Lamb - meat, in many indicators of utility, unequivocally superior to pork and beef.
In mutton, almost 3 times less fat than in pork, and useful iron compounds are more by a third. In mutton meat contains vitamins of group B, as well as E, D and K, iron compounds, lecithin, amino acids and many other useful microelements, irreplaceable for humans. For all this mutton is a valuable source of animal protein, a low-calorie, dietary, easily assimilated product.
Lamb, however, should not be carried away with arthritis, atherosclerosis and problems with the gastrointestinal tract. Also, mutton is not recommended to include children under the age of 5 in the menu.
Very delicious lamb is obtained if you cook it in wine. You can offer 3 options for the approach:
- Marinate meat in wine before heat treatment;
- stew meat in wine;
- combine the first and second methods.
Immediately make a reservation: if you can not find unsolphant wine (that is, wine without adding sulfurous anhydride) or even slightly sulphated wine (usually strong wines), then it's better to give up the idea of cooking meat in wine. You can marinate mutton in white, pink or red martini or in sherry, madera - it's good to add fresh pomegranate juice, diluted in half with water, to strong wine. You can use the diluted juice of pomegranate and without wine (harmlessly it will add a glass of cognac to a glass of juice with water).
Choose fresh meat from old animals.
Lamb marinated in red wine and baked in the oven - recipe
Ingredients:
- the upper part of the leg of the leg (thigh bone) - 1 piece;
- wine red or pink - 1 glass;
- garlic;
- mixture of spices (hops-suneli type);
- pepper (ground) of different varieties (red, black, fragrant);
- a little lamb fat or fat;
- different greens (coriander, parsley, basil, tarragon, young luchok).
Preparation
We zamarinuem lamb hip in a mixture of wine, spices and garlic, it is best to arrange a piece of meat in a relatively close and residual high capacity. Cover the container and stir in the refrigerator or another cool place. We marinate meat for at least 8 hours, but not more than 2 days. Periodically turn the meat in marinade to marinate evenly.
Marinated thigh wipe and dry with a clean napkin. With the help of a sharp knife with a narrow blade we spin the meat with pieces of garlic. You can alternate garlic with pieces of lard - it turns out juicier.
Now a piece of foil of the right size is greased with a piece of fat and we pack the lamb hip. You can pack again. Lay the meat in foil on a baking sheet and bake in the oven for at least 1 hour and another 15-20 minutes with the fire off. In some cases, it takes 1.5-2 hours, depending on the age and sex of the animal. You can bake the meat in foil, bury it in the burnt hot coals in the charcoal grill or in the primitive hearth. This method is also very good, the coals cool down gradually, the meat turns out to be very tender.
Ready-baked lamb served with greens, wine, vegetables, potatoes and fruits.
Lamb stewed in wine
Ingredients:
- low-fat lamb meat - about 600 g;
- a little fat (lamb or pork) or vegetable oil (better olive or rapeseed);
- onion - 1-2 pcs .;
- Spices dry ground (suneli, for example, or other mixtures like);
- wine is unsulfite red, white or pink or strong unsweetened (sherry, madera, vermouth) - about 100 ml;
- pepper red hot and sweet paprika;
- garlic;
- a piece of natural butter;
- fresh greens (coriander, parsley, tarragon, rosemary).
Preparation
Peeled onions shred a quarter of the rings, and cut the meat into small pieces of medium size (such that it was convenient to eat).
You can serve almost any garnish: potatoes, beans and other legumes, rice or polenta.