ᐉ How to cook odorless lamb correctly

Recently I bought pork meat at the market. And here’s what I noticed: men buy lamb meat more often. I wondered what its value was that I didn't know about. After all, when you buy such meat, you need to know how to cook lamb. But it still has its own specific smell.

And here's what I found out. It turns out that all cooking problems can be solved. And the dishes themselves are so delicious that you will lick your fingers.

This meat contains all the beneficial microelements and little fat. Therefore, it is more often eaten by people who are overweight. There is not much cholesterol in it, so it is useful for people suffering from cardiovascular diseases.

I recommend visiting the article https://eda-ax.ru/tushenaya-baranina.html, from which you will learn about other ways to prepare this healthy meat.

Benefits for the body

Today, lamb is used to prepare rich broths and soups, stews and fried dishes. This meat is especially appreciated by residents of the Caucasus and the Middle East. Manty, beshbarmak, shurpa, shish kebab and pilaf - the list of lamb dishes can be continued for a long time. New recipes appear every year.

In the Roman Empire, lamb was prepared using a special technology. The carcass was first fried, ground into mince, mixed with other ingredients (spices, bone marrow and egg yolk) and made into delicious meatballs.

Now a few words about the composition and beneficial properties. Lamb contains easily digestible proteins, as well as micro- and macroelements. And in terms of the amount of minerals and vitamins, it is on the same level as pork and beef. Meat from young lambs must be included in children's diets. After all, it contains fluoride, which protects baby teeth from caries.

Lamb has many beneficial properties, but there are also contraindications. People suffering from intestinal and stomach disorders should avoid using it.

Recommendations

If you are in no hurry to cook the meat, you can leave it to marinate overnight. To do this, you need to mix the following ingredients in a cup:

salt;
red chili pepper;
ground cumin and cilantro;
finely chopped fresh basil.

Each medallion should be rubbed with this mixture, placed in a cup or pan and, covered with something, left overnight in the refrigerator.

You can combine ready-made lamb neck with many products: mashed potatoes, zucchini, legumes, stewed cabbage, fresh vegetable salads. Some housewives combine the product with dates and apricots.

Store meat in the refrigerator for no more than two days. A frozen neck will last for about six months, and it must also be defrosted in a refrigerator.

To learn how to cook lamb neck, watch the following video.

There are a huge number of recipes with meat ingredients. Lamb neck, for example, comes out great in the oven. This type of meat is mistakenly considered specific. However, a lot depends on the recipe and method of preparation. In addition, lamb is a dietary meat. It has less cholesterol than beef and especially pork. It also holds the record for the amount of vitamins, for example, group B. It also contains a huge amount of minerals: iron, zinc, potassium. For this reason, it is worth including lamb dishes in your diet.

How to cook lamb properly

First you need to choose the meat. It is advisable to give preference to the carcasses of young lambs (no older than 3 years). Their meat has a light red tint. If you find dark-colored beef in the store, then you know: this is an old animal. The same can be said if there is yellow fat on the carcass, which emits an unpleasant aroma.

We’ll tell you later how to cook delicious, odorless lamb. In the meantime, let's talk about the features of cooking. The best parts of lamb are: neck, brisket and shoulder. Before cooking, wash the meat well and remove the fat. The cooking time for the above parts of the carcass is 1.5-2 hours.

How to choose?

When buying lamb neck at the market, there are several points to consider.

The lamb neck should not be cooked whole; when purchasing meat, it is best to ask the butcher to cut it into medallions. Otherwise, the meat may take hours to cook.
Choose a product from a young animal. Meat from an older lamb often has an unpleasant odor.
Do not buy lamb with an abundance of yellow fat, as well as those that have a dark color and a suspicious aroma.

How to cook lamb with potatoes

garlic – 2 cloves;
300 g of mushrooms (preferably champignons);
potatoes – 6 pieces;
1 kg lamb (brisket);
bell pepper – 2 pieces;
two onions;
greenery;
vegetable oil;
3 tsp. thyme;
spices.

How to cook lamb with potatoes:

1. Wash the meat and place it on a paper napkin. Cut into pieces and place in a frying pan, where we fry in oil. This process will take 15 minutes. At the very end, add salt and pepper.

2. We need to cook lamb in a frying pan with the addition of vegetables. Remove the husks from the bulbs. Chop the pulp and fry with the meat for 10 minutes.

