In addition to rich taste, rich aroma and undoubted benefits, lamb has another advantage over other types of meat. It is not prohibited by any religion. It is prepared on major holidays by both Catholics, and Orthodox, and Muslims. National traditions and common customs leave their mark on the dishes, but why stop at just one option when the lamb is beautiful in any form.

The most popular part of the carcass is a square - a cube-shaped cut on the ribs. Often such a piece is cut into several parts; for large feasts or a central dish, you can use it entirely. I would like to note that the meat does not have a sharp smell, since only adults have it.

Once the meat is selected, we proceed to the selection of a suitable recipe. Lamb is served in various versions:

• soups and hot dishes;
• baked meat in the oven;
• grill;
• stewing with vegetables;
• roast, etc.

Almost any recipe involves the use of various herbs. This meat surprisingly combines its own taste and aroma with the fragrance of spices. The union of marjoram, savory, dill, thyme, mint, rosemary, oregano and thyme gives an incredible pleasure.

As a side dish, you can use mushrooms, zucchini, tomatoes, sweet peppers and potatoes. Lamb served with red wine.

By the way, there is a sign that the presence of a young lamb on the table means wealth, prosperity and prosperity. In order for the associations during dinner to be just like that, it is necessary to approach the cooking process with great care. This meat requires a careful approach, and we are ready to help all users of the portal! Join our team and get detailed advice. All features of the site are completely free.

17.01.2019

Not every professional culinary specialist knows how to properly cook lamb. This meat requires pre-treatment. It can be fried, baked, smoked, salted, marinated and even steamed. In today's article, we will discuss how lamb is cooked in the oven. We will consider the recipe with vegetables in detail.

Cooking lessons

Not only in eastern countries and in the Caucasus can tasty and properly cook lamb. Each of you can cope with such a culinary task. Professional culinary experts advise using young lamb meat for cooking, whose age reaches a maximum of three months.

On a note! Such meat is commonly referred to as dairy meat. And if the tenderloin of an adult ram has a specific smell that needs to be disposed of, then the milk lamb has a neutral smell, does not require preliminary pickling or soaking.

It is also worth noting that young lamb meat contains a high concentration of nucleic acid required by the human body.

It is better to buy lamb fresh and only from trusted suppliers. If you were unable to find dairy lamb on the market, purchase lamb tenderloin, but on condition that the age of the ram is no more than 18 months. Even such meat will already be cooked much longer and it must be soaked and marinated.

An incredibly tasty, juicy and healthy lamb loin in the oven will turn out. Choose the recipe of your choice. Lamb tenderloin is easy to prepare, especially if you know some culinary secrets.

• you can bake lamb tenderloin in foil, sleeve, on a baking sheet or in a brazier;
• tenderloin of a young lamb is not necessary to pre-process or marinate;
• if the meat is old, then it should first be soaked in chilled water, and then boiled slightly;
• marinade gives a special taste to the baked lamb, it is best to use zira, basil, a mixture of ground peppers, dried Italian and Provence herbs, turmeric;
• add additional vegetables, such as potatoes, zucchini, eggplant, onions, sweet peppers, carrots, tomatoes;
• hard cheese will give a special delicate taste to baked lamb;
• meat baked with fresh tomatoes will turn out juicy;
• if you like stew, cook lamb in a clay pot;
• low-calorie treats baked in the sleeve will turn out;
• add sauces to improve the taste, it is advisable to season already baked lamb with sauces.

What else should you pay attention to? Let's discuss which marinade to use. Traditionally, lamb is marinated with freshly squeezed lemon juice mixed with refined olive oil. You can use the pulp of ripe tomatoes, cream with an average percentage of fat, soy sauce.

If you are still lucky enough to get a dairy lamb, then you can simply rub it with spices and send it to the oven for baking.

Like any other meat dish, baked lamb requires an addition in the form of a side dish. You can serve lamb with rice, boiled beans, potatoes. Even better, sprinkle the baked meat with herbs and pour generously with spicy sauce.

On a note! Grilled lamb. If your oven is equipped with this function, be sure to use it.

It's time to move from theory to practice. Let's cook the lamb ribs. Your household certainly has not tried such yummy yet. If you feel a specific smell, be sure to soak the meat or boil it for 10-15 minutes in boiling water. The highlight of this treat will be an unusual apricot sauce.

Ingredients:

• rack of lamb - four pieces;
• granulated sugar - one pinch;
• bulb - one head;
• hot capsicum - ½ pod;
• sweet pepper - two pieces;
• salt;
• olive oil - one table. spoon;
• potatoes - six pieces;
• spices;
• garlic cloves - five pieces;
• a mixture of peppers;
• large apricots - 10 pieces.

