aspics, long stewing.
Shank	The lower part of the hind leg. Meat with a lot of connective tissue.	Broths, aspics, long stewing

What goes best with lamb?

Spices and herbs	Fruits	Vegetables	Besides:
Bay leaf
Cardamom			Olive oil
Carnation		Potato
		Tomatoes
	oranges		Soy sauce
Rosemary	Prunes	Celery
Parsley		Eggplant	Wine, red and white
Black pepper
			Moldy Cheese (Blue)

Meat, properly cooked on the grill, is famous for its juiciness, originality of recipes. But a classic, Caucasian or bone-in lamb kebab is considered truly delicious, which has previously been marinated for a long time in a mixture of aromatic spices, juices, wines or sour-milk products. Before marinating lamb for barbecue, you need to find a good cut. Remember that the younger the animal, the tastier the dish will be.

How to cook lamb skewers

The main secret is the marinade for lamb skewers. Lamb meat, be it tenderloin, loin or neck, should be thoroughly soaked in a suitable marinade. Professionals often use dry red wine, mineral water, lemon juice to create the base. The main spices are basil, cilantro, rosemary, coriander, mint, garlic, or a mixture of fresh vegetables prepared in a wok. The result is a delicious dish that is served by laying it on a plate in layers, sprinkled with fresh herbs and onions. The most delicious recipes are:

• on dry wine;
• with pomegranate juice;
• with kefir, tan or ayran;
• Karski meat.

What part of the lamb is better to make barbecue

The basis of any meat dish is a properly selected part of the carcass. For various reasons, not all of them are suitable for barbecue: some have too much tail fat, veins or natural intramuscular films. An ideal option for cooking meat on the grill would be the pulp of the hind legs, tenderloin, lamb loin. These parts have completely different characteristics, but in their own way are ideal for many recipes.

How to pickle deliciously

Before marinating young lamb for barbecue, figure out on what basis the basis for the marinade is selected. The very purpose of pickling is to soften the meat, preserving its juiciness, nourishing it with new aromas of seasonings, vegetables, and fruits. The softer the piece, the better it absorbs the taste of the marinade. Lightly carbonated, sour-milk drinks, fresh juices of many fruits, for example:

• yogurt;
• kefir;
• juice with kiwi pulp;
• mineral water;
• tomato sauce.

Lamb barbecue recipes

Numerous grilled meat recipes mainly differ in what marinade they use for lamb on barbecue. All these cooking methods have been carefully verified over the years, have many options and have received popular approval. If you want to surprise your guests with the spicy taste of the dish, marinate a piece of fatty lamb with barberry, tkemali sauce and dill. For those who do not like overly soft meat, a marinade based on dry white wine or apple cider vinegar with sugar is perfect. Calorie content is indicated per 100 g of the finished dish.

Classic recipe

• Time: 3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The classic version of the kebab from a soft cut of a sheep can be found everywhere. It is considered the easiest to prepare, and its photo can be found in almost any restaurant menu. Instructions on how to cook meat according to a classic recipe may vary depending on the region, but the general rules and ingredients remain the same. This dish is suitable for people with completely different preferences in the degree of meat roasting and will not leave anyone indifferent.

Ingredients:

• cut with lamb fat - 1 kg;
• onions - 500 g;
• vegetable oil - 50 g;
• salt, pepper - 1 tbsp. l.;
• dry white wine - 0.2 l.

Cooking method:

1. Cut the pulp into cubes of 50-70 g, chop the onion into strips.
2. Mix thoroughly, squeeze the juice out of it.
3. Put lamb on top, pour wine, oil, pour seasonings, stir everything. Let it brew for 1 hour.
4. Thread meat onto skewers, grill over medium charcoal, turning every 20 minutes, until tender.

With vinegar

• Time: 2-3 hours.
• Servings: 5 persons.
• Calorie content of the dish: 170 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before you marinate lamb on a barbecue with vinegar, find out if all guests will like tough meat. Yes, that's right, vinegar also softens the meat, opening it up for the main flavor of the marinade, but keep in mind that the kebab can get tougher than you might expect as it cooks. This recipe has become widespread due to the ease of execution, variability, and the maximum speed of preparing the dish. To make the taste more interesting, rich, try adding red ground pepper and fresh tomato pulp to the marinade in addition to standard products.

Ingredients:

• sheep meat - 1 kg;
• onion - 300 g;
• table vinegar, 9% - 0.1 l;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb pulp into cubes of 50-70 g, chop the onion into rings or half rings.
2. Stir the onion with salt, pepper, set aside so that the juice appears, then add the lamb, mix.
3. Pour in the vinegar, let it brew for 1 hour.
4. Grill over medium charcoal until cooked through.

in dry wine

• Time: 5-6 hours.
• Servings: 5 persons.
• Calorie content of the dish: 110 kcal.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty: medium.

