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Lamb meat: Tender and delicate morsels

The taste of a suckling lamb meat is considered by many food lovers as one of the most succulent morsels that the lamb has to offer. Mutton is prized for its texture and palatable for its versatility at the stoves because it allows us to use many recipes.

More tender parts

More tender parts

More tender parts

When a baby sheep is less than two months old and has not tried any food yet except milk, it is called a suckling lamb, and its meat, properly cooked, is a real pleasure on the palate. These lambs have almost white pink flesh and are fed only with milk. They are highly regarded in the international cuisine. The lamb is present in the butcher shops and markets throughout the year, especially in spring.

In some countries lamb is a traditional Christmas and Easter dish. They are besides being fed with milk; also have get grass and fodder. These Christmas lambs usually weigh about 30 kilos, while other lambs par excellence not reach 10 kilos.

Buying and preserving lamb meat

Buying and preserving lamb meat

Buying and preserving lamb meat

When we go to a shop to buy a lamb, we have to look at clear signs that determine the health of the animal which meat we buy. It is important that the piece has a nice smell and has a healthy appearance. The hue of the meat should be pink and brown, besides being provided with a substantial layer of white fat, particularly in the kidney.

It is essential to our health that we buy only fresh meat which is 100% safe. Once home, the meat could be kept in good condition in a refrigerator up to 3-4 days. If you like to freeze it, note that the larger pieces keep their properties up to 9 months at a constant temperature of -18°C, while small pieces should be eaten within 4 month time.

Various cooking options

Various cooking options

Various cooking options

Different cuts of mutton provide wide culinary possibilities open for us. The so-called rack is ideal for baked, grilled or fried recipes, like shoulder blade roast, although the flavor of the latter is drier, as well as of the leg. The scrag we can take as an exceptional minced meat, but equally delicious as part of a stew.

When preparing lamb meat, we have multiple options. This yummy meat is delicious in own juice but respect to temperature and time in relation to the size and shape is essential to ensure that the skin is perfectly crisp and the meat is juicy. The marinade could give a very distinctive flavor to the meat, but with lamb meat, you only have to add a little oil, garlic and a pinch of herbs.

For casseroles, you must first sear the meat in a pot then add the broth, water or wine chosen for the stew. The lamb meat, preferably from the side of the skin or scrag, could be simmered till meat softens so you can take the bones off, which can be used for the preparation of broth.

Grilling is a fantastic option if you have good lamb chops. Oil or fried in batter and bread are also a piece of exquisite taste. A helpful tip is to wait for the pan or grill is piping hot. Turn them once and never by poking them with a fork because the juices can escape from the meat. Sprinkle with salt just before removing from heat.

When chops are fried, we can accompany them with fries, a little roasted vegetables or a sauce, while the stew seasoning will be more or less depending on the recipe to follow.

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