Meat has accompanied human life since ancient times. Food was heated with stones, baked over a fire, and smoked. Modern meat cooking is replete with a variety of ways to obtain delicious food. The presented lamb recipes will not only help you choose the desired dish, but will also reveal the features of using this useful product.

Of all the known methods of cooking such meat, stewed lamb is a traditional dish among many peoples of the world, and we are no exception!

Ingredients:

• bulbs - 2 pcs.;
• vegetable oil;
• lamb pulp - 1 kg;
• garlic cloves - 5 pcs.;
• potatoes - up to 12 pcs.;
• spices (salt, pepper), cilantro, cumin.

Cooking method:

1. Cut the lamb, washed and dried with napkins, into small pieces, mix with spices, herbs, and finely chopped garlic. Leave the meat for an hour and a half in a closed container.
2. Place the onion, chopped into half rings, into a thick-walled pan (cauldron), fry the vegetable until pink in preheated vegetable oil. Add the marinated meat and continue cooking until a golden crust appears on the lamb pieces.
3. Now pour in very hot water in an amount to cover the product and simmer over low heat until cooked. If the liquid boils away prematurely, add the required amount. The best way to know when the process is complete is to try a juicy piece.
4. Peel the potatoes, cut into large slices, fry in a frying pan with oil, place in a bowl with lamb. Simmer the food for another 25 minutes, season with salt, pepper and cumin.

Serve the beef and potatoes hot, sprinkle the portions with chopped cilantro.

Classic lamb shurpa

The meat of this animal is considered dietary, so lamb shurpa is not only tasty, but also an extremely healthy dish.

Grocery list:

• Sweet pepper;
• carrots - 4 pcs.;
• lamb (necessarily on the bone) - 1.2 kg;
• onion - 6 pcs.;
• spices, cilantro and dill, seasoning mixtures;
• tomato paste - 150 g;
• lard - 200 g;
• garlic cloves - 4 pcs.;
• chili - 2 pods;
• potatoes - 10 pcs.;
• tomatoes - 6 pcs.

Preparation procedure:

1. We chop the meat and bones into large pieces, place them in a cauldron with a capacity of up to 5 liters, and fill the dishes with bottled water. Add 2 onions, a dessert spoon of cumin, garlic, chili pods and salt. We begin heating the liquid.
2. Remove the foam that appears during boiling, reduce the heat intensity to a minimum, and simmer the food for up to 4 hours. Delicious shurpa is a long process that requires attention and patience. When the broth is ready, take out the meat and cut into portions.
3. Finely chop the lard and heat it in another thick-walled container until cracklings form. We won't need them, so we remove the pieces from the pan. Add lamb and chopped onion into rings, fry the food until golden brown, then pour the strained broth over the shurpa components and bring it to a boil.
4. Now add the tomatoes divided into slices, tomato paste, peppers cut into strips (without seeds), carrot slices and large parts of peeled potatoes. Boil the food until done.

By the way, if there are no contraindications to eating lamb, including such meat in your daily diet is a sure way to getting rid of excess weight!

Delicious kebab in pomegranate juice

To prepare the most tender and juicy lamb kebab, we select meat from the back of a milk lamb that is no more than two months old.

Required components:

• sweet pepper, onion - 1 pc.;
• lemon juice - 30 ml;
• lamb fillet - 800 g;
• garlic cloves - 3 pcs.;
• pomegranate juice - 170 ml;
• olive oil - 50 g;
• salt pepper.

For the sauce you need:

• a bunch of cilantro;
• natural yogurt - 350 g;
• juice of half a lime;
• garlic cloves - 3 pcs.

Cooking technology:

1. Mix chopped garlic, salt, pomegranate and lemon juice, pepper, olive oil and chopped onion in a bowl. We use aromatic spices in limited quantities so as not to risk the original taste of the dish.
2. We wash and blot the lamb with napkins, cut into pieces, pour in the marinade, and leave covered for 4 hours.
3. Peel the pepper from seeds, rinse, and chop into large pieces. We string portions of meat onto skewers, alternating it with onion rings and strips of sweet vegetables. Fry the food on the grill until done, remembering to turn it often.
4. To obtain the sauce, pass the garlic cloves through a press, combine with yogurt, lime juice, and chopped cilantro.

Season the aromatic mixture with salt and pepper and serve chilled with the lamb kebab.

Traditional soup-kharcho

For lamb kharcho we use a high-quality product.

We mean that fresh meat from a young animal is distinguished by a light red (not dark) color and almost white fatty layers.

Grocery list:

• round rice - 60 g;
• onion, carrot;
• lamb (certainly with bone) - 700 g;
• tomato paste - 30 g;
• garlic cloves - 5 pcs.;
• pepper, bay leaves, salt.

Cooking features:

1. Place the bone separated from the meat into a saucepan, add 2.2 liters of filtered water, and cook covered for at least an hour and a half. After the boil begins, do not forget to remove the foam.
2. Divide the lamb flesh into small portions, fry until golden brown, and lower into the broth. We first remove the bone. Boil the meat until cooked, then add well-washed rice. We continue the process until the cereal is soft enough.
3. Chop the onions and carrots into small pieces, place them in the frying pan where the meat was fried, and sauté the vegetables until tender. Add the tomato paste, mix the ingredients, and after 3 minutes put the mixture into the pan with the food. Pepper and salt the dish, add chopped garlic and bay leaves.

Having finished preparing the kharcho soup, we give it the opportunity to brew and present it hot.

Lamb pilaf

This hearty oriental dish with a bright aroma and rich taste is a favorite and never boring dish.

