Basic information on lamb

General information and interesting facts about the young lamb

Lamb is healthy, nutritious, digestible and delicate.
From a nutritional point of view, lamb has a particularly favorable nutrient ratio. It is low in fat, rich in protein, and rich in vitamins and minerals. Medically and biologically, the interesting phenomenon has been established that to this day lamb or sheep have never suffered from cancer. A protective factor is the orotic acid present in the sheep organism, which is particularly concentrated in the liver, spleen and heart.

The consumption of lamb and sheep's milk products is recommended again and again in various healing treatments.
Marinating the meat parts in olive oil and fresh herbs increases the quality of the meat. Oil is absorbed by the meat, making it even juicier, more tender and enhanced with the essential oils of herbs.

Typical spices for lamb

Hyssop, thyme, savory, oregano, rosemary, basil, mint, marjoram, bay leaf, tarragon, curry

Standard marinade for lamb

Lamb seasoning (bought or made by yourself) salt, pepper, garlic, olive oil.

Lamb cuts and their uses

  • Neck and back: chops, grilling, steaming.
  • Shoulder: grill slices; as a roast as it is grown or raised and rolled; Ragout, goulash, possibly Schnitzerl
  • Leg: roast, schnitzel, skewers
  • Belly and breast: as a roast; like grown or undercut for filling with breadcrumbs.
  • Minced; for pasta sciutta, hash dumplings, patties, roasts, etc. single ribs; grilling; triggered: ragout, stew, goulash
  • Bones: sauce base, possibly soup,
  • Offal: As with other animals.

Lamb for gourmets

  • Frozen meat is of the best quality when it is thawed in the refrigerator and marinated long enough!
  • Leg of lamb makes a delicious roast when it is cooked slowly in the oven at an extremely low temperature (120 ° C).
  • Lamb chops are offered with the flavor-defining fat or as loosened stick chops.
  • The neck of lamb, neck or comb is criss-crossed with delicate fat veins and is often used for stews, stews and ragouts.
  • Lamb shoulder is especially tasty with wine and many spices, slowly braised in the oven at low temperatures.
  • Lamb breast, pointed breast is the best thing you can "do" to a stew - especially if it comes from the southern climes.
  • For many, saddle of lamb or loin chops are simply part of the perfect Easter menu as a garlic-spiked roast.
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