Lamb is lean meat. What is useful lamb meat Lamb meat

Lamb is considered a dietary food and is much more suitable for some people than pork. There are really a lot of benefits from such meat, and to be sure of this, it is enough to study its composition and learn more about beneficial effect on the body.

Caloric content and chemical composition

The calorie content of meat is determined by its category (the level of fatness of the animal), which, in turn, determines whether it is fatty or not. So, in 100 g of lamb of the first category, there are about 210 kcal, while the same amount of meat of the second category contains only 166 kcal. At the same time, despite the smaller energy value, the latter option includes 1.5 times more useful components.

For lamb of the first category (100 g), the following values are characteristic:

vitamin B1 - 0.08 mg;
vitamin B2 - 0.14 mg;
PP - 3.80 mg;
potassium - 270.00 mg;
phosphorus - 168.00 mg;
sodium - 80.00 mg;
calcium - 9.00 mg.

For comparison, in 100 g of lamb of the second category, the number of constituent components will be slightly different:

vitamin B1 - 0.09 mg;
vitamin B2 - 0.16 mg;
PP - 4.10 mg;
potassium - 345.00 mg;
phosphorus - 190.00 mg;
sodium - 101.00 mg;
calcium - 11.00 mg.

Other mineral components include iodine, cobalt, manganese, copper, molybdenum, phosphorus, chlorine, choline, zinc and chromium, and to useful vitamins vitamins E, K, D, B5, B6, B9, B12 can also be attributed.

However, lamb is valued not only for these components. This meat is an excellent source of animal protein, which contains about 16 g per 100 g of meat.

Did you know? It is believed that mutton lacks the so-called "fear hormone", which is formed in the animal's body at the time of stress (usually before slaughter) and affects the quality of the meat. Pigs are considered the most susceptible to this feeling.

Why is lamb useful?

The benefits of dietary lamb meat are equally well noticeable in relation to both the female and male body, each of which has its own nuances of such an effect.

For men

The constituent components of lamb have a complex positive effect on the human body, but as for the males, the most significant for them will be the following beneficial features such meat:

increasing stress resistance and improving morale (it is no secret that, restraining emotions, men suffer more from hidden depressions);
increased potency and increased sexual desire;
improving sleep quality and combating insomnia;
strengthening of bone tissue;
improving the digestibility of protein food and its even distribution throughout the body (especially important for athletes);
increased testosterone production.

Important! To achieve all these results and improve the condition of his body, a man should eat mutton at least 2 times a week.

For women

The benefits of lamb for female body is no less significant than for a man's, and, first of all, is expressed in:

improving appearance skin, teeth and hair, which is largely due to the presence of fluoride in the composition;
support immune system organism;
acceleration of metabolic processes (due to this, weight loss occurs);
prevention of anemia (with regular consumption of lamb, young girls can avoid dizziness during menstruation);
a large amount of folic acid, which will be appropriate during pregnancy, having a positive effect on the development of the fetus.

In addition, the vitamins that make up meat activate the central nervous system, warn nervous disorders and reduce the likelihood of developing cardiovascular ailments... In addition to this, vitamins E and K well strengthen the skeleton and participate in the processes of hematopoiesis, while improving the general well-being of a woman. Similar properties of lamb are especially noticeable when the state of health deteriorates or in certain periods of a woman's life.

Is it possible to eat lamb

Despite the significant benefits of lamb meat, it is not suitable for everyone for regular consumption. Moreover, the amount of food eaten can also negatively affect general well-being, therefore, when choosing lamb, it is worth knowing about its effect on different categories consumers.

During pregnancy and breastfeeding

The nutrition of a pregnant woman or a young mother should always be selected taking into account the interests of her child. In general, the dietary properties of lamb make it a suitable product in any of these cases, since such meat is quickly digested, does not cause a feeling of heaviness and will not ferment in the intestines, provoking discomfort in a woman and a newborn baby.
At the same time, folic acid, which is part of meat, is simply indispensable for pregnant women, and with HS, the vitamins and minerals included in the composition increase milk production.