3. Cut the pepper into half rings and place in a frying pan. Fry with lamb and onions for another 10 minutes.

4. Wash the mushrooms in running water, peel and chop. Fry separately and then add to the meat, peppers and onions.

5. Let's start peeling the potatoes. Chop it and put it in the pan with the other ingredients. Pour in enough cold water. Add spices and thyme. Cover the pan with a lid and set aside for 40 minutes. Divide the finished dish among plates and garnish with chopped herbs and garlic. We wish you bon appetit!

Braised lamb ribs

The only thing tastier than lamb is lamb ribs cooked in a frying pan in their own juices. If in doubt, then you definitely need to try this delicious lamb dish according to the proposed recipe. All your doubts will be dispelled at the dinner table.

Required Ingredients

For eight servings of the finished dish we will need:

Lamb ribs – 1 kilogram;
Onion – 4 large onions;
Garlic – 4 cloves;
Meat seasonings - to your taste;
Salt - to your taste.

Despite the fact that lamb itself is quite fatty meat, at the beginning we will need a little sunflower oil for frying. Choose spices at your discretion.

Braised lamb ribs: step-by-step recipe with photos

Cooking process

For cooking we need a deep frying pan:

We wash the lamb ribs under running water and cut into portions (one rib per piece).
Cut the onion into rings or half rings of medium thickness.
Heat a little sunflower oil in a frying pan and add the ribs and chopped onions.
Set the heat to medium, cover the pan with a lid and fry for a quarter of an hour. There is no need to stir the ingredients during frying.
After 15 minutes, open the pan, stir in the onions and ribs. Then add garlic (pre-pass it through a garlic press), and also sprinkle with salt and spices (to your taste).
Stir the contents of the pan again, reduce the heat to almost minimum, close the lid and keep it on the stove in this state for 90 minutes.
After an hour and a half, remove the pan from the stove and serve the dish.

The appetizing aroma from the delicious lamb that you prepared according to our recipe will invite everyone to the table. All that remains is to think about the side dish for the main course - here, focus on your preferences.

Lamb soup recipe

one carrot;
4 liters of water;
potatoes - 5 pieces;
hot pepper (optional);
500 g lamb on the bone;
one onion;
spices;
garlic – 3 cloves.

How to make lamb soup:

1. First you need to rinse the meat, put it in a pan and add water. The broth preparation time is 1.5-2 hours (over low heat).

2. After the specified time has passed, add potatoes cut into large pieces into the pan. Salt.

3. 20 minutes after adding the potatoes, add chopped vegetables (carrots and onions). When they are cooked, you can add coarsely chopped peppers and your favorite spices to the soup.

4. After 5 minutes, add garlic and bay leaves. Remove them when the soup is ready. Before serving, the first dish must be steeped. At least 20 minutes.

Lamb neck zrazy in the oven

Compound:

lamb neck (pulp without bone) – 0.5-0.6 kg;
garlic – 3 cloves;
onions – 100 g;
dill – 20 g;
cilantro – 20 g;
balsamic vinegar – 20 ml;
salt, pepper mixture - to taste;
refined vegetable oil - how much will be needed.

Cooking method:

Remove the pork neck medallions from the bones, cut into flat pieces weighing approximately 100 g, beat, salt and pepper.
Peel the onion and chop finely.
Peel the garlic cloves and chop with a knife.
Wash, dry and chop the greens.
Combine onions, garlic and herbs. Spread the mixture over the layers of lamb neck. Roll them into rolls and secure with toothpicks to prevent them from unwinding.
Cover a baking dish with foil and grease with oil, place zrazy in it, pour vinegar over them. Cover the pan with foil and place it in an oven preheated to 200 degrees for an hour. 15 minutes before cooking, remove the foil covering the zrazas, allowing them to brown.

Hiking option

Don’t know how to cook tasty (odorless) lamb in the field? We offer you an excellent recipe.

red chili pepper – 1 piece;
greenery;
2 kg lamb;
zucchini – 3-5 pieces;
1.5 kg of onion;
5-6 heads of garlic;
cumin;
eggplants – 3-5 pieces;
1.5 kg carrots;
vegetable oil;
spices for meat dishes.

1. Peel the onion and rinse with water. Cut the pulp into half rings.

2. Take a cauldron designed for 8-12 liters. Add oil. Fry the onion until golden brown. This process takes 15-20 minutes.

3. Let's start processing the carrots. We wash it, peel it and cut it into cubes. Add to the onion. Simmer for 15-20 minutes. The fire should be medium.

4. Now we prepare the meat: remove excess fat, cut into cubes and place in a cauldron. When the lamb sticks a little, you can salt it. After 10 minutes, add spices. Simmer for another 10-15 minutes.

