To prep it for use, the membranes and the outer layer of fat are removed, leaving a little between the muscles for juiciness. The layer you remove can be rendered and used in other recipes.
Lamb recipes come in every flavor — in every cookbook, in home notebooks, among Turks, Arabs, and Mongols. Every French cook knows perfectly well how to make a leg of lamb or an ideal broth from the leftover lamb bone.
Boiled, it appears in homemade soup recipes. Bozbash and shurpa are very tasty with a piece of this meat or a ground "meatball." And any thick, rich first course can be made with this kind of meat – borscht and cabbage soup, chowders, and what a wonderful pea soup it makes!
It's just as widely used in main courses. Stewed, it becomes ragouts and vegetable gravies with shredded meat. Fried, it's wonderful with onion and garlic, or with pumpkin. In the oven – the famous moussaka, shepherd's pies, and a French-style leg in the oven (served with sauteed green beans).
Sauces for lamb are simple – tomato, mustard. The oven version is served with redcurrant jelly. Very tasty and refined!
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- National cuisine
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- Meat and meat products
- Semi-finished products
- Vegetables
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- Spices seasonings spices
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- Other
- Bay leaf
- Pepper
- Parsley
- Salt
- Vegetable oil
- Water
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- Russian cuisine
- Classic soups
- Cooking
- Frying
- In a frying pan
- Pickle
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- Soups with cereals
- From mutton
- Brine
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- From onion
- No eggs
- Recipes for lean dishes without butter