When losing weight

Lamb fat is much less than protein, so it can be safely included in the diet of people suffering from excess weight or just watching their figure. The ability of the product to speed up metabolism is a very valuable "skill" for losing weight, moreover, there is practically no cholesterol in such meat that can provoke the development of atherosclerosis.

Simply put, lamb will be equally beneficial for people on a diet and for those who are prone to cholesterol accumulation.

With pancreatitis

The possibility of eating lamb meat for pancreatitis depends on the form of the disease. At acute development diseases, it is recommended to completely exclude a similar product from the patient's menu, while chronic course disease allows the possibility of its use, but in limited quantities (in the phase of stable remission, no more than 100-200 g of boiled or baked product). The main thing is to choose pieces with the least amount of fat, because it is he who can aggravate the situation in case of pancreatitis. The best in this regard is the meat of dairy lambs or rams under the age of 3 years.

With gout

There are two opposing opinions about the possibility of eating lamb for arthritis and gout. Some experts do not advise patients to use it because of the purines present in the composition (nitrogen-containing chemical compounds), while others consider this type of meat better alternative pork and beef.
To minimize the effect of purines on the patient's body, it is advisable to choose only lean pieces obtained from young animals, avoiding the consumption of by-products (liver, kidneys, lungs). However, this recommendation does not apply to situations of exacerbation of the disease, because it is better to discuss the diet during treatment with your doctor.

With diabetes mellitus

Lean lamb is an ideal solution for a meat-based diet for people suffering from diabetes. She is able to control the discharge gastric juice, thereby facilitating the work of the pancreas, and the meat of a young lamb further promotes the outflow of bile and improves liver function. In addition, such a product is an excellent prevention of the development of diabetes, since it contains lecithin.

Important! If you come across a piece of lamb with layers of fat, then they must be cut off in order to eliminate the additional burden on the body with diabetes.

Potential harm

Unfortunately, with all its positive properties, lamb meat cannot be called completely harmless. The main contraindications to its use include:

diseases of the liver, kidneys;
ailments of the digestive tract, accompanied by an increase in the acidity of the stomach (the constituent components of meat can increase it even more);
hemorrhagic colitis of various nature;
dysfunction of the gallbladder;
cholelithiasis;
gout and joint diseases (depending on the stage).

Of course, you should not abuse lamb even with well-being, because an excessive amount of any meat can impair the digestive processes and cause a feeling of heaviness in the stomach.

What can you cook

Lamb is great for preparing a wide variety of dishes - both for the first and for the second. It also makes a good barbecue, but for these purposes it is better to choose pieces with a fat layer. Among the popular dishes using this type of meat are:

baked lamb with a major;
leg of lamb with herbs;
canakhi with lamb;
shurpa (first course);
bouillon;
aspic;
lamb stew;
stewed lamb ribs.

If you wish, you can stuff a leg of lamb, cook goulash or meatloaf. In short, lamb meat can be used to implement almost any culinary idea.

Cooking secrets

Despite the fact that in the nuances of cooking lamb is often equated with pork or beef, it also has some specific features processing, the knowledge of which will help to get a very tasty and aromatic dish.
The main secrets of cooking lamb include the following points:

for cooking stewed or boiled dishes, it is better to purchase a neck part or a shank;
delicious baked or fried meat is obtained from the upper part of the shoulder, shank or loin, and when frying it is worth laying them with the fat part down;
a ham is considered a universal part for stewing, frying or baking, although the brisket can also be used for stuffing;
if you are buying lamb for the first time, then choose the meat of young lambs, since it is much more difficult to make a mistake in the nuances of its preparation;
to enhance the taste of meat, it is worth using all kinds of marinades, especially since lamb perfectly absorbs them;
it is advisable not to rinse the purchased piece under running water, but simply wipe it with a paper towel and remove the tendons and films (they are not edible);
in the presence of bad smell coming from meat, soaking in vodka or adding cinnamon during cooking will help to get rid of it;
you can store fresh meat only in the refrigerator, at temperatures up to +5 ° C, and it is advisable to freeze only a fresh product.