List of components:

• carrots - 600 g;
• onion - 300 g;
• lamb (preferably a fatty piece) - 1.6 kg;
• suneli hops, mustard seeds, hot chili - 2 tsp each;
• laurel leaves - 2 pcs.;
• vegetable oil;
• salt, head of garlic, celery root.

Cooking method:

1. We wash and peel the vegetables. Chop the carrots into strips and cut the onion into large cubes.
2. First of all, we prepare the base of the pilaf - zirvak. Place the onion pieces in a cauldron (thick-walled dish) with preheated vegetable oil. Fry until transparent, slightly golden brown.
3. Divide the lamb flesh (thigh or back) into small pieces and add them to the vegetable. Add chopped celery root, crushed cumin, hot pepper, suneli hops, salt and your favorite seasonings. Cook the ingredients for a few minutes and stir them constantly.
4. Place well-washed rice, pre-soaked for 20 minutes, on the toasted mixture. Remove the layer of husk from the head of garlic and insert it into the middle of the placed grain. Add the chili pod and spices, pour the ingredients of the dish with filtered water in a volume exceeding the contents of the dish by 3 cm.
5. We increase the heating intensity, and after boiling, reduce the heat to low. Cook food covered for about 40 minutes.

Lamb pilaf was prepared based on Uzbek cuisine, and therefore the dish turned out to be appetizing, incomparably tasty, and temptingly aromatic.

Beshbarmak in a slow cooker

An excellent dish of lamb and noodles came to us from Turkic cuisine. The simple recipe is especially suitable for cooking in an electrical appliance.

Ingredients:

• onion - 200 g;
• eggs - 2 pcs.;
• sifted flour (preferably wheat) - 500 g;
• lamb - 1.5 kg;
• spices, herbs, spices, bay leaves.

Cooking steps:

1. Mix ½ cup of heated water, a pinch of salt and an egg in a bowl. Knead the elastic dough and let it rest for half an hour. Divide the ball into 4 parts, roll out thin flat cakes, cut them into diamonds or squares up to 2 cm wide. This is how special noodles for beshbarmak are prepared.
2. Place the pieces of meat in the bowl of the device, add salt, onion, bay leaf, and pepper. Fill the components of the dish with drinking water, completely covering the food. Select the “Stew” program and set the cooking time to 2 hours.
3. Remove the onion from the broth and discard. Remove the lamb, place it on a wide plate, and place the onion chopped into rings on top.
4. Select the “Steam” program and leave the appliance open. Bring the liquid to a boil, lower the noodles into the broth, heat the mixture for 10 minutes, stirring the pasta occasionally. Place them in a colander, carefully place them on the pieces of meat, and add a few onion rings.

Serve beshbarmak cooked in a slow cooker and sprinkle the dish with chopped herbs.

Lamb piti soup

This hot dish represents Azerbaijani cuisine. Lamb soup has a special taste, provided by chickpeas and fragrant oriental spices.

Grocery list:

• tomato;
• potatoes - 6 pcs.;
• lamb - 600 g;
• bulbs - 2 pcs.;
• chickpeas (dry peas) - 120 g;
• quince - 1 pc.;
• peppercorns, salt, aromatic herbs, fresh herbs.

Cooking method:

1. Chop the onion into half rings. Dry the washed meat with towels and divide into portions.
2. Cut off the thin skin of the quince and chop the fruit into small cubes. Soak the peas for several hours, then blot with napkins until dry.
3. Place the prepared products in the pan in layers in the following order: onion rings, lamb, quince pieces, chickpeas. Pour in purified water, hiding the ingredients of the dish underneath.
4. Heat the contents of the dish to a boil, reduce the heat as much as possible, and simmer the food covered for about two hours. 30 minutes before the end of the process, add peeled, sliced ​​potatoes and quartered tomatoes. Season the dish with salt, pepper, chopped parsley and dill.

We serve lamb piti soup exclusively hot.

Cooking lagman

The presented dish is distinguished by its preparation technology, as a result of which we get something between the first and second course.

Required Products:

• tomatoes - 6 pcs.;
• Sweet pepper;
• carrots and potatoes - 2 pcs.;
• meat - 600 g;
• vegetable oil - 100 ml;
• lagman noodles - 1 package;
• garlic cloves - 6 pcs.;
• high-quality adjika - 50 g;
• salt pepper.

Cooking process:

1. We cut off all the films and tendons from a piece of meat, divide the lamb into long and very thin strips, place it in a cast iron with well-heated oil, and fry until lightly browned.
2. Add the peeled and chopped onion to the meat and continue the process for another quarter of an hour. 5 minutes before the end of this period, lay out the carrots chopped into strips and sweet peppers cut into rings. Season the dish with salt.
3. In a separate bowl, simmer the root vegetables and tomato slices, divided into cubes. Cook the food for a quarter of an hour, add adjika, simmer for another 3 minutes, covered.
4. Combine the meat mixture with the potatoes and mix the food. Separately, boil the noodles in slightly salted water and drain in a colander.

Place the hot pasta on a serving dish and place the lagman on it. Sprinkle the dish with chopped herbs.

Baked lamb ribs

Lamb dishes are delicious baked, especially if we have delicious ribs at our disposal.

Product set:

• bulbs - 3 pcs.;
• ripe tomatoes - 5 pcs.;
• lamb ribs - 1 kg;
• salt, spices, aromatic herbs.

Cooking technology:

1. Chop the lamb ribs in portions, rub with salt and spices, and leave to marinate for 3 hours.
2. Place the pieces of meat on the bones in a heat-resistant form, place tomatoes divided into thin circles and onions chopped into half rings on top.
3. Sprinkle the food with chopped herbs, cover the container with foil, and put it in the oven for 2 hours, heated to 190 °C.