Among professional chefs, it is believed that any meat can be made tastier if fried, stewed, marinated with white or red wine. It gives the dish a pleasant sourness, softens the pulp during pickling, gives its own rich taste. Lamb shish kebab, soaked with a mixture of spices, smell, taste of quality wine, is considered the most correct.

Ingredients:

• a piece of the hind leg of a lamb - 1 kg;
• dry white wine - 0.3 l;
• red onion - 250 g;
• black pepper - 5 peas
• red pepper - 1 tbsp. l.;
• parsley greens - 30 g.

Cooking method:

1. Cut the pulp into cubes 5x5 cm, chop one half of the onion into rings, finely chop the other along with parsley.
2. Mix the meat with wine, chopped onions, peppers, salt, leave to marinate for 4 hours.
3. Thread lamb flesh onto skewers, interspersing it with onion rings. Fry over a small amount of coals until cooked.

With pomegranate juice

• Time: 2 days.
• Servings: 5 persons.
• Calorie content of the dish: 160 kcal.
• Destination: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: medium.

You can often find photos of barbecue in pomegranate marinade on the Internet. This dish catches the eye with its reddish tint, it is juicy, looks attractive when the pieces are strung on a skewer. The process of making such a dish is more complicated than other meat dishes on the grill: it takes much more time. To pleasantly surprise and delight your guests with the most delicate pomegranate lamb pulp, learn how to cook such a barbecue.

Ingredients:

• lamb tenderloin - 1 kg;
• pomegranate juice - 1.5 l;
• onion - 200 g;
• suneli hops - 1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method

1. Cut the lamb pulp into portions of 50-70 g, chop the onion.
2. Pour pomegranate juice into a container, put lamb, spices, onions. Place in refrigerator for 24-30 hours.
3. Add salt, pepper to the marinade, wait another 2 hours.
4. Thread the pieces onto skewers, fry over plenty of charcoal until tender.

With kefir

• Time: 4-5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 150 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Caucasian shish kebab should be marinated in fermented milk products, for example, in kefir. An important part is the presentation of the dish: the meat can be served with baked eggplant, red wine, whole cherry tomatoes, so that even in the photo it looks extremely appetizing. The most important element of its production is the correct kefir or ayran marinade, which sets the tone for the whole dish. Due to it, the pulp is tender, melting in the mouth, without a trace giving the guest its taste.

Ingredients:

• lamb pulp - 1 kg;
• kefir 3-5% - 0.5 l;
• dill greens - 40 g;
• onion - 300 g;
• ground coriander - 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the lamb pulp into portions of 50-70 g, chop the onion.
2. Pour kefir into a container, lay out pieces of barbecue, add onion, spices, salt and pepper. Let marinate for 3-4 hours.
3. Thread the pieces onto skewers, fry over coals until tender.

With mineral water

• Time: 6-7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 130 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

Mineral water, famous for its beneficial properties, can also be useful during the manufacture of barbecue. In carbonated form, it does an excellent job of softening the lamb pulp, does not interrupt its taste, allowing you to enjoy the natural aroma of lamb well roasted on coals. It is customary to serve such a barbecue with spicy sauce, ketchup, garlic sour cream or mayonnaise, so the lonely taste of meat should be supplemented with something.

Ingredients:

• a piece from the hind leg of a lamb - 1 kg;
• carbonated mineral water - 1 l;
• onions - 400 g;
• fresh ginger - 40 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the meat into pieces of 50-70 g.
2. Finely chop the onion, mix with salt so that it gives juice.
3. Pour mineral water into a container, crumble ginger into it, add onion, pieces of lamb. Let it brew for 5-6 hours.
4. Thread onto skewers and grill until tender over plenty of charcoal for 25-30 minutes to brown.

In the oven

• Time: 6-7 hours.
• Servings: 5 persons.
• Calorie content of the dish: 350 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty: medium.

Not quite a standard meat recipe is suitable for those who do not have the opportunity to go out into the countryside, buy their own barbecue, or simply do not like the smell of smoke. Many may call barbecue cooked in the oven wrong, but it can also be made extremely tasty, albeit without smoke. The whole secret is a long infusion in a thick fragrant marinade, which will give the lamb a piquancy. This won't outshine the smell of charcoal-grilled lamb, but it can be an acceptable substitute.