Video: How to cook lamb In general, lamb can be safely called one of the most ideal products in the kitchen with an optimal set of useful properties. However, in order for the meat to really only bring benefits, it is important to take into account many additional factors, in particular, the health characteristics of consumers and the nuances of cooking.

Meat and animal fats are essential the human body... This is determined by nature itself. The point is that there are essential amino acids, which are not produced by the body itself, but enter it exclusively with meat food. Including lamb. Meat is a source of protein, without which the existence of a living organism is impossible. In terms of chemical composition, lamb is similar to pork. However, the benefits of lamb are more significant.

The chemical composition of lamb

First, it is a source of vitamin B12, which is not found in some other foods. Lamb also contains vitamins A, B1, sulfur, chlorine, manganese, beta-carotene, zinc, and a lot of iron. Nutritional properties lamb allows it to be considered a dietary product, especially Sheep eat only food vegetable origin... Mainly fresh grass, hay, grain. Therefore, their meat is the purest. However, it would be wrong to think that sheep do not consume animal protein at all. Together with the grass, they, like cows, eat snails, slugs, worms, and grasshoppers. Purely plant foods are not able to provide the entire range of substances the body needs. Including vitamin D, which is found only in animal fats. And its deficiency can contribute to the development of rickets in children. And in adults, it provokes disorders of calcium-phosphorus metabolism. This can lead to heart disease.

Nutritional properties of lamb

Lamb fat is easily digestible and, like meat, has high taste qualities... It is not for nothing that mutton dishes are widely used in the East, in the republics of Asia and the Caucasus. A variety of types of pilaf, kebabs, recipes for other dishes gained wide popularity. Everyone can order them not only in a restaurant, but also prepare them himself using meat. Lamb, the benefits and harms of which are discussed in this article, will undoubtedly be useful to many people.

The medicinal properties of lamb

Such meat is used not only in cooking, but also in medicinal purposes... At colds a compress of lamb fat or hot milk drunk at night with its addition helps well. This product is also effective for treating babies with colds. They lubricate the palms, feet and chest at night, wrap the child warmly. By morning, as a rule, the disease recedes. Lamb has a positive effect on the work of the pancreas, reduces abdominal pain. The fluoride contained in it is indispensable in the treatment of caries. The influence of lamb on male body... Thanks to zinc, men produce testosterone, which has a positive effect on nervous system- helps to cope with stress. In addition, this meat improves potency. Therefore, the benefits of lamb for men are undeniable.

A person who eats meat dishes at least once a week is not exposed to an increase in blood cholesterol. Normal blood circulation also ensures the trouble-free operation of any organ. This is the meaning and value of lamb.

Harmful properties of lamb

However, each product, in addition to useful ones, has, unfortunately, substances harmful to the body. Lamb is no exception. Its benefits and harms depend on how well the meat is cooked and consumed. There are diseases in which the use of lamb is contraindicated. These are gastritis, diseases of the liver, gallbladder, kidneys, stomach. If a person has increased acidity, then when eating meat, it will become even higher. As a result, the mucous membrane and walls of the stomach will be eaten away.

Protein food increases the secretion of gastric juice. The high protein content in meat (when overeating) threatens a person with obesity, causes allergies. Passion for dishes made from lamb meat leads to the accumulation of cholesterol. Bones have been found to harbor bacteria that cause progressive arthritis. It is undesirable to eat lamb for children and the elderly. Low content iodine in it can lead to malfunction thyroid gland... It is especially harmful to eat lamb liver, despite the fact that it contains vitamin A. In addition to it, it is present in the liver uric acid... And it is very dangerous for gout, kidney stones and gall bladder.

Right choice

In the presence of the beneficial properties of lamb, the benefits and harms of which are described, should not be consumed by humans in excess. Does a person need food from lamb meat? The question is meaningless. Do you need fats of sheep origin? Undoubtedly needed. Because both meat and fats contain biologically active substances, necessary for the body... It should only be remembered that any food should be consumed in reasonable quantities.

Overeating leads to malfunction internal organs: heart, liver, kidneys, stomach, blood vessels and everything that a person lives with. You should be careful and attentive to the use of broths and meat dishes according to any recipe. For their preparation, use only fresh food, without foreign smell and colors. Lamb, the benefits and harms of which, as a rule, depend on the person himself, his attitude to his body and health, is a very tasty product.