15 minutes before the end of the process, remove the paper and bake the lamb ribs until a wonderful golden color. A deliciously delicious dish is ready!

Chanakhi from meat in a pan

This dish is especially common in the Caucasus. Is this not the reason for such a large number of centenarians in these regions?

Required components:

• eggplants, sweet peppers - 4 pcs.;
• onions - 3 pcs.;
• lamb (preferably with layers of fat) - 1.5 kg;
• fat tail fat - 120 g;
• potatoes - 8 tubers;
• head of garlic;
• tomatoes - 5 pcs.;
• salt (20 g), pepper (1/3 dessert spoon), herbs.

Cooking lamb in a saucepan:

1. Chop the lard into small cubes and place on the bottom of the dish. We clean the meat from the tendons, cut it into small pieces, and place it in the next layer.
2. Eggplants must first be rid of bitterness. To do this, cut the fruits into slices, add salt, and leave under pressure for an hour. Drain the dark liquid, blot the vegetables, and place them on the meat row.
3. Divide the tomatoes into quarters, remove the seeds from the peppers, wash the fruits, roughly chop them, and place them in another layer. Add onion chopped into half rings, place potatoes cut into quarters and garlic cloves divided into thin plates. Sprinkle the food with chopped herbs.
4. Season the food with hot pepper powder. If desired, pour in half a glass of wine. Close the pan tightly and place on high heat.
5. After a few minutes, when active boiling begins, reduce the heating intensity to a minimum and simmer the food for at least an hour.

In a similar way, we form lamb chanakhas in pots. We cook this food in the oven. Either way it will be delicious!

Lamb baked in foil

The signature dish of any holiday table is lamb in the oven, baked in foil.

Product composition:

• leg of lamb;
• table vinegar - 250 ml;
• salt, pepper, paprika;
• purified water - 5 l;
• honey - 60 g;
• French mustard - 30 g.

Cooking technology:

1. We select a spacious bowl, lay out the leg of lamb, and fill it with a solution of water and vinegar. Close the container and leave the product in this state overnight.
2. In the morning, remove the meat from the acidic environment, dry it with napkins, cut off the films and veins, layers of fat. Rub the leg with pepper, salt and paprika.
3. Mix honey melted in a steam bath and French mustard with whole grains in a bowl. Thoroughly rub the meat with the resulting mixture, wrap the leg in two layers of foil and place in the oven for 2 hours (200 °C). We open the paper 15 minutes before the end of the process and wait for the formation of an appetizing pink crust.

Place the baked lamb on a dish, cut into layers up to 2 cm thick, maintaining the original shape of the leg. Place a nice mound of French mustard on one side of the meat.

Vak balish – small meat pies

Just looking at the miniature Tatar pies with finely chopped meat makes your mouth water.

List of ingredients:

• bulbs - 2 pcs.;
• ghee;
• sour cream - 300 g;
• eggs - 2 pcs.;
• yolk - 1 pc.;
• baking soda - 9 g;
• potatoes - 2 pcs.;
• minced meat - 700 g;
• sifted flour (preferably wheat) - 500 g.

Stages of preparing wak balish:

1. First we make the dough. Combine eggs and fresh sour cream in a bowl, add 150 g of heated melted butter, a pinch of salt. Mix the mixture thoroughly, add the flour sifted with soda in portions, and knead the soft dough. Wrap the ball in film and put it in the refrigerator.
2. Peel the potatoes and onions and cut into pieces. For pies, chop the lamb flesh into the smallest cubes. Mix the products into a homogeneous mass, season with salt and pepper.
3. We take out the dough, form small balls, roll out the flatbreads, and place the meat filling in the middle of each product. We pinch the edges of the dough in a circle, leaving small holes on top, coat the pastry with yolk, place it on an oiled baking sheet, and place it in the oven for 50 minutes (180 °C).

These little meat pies are amazing and so good! Serve wak balish with sweet tea or broth.

Boiled lamb without smell

Before choosing one of the culinary methods for ridding meat of a specific smell, we make sure that the reason for this does not lie in the quality of the purchased product (an old animal, violations in the slaughter technology or storage process).

We remove the smell of lamb in the following ways:

• We cut off thin films and, most importantly, fat from a piece of meat. It is here that the main source of all “fragrant” troubles often lies.
• Fill the meat with milk (add chopped garlic) or beer, kefir or a mixture of lemon juice and sparkling water for several hours.
• Make a weak vinegar solution and leave the lamb in it overnight. It is advisable to change the used liquid several times to a clean composition.

How to boil lamb without smell?

We select a piece of young lamb meat, process the product following the recommendations given, boil it with the addition of the desired seasonings:

• onions;
• cumin, marjoram, cumin or ginger;
• An excellent component that gives meat a pleasant taste and aroma is garlic, used in moderation.

As practice shows, to ensure that you get rid of the smell of boiled lamb, add a few drops of lemon juice to the broth at the end of cooking.

Onions stuffed with lamb

This dish is not found in our diet very often. The reason for this is simple ignorance of the excellent qualities of originally prepared food.

List of components:

• raisins raisins (seedless) - 60 g;
• onions - 7 pcs.;
• bulgur (wheat cereal) - 4 tbsp. l.;
• olive oil - 20 ml;
• minced lamb - 450 g;
• garlic cloves - 3 pcs.;
• cumin (2 tsp), cinnamon (½ tsp), coriander (1 tsp) - all ground.

Cooking method:

1. We clean the bulbs, wash them, dry them with napkins, then cut off the remnants of the root system. We do this in such a way that each head in a standing position does not fall to the side, reminiscent of a “vanka-stand up” toy.
2. Boil water in a saucepan, boil the vegetables for 10 minutes and drain the liquid, leaving up to 300 ml.
3. Place the raisins and bulgur in a heat-resistant bowl, fill it with water from the onion, leave for 25 minutes so that the liquid is absorbed into the food.
4. Cut off the top layers of the onions (up to 1 cm), scoop out the pulp with a spoon, finely chop along with the separated caps.
5. Place the pre-prepared minced lamb into a frying pan with hot oil and fry for 6 minutes, stirring with a silicone spatula.
6. When the product is browned, move it to the side of the dish and add seasonings and spices. After 30 seconds, add the onion mixture, fry it lightly, mix with minced meat, cook for another 10 minutes. Place raisins and cereal into the meat mixture and season with salt and pepper.
7. At the final stage of cooking, fill the onion heads with the resulting filling, place the vegetables in a baking dish, cover with foil, and place in the oven for 20 minutes. At the end of the process, remove the paper and cook the dish for another quarter of an hour.

Serve the onions stuffed with lamb only hot.

Loin in the oven

Well, now - a culinary intrigue, which nutritionists call a way to preserve health and longevity.

Grocery list:

• lamb loin - 1.5 kg;
• beer, drinking water - 300 ml each;
• fresh sour cream - 420 g;
• bulbs - 2 pcs.;
• ghee - 30 g;
• flour - 60 g;
• bay leaf, salt, pepper.

Cooking:

1. At the very beginning of the process we make the marinade. Mix chopped onion, beer and water, rosemary and bay leaf in a saucepan. Boil the mixture, pour the mixture over the meat, and leave it covered for 12 hours. Turn the pieces over periodically.
2. We take the lamb out of the marinade, pat it well with napkins, and rub it with salt, pepper and olive oil. Place the product on a baking sheet and bake for 2 hours at 180°C. Do not forget to process the meat with the released juice.
3. Next, take out the lamb, sprinkle with flour, pour over fresh sour cream, and continue cooking for another half hour.

Serve the loin hot, pour over the aromatic mixture formed during baking.

Today, nutritionists sometimes express an opinion about the dangers of lamb. It’s up to you to believe them or not, but you can’t help but pay attention to the fact that this is the only type of meat that is not prohibited for consumption by any religion. A very significant circumstance!

Some people don’t like lamb because of its specific taste and smell. But many of these people have simply never tried properly cooked lamb. How to cook such meat so that it turns out tasty?

What kind of meat is this?

Lamb is a fairly fatty meat, which, by the way, is superior in fat content to beef and even pork. And that’s why not everyone likes lamb dishes. But high calorie content is not the only thing that scares us away. The fact is that this meat has a very unusual smell. This is not to say that it is disgusting or very unpleasant, but still some do not use such a product precisely because of its characteristic “aroma”.

Most often, meat from individuals aged from 4 months to one year goes on sale. It was at this time that it had not yet acquired fat and veins, but had already acquired a characteristic aroma, which is mandatory for dishes made from this product.

Older meat (over a year old) is consumed only in a few eastern countries. If you prefer tender, odorless flesh, then choose milk lamb meat. Dairy lambs are those that still feed exclusively on milk and have no teeth.

How to choose?

So how to choose lamb? There are several important points that must be taken into account when purchasing:

1. Pay attention to the color of the meat. Typically, it ranges from light red to dark burgundy. Everything is simple here: the older the ram, the darker its meat. So if you prefer tender flesh, then choose lighter meat.
2. Fresh meat from dairy lambs can be called a seasonal product, since it is sold only during certain periods. The fact is that lambs are usually born at the beginning of the year, namely from January to March (this is due to the peculiarities of the structure and functioning of the sheep’s body). So if you are offered the most tender flesh of milk lamb in the summer, or even more so in the fall, then do not believe a single word of the seller, he is lying.
3. Try pressing the meat a little. If it is fresh, it will almost immediately return to its original form. But stale pulp will leave a dent.
4. The smell of lamb has a specific smell, but in no case should it be unpleasant. And dairy lambs, by the way, have practically no smell. If the smell is pungent, this may be a signal of improper slaughter or storage.
5. The bones of adult individuals should be white, and not gray or brown (color changes indicate diseases). And in lambs, the bones have a pink-bluish tint.
6. Inspect the fat. The consistency is more like wax, as it is quite dense and thick. The color of the fat may be milky or yellowish.
7. Inspect the cut of meat. It should be slightly damp, but not wet, much less slippery.

How to remove the smell?

If the smell of lamb is unpleasant to you, then you can try to remove it or at least make it less noticeable. Here are some useful tips:

• Try marinating the meat. Spicy or acidic compounds are excellent for pickling, as they perfectly combat foreign odors. So, you can use tomato or pomegranate juice, adjika, soy sauce, vinegar, kefir and so on. But do not choose marinades that are too acidic, and also do not marinate the meat for too long, otherwise it will become hopelessly tough. Half an hour will be enough.
• The smell comes from the fat, so remove it with a knife before cooking.
• Wash the meat well with hot water.
• Use seasonings. The aromas of some of them can drown out the smell of lamb.
• Try soaking lamb in milk for an hour.