Ingredients:

• lamb tenderloin - 1 kg;
• tomato sauce - 200 g;
• onions - 400 g;
• garlic - 8 cloves;
• fresh basil - 30 g;
• dried oregano - 1 tbsp. l.;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the tenderloin into portions of 50-70 g, beat off a little.
2. Chop the onion into rings, mix with salt so that it gives juice.
3. Add the onion, chopped garlic cloves, oregano, chopped basil, salt and pepper to the tomato sauce. Mix, lay out pieces of tenderloin. Let it brew in the refrigerator for 4-5 hours.
4. Thread the tenderloin pieces onto skewers and place on a greased baking sheet. Put in the oven, bake until cooked at a temperature of 170 degrees.

From lamb leg

• Time: 1-2 hours.
• Servings: 5 persons.
• Calorie content of the dish: 210 kcal.
• Destination: for lunch.
• Cuisine: Azerbaijani.
• Difficulty: easy.

The pulp of the hind leg of lamb is traditionally considered one of the best pieces for barbecue due to its juiciness, the presence of a small but sufficient amount of fat, and unique taste. This piece is marinated in a thick marinade, which has a pronounced taste, smell, which will allow the meat to open up. To delight your guests even more, serve the kebab with a spicy tomato sauce, perfect for this dish. Spices are not needed here.

Ingredients:

• a piece from the hind leg of a ram - 1 kg;
• garlic ketchup - 100 g;
• tomato sauce - 300 g;
• red onion - 300 g;
• salt - 1 tbsp. l.

Cooking method:

1. Cut the meat from the lamb leg into portions.
2. Chop the onion, add it to the container with ketchup, tomato sauce. Lay out the lamb. Marinate 1 hour.
3. Grill over coals until cooked through.

On the bone

• Time: 2-3 hours.
• Servings: 12 persons.
• Calorie content of the dish: 180 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: easy.

It is known that meat with bones is excellent for cooking a thick broth that has a rich taste and aroma. The same is true for barbecue: it turns out tender, has a pronounced smell of roasted lamb, and the right marinade helps the taste to open up even more. The main thing is not to overdry the loin - it is customary to fry it using not skewers, but a grill grate. The dish will turn out tender, juicy.

Ingredients:

• lamb loin - 1 kg;
• onion - 200 g;
• rosemary - 5 branches;
• zira - 1 tsp;
• coriander -1 tsp;
• salt, pepper - 1 tbsp. l.

Cooking method:

1. Cut the loin between the ribs.
2. Finely chop the onion, grind the coriander together with pepper, salt, cumin. Add loin. Marinate 2 hours.
3. Grill lamb over medium charcoal using a grill rack until cooked through.

From lamb meat

• Time: 2-3 hours.
• Servings: 12 persons.
• Calorie content of the dish: 220 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: medium.

Rack of lamb is not in vain served in restaurants for a lot of money. The pulp of a young lamb is tender, has its own unique flavor, aroma, which cannot be interrupted by a too odorous marinade. It is also important not to overcook it: the structure of the fibers here is fragile, it breaks up on its own, due to which the kebab should turn out to be very soft, melting in your mouth. Serve it with greens and lavash.

Ingredients:

• rack of lamb - 1 kg;
• ground chili - 0.5 tsp;
• smoked paprika - 2 tsp;
• coriander - 1 tsp;
• olive oil - 6 tsp

Cooking method:

1. Divide the caret between the ribs.
2. Grind spices, stir with olive oil.
3. Arrange the ribs in bags for vacuuming, evenly distribute the mixture of oil and spices between them. Seal the packages, let the contents brew for 2 hours.
4. Slowly fry the caret over a small amount of coals until cooked.

Karski

• Time: 8-9 hours.
• Servings: 7 persons.
• Calorie content of the dish: 110 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty: medium.

Traditional Caucasian Karski meat is a work of art, whose recipe has been measured by generations of chefs. The cardinal difference from other recipes is the use of a special adrenal part of the lamb loin, which has a special taste and smell. In the same dish, the most delicate lamb kidneys are used, giving additional piquancy, bitterness.

Ingredients:

• adrenal pulp loin - 1 kg;
• lamb kidneys - 4 pcs;
• onions - 200 g;
• fresh tomatoes - 200 g;
• green onions - 1 bunch;
• basil - 10 g;
• vodka - 0.1 l;
• kefir - 0.3 l;
• lemon juice - 10 g.

Cooking method:

1. Cut the loin into 4 equal parts, cut the pieces.
2. Onion cut into half rings, green - chop. Mix them in a container, add salt.
3. Pour vodka, kefir into the onion mixture, put the loin.
4. Soak the kidneys for 2 hours to remove bitterness. Change the water after 1 hour 3 times. Add lemon juice for the last time.
5. Add the kidneys to the main part of the loin. Marinate 2 hours.
6. Cook the kebab over a large amount of coals for 25-30 minutes.

Video

Part one - choose the meat

When to buy and where to buy meat

The best time to buy meat at the market is early in the morning. Restaurant buyers come to the market in the morning. So after 10-11 hours, not very good meat is left on the market.