Meat mutton, harm and benefit which will now be mercilessly examined by us - meat. On the one hand, in ours, lamb was in the penultimate place. On the other hand, there are a lot of dishes that their inventors simply cannot imagine without lamb: shashlik, pilaf, shurpa, beshbarmak, etc. So in the dangers and benefits of meat mutton it makes sense to understand in more detail.

The unequivocal benefits of lamb meat (no harm so far)

This meat contains a lot (20 percent more pork), so it will be beneficial for anemia.
Lamb also benefits the pancreas, which helps in the prevention of diabetes.
There is a lot of fluoride in this meat, from which it is obvious.

Both the harm and the benefits of lamb meat

Lamb is considered to be the meat of one-year-old rams. They have not yet had time to overgrow with fat, and therefore their meat is usually not as fat as, say, pigs - 15 g of fat versus 28 (on average). In addition, there is little cholesterol in lamb fat, and the lecithin contained in it even more contributes to the normalization of cholesterol metabolism.
On the other hand, lamb fat is very refractory, and although this meat is less fatty than pork, it has not gone far from it. So if such meat is regularly consumed in excessive quantities, then the damage to the vessels can be colossal. And at the same time to get obesity with atherosclerosis.

It is advisable to remove lamb fat from meat (although it is believed that it is beneficial for colds);
If you fry, then in vegetable oil;
And the main thing is to use it in combination with a vegetable side dish.

The harm, not the benefits of lamb meat

Lamb - The meat is quite heavy. Therefore, it can harm people with any gallbladder or liver problems, as well as gastrointestinal problems. For the same reason, this meat should not be given to children and the elderly.
Lamb is also harmful to people suffering from the following diseases:
1. Arthritis (lamb bones contain bacteria that make this disease worse).
2. Gout.
3. Kidney disease.

Conclusion about the dangers and benefits of lamb meat

In the light of all that has been said about the dangers and benefits of meat mutton the author's attitude to it is as follows - you can eat it, but:

Sometimes (on holidays).
Without fanaticism.
In dishes that are traditionally prepared from it (in others, it is better to use less controversial meat after all).
Without fail observing the rules for reducing his harm, listed in the section "Both the harm and the benefits of lamb meat" .

And then this meat, and even with a glass, instead of harm will bring us only one exceptional benefit. Cheers!

Lamb dishes are common in countries Central Asia, Mongolia and the Caucasus. Asians, Mongols and Caucasians came up with the idea to add lamb to pilaf, khoshan, beshbarmak, tushpara and use it to cook barbecue or manti. By folk beliefs, regular consumption of lamb forms good health and promotes longevity.

Lamb is the meat of young rams and lamb, slaughtered at the age of one month. The taste of ram meat depends on the age of the animal. There are several types of lamb:

lamb meat (an animal up to two months old, fed with mother's milk),
young sheep meat (from 3 months to 1 year old)
lamb (an animal aged 12 months and older).

The first and second types of meat are also called lamb. Lamb meat is used in cooking because it is more nutritious and tastes better than meat. adult... Lamb is good for cooking meat sauces, gravies and as an independent dish.

Calorie content and quantity nutrients in mutton differ depending on the category (fatness) of the meat. So, 100 g of lamb of the I category contains 209 kcal, and lamb of the II category with the same weight will be 166 kcal. Despite the lower energy value, lamb of the II category contains 1.5 times more useful elements than meat of the I category.

Below is the composition of the meat per 100 grams.

Lamb category I

Vitamins:

B1 - 0.08 mg;
B2 - 0, 14 mg,
PP - 3.80 mg;

Minerals:

sodium - 80.00 mg;
potassium - 270.00 mg;
calcium - 9, 00 mg;
magnesium - 20.00 mg;
phosphorus - 168.00 mg.

Lamb category II

Vitamins:

B1 - 0.09 mg;
B2 - 0.16 mg,
PP - 4.10 mg;

Minerals:

sodium - 101.00 mg;
potassium - 345.00 mg;
calcium - 11, 00 mg;
magnesium - 25.00 mg;
phosphorus - 190.00 mg.