5. The next ingredient is zucchini. We wash them, peel them and chop them (preferably into cubes). Add to the lamb, add salt and mix well. We time it for 15 minutes.

6. Now we need to wash the eggplants and cut them into cubes. Before sending them to the cauldron, soak them in salted water for 15 minutes and then drain them in a colander. Place in a cauldron and stir. It remains to simmer all the ingredients for 20 minutes. At the very end, you need to add peeled heads of garlic, chopped herbs and spices (including cumin).

Multicooker recipe

Do you want to cook delicious and aromatic lamb pilaf, spending a minimum amount of time and ingredients? Then this recipe is perfect for you.

1.5 cups rice (long grain);
two carrots;
1 tbsp. l. barberry berries;
600-700 g lamb;
two onions;
garlic – 1 head;
spices (including cumin and cumin);
vegetable oil.

How to cook lamb quickly and tasty in a slow cooker:

1. Take a piece of meat with streaks of fat. Cut it into pieces (about 25-30 g).

2. Turn on the multicooker. Add some oil. Lay out the meat pieces. Start the “Frying” mode. We do not close the lid.

3. Wash and peel the carrots, then cut into strips. Add to the bowl with the lamb.

4. Let's move on to processing the onions. It must be peeled, cut into strips and sent to other ingredients.

5. Close the lid. Fry vegetables and meat for 3-5 minutes. Next, add salt, barberry and spices. Mix well.

6. Pour the rice into the multicooker bowl. Pour in water so that it is 2 cm above the zirvak. Insert a whole head of garlic into the middle. Close the lid again. Switch the device to the “Rice” mode. After half an hour, you can open the lid and try the pilaf, determining the degree of its readiness. Use a special spatula to check the indentations. If all the liquid has been absorbed into the rice, then immediately turn off the multicooker. In this case, you do not need to wait for the selected program to finish.

Recipes

There are several delicious lamb neck recipes that you can try at home. Let's look at some of them.

Baked marinated lamb neck

To prepare the dish you will need the following ingredients:

a kilogram of lamb (in our case this is about 5 pieces of neck);
40 grams of olive oil;
10 cloves of garlic;
5-6 sprigs of rosemary;
5-10 grams of ground black pepper;
30-40 sprigs of thyme;
7 large pinches of salt;
2 teaspoons of cumin.

First you need to prepare the marinade for the meat. It will help get rid of unpleasant odors, if any. To prepare the marinade, you can use a mortar or knife. When choosing the first method, simply put herbs, peppercorns, salt, cumin, garlic into a mortar and, adding olive oil, grind everything until smooth.

If you don’t have a mortar at hand, you can chop the rosemary with a knife and remove the leaves from the thyme. In this case, the garlic should be slightly crushed with the palm of your hand and cut perpendicular to the crushed fibers into small pieces. Now combine and mix all the elements of the marinade.

Then, having a ready-made marinade, carefully lubricate the pieces of meat with it. We wait about 2 hours so that the meat is properly soaked. Next, each piece needs to be wrapped in foil. To do this, you need to use the thickest foil you can find. It would be ideal to wrap the piece in two layers of foil, this is necessary in order to prevent the juices from leaking out during baking.

Now put everything in the oven for about 40 minutes, setting the temperature to 200 degrees. It is very important not to overcook the meat in the oven; check it 30 minutes after the start of cooking by cutting one of the pieces - if the meat is pink inside, it means the dish is ready. Overcooked lamb will have a gray color. Lamb meat should be eaten hot, as after cooling the dish loses its “zest”.

Also, lamb marinated in the above way can be quickly and tasty cooked over a fire, using a grill and the same instructions as for cooking in the oven.

It is important to note that in this cooking method, the meat must be turned over periodically to avoid burning.

Braised lamb neck

This dish is perfect for a holiday table, due to its appearance and delicious taste. To prepare four servings you will need the following ingredients:

kilogram of lamb neck;
200 grams of mushrooms;
one carrot;
two bell peppers;
one onion;
three cloves of garlic;
5-6 cardamom fruits;
spices to taste;
a tablespoon of soy sauce.

Delicious recipe! I have a cold on the facial nerve, how to treat it

First you need to fry the pieces of meat in a hot frying pan until a golden brown crust appears on them. Next, place the meat in a cauldron, followed by all the ingredients except onions and peppers. Lamb should be simmered over low heat for an hour. At the same time, you can fry the onion and bell pepper in a frying pan.

After the lamb has been stewed, add onions and peppers, and then mix the ingredients. The dish is ready and now it can be served.

Roast in pots

List of products (based on 3-4 servings):

small zucchini;
200 g buckwheat;
two carrots;
300 g lamb;
½ tsp. salt;
two onions;
100 ml olive oil.

