All of lamb

Koyun etinin bölümleri The most valuable is the meat of young, no older than two years, animals. The meat of such animals is a dark-coloured brick, with a fat yellow. Tasty as sheep meat, no older than 3 years. Animals older than two years, have dark-red color of meat and fat yellow, and their meat rigid is not as tasty with a sharp odor. U meat old, poorly fed sheep dark red shade, yellow fat. Fat sheep rarely used in cooking because it has a bad odour and, in addition, it badly digested. Taste heavier lamb mutton and the smell of it sharper, and the younger sheep or sheep, the softer it will smell and taste the meat and lovely.

Ovine encouraged to prepare for a moderate-fire and not for too long, because then it becomes dry.

Splitting with lamb carcasses

Part I

1. Loin (front part): This gentle piece with ribs served whole or divided into burgers. Cotlets can fry on pans, on a grill or bake. Of Loin, please elegant stew.

2. Loin (back): This part is usually divided into chops for frying or on a grill or in a pan. Taking its entirety, you can cook in the oven of a small roast. Rear Loin consists of a filet of tender young lamb meat, and a lean piece. The spine is connected, this part can be chopped crosswise, these pieces are called double chops or sirloin "butterfly". All forms part of the whole magnificent piece, known as short saddle. Long saddle is a non chopped rear of the Loin and renal part.

3. Renal part: It can be divided into chops for frying on a grill or in a pan. Of a piece you can prepare hot, it could just braise.

4. Leg (hind leg): A lot of tender, lean meat and few bones. Sometimes the leg share in the loin and the shank. Sirloin can be cut into smaller pieces, often called chops from the leg and used for deep frying in a pan or on grill. Hindquarter, called the piece, consisting of renal back and their own feet.

Part II

1. Neck: Inexpensive piece with a rich aroma, neck proposes a whole, chopped pieces or slices, known as cervical rings, or neck circles. Dishes from the neck require long cooking that meat was softer. Its most braise.

2. Pork shoulder: Meat shovels more stringent than the back legs, but the rather gentle. It is suitable for frying grilled, fried, cooking and braise. Chast it separated from the bones.

Part III

1. Breast of lamb: This is a bold and inexpensive piece of dishes which are pleasant taste. Large breast with bones may be bake or stew, but more meat separate from the bones. Breast and Bone or can be cut into strips to braise.