Cooking:

1. To make the rack of lamb juicy and fragrant, it is best to use fresh meat.
2. If you have a frozen product, it must be left to thaw at room temperature. Rinse the lamb well and pat dry with paper towels.
   
3. We need to make incisions, so we clean the meat and fat layers with a knife from the bones.
   
4. Rinse lamb thoroughly again and pat dry. Cropped pieces for the preparation of this dish will not be useful to us. But you can use them to make soup.
   
5. We rub each rack of lamb with salt, a mixture of ground peppers and spices. Leave for a while to marinate.
   
6. Pour refined olive oil into the pan. We heat it up and lay out one piece of lamb.
   
7. Fry on each side for a couple of minutes until golden brown.
   
8. Transfer the fried pieces of lamb rack to a plate and set aside.
   
9. We wash the potato tubers together with the peel, dry and cut into large sticks.
10. We clean and wash the sweet pepper, chop into strips.
11. We chop the onion. Line a baking sheet with parchment paper and place vegetables on it.
12. Salt the vegetable mass, sprinkle with spices and add the fried rack of lamb.
    
13. For 25 minutes we send to the oven and bake at a temperature of 200 °.
14. Rinse the apricot fruits, remove the seeds. Transfer the pulp to a blender container.
    
15. We clean the garlic cloves and cut off half of the hot pepper pod.
    
16. Add these ingredients to the apricot pulp, beat everything until a puree consistency.
    
17. Add literally one pinch of granulated sugar and stir. Fragrant sauce with spicy notes is ready.
    
18. Cut the baked rack of lamb into portions, transfer to a plate.
    
19. Add roasted vegetables and cooked apricot sauce.

Lamb is considered a difficult meat to cook. Usually, only experienced chefs decide to take dishes from it. How to cook lamb tasty and simple even for novice housewives, our recipes will tell you.

Ingredients:

• meat on the bones - 700 - 1000 g;
• onion - 1 large head;
• tomato - 1 medium;
• green pepper - 1 medium;
• carrot - 1 pc.;
• potato tubers - 4 pcs. medium or 2 large;
• salt, cumin, pepper.

Cooking:

1. Coarsely chop the washed meat, add water, send to the stove.
2. After boiling, drain the liquid. Pour the meat again with boiled water.
3. Cook over medium heat until lamb is fully cooked (about 120 minutes). Scrub the surface of the broth with a strainer or spoon. Otherwise, the soup will not turn out transparent in the end.
4. Cut all prepared vegetables into medium pieces. Send them to the already prepared broth along with salt and spices.

Cook lamb shurpa for another 20-25 minutes.

Delicious meat skewers

Ingredients:

• saddle of a young lamb - 2.5 kg;
• onion - 300 - 350 g;
• fresh parsley and cilantro - a whole bunch;
• self-ground black pepper - to taste;
• salt;
• honey - 30 g;
• highly carbonated mineral water - 1 tbsp.

Cooking:

1. Remove the subcutaneous film from the meat piece. Cut the meat into portions along the vertebrae.
2. Send arbitrarily chopped onion, all chopped greens, pepper, salt, liquid bee honey to the lamb. The latter can also be added just before frying.
3. Pour everything with cold carbonated mineral water.
4. Leave the meat under these conditions for 4 - 5 hours.

Before frying lamb skewers on the grill, wipe the skewers with raw onions so that their taste does not spoil the finished treat.

Traditional kharcho soup

Ingredients:

• lamb (pulp) - half a kilo;
• onions - 3 heads;
• dry rice - 5 dessert spoons;
• large tomatoes - 5 pcs.;
• salt, peppercorns, vegetable oil;
• cilantro, parsley, dill - 1 bunch;
• fresh garlic - 5 teeth;
• dry lavrushka - 4 pcs.

Cooking:

1. Rinse the meat well, cut into small pieces. Pour 2 liters. water. Cook for 60 minutes, then pour all the washed and chopped greens into the pan. Cook for another half hour. Be sure to remove the foam.
2. Remove the skin from the tomatoes using boiling water. Cut the pulp into cubes.
3. Randomly chopped onion fry until golden brown. Add tomatoes. Cook another quarter of an hour together.
4. Transfer the contents of the pan to the meat. After boiling, pour in the cereal.
5. Add salt, peppercorns, parsley. It goes well with this mutton basil soup, both fresh and dry. Cook for another 10-12 minutes.

Add crushed garlic to the already prepared treat. Leave it to infuse under a tightly closed lid for at least 1 hour.

Cooking pilaf

Ingredients:

• meat pulp - 1 kilo;
• onions - 3 heads;
• carrots - 3 pcs.;
• rice (long) - 1 kilo;
• sunflower oil - ½ tbsp.;
• salt (garlic) and pepper.

Cooking:

1. