Lamb - meat is wonderful, fragrant and very tender, with the right preparation. Meat lamb is the basis for most dishes of Caucasian cuisine, so it is the Caucasian people who know the best way about how to properly cook lamb. Having collected all the most important tips in one article, we will help you cook not only tasty boiled meat, but also make a golden broth without an unpleasant smell.
How to cook lamb without a smell?
Lamb is one of those kinds of meat, the flavor of which, at times, scares away potential eaters. There is absolutely nothing to be afraid of, for the main key to aromatic meat is not in the way of its preparation, but in its choice.
A spatula, a back part and a neck are suitable for cooking. Choose should be based on what you are going to prepare: for meat broth, the neck and shoulder blade will fit, and for the meat - the back. At the same time, avoid the unpleasant odor, by selecting the meat of the female on the market, and not the male. You can determine it simply by smelling it or by color - the flesh of the female is much darker than the meat of the male. If you still made a mistake and purchased the meat of a male - cut off excess fat and soak the meat for 6-8 hours, changing the water every 2 hours.
How much to cook mutton on bones?
When the meat is selected, it remains to be chopped into pieces of 4-5 cm and pour cold water. Now soak the meat 1-1,5 hours. This technique will help to remove dirt, sourness and the remains of wool. We put the soaked meat into a cauldron or enameled 5 liter pot, and pour it over with water. We put the pan on a small fire and wait for 30-40 minutes until the water warms up. After heating, noise will begin to form, it must be regularly removed, otherwise, if it settles, the broth will turn out cloudy, and this will be at the wrong time if you are going to cook soup from lamb. If you need the most pure broth - cut the meat in large pieces, so chipped bones and meat fibers will peel off on the cuts much less often, thereby making the broth less noisy.
On average, after 3-3.5 hours, meat weighing 2-2.5 kg will be ready. At this stage in the pan you can add ziru, bay leaf, onion or garlic, and also a little salt.
If in the future you are going to cook, for example, shurpa, then the broth must be carefully filtered, preferably using gauze, after which the meat is laid out on the plate, separated from the bones and left to wait for its hour, and pour the broth into a clean pan and add the vegetables according to the recipe.