Introducing the charms of lamb and recommended recipes using lamb!
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Lamb meat basics
Lamb meat is not yet familiar to Japanese dining tables, but in Europe it is considered the main character in meat dishes along with veal. Lamb meat, which is obtained from lamb under one year old, is softer, more flavorful than the mutton, a parent, and is characterized by its pale color. Chilled and frozen products are mainly available from New Zealand and Australia on the market, allowing you to enjoy a wide variety of parts.
Parts and characteristics of lamb meat
Lamb meat has several typical parts. The familiar lamb chops are loin meat cut out with a single rib cage attached, and come in loin chops and rib chops. All of these are known as soft and tasty parts. Peaches are served in a variety of forms, including bone-in chunks, thick fillets, and thin slices. There are also lamb rolls made from shoulder meat and other rolls, and are often sold in thin slices.
The key to eating lamb meat deliciously
Lamb's fat has a high melting point, so it hardens as soon as it cools. Therefore, the most delicious way to eat lamb is to enjoy the hot food that has just been cooked. The fatty flavor is maximized and you can enjoy the tender meat.
How to eat lamb
- How to cook lamb chops : Lamb chops are usually baked with herbs and spices or simply salted. The trick is to cook it crispy on the outside and juicy on the inside.
- How to use thigh meat : We recommend roasting an entire thigh meat, stewed with fillets, steak, or sauteed thinly sliced meat.
- How to cook lamb rolls : Lamb rolls are commonly baked as steaks. Cook it thoroughly inside and finish off the fragrant exterior.
Sautéed lamb chops
Ingredients (serves 4, energy approx. 610kcal)
- Lamb chops (frozen): 12-16 bottles
- Garlic (small): 4 cloves
- Breadcrumbs: 6 tbsp
- Potatoes: 4 medium
- Watercress: 2 bundles
- Salt, pepper, deep-fried oil, butter, salad oil
How to make it
- Preparing lamb chops:
- Remove excess fat when frozen and shape.
- After thawing, wipe off any water and season with salt and pepper.
- Chop the garlic and parsley in small portions.
- Potatoes cooking:
- Wash the potatoes thoroughly, boil them hard with the skin on, and cut into combs.
- Fry in deep frying oil, drain off the oil, then sprinkle a little salt.
- Bake lamb chops:
- Heat butter and salad oil in a frying pan and grill the lamb chops on both sides over high heat.
- Once cooked, serve in a bowl and serve with fried potatoes and watercress.
- Creating flavored bread crumbs:
- Wipe the frying pan, heat the butter and salad oil, and fry the garlic.
- Add the breadcrumbs and stir to make it crispy, then add parsley and season.
- Pour the finished flavored bread crumbs over a lamb chop.
This "Sauteed Lamb Chop" recipe is a dish that allows you to enjoy the juicy taste of lamb and the fragrant texture of breadcrumbs. The refreshing taste of the crispy potatoes and watercress enhances the flavor of the lamb chops. This is a special dinner menu worth the effort and is perfect for a special dinner.
Irish Stew in Lamb
Ingredients (serves 4, energy about 380kcal)
- Lamb meat (loss): 400g
- Potatoes: 7
- Onion (medium): 1 pc
- Carrot: 1 bottle
- Parsley (chopped): A little
- Salt, pepper
How to make it
- Preparation of lamb meat:
- Remove the fat from the lamb and cut into bite-sized pieces.
- Stewed meat:
- Place the meat in a deep pot, add 4-5 cups of water and 1 tsp salt and heat over high heat. Once it boils, reduce the heat and simmer slowly.
- Vegetable preparation:
- Slice four potatoes into thin slices and slice the onions and carrots. Remove the celery and slice it into thin slices.
- Adding vegetables:
- Add the vegetables to the pot, and when it boils, add a little pepper and simmer over low heat for 50 minutes to 1 hour.
- Add potatoes:
- Cut the remaining 3 potatoes into two and simmer for another 20-30 minutes. Simmer thoroughly until the potatoes fall apart and become thick.
- Adjusting and serving the flavor:
- Check the taste, and if it's not enough, adjust it with salt or pepper.
- Place the potatoes that remain in shape one by one in a bowl and pour the stew. Finally, sprinkle some chopped parsley and it's finished.
This "Irish Lamb Stew" is a warm and rich dish that blends the deep flavor of lamb meat with the sweetness of vegetables. By simmering it slowly, the delicious flavor of the lamb will soak into the vegetables. This is a traditional stew that warms your body and mind, and is something you'll want to eat on a cold day. The minced parsley adds color to the finish, giving it a beautiful look.
summary
In this article, we have introduced various recipes using pork and lamb. Pork is a popular home cooking staple because of its tenderness and juiciness. On the other hand, lamb is characterized by its unique flavor and tenderness, making it extremely popular in Europe and Australia. All of the recipes featured here bring out the best in these meats.
We also introduce special recipes using lamb meat
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