Step No. 1 – peel the carrots, zucchini and onions. Now let's grind them. Cut the carrots into rings, the zucchini into cubes, and the onion into half rings. Place the vegetables in the pots, distributing them evenly.

Step No. 2 - wash the lamb, cut into cubes and add to the vegetables. Add 2-3 tbsp to each clay pot. l. washed buckwheat. Fill the contents with boiling water. The water should completely cover the meat and vegetables. Salt and pepper.

Step No. 3 – cover the pots with a layer of foil or lids. Place them in a preheated oven. We time 60 minutes. This is how long it takes for the roast to fully cook.

Step No. 4 – the dish is served to the table directly in the pots. Add a little olive oil to each of them. You can decorate the roast with dill sprigs.

Delicious lamb baked in the oven with vegetables

By stewing lamb with vegetables, you can use the suggested recipe to prepare a hearty and tasty dish for your family. The recipe is simple and takes little time. Please your loved ones with this wonderful tender and flavorful meat.

Ingredients:

Lamb on the bone - 4 pieces.
Onions, carrots, sweet peppers and tomatoes - 2 pcs each.
Potatoes - 4 pcs.
Vegetable oil - 1/3 tbsp.
Garlic - 4 cloves.
Cumin (seeds) - 1 tbsp. l.
Salt, pepper, parsley and basal - to taste.
Water - 3 tbsp.

Cooking process:

First, prepare all the necessary vegetables for cooking the dish. Clean them and rinse them well.
Cut carrots, potatoes and bell peppers into small cubes.
Chop the onion into half rings.
Grind the garlic in a garlic grinder.
Cut the tomatoes into slices.
Wash the greens (parsley and basil) and chop finely.
Rinse the lamb pieces, dry with a paper towel and pound a little.
Fry the meat over high heat until golden brown. Fry for 5-7 minutes on each side.
Then add chopped onions and carrots to the meat and fry for another 8-10 minutes without reducing the heat. Transfer the fried meat to the container in which you will simmer in the oven.
Then fry the chopped bell peppers in a frying pan for 4-6 minutes and sprinkle with cumin.
Add tomato slices and potatoes to the pepper, add salt to your taste, sprinkle with chopped herbs and fry for another 5-6 minutes.
Place these fried vegetables in a bowl with meat. Add chopped garlic and cover with clean water.
Place the dish with meat and vegetables in the oven preheated to 180°C for 1 hour. You can cover the dish with a piece of foil.
Tasty and tender lamb with vegetables is ready.

Bon appetit!

What to serve with lamb dishes

Do you want to please your household with a delicious lunch or dinner? Then prepare some lamb for them. It can be hearty pilaf, aromatic soup or manti. Lamb goes well with hot and sour sauces. Suitable side dishes include: fresh vegetables, buckwheat, legumes, mashed potatoes, boiled pasta and vegetable stew.

Wine is the best drink. You don't have to spend a lot of money to buy it. Any red wine can highlight the incomparable taste and aroma of lamb dishes.

Roasted leg of lamb

Surprise your guests or family with a delicious hot lamb dish for lunch. Ask how to cook lamb deliciously - just bake it in the oven according to our recipe.

Required Ingredients

We need very few products:

Leg of lamb (whole piece with bone) – 2 kilograms;
Garlic – 1 large head;
Mustard in the form of sauce (regular or Dijon) – 100 grams;
Homemade bacon (lard) – 100 grams;
Seasonings for meat - to your taste;
Salt - to your taste.

You can choose your favorite or any other spices for lamb or meat in general.

Baked leg of lamb: step-by-step recipe with photos

Cooking process

In total, cooking lamb according to this recipe lasts 2 hours, but your time will literally take 7-10 minutes:

We wash the piece of lamb under running water and dry it with a paper towel. Then we make cuts along the entire surface using a knife - we will place garlic and bacon in them.
Break the head of garlic into cloves. In turn, we clean them and cut them into slices. We also cut the lard into thin pieces.
Stuff each cut on the surface of the meat with garlic and lard. Then add salt (to your taste) and rub in seasonings (also over the entire surface).
Next, coat each side thoroughly with mustard and place a piece of meat in a deep baking dish. There is no need to lubricate it with anything - the lamb will release its juice, plus the lard will give fat.
Wrap the top of the form with food foil. This will allow the lamb to cook evenly on all sides.
Bake our leg of lamb in an oven preheated at 200 degrees for 120 minutes.

