Lamb - guide on meat

lamb Type of peacefully grazing sheep in the meadows is almost an integral part of the British landscape, and it was through these pastures British lamb is different from all the others. In addition to a brief period of severe frosts, when the sheep are in the room, these animals spend most of their lives on the street, which is why their meat is considered the most natural meat animals reared in natural conditions, which only can be purchased.

Meat lambs born in the early spring, occurs on sale just in time for Easter, but, despite the fact that it is tender meat, it will not necessarily have the best taste . Lambs are still too young, and they have not spent enough time in the pastures for their meat was tastier . British lamb meat reaches the best taste for the beginning of summer and continues to get better until the end of autumn . At this time the taste is improved as the animal becomes more joints and increase in size . In New Zealand, the climate is very similar to English, there are also enough pasture, which means the quality of the lamb is also very high . Although earlier this meat was sold exclusively in frozen form, the emergence of the possibility of a regular flight allowed to transport chilled, fresh lamb - especially in January, February and March, when the season has already passed the British lamb .

lamb

Tips for Buying: what to look for

As in the case of beef Beef - Meat Guide , Lamb flavor is markedly improved, if hung - ideally a week. So buy lamb only proven butchers.
Bones Lamb should be pink. This is clearly seen on the rib bones in the middle of the carcass. Butchers call them "cherry ribs," because they have a light pink color, if the lamb was really young. As we age, Internal and external aging: it is necessary to think in advance animal bones lose their color and become whiter.
Color fresh lamb depends on the age and pastures. It should be bright, damp (but not too wet) and have a brownish-pink color (not too red or blood red). Fat should be elastic, dry and a bit loose (and in any case, yellow).
Do not worry due to the fact that the meat may be colored printing. They are made with vegetable dyes, and they are completely safe.
Look for pieces round and full with an almost dry skin, but not dried or inhomogeneous on too long sojourn on the counter.

Lamb with salt marshes - the most famous type of lamb, and it is worth to buy. The best lamb in England or Wales comes their swamps Romney in Kent, where saltwater grassland give the meat a characteristic sweet taste.

Parts of carcasses

The animal can be divided into three parts - the front part, the middle part and legs.

The front end

Desperately lamb neck

Bony part of the neck, which is cut across the thick pieces. It is very fragrant, and is best suited for slow cooking.

Neck and Neck

As desperately, this part can be cleaned from the bones resulting in low-fat neck fillets are obtained. It sold whole or cut in half. The neck can also be cleaned from the bones, or turn into a nice piece of frying or cut for use in a saucepan or curry. From it also obtained the best stuffing. Drumstick (i.e., a lower portion of the front legs) can be separated from the entire blade. This part is called the shank, and it is ideal for quenching.

lamb

The middle part of the carcass

Loin bone

It consists of the first eight ribs of the animal. The meat and fat are usually cut from the top of the bone before cooking. This procedure is called "French trimming." Pork loin can be cut between the bones and get chops ribs.

Sirloin

It can be left in one piece - bone for roasting or purified bone and wrapped in a piece of meat that is perfect for stuffing, especially if part of the barrel is still attached to them. It can also be cut between the bones and get chops Cutlets: a variety of national cuisines .

Edge (lumbar part)

This part is cut from where loin goes up. It can be divided into two parts, to get two loin chops and a small piece of cooking on the bone, which is called the loin region. Also, the whole region can be cleaned from the bones and cut crosswise into steaks, or link to a nice, round piece that some restaurants called kostets. Good for extinguishing.

Saddle

Fillets on either side of the carcass is still attached to the ridge. It weighs about 3 kg and easily enough for 8-10 servings.

Breast

Area belly sheep. Usually it is cleaned of bones and cook for frying or extinguish large chunks.

lamb

The rear legs

The whole leg ram weighs about 2, 25-2, 75 kg. It is enough for 8 servings, but it can also be divided into two smaller pieces - side of the rump and the interior. The whole leg can also be cut along, or adjacent bone, and make steaks for grilling. Legs can be cleaned from the bones and cut into easily turn into a piece of frying.