Lamb is the meat of young sheep of one year or below, weighing between 5.5 and 30 kilograms (12 and 65 lbs). It is preferred over mutton and hogget due to tenderness.
History of lamb
The word lamb is originated from a German word lambiz. In the ninth century, the Pope ratified an entire roasted lamb as his accredited ceremonial dinner on Easter. Romans introduced sheep into the Great Britain over two thousand years ago. Whereas, the first sheep brought to North America was in 1519 by the Spaniards. Lambs did not make it to the core of the American plate because of its bad reputation that was caused in the 1800s due to the violence that happened when sheep was introduced into the profitable cattle herds.
Lamb is divided into a forequarter (the neck, shoulder, forelegs and ribs up to the shoulder blade), hindquarter (back legs and hips) and loin (ribs linking the two).
Lamb is cooked in various ways and all of the ways have different cuts. The color of the lamb helps decide the age of it. The lighter the color, the younger the lamb will be. Always prefer pink over pinkish red. Pick the leanest cuts with white fat. The yellower the fat is, the older it is ought to be.
- Lamb positions as the top three Omega-3 foods in every day diet.
- By having lamb as an important aspect in your diet, you decrease the chances of cardiovascular disease.
- Lamb also contains monounsaturated fat.
- Pasture fed lamb contains CLA (Conjugated linoleic acid) as one of the trans fats. This helps in reducing the risks of cardiovascular disease.
- Lambs are rich in vitamin B1, B2, B3, B6 and specially B12.
- It also has folate and choline that are essential for a good metabolism of homocysteine.
- It reduces the unwanted oxidated stress by providing antioxidant minerals.
- Lambs are also a good source for the minerals zinc and selenium.
- It is high in protein.
- Eating of lamb also proves to be useful for the blood sugar regulation.
Famous lamb dishes include grilled, stewed and roasted forms of lambs. So treat your health with finger licking kind of food. Enjoy good food, stay healthy.
- Always store the lamb cling-filmed or aluminium foiled in the coldest part of the fridge.
- Minced and small cut lamb is better to eat within one or two days.
- Thinner cuts last longer.
- Avoid freezing for more than six months
- How to cook mastava
Mastava is one of the gems of Uzbek cuisine — very thick hearty soup with rice, vegetables and usually meat. Due to similarity in cooking technique ...
- How to cook lamb shanks with tomato and mustard
Slow cooked lamb shanks are always tender and juicy when cooked slowly for a long time, because of the very high content of connective tissues. The ...
- How to fry rack of lamb
Rack of lamb is a perfect part of lamb for grilling or frying. In previous articles, I've showed how to cook rack of lamb on the grill or how to ...
- How to make sous-vide lamb steaks
Sous-vide lamb steaks are very different from traditional steaks, they have the texture of boiled meat and the taste of fried lamb. Also, during ...
- How to fry lamb chops
Lamb chops are the best lamb cuts for frying. It is possible to find out plenty of different marinated and spices for lamb chop frying, but in this ...
- How to fry lamb brains in a thin crust
Another great way to fry lamb brains to preserve their taste and tenderness with very tiny crust. These fried lamb brains in a thin crust are cooked ...
- How to braise lamb shank with quince
Lamb shanks are full of connective sinews, which require long cooking in wet environment. Therefore shanks are perfect for braising, long, slow ...
- How to fry lamb brains in a thick crust
Very rarely, it is possible to find lab brains for sale, usually from halal butchers. It is a plenty of different ways, how you can cook lamb brain, ...
- How to make lamb stuffed quince
Sour, slightly astringent taste of quince can be very well balanced with juicy lamb mince. This dish known as dolma, or to be more precise, ...
- How to make marinated lamb chops
Salted, sweet and slightly sour, hot and spicy marinate is always perfect for many different meats. In this recipe I will make marinated lamb chops. ...
- How to grill lamb chops
Lamb chops is probably the best lamb cut, which can be cooked by many different ways. In this article I will tell you the simplest way how to grill ...
- How to grill lamb rack of ribs in peach marinade
The absolutely beautiful combination of tastes is the lamb marinated in the peach and cardamom mixture. In this recipe we will grill lamb rack of ...
- How to make kazan-kebab
This is one of the most unusual kebabs from Uzbek cuisine. Meat cooked on the kazan (casting iron casserole) and the final dish is benefited from ...
- How to make pilaf, basic Uzbek recipe
Pilaf (also known as plov) is a traditional food for all regions, producing rice. Main components for the meat pilaf are, cooked meat and steamed ...
- How to cook tandoor lamb with chorba
This dish was originated from Central Asia, or more precisely, from Uzbekistan. Originally, it was cooked in tandoor – cylindrical clay oven, but ...
- How to make minted lamb steak
Mint is one of the most suitable herb for fried lamb. Many cuisines in the world have minted lamb steak in their lamb dishes section, for example, ...
- How to cook lamb ribs with onion
This is one of the simplest way to cook lamb ribs. Very simple ingredients, very simple cooking technique and amazing results. This recipe is ...
- How to braise lambs liver with vegetables
Lambs liver is a very tasty and tender offal, but it is extremely difficult to cook it. The biggest mistake is overcooking. After short time liver ...
- How to cook djiz, or roast boiled lamb with vegetables
Djiz is a traditional Uzbekistan lamb dish, where the meat is boiled before roasting. This dish, is traditionally served with plenty of fresh green ...
- How to roast Uyghur-style lamb testicles
A mixture of traditional Chinese sauces with lamb are the most popular Uyghur style dishes. Lambs testicles are common for many world cusines, but ...
- How to roast lamb kidney Uyghur-style
Uyghur cuisine links both Asian and Chinese style food and some Uyghur recipes are real gems that are suitable for all tastes. This is one of the ...