Delicious recipe!
How many grams of flour are in a teaspoon? After two hours, we take out the finished meat and cut it into portions before serving. Lamb prepared according to this recipe goes perfectly with vegetables, potatoes (baked or mashed), rice, and pita bread.

How to cook lamb without smell?

Lamb steaks, more precisely young lamb or lamb steaks, are incredibly tasty and tender meat! Young lamb can even be eaten without a knife - it breaks very well with a fork, like a cake. The main thing is to know the secrets of how to cook lamb without smell. After all, even the youngest and most tender meat can be spoiled if you don’t know how to cook it.

But this meat has one drawback. As we know, lamb has a specific smell. That is why, firstly, you should always buy this meat from a trusted place where you already know that the lamb there will be tasty and clean and without a strong specific smell.

And secondly, the smell of lamb directly depends on how finely it is cooked. After all, only experienced chefs know the secrets of how to make meat really smell delicious and be tender. Next we will talk about how long to cook lamb so that it is soft and odorless.

Secrets of choosing the “right” lamb meat

It is important to know how to choose the right meat! A young lamb should not have a specific smell or dark color of meat.

Also, the pulp should not be slippery or sticky. High quality lamb should not have a strong odor. Also, the product should be free of blood and smudges.

If the meat is of good quality, cooking it is very easy! Lamb has a subtle, unique taste that appeals to many lovers of this meat. Therefore, there is no need to make any special efforts when preparing it. It's quite simple! Below is one of the simplest recipes for cooking lamb steaks.

Flavorless lamb recipe

Look what the pieces of meat look like. They should all be the same - real restaurant steaks, all with layers. Therefore, we will not marinate the steaks for a long time, but will only salt them well on one side and the other. Don't be afraid to salt well - there won't be too much salt! It is best to use coarse sea salt, which is not as salty as regular salt. Therefore, it will not be possible to over-salt steaks with such salt.

After salting one side of the steaks, turn them over and salt the meat on the other side in the same way.

After the steaks are well salted, place them on the grill. Let the meat sit for a while! While the steaks are standing for a while, you need to prepare aromatic butter, which we will apply a little at the very end of cooking the steaks. For this we need some butter, preferably real butter. Don't skimp on the quality of this product!

Also, the taste of young lamb will harmoniously combine with garlic.

One slice will be enough for half a kilogram of meat. It's also worth adding fresh rosemary. It smells very tasty and coarse black pepper. It should be crushed immediately before preparation.

Next, cut off a few pieces of butter, put it in a plate and put it in the microwave for a few seconds. Heat the butter in the microwave until it becomes soft. But you should not overheat or overheat it! Add garlic and a lot of black pepper to the heated butter.

Rosemary leaves also neutralize the unwanted taste of lamb. The leaves of this plant can be crushed a little so that the aroma of rosemary permeates it all well. Then mix the oil and spices and herbs until smooth. After this, we apply our aromatic butter, it will sit for a little while and completely saturate the lamb steaks. This aromatic marinade can also be used for lamb ribs and fillets.

After such a fragrant marinade, the specific smell of lamb goes away. The meat smells very tasty! So, the lamb meat was initially only salted, not marinated at all, and put on the grill. This meat can also be fried on the grill or in the oven, it makes no difference.

As a result, after such an oil marinade, you get very tender lamb - it just falls apart in your hands and looks incredibly tasty.

Juicy lamb shish kebab in the oven

This traditional dish can be prepared not only by a man, but also by the hostess in her oven. It will turn out no less tasty than over an open fire. The most ideal meat for it is lamb tenderloin. This recipe asks you to marinate the meat in a lemon-onion marinade.

Ingredients:

Lamb tenderloin - 1 kg.
Fresh lard - 400 g.
Onion - 2 pcs.
Lemon - 1 pc.
Spices (hot pepper, ground coriander, turmeric) - 1 pinch each.
Salt - to taste.

Cooking process:

Rinse the lamb tenderloin well, remove any layers of fat and sinew and dry it with a kitchen towel. Cut the meat into pieces, as for a regular kebab, and place it in a bowl.
Remove the skin from the lard and cut it into small cubes.
Peel the onions and chop them either on a grater, in a meat grinder with a fine grid, or in a blender.
Place the chopped onion in a bowl, add all the spices specified in the recipe and stir.
Pour squeezed lemon juice over the meat, add onion and spices to it and mix well.
Place the meat in the refrigerator for several hours to marinate.
Then place the marinated meat on kebab skewers.
Line a baking sheet with foil and spread the chopped lard evenly on it.
Place a baking rack on a baking sheet and place the skewers with meat on it.
Bake the kebab in an oven preheated to 250°C. Turn the skewers periodically while baking. When the lard on the baking sheet begins to smoke, the kebab is ready. The dish can be served to guests.