Lamb is valued not only for being included in chemical composition vitamins microelements. Sheep meat is a source of animal protein (16 g) and fat (15 g).

Useful properties of lamb

The balanced composition of lamb makes it healthy meat delicacy. Healing properties ram meat spread to men and women.

Forms nerve cells in the fetus

The benefits of lamb for pregnant women are folic acid that controls education nerve cells in the embryo.

Reduces the symptoms of the common cold

Lamb will benefit not only an adult body. Lamb fat is used to prepare decoctions and compresses for the treatment of colds in children. Folk remedies on the basis of lamb fat are effective, as they improve the condition of the child with bronchitis and sore throat. Often lamb fat is rubbed on parts of the baby's body, and then covered with a warm blanket.

Suitable for dieting

If the diet allows the use of meat, then you can safely eat 100 g of lamb per day. Those who follow the figure should give preference to lamb of the II category, since it is less high in calories.

The fat in ram meat is 2 times less than in pork tenderloin. In addition, lamb contains little cholesterol (2 times less than beef and 4 times less than pork). This feature of lamb allows people with diabetes and overweight to eat it.

Prevents tooth decay

Lamb is rich in fluoride, which improves dental health and helps fight tooth decay. Lamb also includes calcium, which strengthens tooth enamel... Consuming lamb on a regular basis helps maintain dental health.

Normalizes stomach function

Lamb has a positive effect on the pancreas. Lecithin contained in meat stimulates the digestive tract. Broths cooked with lamb are useful for people with hypoacid gastritis.

Increases hemoglobin levels

Thanks to the iron in lamb, the level of hemoglobin increases. Regular use ram meat will be a good prevention of anemia.

Harm and contraindications of lamb

Having considered the beneficial properties of lamb, let us also mention the harm that can be caused by unreasonable consumption of meat. Contraindications for refusing lamb include:

obesity of the 2-4th degree (ram meat is high in calories and contains a high percentage of fat, therefore it is forbidden to use overweight persons);
chronic diseases of the gastrointestinal tract, kidneys, liver (lamb increases acidity and complicates digestion, which adversely affects organ diseases);
gout, arthritis of the joints (lamb contains bacteria that exacerbate bone diseases);
atherosclerosis (cholesterol in mutton makes it dangerous for people suffering from vascular disease).

Evgeny Shmarov

Reading time: 11 minutes

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A product such as lamb is primarily known to us for kharcho soup, pilaf and delicious kebabs ... That's probably all. Because more about this product (as a rule) the average consumer does not know anything.

What is mutton, what is it eaten with, and what do you need to know about it?

Main types and varieties

Sheep and sheep meat is used as table meat and for processing into smoked / canned food. The meat of adult sheep / rams is red, of young ones it is pink, and that of the “elderly” is dark red. Lamb also has a rather specific smell, which is eliminated with the help of spices and simple manipulations.

Classification of lamb by fatness of carcasses:

Category 1 : satisfactorily developed muscles, a thin layer of subcutaneous fat along the back and lower back, gaps in the sacrum, pelvis, and ribs are permissible.
Category 2 (skinny): underdeveloped muscles, protruding bones, little fat.

Thermal state:

Cooled down : cut and cooled in natural conditions or in special cells (from 6 hours).
Chilled : cut and chilled to 0-4 degrees in the thickness of the muscles.
Ice cream : chilled and frozen to -6 degrees in the skin of the muscles.

Lamb is also divided into three commercial varieties and breeds. As for the sheep breeds - there are more than 600, specifically meat breeds - a little less, but for the average layman, the choice, alas, is not great.

The main meat is considered : Texel, Poll Dorset, Charolais, Clan Forrest, Hampshire, Finnish Landrace, as well as Zwartbles, Vendée, Black-bellied Barbados, Charollais, etc.

The most valuable breed is considered the Kalmyk one - its meat does not have a specific smell and contains the maximum amount of vitamins and minerals in its composition.