Piece of lamb for barbecue

For barbecue, it is best to use the front of the lamb: ribs, loin and shoulder blade. From the shoulder blade - the upper part.

If a ham, then only a young lamb from 8 to 12 kg.

How to choose meat for barbecue

First, you need to choose by color. The meat should be pink, not red. When you look at the meat, you can see when it was slaughtered. The lamb must be ripe.

Secondly, the thickness of the bones on the loin should be as thick as the little finger. The thicker the bone, the older the ram. If it is less than the little finger, then there is no meat at all.

A good lamb does not need strong marinades. We must try to preserve the taste of lamb.

The smell of a ram

A young ram does not have that smell that many do not like. The ram must be fat-tailed, preferably from the Caucasus. It has a richer taste. Most of the year they graze in the mountains, eat pasture, grass, choose what to eat. Their meat is sweeter.

Lamb cutting for barbecue

When you buy lamb from the market, you can always ask the butcher to chop the meat. If it is a loin, then it is necessary to alternate there: one bone - two bones - one. The thickness should be at least 1 cm so as not to overcook it. In the market, all professionals will cut it as it should.

The upper part of the ribs can be fried on skewers, and in a pan with onions.

And the shoulder blade can be cut into pieces - it is more interesting to chop along the shoulder blade. No need to remove from the bone and fillet - everything that is fried on the bone is tastier.

In Soviet times in the Caucasus, when I was just starting out, in the restaurant all the guests asked for loin, ribs. When there were not enough ribs, the cooks rubbed the ribs, put them on a skewer like a loin and served it that way. In my opinion, the shoulder blade is even tastier than the loin.

Marinade

You need to marinate at least. Onion, salt, pepper, coarse pepper from the mill. No ground pepper. You can use a mixture of "5 peppers". For flavor, you can add thyme, thyme. Zira is not. And don't use coriander. Zira and coriander will kill all the taste of meat, and we are talking about the fact that we want to feel the taste of lamb.

The ratio of ingredients in the marinade

For 1 kg of meat 200 g of onion. Cut the onion into rings and mash so that it gives juice. You can add quite a bit of oil.

How long to marinate lamb in onions

It is not necessary to keep the meat in the marinade for a long time. 2-3 hours, three already for old meat. So that onion juice with salt and pepper wrap around the meat. Oil also helps with this. The oil is odorless.

For a tasty and full-fledged, real Caucasian barbecue, you will need knowledge of the intricacies of choosing the meat itself (lamb or sheep carcasses), patience and attention. As a rule, all Muslims living in the Caucasus schematically prepare barbecue in the same way. In general, there are many variations of cooking lamb skewers; the history of roasting lamb over an open fire goes back to biblical times. And according to the milestones left by Islam in Central Asia and in the East, in the Transcaucasus and in the North Caucasus, one can judge the diversity of barbecue. In Central Asia, to this day they prefer to cook whole lamb (carcasses) in a closed tandoor, in Armenia they prefer “karsi khorovats” - pieces of meat are fried on a vertical rack, in a closed tonir or a metal container.

What part of the lamb goes to the barbecue

Let's decide on the choice of meat. Few people know that not every carcass (read - and breed) of a ram goes to barbecue, even fewer people know exactly which parts of the carcass are preferred for barbecue. Without knowing what part of the lamb goes to the barbecue, it is difficult to get tasty and juicy meat at the exit. The fact is that the classic butchering of a ram's carcass often leaves room for the chef's imagination, and the mixed parts of the carcass are used for barbecue and other dishes. But it is necessary to cut the carcass of a ram correctly like this:

The most suitable places for barbecues are highlighted in red. By dividing the carcass into such sections, it is possible to form blanks. For a good and juicy kebab, it is worth buying either a young lamb (the total carcass weight is no more than 8-10 kg), or a fat-tailed sheep breed, as shown in the diagram. You can’t use a carcass with visible fat deposits of a waxy (like beef) type for a traditional barbecue - this is a film and a crust of dense and hard fat.

After cutting the meat into pieces of 40-80 grams, you should mix the meat with chopped onion rings at the rate of 1 kg of meat: 1 kg of onion. This is done not only to eliminate the unpleasant (sometimes) smell of grass, but also to marinate meat. Within 5-10 hours, the marinade should stand in a cool dark place, after which you can start the process of frying the kebab.

The readiness of the barbecue is very easy to determine even for a non-professional - fat stops oozing from the meat, hissing on the coals stops. With firewood, the situation is simple. At this point - who is good for anything, but still - you should not use any kind of firewood for barbecue. The wood of fruit trees and vines, the roots of oak and beech, ready-made coal is the best solution. It is best to salt and pepper the kebab before serving.