Features of preparing different parts of the carcass

How to cook delicious lamb? First of all, you need to choose the appropriate part of the carcass. Some useful tips for you:

• The most tender and almost universal is the cut from the back or lower back. It can be baked in the oven, boiled, fried, stewed. Lamb cutlets are also delicious.
• Ham is also suitable for almost any dish. There is a lot of meat and almost no fat. But if the ram was old, then the meat may be tough and stringy.
• The brisket is the most stringy and fatty part, from which delicious pilafs and stews are made.
• The neck can be put into soup and boiled or stewed for a long time.
• Rib meat is fatty and tough, it is better to use it in soups or stew.
• The knuckle will make it.
• From the flank (the so-called thin abdominal wall with a large amount of connective tissue) you can prepare stews, rolls, and broths for dressing.
• The shank (the lower part of the hind leg) is best used for making jellied meat.

What to cook?

We offer proven recipes.

Roast lamb

Try frying lamb in a frying pan. Here's what you'll need:

• 500 grams of lamb (the fatty part should be used);
• 1 onion;
• black pepper and salt to taste.

Cooking method:

1. First, rinse the lamb thoroughly and cut into small portions.
2. Place the meat in a bowl, add salt and pepper, mix everything and leave for 15-20 minutes.
3. Heat vegetable oil in a frying pan and add lamb.
4. Cover the pan with a lid and simmer the meat for about 10-15 minutes.
5. Peel the onion and cut into half rings, add it to the meat.
6. Fry everything together over low heat, stirring occasionally.
7. When the meat is tender, turn off the heat.

Stewed lamb with vegetables

Try stewing lamb with vegetables in a cauldron, it’s very tasty! List of ingredients:

• 1.5-2 kilograms of lamb;
• 3-4 onions;
• 2-3 carrots;
• 3 young zucchini;
• 3-4 eggplants;
• 3-4 heads of garlic;
• spices and salt to taste.

Cooking method:

1. First, peel and cut the onion into half rings. It is best to grate carrots on a coarse grater.
2. Pour oil (about 100 milliliters) into the bottom of the cauldron.
3. Simmer the carrots and onions in oil for about 5-7 minutes.
4. Rinse the lamb well and cut into small pieces and place in a cauldron. Simmer the meat with carrots and onions for about 20 minutes, stirring occasionally.
5. While the lamb is stewing, work on the eggplants and zucchini. Cut the eggplants into cubes and cover with cold salted water for 10 minutes, then drain in a colander. Cut the zucchini into small cubes.
6. Place the zucchini and eggplants in a cauldron and simmer everything together for 20 minutes.
7. Add spices and salt, simmer for another 10 minutes.
8. Peel the garlic from the top husk and, without dividing it into cloves, place it in a cauldron.
9. Cover the cauldron with a lid and leave on low heat for 1-1.5.
10. Then turn off the heat and leave the lamb and vegetables to steep (this will take at least an hour).
11. Ready!

Baked lamb

Prepare juicy and tasty lamb baked with spices in foil. To do this you will need:

• 2 kg of lamb (a whole ham is best);
• 3-4 tablespoons mustard;
• 100 grams of prunes;
• 5 cloves of garlic;
• parsley;
• spices (marjoram, basil, Provençal herbs, black pepper);
• 5 tablespoons of olive oil;
• lemon;
• salt to taste.

Cooking method:

1. Wash and dry the leg of lamb.
2. Squeeze the juice out of the lemon.
3. Peel and chop the garlic using a garlic press.
4. Wash the parsley and chop finely.
5. Mix spices in a bowl, add olive oil, salt, parsley, chopped garlic and lemon juice, mix everything thoroughly.
6. Rub the lamb with the resulting mixture and leave to marinate for several hours (or better yet, overnight).
7. Make several cuts in the ham and place the prunes in them.
8. Rub the lamb with mustard.
9. Wrap the ham in foil, place on a baking sheet and place in the oven, preheated to 190-200 degrees for about 1.5-2 hours (it all depends on the size of the ham and the age of the lamb).
10. Ready!

Cook lamb correctly and enjoy the taste of dishes made from this 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. Manti, beshbarmak, shurpa, shish kebab and pilaf - the list goes on 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.

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.

Product set:

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!

Lamb soup recipe

Ingredients:

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.

Hiking option

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

Grocery list:

You can do this in the following way:

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 food with a minimal amount of time and ingredients? Then this recipe is perfect for you.

Ingredients:

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, barberries 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.

Roast in pots

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

Practical part:

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.

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.

Afterword

Now you know how to cook tasty, odorless lamb using a slow cooker, a cauldron and a regular frying pan. The recipes contained in the article are perfect for both experienced housewives and those who have just begun to comprehend the culinary art. All products are affordable and sold in any supermarket.

This publication will appeal to even the most sophisticated gourmets, as it has become much easier to prepare a leg of lamb so that it is soft and juicy. All recipes are suitable for beginners or experienced housewives. Therefore, there should be no difficulties in implementing your plan.

Juicy and soft leg of lamb - cooking details

1. Unlike chicken, which does not need additional spices, lamb meat will open up to its fullest extent only under the influence of spices. The choice is yours; thyme, dill, thyme, bay, garlic, rosemary, mint, and basil are combined with lamb.

2. Before putting the leg into the oven, it must be marinated. The duration of aging in the sauce depends on the age of the lamb. In some cases, marinating lasts 2-3 days, but in general 8-12 hours is enough.

3. The marinade is made from red or white wine, lemon juice, vinegar, olive oil, high-fat yogurt, and spices. All proportions are calculated by eye.

4. Before putting the meat into a container with marinade, you need to make deep cuts in the leg with a knife around the circumference. This way the composition will penetrate inside faster and saturate the ham.

5. The duration of baking in the oven varies depending on the temperature. But first, baking is carried out at high power, then the temperature is lowered and the meat is brought to a state of readiness. By observing this, you will stop thinking about how to cook a delicious leg of lamb according to all the rules so that the flesh is soft and juicy.

6. Lamb is a high-fat variety. Most of the fatty tissue must be removed before baking. Because that's what gives leg of lamb its repulsive smell. But you can’t remove all the fat so that the dish doesn’t turn out dry. If you are going to cook a lean leg, fill it with lard.

7. You can cook the leg on the bone or remove it first. Focus on the taste preferences of your guests and family. Do not exceed the permissible weight of meat suitable for baking in the oven. Together with the bone, a leg weighing up to 2.5 kg is suitable.

8. Leg of lamb baked in the oven turns out very tasty if cooked in foil or a sleeve. But some housewives bake meat uncovered. In general, before serving, you need to open the foil slightly so that the leg is covered with an appetizing crispy crust.

How to marinate a leg of lamb

1. Experienced chefs advise using rosemary when marinating this type of meat. It reveals all the flavor notes. Paprika, oregano, thyme, mustard, ginger, and lemon juice will also come in handy.

2. Cooks from Eastern countries prepare lamb with cardamom, cinnamon, sage, basil, pine nuts, sesame seeds and mint leaves. The same seasonings are suitable for cooking lamb. Zira is a spice that quickly overcomes the repulsive smell of lamb.

3. Before you cook a delicious leg of lamb, you need to decide on the weight of the piece of meat. To ensure soft and juicy lamb, choose the marinade to taste and do not violate the proportions. All recipes below are for 1 kg. meat.

Lamb marinade recipes

Recipe No. 1. Tomatoes and cilantro

Take half a bunch of parsley and rinse. Mix with peeled onion and 5 sprigs of cilantro. Pass through a blender. Add 3 tomatoes without skins, chop again. Pour in 200 ml. olive oil, add a little cumin and rosemary. Marinate the leg for 6-11 hours.

Recipe No. 2. Vinegar and garlic

Cut 2 pcs. onion half rings, mix with 6 chopped garlic cloves. Enter 130 ml. olive oil, 70 ml. vinegar. Pepper and salt to taste. Add thyme and 2 sprigs of rosemary. The leg is kept in this composition for 12-13 hours.

Recipe No. 3. Sugar and water

Dissolve in 0.5 l. warm water 25 gr. granulated sugar. Chop 2 pcs. onions and add to the solution. Add 1 lemon cut into rings, 8 bay leaves, 5 clove buds and salt to your taste. Send the ingredients to simmer for a third of an hour. Cool, place the lamb in the mixture. Keep it for 7 hours.

Recipe No. 4. Kefir and onions

Since you can cook a delicious leg of lamb in kefir so that it is soft and moderately juicy, it makes sense to use this recipe. Mix half a bunch of chopped parsley with 0.5 l. fat kefir, add the gruel of 2 onions, a little chopped cilantro, coriander and basil. Keep the meat in the mixture for 11 hours.

Recipe No. 5. Pomegranate juice and vodka

It is better to use natural pomegranate juice, but store-bought in a glass jar will also work. Measure out 250 ml. drink, combine with 50 ml. vodka, add any herbs to taste, your favorite spices. Marinate the meat for 8-10 hours.

Recipe No. 6. Oil and lemon juice

Mix 250 ml. olive oil with the juice of one lemon. Add a glass of dry white wine and the pulp of one onion. Chop the carrots into slices and add to the mixture. Season with fresh or dried parsley by eye, add 10 bay leaves and 15 peppercorns. The leg of lamb is kept in this marinade for 24 hours.

Recipe No. 7. Yogurt and mint

Grind 5 cloves of garlic using a crusher, mix with 300 gr. natural yogurt. Mash 3 mint sprigs in a mortar and add to the overall mixture. Add half a teaspoon of paprika and 2 pinches of hot red pepper. Brush the lamb with this mixture and keep in the bag for 13 hours.

Important!

Remember, before cooking a juicy and aromatic leg of lamb in the oven, you need to select a marinade and calculate its amount taking into account the weight of the meat. All recipes are presented for 1 kg.

Leg of lamb with garlic and lemon zest

• leg of lamb - 2.3 kg.
• grated lemon zest - in fact (about 2/3 cup)
• garlic cloves - 5 pcs.
• olive oil - 80 ml.
• rosemary sprigs - 3 pcs.

When wondering how to cook a delicious leg of lamb so that the flesh is soft and juicy, you should use lemon zest. In addition, the dish will be very aromatic.

1. Get rid of excess fat, rinse the leg of lamb, and dry with towels. Make large punctures on each side and place several pieces of chopped garlic in them.

2. Select a marinade from the recipes above and soak for the specified amount of time. Dry the ham until any remaining mixture drips off. Chop the remaining garlic, mix with oil, grated zest and chopped rosemary sprigs.

3. Rub the mixture onto the leg very generously, place it in a bag and wait 20 minutes. During this time, preheat the oven to 220 degrees. Bake the leg for half an hour on a baking sheet.

4. After this time, reduce the temperature to 175-180 degrees. Bake for another 1.5 or 2 hours, periodically basting the carcass with the released juice. You can cover your leg with foil. Before serving, wait 15 minutes for the meat to rest.

Leg of lamb with mustard and honey in foil

• leg of lamb - 1.8-2 kg.
• liquid mustard - 100-130 gr.
• honey - 40 gr.
• thyme sprigs - 2 pcs.
• olive oil - 60 ml.
• head of garlic - 1 pc.
• lemon juice - 35 ml.
• freshly ground pepper - 6 gr.
• salt - 12 gr.

Before you cook leg of lamb according to this recipe, you need to decide on mustard. It should be moderately spicy so that the flesh is soft and juicy after cooking.

1. Rinse the ham, dry it, get rid of excess fat. Leave only a thin layer.

2. Make a marinade by mixing honey, oil, lemon juice, mustard. Add chopped thyme sprigs and minced garlic. Salt and season with pepper.

3. Brush the leg of lamb with this mixture and wrap in baking foil. Leave in the refrigerator for at least 20 hours. Then remove and bring to room temperature.

4. Remove the foil, grease the baking sheet with oil, and place the leg without foil. Heat the oven to 220 degrees, bake the lamb for a quarter of an hour. When the crust appears, reduce the power to 110 degrees.

5. Cover the ham and baking sheet with a sheet of foil and bake for 3 hours. Then reduce the temperature to 90 degrees, fry the lamb for 1 hour 20 minutes. After cooking, do not rush to unwrap the leg; let it simmer for another half hour.

Leg of lamb in red wine with potatoes

• potatoes (new) - 1.1 kg.
• leg of lamb - 1.5-1.7 kg.
• wine (dry, red) - 60 ml.
• olive oil - 60 ml.
• rosemary sprigs - 3 pcs.
• garlic cloves - 4 pcs.
• chopped pepper, salt - to your taste

This simple recipe is universal, as you can cook a delicious leg of lamb quickly so that the flesh is soft and juicy.

1. Rinse, dry your foot, trim off excess fatty tissue. Make several large cuts on all sides. Stuff the ham with chopped garlic and rub with a mixture of salt and pepper.

2. Brush the meat with oil. Prepare a baking sheet, grease it and add rosemary sprigs. Place the lamb on top of them. Set the oven to 220 degrees and preheat.

3. Bake the leg at the indicated temperature for 20-25 minutes. Pour over the wine and the released juice.

4. After half an hour, place the potatoes cut into “orange slices” next to them (if they are large), place the small ones whole. Pour oil, pepper, wait 15 minutes.

5. After this time, reduce the temperature in the oven to 180 degrees. Cover with foil and set aside for 1 hour 20-30 minutes. Baste the ham with juice and wine periodically.

Delicious leg of lamb with spices and lemon juice

• leg of lamb - 1.3-1.5 kg.
• peppercorns - 10 pcs.
• garlic cloves - 7 pcs.
• lemon juice - 40 ml.
• olive oil - 170 ml.
• liquid mustard - 70 gr.
• laurel - 4 pcs.
• thyme - 2/3 teaspoon
• rosemary - 1/3 teaspoon

When deciding how to cook spicy leg of lamb, you need to choose a marinade from the recipes above or make it yourself using the technology below. In order for the leg to be juicy and soft, it must be kept in the marinade for at least the specified period.

1. So, let's begin. Rinse the leg and dry it. Chop all the spices, garlic and herbs according to the recipe, combine, pour in olive oil, mustard and lemon juice. Pour this mixture over the meat, set pressure and wait at least 9 hours.

2. Once the leg is marinated, let it drain. Heat the oven to 220 degrees, place the leg on a baking sheet and bake. After 30 minutes, reduce the power to 180 degrees.

3. Note the time, the meat will be ready in about 1 hour 20 minutes. Throughout baking, baste the leg with the remaining marinade to prevent the meat from drying out.

4. After cooking, cover the lamb with foil and let it cook in the turned off oven for another 20 minutes. Serve with potatoes.

Leg of lamb in white wine with vegetables

• wine (dry, white) - 130 ml.
• leg of lamb - 1.4-1.6 kg.
• onions - 3 pcs.
• potatoes - 900 gr. (more possible)
• garlic - 1.5 heads
• carrots - 2 pcs.
• thyme - level teaspoon
• rosemary sprigs (fresh/dry) - 3 pcs.
• olive oil - 60 ml.
• paprika - 5 gr.
• ground black pepper - 5 gr.
• salt - 10 gr.

Before you cook baked leg of lamb with vegetables, you need to choose a marinade from the list above or prepare it according to this recipe. To keep the leg soft and juicy, keep it in the sauce for the required amount of time.

1. Mix wine with chopped pulp of 1 onion. Add chopped garlic (half a head), thyme, salt, paprika, olive oil, pepper, rosemary.

2. Wash the lamb, remove excess fatty tissue, leaving only a small layer. Brush the meat with a mixture of herbs, place in a bag or foil, and keep in the cold for 3-4 hours. Then remove and keep at room temperature for another 3 hours.

3. Now cut the second onion into 4 parts or chop into rings. Cut the carrots into half circles, potatoes into cubes or “orange slices”. Divide the remaining head of garlic into cloves, chop or leave whole.

4. Season all the vegetables with spices and salt, lightly pour olive oil, and stir. Grease a baking sheet, place the leg on it, and place the vegetable mixture next to it.

5. Preheat the oven to 220-230 degrees, send the meat to bake. After 20 minutes, reduce the temperature to 180 degrees. Pour some water and wine into the pan and cover everything with a sheet of foil. Note the time, after 1 hour 20-30 minutes the leg will be ready.

Leg of lamb in breadcrumbs in the oven

• crushed crackers (wheat) - 1 cup
• leg of lamb - 2.3-2.5 kg.
• fresh parsley (chopped) - 3 tablespoons
• fresh dill (chopped) - 3 tablespoons
• olive oil - 0.2 l.
• garlic cloves - 5 pcs.
• curry seasoning - 5 gr.
• dry wine (white) - 60 ml.

In search of an answer to the question regarding how to cook a leg of lamb, you can consider this recipe. To ensure that the result is soft and juicy with an appetizing crust, bake the food in white crackers.

