Meat dishes are always very popularpopular. Most often, these are pork or beef dishes. But for many, the best meat for cooking is lamb. Dishes with lamb are very common, ranging from very simple to incredibly sophisticated. The meat of a sheep or ram that is eaten is called lamb. Since ancient times, people have valued lamb, especially lamb meat (lamb). Many holidays, mainly Muslim ones, are not complete without cooking dishes from this meat. Lamb dishes are also not uncommon in everyday menus. Lamb can be considered a relatively dietary product, since it has less fat than other meat. But this only applies to the meat of adult animals. Lamb contains a lot of protein, B vitamins, iron, sulfur, fluorine, magnesium, zinc, potassium and other trace elements. The most valuable is the low cholesterol content. In addition, lecithin found in meat normalizes metabolism, cholesterol levels, and regulates the activity of the pancreas. Therefore, lamb dishes should be present in your menu. The main disadvantage of lamb is a large amount of lipids, which contribute to the development of obesity, heart disease, and vascular disease. To avoid such consequences, drain the juice that is released during cooking, do not use butter, and add vegetable side dishes. When choosing lamb, buy meat from animals that are no more than three years old. Pay attention to the following:

• the color of the meat should be light red. Its dark color indicates that the animal is old or poorly fattened;
• fat on a kind of dry, milky-yellow color;
• The freshness of the meat is determined by a quick return to the old form when pressed;
• good smell inherent in lamb;
• bones white or with a pinkish-blue hue, if it's a young lamb.

What parts of lamb are best to choose for cooking? It depends on what you want to cook.

For making broth, soup - bones, ribs, knuckle.

For jellied meat, jelly — head, shank, shank.

For boiled lamb - breast, neck, shoulder.

For steak and roasting - the hind leg.

For chops with bone - loin.

To prepare chopped cutlets - neck, shoulder blade.

For roasting - hind leg, neck.

For cooking stews and pilaf - shoulder blade, brisket.

For goulash — spatula

For cooking beefsteak, shashlik - back part, tenderloin, ham, fillet (or saddle).

For the stew - ham, brisket, loin.

We present to your attention some dishes with lamb.

Salads with lamb

Salad with green radish The salad is very easy to prepare, good for both everyday and festive menus. Products:

• 400 grams of mutton (fillet)
• onion — 2 pcs.
• 2 green radishes
• a little olive oil for frying meat
• salt, ground black pepper, mayonnaise

Preparation:

• fry the fillets in olive or vegetable oil and cut into small pieces;
• add chopped radish and onions;
• add salt, pepper, mayonnaise;
• stir well, put in a salad bowl and decorate with basil.

Horseradish Salad This salad is more of an appetizer. It can be used to fill tartlets for a buffet. Products:

• boiled lamb fillet - 200 g
• grated horseradish - 100 g
• 2 onions
• lemon juice - teaspoon
• mutton fat - tablespoon
• sugar — 0.5 tsp
• mayonnaise - 5 tbsp
• salt

Preparation:

• fry the fillets on olive or vegetable oil, cut it into slices;
• add chopped radish and onions;
• add salt, pepper, mayonnaise;
• stir well, put in a salad bowl and decorate with basil.

The first dishes: soups with lamb

Shurpa A thick appetizer soup that is served with boiled meat. Products:

• lamb (preferably brisket) - 500 g
• water - 3 l
• potatoes - 7 pcs.
• tomatoes - 4 pcs.
• onion — 5 pcs.
• vegetable oil (fat tail fat) - 60 g
• bay leaf - 4 leaves
• black bell pepper and red capsicum
• salt, dill, coriander to taste

Preparation:

• 2 hours to cook on a slow fire the chopped brisket, which is filled with cold water and salt;
• fry the chopped onions and tomatoes, cut into slices, in vegetable oil or
• fattening fat;
• potatoes, cut into small pieces, put in a saucepan (cauldron), cook for another 30 minutes;
• crush the grains of black pepper and add to the shurpa, there also put the red pepper (0,5 pods) and bay leaves, when the dish is left for 10 minutes;
• Put greens in plates with soup.

Young Lamb Soup This soup is easy to make. It is especially good if you simmer it in a pot. Makes 6 pots. Ingredients:

• lamb (ribs) — 1.2 kg
• water - 3 l
• potatoes - 12 pcs.
• onion — 1 piece
• salt, greens to taste

Preparation:

• 2 hours to cook lamb over low heat with the addition of a bulb;
• mutton take out and cut into small pieces, remove the bulb;
• Put the whole potatoes in broth and boil them, then wipe them through a sieve and put them back in a saucepan with
• broth;
• in the pots to decompose the meat, pour broth with mashed potatoes;
• close the pots with lids and, for half an hour before dinner, put in the oven for baking in the oven;
• greens to put in pots with soup.

Lamb for the second

Lamb stewed with tomatoes A simple and inexpensive dish for a festive menu. Ingredients (for 3 servings):

• lamb (fillet) - 0.5 kg
• tomatoes - 300 g
• onion — 2 pcs.
• wheat flour - 2 tbsp.
• fat - 30 g
• pepper, salt, greens to taste
• potatoes for garnish - 650 g

Preparation:

• mutton cut into pieces, fry from two sides, put in a saucepan;
• pour the meat broth into a frying pan, on which roast lamb, boil;
• onion, finely chopped, fried with flour, diluted with broth;
• circle tomatoes cover each serving of meat, pour the sauce to a level of tomatoes and put out
• 40-50 minutes in the oven;
• fry potatoes and serve on a side dish, pouring sauce from a sauté pan and sprinkling with herbs.

Lamb Chops An incredibly tasty dish that does not require any special preparation. It is best to serve mashed potatoes with onion sauce as a side dish. Products:

• lamb rack on ribs - for one cutlet take 2 ribs
• butter for roasting
• breadcrumbs
• pepper and salt
• potato for garnish

Preparation:

• cut the loin, leaving 2 ribs for each cutlet;
• one edge is removed and thrown out, the other is made shorter;
• Cutlets cut off, sprinkle with salt, pepper, roll in breadcrumbs;
• put the oil in a frying pan and bring to a boil;
• in the boiling oil put the cutlets and fry them on high fire and on the one and the other side;
• Reduce heat and fry mutton until cooked on a low heat;
• Serve with mashed potatoes and onion sauce.

Lamb steak in a multicooker Recipe where lamb is cooked in a multicooker. Cooking ordinary lamb steaks for those housewives who value their free time. Products:

• lamb fillet - 0.4 kg
• vegetable oil - 40 g
• dill, garlic, oregano and parsley - 10 g each
• spices, salt

Preparation:

• cut the fillets into steaks;
• Steaks salted and rubbed with spices;
• garlic and greenery chop and mix;
• in this mixture marinate steaks 15 minutes;
• oil pour into the bowl multivarka, lay out the pickled steaks;
• close the lid, set the menu to "Frying", 25 minutes - cooking time;
• Cover open after 10 minutes and turn over the steaks;
• prepare before the end of the program.

This dish is good as a side dish.fresh vegetables are suitable. Feel free to introduce lamb dishes into your menu. They can become a decoration of your table. The main thing is to choose the meat you need and cook it correctly. We hope that our recipes will help you in the kitchen.

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