Bon appetit!

Removing odor with kefir

Many people do not cook lamb because of its specific smell, and this is completely in vain! After all, it’s easy to get rid of an unpleasant specific smell. Ordinary kefir will help with this. It is enough to soak the meat in kefir and let it sit for six to eight hours. Thus, there will be no trace of the smell of lamb left! In addition, the use of kefir perfectly softens the fibers of lamb. This will have to be done, by the way, if the meat is not fresh enough and soft and juicy. This usually happens after repeated freezing.

So, to prepare the kefir marinade, pour a liter of kefir into a bowl. Add one or two cloves of garlic. Add finely chopped herbs and salt there. Then mix all the ingredients and immerse the flavored lamb in the resulting kefir mixture. Cover the meat with a lid and place in the refrigerator until evening.

After six to eight hours of marinating, the specific smell will go away. Meat soaked in kefir can be cooked for dinner! You can fry a tender lamb, just close the windows and doors, otherwise your neighbors will salivate!

How to store

In addition to the fact that you bought good meat, you also need to properly preserve it before cooking. In the case of lamb, it is optimal if you cook it no later than 2-3 days after purchase. It won’t have time to deteriorate, but it will have time to age, dry out and become more concentrated in taste. “Wrap it in a regular towel and put it in the refrigerator. This will help the meat dry out. It is advisable to turn the meat over every day; if the towel gets wet, replace it. You won’t be able to keep meat in the refrigerator for a long time; professional aging requires special conditions, for example, humidity not exceeding 70%. But the lamb will not spoil in a few days.

Other improvised means to remove the smell of lamb

How to get rid of an unpleasant odor using the means available to everyone? After all, lamb is a rather specific meat, and an unpleasant smell can ruin the future dish. In fact, there are many reasons why lamb loses its natural flavor. How to properly cook odorless lamb will be discussed below. Also watch the video on this topic.

You can try to remove this flaw using vinegar or ordinary lemon.

This method is suitable, for example, if the meat has not completely spoiled, but has become fragrant. This usually occurs due to improper slaughter or storage. You can also get rid of the smell using the following methods:

Soak the lamb in cold water. First add a tablespoon of 70% vinegar to it. The product should be left for an hour, after which the meat should be thoroughly rinsed.
Soak in lemon juice or wine for an hour. Lemon juice can be replaced with a solution of citric acid. To prepare it, mix one liter of cool, clean water and a teaspoon of citric acid powder. Wine is widely used not only to neutralize the unpleasant odor of beef, but also to make the meat soft. After all, choosing a young lamb is quite difficult, and spoiled or old products can often be sold under the guise of fresh meat. And wine neutralizes toughness and gives the meat a pleasant aroma.
If the piece is large, it should be cut into pieces and then rinse the small pieces. Then spread with mustard and leave for an hour. You can use both mustard paste and grain varieties of this seasoning. Mustard perfectly removes the unpleasant odor of lamb and its specific taste, which can appear if the rules of slaughter are not followed. After this, you need to thoroughly rinse the meat in salt water. Remember that there should be a lot of salt!
You can also rinse under running water and leave the meat to infuse in a weak, barely pink solution of potassium permanganate. The meat should marinate for about an hour. Then you need to rinse it and put it in cold water for 15 minutes. Chop onion and garlic into a container with meat. You can also add herbs and leave for about an hour.

In conclusion, I would like to note once again that in order to avoid the problem of unpleasant odor, you need to choose the right meat! You need to buy fresh meat, even in color, elastic and with a pleasant smell.

Lamb should be stored in the freezer or refrigerator only when wrapped in parchment or paper towel.

This way lamb retains its freshness and taste longer.

Helpful information

Tips for selecting, processing and cooking odorless lamb:

if you don’t want to deal with the smell, you need to buy lamb meat, the age of which does not exceed 3 months - you can buy the product only in early spring, such meat smells exclusively of sheep’s milk;
meat of dairy lambs from 3 months to a year is soaked for 30-60 minutes;
young lamb is kept in brines and marinades for 1 to 3 hours;
the meat of an old animal is soaked for 12-24 hours;
to completely eliminate the smell of lamb when cooking soup, the water will need to be drained 3 times;
After using any solution, the meat must be washed with clean water - this will ensure minimal distortion of the taste of the final dish.

You will find a lot of useful and important information on how to remove smell from different types of meat and cook it correctly here.

Learning to cook lamb in Uzbek style

How to cook odorless lamb deliciously? Our recipe will help you with this. Believe me, Uzbek-style lamb stew will not leave anyone indifferent.

Compound:

0.5 kg lamb;
3 onions;
2-3 garlic cloves;
2 tbsp. l. vegetable oil;
1 tbsp. l. sifted flour;
2-3 laurel leaves;
100 g chopped walnuts;
2 tsp. khmeli-suneli;
200 g prunes;
a mixture of peppers and salt.

Preparation:

Wash the lamb, dry it and cut it into large cubes. Bring water to a boil in a saucepan and add meat. Cook until it is soft.

We clean the onions and garlic cloves and sauté them in vegetable oil. Then add the sifted flour to the pan and, without ceasing to stir, fry everything together for a few minutes.
Now take about half a glass of the broth in which the lamb was cooked and pour it into the frying pan. Mix everything well.

Then put the meat in the frying pan, season the dish with salt and a mixture of peppers and simmer for fifteen minutes.
Chop the walnuts and add them to the pan along with the prunes. Simmer over low heat for ten minutes.
Uzbek-style lamb is ready!

Uzbek domlama

Among all the delicious lamb dishes, we couldn’t miss the recipe for traditional Uzbek domlama. These are lamb ribs stewed in a special way, the taste of which you will not confuse with anything else. It turns out incredibly tasty and especially aromatic.

Required Ingredients

For this dish, which is ideal for both holidays and everyday use, we will need:

White cabbage – 0.5 kilograms;
Lamb (ribs) – 1 kilogram;
Fat tail fat – 0.3 kilograms;
Fresh potatoes – 1 kilogram;
Onion – 4 medium onions;
Carrots – 0.5 kilograms;
Salt and ground pepper - at your discretion.

As you noticed, you don’t even need to use special seasonings and spices in this recipe. And without them, this delicious lamb dish, prepared strictly according to the recipe, is self-sufficient.

Uzbek domlama: step-by-step recipe with photos

Cooking process

To prepare domlya you will need a cauldron or deep frying pan with a thick bottom:

Cut the ribs into portions and place them on the bottom of the pan. Next we send fat tail fat, also cut into medium-sized pieces.
Cut the onion into rings and place on top of the meat component of the dish. Sprinkle salt and ground pepper on top (at your discretion).
Then we lay out a layer of carrots, which we first cut into small cubes.
Next comes the potatoes, pre-cut into medium-sized pieces.
We complete the “picture” with cabbage leaves, which we use to pack the rest of the ingredients on top.
Pour in about 1/3 of a glass of water, cover with a lid and turn on the stove burner to high power.
After 10 minutes, reduce the power to medium and leave the frying pan (cauldron) on the stove for another 40 minutes.
Evidence that the dish is ready are the cabbage leaves becoming transparent.
Place all ingredients on a serving plate in reverse order. Cabbage leaves are placed at the bottom of the plate, followed by potatoes and remaining vegetables, and the dish is topped with lamb ribs.

The lamb in this recipe makes your mouth water even as you place the house meat on the dish.

Meat “under a fur coat” is very tasty!

Now let’s look at how to cook lamb tasty and quickly in the oven. The peculiarity of this recipe is that we will bake the meat under a vegetable coat. This casserole can become a full-fledged second course, and you will not need to separately prepare a side dish for the meat.

Compound:

0.5 kg lamb;
6-7 potatoes;
2 carrots;
onion head;
mayonnaise;
spice mixture and salt.

Preparation:

The secret of soft lamb is in the preliminary heat treatment of the meat. So, before baking the lamb, boil it in salted water for about forty minutes.
In the meantime, let's start preparing the vegetables. We clean them, grate the carrots, cut the onions into half rings, and the potatoes into rings.
Cool the finished lamb and cut into small cubes.
Generously grease the baking sheet with vegetable oil and lay out the meat as the first layer, distributing it evenly over the entire surface.
Place the onion in the next layer, and carrots on top of it. Season with salt and a mixture of peppers.

Then generously grease the dish with mayonnaise.

The last layer is potatoes. It can be lightly salted and seasoned with a mixture of peppers, and then greased with mayonnaise.

Bake the dish in the oven at a temperature of 190-200 degrees for about an hour.

Juicy lamb stuffed with garlic

The dish is prepared as a whole piece, and the meat turns out tender and juicy.

Products for 6-8 servings:

Lamb (rump) – 1.5 kg
Garlic - 2 heads
Creamy ghee (or fat) - 50 g
Pepper, salt - to taste
Tomatoes - 1-2 pcs.
Sweet pepper - 4 pods
Green beans - 200 g
Olives

Recipe for lamb stuffed with garlic

1. Clean the meat from films, wash, rub with salt and pepper. Then carefully stuff with garlic cloves. If the cloves are large, then cut them lengthwise into pieces.

2. Then fry the meat on all sides in fat.

3. Then add a small amount of water and simmer until a golden brown crust forms on its surface. Water from time to time with the released juice.

4. Cut the finished piece into slices. Place on a heated platter and garnish with pepper strips. Before this, fry the pepper in fat with green beans and lightly stew in salted water. Add more olives.

5. Season the sauce with tomatoes, salt and pepper. You can remove the pieces of garlic that were stuffed into the meat.

This is how you can very simply cook lamb so that it is juicy with pink meat inside.

Lamb curry for the holiday table

If you are wondering what to cook with lamb quickly and tasty, try this recipe. Lamb curry is a hearty and very tasty dish. And a touch of piquancy will be added to the meat by spices, the amount of which you can change to your taste.

Compound:

1 kg lamb;
2 onions;
1 tsp. ground ginger root;
garlic head;
2 tbsp. l. filtered water;
1 tbsp. l. cardamom;
30 g butter;
2-3 bay leaves;
cinnamon stick;
1.5 tsp. dried cloves;
1 tsp. chopped coriander;
2 tsp. caraway;
1 tsp. red pepper;
250 ml tomato paste;
2-3 tomatoes;
150 g cilantro.

Preparation:

We wash the meat and cut it into small pieces, preferably identical ones.
In a separate container, combine all the spices specified in the recipe.

Peel and chop the onion and garlic, grate the ginger root, pour in 2 tbsp. l. filtered water and stir thoroughly.
Now we need to fry the lamb in butter. To do this you will need a frying pan with high sides. Fry each piece evenly on all sides.
As soon as the lamb changes color, add spices and a liquid mixture of onions and garlic.

Simmer the dish for five minutes, stirring it occasionally.
Meanwhile, chop the tomatoes and put them in a frying pan, add tomato paste, bring the dish to a boil, cover with a lid and simmer over low heat for about an hour and a half.

After the specified time has passed, we try the lamb, and if the meat is too tough, continue to simmer it for another half an hour.

Description of preparation:

Here is a recipe for stewed lamb neck.
Hope. you'll love this recipe just as much. as well as me, because personally I was simply delighted with this dish! Mushrooms, spices, carrots and garlic give all their juices to the broth, and it, accordingly, evaporates, saturates the meat with very interesting flavor nuances. In a word, this is not a dish, but a real smphonie of taste, where everything sounds harmonious and pleasant. Try it too! Purpose: For a festive table Main ingredient: Meat / Lamb Dish: Hot dishes Geography of cuisine: Russian cuisine

Lamb saj - a dish originally from Azerbaijan

Try to prepare an unusual snack that is so loved in sunny Azerbaijan. This dish is called saj because it is prepared in a vessel with that exact name. We will create our own culinary masterpiece in an ordinary frying pan. Believe me, this will not make the meat any less tasty.

Compound:

0.5 kg lamb;
50 g lamb fat;
5-6 potatoes;
2 eggplants;
3-4 tomatoes;
2 onions;
1 bell pepper;
1 chili pepper;
2 carrots;
vegetable oil;
salt and ground black pepper.

How to bake lamb kebab in the oven?

This is a recipe for preparing delicious food on sticks or skewers. This cooking method is rare and therefore always arouses interest among adults and even children. The secret of its preparation is long-term kneading of the minced lamb, which makes the minced meat dense: it holds tightly on the skewers and does not fall apart. Bread and eggs are not added to the minced meat.

Ingredients:

Minced lamb - 1 kg.
Garlic - 4 cloves.
Onion - 1 pc.
Salt, pepper, turmeric and curry - to taste.

Cooking process:

Place the minced lamb in a deep bowl.
Peel the onion and chop it into small cubes.
Peel the garlic and cut it into thin slices.
Sprinkle the minced meat with salt and spices to your taste, add chopped onions and garlic and knead long and thoroughly.
Then with wet hands we form lula kebab on skewers or sticks. We take approximately the amount of minced meat for one cutlet, distribute it on a skewer and shape it into a sausage. Do not make thin sausages, otherwise the dish will turn out very dry.
Grease a baking sheet with vegetable oil and carefully place the formed products on it.
Bake lula kebab in the oven preheated to 180°C for 30 minutes.
Serve the prepared dish with fresh herbs, vegetables and pita bread.

Bon appetit!