The nutritional value

Lamb composition:

Calorie content (per 100 g) lamb: raw - 202.9 kcal, boiled - 291 kcal, stewed - 268 kcal, fried - 320 kcal.
The nutritional value : 67.6 g water, 15.3 g fat, 16.3 g protein, 0.8 g ash.
Vitamins : choline and PP, E and biotin, group B.
Macronutrients : chlorine with sulfur, sodium and potassium, phosphorus, calcium with magnesium.
Trace elements : nickel with tin, molybdenum, fluorine and cobalt, iodine with copper, chromium and manganese, iron with zinc.

What is useful

The benefits of lamb are, first of all, a large number of useful substances.

Benefit:

Prevention of caries (there is a lot of fluoride in lamb).
Prevention of diabetes (lecithin in the composition).
Stimulation of the pancreas.
Anti-sclerotic properties.
The iron content is 30% higher than in pork.
Record holder (among other types of meat) for the amount of zinc and sulfur.
The minimum of fat (less than one and a half times in pork) is practically dietary meat.
1.1 kg of lamb - daily rate folic acid.

Mutton harm

Like any meat, lamb also has harmful properties.

Contraindications:

Arthritis.
Elderly age.
Hypertension.
Increased acidity of the stomach.
Atherosclerosis.
Gout.
With caution - with the risk of developing sclerosis and obesity.
It is undesirable for liver and kidney problems, for stomach ulcers. And also in diseases of the cardiovascular system (due to high level lipid content).

It should be noted that this meat is not recommended for older people due to "worn out" digestive system, and children - because of her immaturity.

Lamb in the diet of lactating mothers, pregnant women, allergy sufferers and diabetics - SF answers all questions

Can children be given mutton, and at what age?

For the first lamb, lamb cannot be used.
And in general it is better to wait with her. After 1-2 years, it can be administered with caution, starting from ½ h / l in mashed potatoes and bringing up to 3-4 spoons / day. Moreover, you should choose only the meat of a young lamb.
For crumbs, the meat is chopped in a blender, for older kids - finely chopped, and after 5 years, you can already give small portioned pieces.

Is mutton good for pregnant women, and in what form?

As with other products, it makes sense for mommy to eat lamb only if she was already (at least sometimes) on the menu. In this case, it will be useful, especially given great content there is iron in meat, which is very lacking during pregnancy.
Choose only young lambs, do not get carried away with kebabs - stew is preferable.

Can a nursing mother eat lamb?

Considering present risk intestinal disorder or colic in the crumbs, it is advisable to wait with this meat while breastfeeding.
An exception if lamb was constantly present in the mother's diet. But here too better meat do not abuse.
Of the main rules: you can eat lamb after 4 tiny months, only before lunch, starting with a small portion and observing the reaction of the child's body.
If the child does not have allergies, it is permissible to eat mutton once a week - no more than 100 g, stewed or boiled.

Lamb at diabetes mellitus- Is mutton possible for diabetics, and in what form?

Given the cholesterol in meat, lamb is not recommended for diabetics.
But if there are no serious obstacles to its use, then such parts of the carcass as brisket and ribs (they contain the most cholesterol) should be avoided.

Could there be a mutton allergy?

Today, mutton allergies are rare and less common than chicken or beef allergies.

Potential allergens include immunoglobulins and serum albumin (rarely for muscle proteins), the activity of which decreases after heat treatment.

Lamb on our menu

What part of lamb is the most delicious - learning to choose meat

In order not to spoil the dinner, you should first familiarize yourself with the rules for choosing lamb for a particular dish:

Boil : brisket and shoulder blade, neck.
Fry : on the steak - the back leg, on the chopped cutlets - the neck with a shoulder blade, on the chops on the bone - loin.
Bake : hind leg or renal part.
Extinguish : hind leg (for zrazy) or shoulder blade (for goulash).
On cutlets : scapula and neck.
For roast : hind leg or renal / cervical part.
Stew / pilaf: brisket or shoulder blade.
On the pate : heart and liver with lungs.

How to choose the right lamb when buying?

The counters usually contain the following types meat: lamb itself, meat of young lambs (3-12 months) and meat of dairy lambs (up to 8 weeks). The latter type is a delicacy, tender and soft meat. How to tell?

The younger the lamb, the lighter the color of the meat and the softer the consistency - from dark red (old) to pink (lamb).
The fat of the old lamb - yellow color, in the young - white and elastic.
If you have a choice, give preference to the Kalmyk breed, then you will not have to "weather" a specific smell.
When you press on fresh meat with your finger, the dent from it should instantly recover.
Choose the meat of young lambs (up to 1.5 years old) or lambs.

What can you cook with lamb?

The most famous lamb dishes:

Pilaf.
Stew.
Shashlik
Soup kharcho.

But this, of course, is not full list dishes - there is more:

Shurpa.
Beshbarmak.
Manty.
Lagman.
Lamb ribs.
Lots of soup options.
Lula kebab.
Baked lamb legs.
Samsa.

Legumes and vegetables are used as a side dish, apricots and dates are added, and lamb is also good with spicy sauces and properly selected drinks.

How to cook lamb correctly?

When boiling meat, the cooking time is 1.5-2 hours.
When frying, the lamb is left slightly undercooked to maintain juiciness.
Moreover, beforehand (before frying), the meat should be completely defatted (no butter, and pour out all the juice flowing out during frying).
Marinating the meat will shorten the cooking time and greatly improve the flavor.

Rules and shelf life of lamb at home

For storage fresh meat a young lamb is given a maximum of 3 days, provided that it is in the refrigerator.
Place the meat without wrapping paper - on the wire rack. Do not forget to put a plate under it so that the juice drips. To avoid drying out the surface, you can cover the meat with a plate on top.
The shelf life of minced meat is no more than 2 days, but it is better to eat it right away.
In the freezer, you can store the meat of young lambs for 6-9 months (t - from -18 gr.), Minced meat - no more than 4 months.
Freezing rules: only fresh meat, sealed packaging.

How to get rid of the characteristic lamb smell?

The main culprit for the lamb smell is fat. Therefore, to begin with, we completely delete it.

Well, then there are 2 options: use seasonings or soak the meat for 1-2 days in marinade or in sour milk.

What seasonings go well with lamb?

You can stew meat in wine or use spices - oregano, rosemary, thyme.
Also, for seasonings use onion with garlic (in moderate amount), ginger and spicy sauces, cumin, marjoram.

What drinks are served with lamb?

The most suitable drink for lamb is wine.

The more specific choice will depend on the cooking method.

For example, Beaujolais and Chinona, Zin-fandel, as well as some Cabernet varieties are suitable for stews.
To spicy roasted lamb - Frascati, Greek and Sicilian wines, French white Cassi.
And to the milk and baked lamb - only red wine.

How to cook lamb kebab - recipe

Thoroughly wash the meat (2 kg), remove fat, veins and films.
Cut into 2 cm pieces and put in an enamel pot.
Cut the onion (1 kg) into rings and knead it with salt, and then spread it to the meat and knead it with the meat.
Grind a spoonful of black pepper (peas), add dried thyme (1 h / l), dried basil (1 h / l), coriander (1 h / l), cumin (1/2 h / l), sweet red pepper to it (1 tsp) and salt to taste (taking into account that it is already in the onion).
Now we send the spices to the meat and mix everything.
Finely chop 3 cloves of garlic and send them there. Then pour into the total mass of 2 st / l vegetable oil, juice of ½ lemon and 2 tablespoons of pomegranate sauce (or 100 g of pomegranate juice).
Mix again and leave in the cold under pressure for 4 hours, or better overnight.
Well, everyone knows how to string mutton on skewers and cook on charcoal.

Lamb in diets - does meat help you lose weight?

Can lamb help you lose weight? Of course, there is no such diet as "lamb" and cannot be: there is apple, buckwheat, but not lamb. Because this product does not imply significant weight loss from its use.

But, given the calorie content of lamb, they can (boiled, stewed, baked) replace the usual pork or beef, and there are plenty of nutrients in lamb.
It is also worth noting that the cholesterol in this meat is 4 times less than in pork, and 2.5 times less than in beef. And in comparison with pork, the fat content of meat is almost 3 times lower.

So there is definitely a point in using a weight loss product.