1. First, prepare the wine marinade: combine chopped garlic cloves with wine, curry seasoning, and ground pepper. Add some salt. Rinse and dry the leg, remove excess fat, rub with the mixture.

2. Pack in a bag and leave in the cold for 1 day. Then take it out and pour it with olive oil. Combine chopped green stuff with crackers and coat the meat.

3. Preheat the oven to 220 degrees. Grease a baking sheet and place your leg on it. Bake for 30 minutes, then reduce power to 180 degrees. Cook the meat for another 1.5 hours. Before serving, leave the ham in the switched off oven for 10 minutes.

Leg of lamb in wine vinegar in a sleeve

• lamb ham - 1.8-2 kg.
• garlic cloves - 6 pcs.
• olive oil - 40 ml.
• wine vinegar (or apple) - 40 ml.
• liquid mustard with grains - 30 gr.
• freshly ground pepper, salt - to your taste

Since you can cook a leg of lamb not only in foil, but also in a sleeve so that it is soft and juicy, you need to use this recipe. Choose liquid mustard that has round white seeds (balls). This will make the dish more flavorful.

1. Prepare the ham: rinse, dry, remove excess fat, leaving a thin layer. Make the marinade: mix mustard, crushed garlic, oil, pepper and salt, vinegar.

2. Rub the mixture onto the leg and make deep punctures in the meat. Insert a piece of garlic into them. Place the lamb in the baking sleeve and seal. Marinate for 8-10 hours.

3. Prepare a dry baking tray and place your foot on it. Make about 10-15 holes in the upper part of the sleeve with a sewing needle. Preheat the oven, bake the ham at 220 degrees for 25 minutes.

4. Reduce the temperature to 175 degrees, note the time. After 1 hour 10-20 minutes the lamb will be almost ready. Remove the baking sheet and cut the sleeve lengthwise with scissors.

5. Bake the ham for another 30-40 minutes until a nice golden brown crust forms on the top. After a period of time, turn off the device and let the meat rest. Serve after 15 minutes.

Every housewife who experiments with home cooking sooner or later asks the question: “How to cook the most delicious leg of lamb so that it is truly soft and juicy?” The answer is simple! You just need to use one of the recipes listed above.

Step 1: prepare the ingredients.

A young lamb between three and eight months old is ideal for this dish. You can use any part of the carcass: ham, ribs, shoulder or neck, or, as in our version, a leg. To begin with, we wash it under cold running water, dry it with paper kitchen towels, cut off excess fat, film and, with a kitchen hatchet, chop it crosswise into portions measuring from 5 to 6 centimeters.
Next, peel the onion, garlic, a piece of ginger, and remove the stalk and gut the green hot pepper. Then we wash everything together with the tomatoes under running water, dry it, place it one by one on a cutting board and continue preparing.

Chop the onion into half rings or cubes 5–7 millimeters thick, chop the hot pepper into thin strips, finely chop the garlic and ginger root, and divide each tomato into 4, 6 or 8 cloves. We put the cuts into separate bowls, put on the kitchen table the remaining products that will be needed to prepare the lamb in the oriental way, and proceed to the next step.

Step 2: fry the lamb.

Place a deep, preferably non-stick frying pan over high heat and add the required amount of melted butter into it.

After 4–5 minutes, when the fat gets very hot, very carefully put pieces of lamb into it.

Fry the meat on all sides until golden brown, periodically turning each piece from side to side using a kitchen spatula.

At this stage, there is no need to bring the lamb to full readiness! He should be covered with a light brown, but rather dense crust, which will help retain most of the juices in its tissues during braising, and the end result will be tender lamb. Once the pieces are fried, transfer them to a clean bowl.

Sprinkle with a pinch of salt and black pepper and immediately turn your attention to vegetables.

Step 3: stew the vegetables.

Reduce the heat under the frying pan to medium level, add chopped onions, hot green peppers, ginger and garlic. Fry them together until soft, stirring constantly with a wooden kitchen spatula. This will take approximately 2–3 minutes.

Then immediately add turmeric, cardamom, cumin, anise, cinnamon, chili pepper, saffron to the vegetables and cook everything together again 30 seconds, without combining with the rest of the stewing products, let them simmer in the middle of the pan.

Step 4: bring the dish to full readiness.

After that, put the fried lamb in the frying pan and keep it all together on the stove 1–2 minutes, stirring occasionally.

Then we send the tomatoes there and simmer the dish 30–40 seconds.

Then pour the meat with sour cream and purified water.

Reduce the heat level to a minimum and mix everything again to a homogeneous consistency.

Cover the pan with a lid and cook the lamb in the oriental style 25–30 minutes. After this, turn off the stove, leave the aromatic dish for another 6–7 minutes, then arrange in portions on plates, decorate with fresh herb leaves if desired and serve with your favorite side dish.

Step 5: serve the lamb oriental style.

Oriental-style lamb is infused after cooking. Then it is served in portions on plates along with vegetables and the sauce in which it was stewed, as well as finely chopped leaves of fresh parsley, dill, cilantro, basil or green onions.

As a complement to this aromatic dish, you can offer any side dish, for example, mashed potatoes, baked or boiled potatoes, pasta, porridge from your favorite cereals, fresh vegetable salads, marinades, pickles, but the ideal option is Basmati rice with butter or Arishta-pilaf. Enjoy delicious food!
Bon appetit!

An excellent alternative to ghee is vegetable fats;

Very often, sour cream is replaced with fermented milk yogurt without additives or liquid cream, and purified water is replaced with dry white wine, vegetable or meat broth;

If you don’t like spicy food, replace the rather strong green pepper with sweet salad or bell pepper;

Instead of a frying pan, you can use a cauldron or deep wok.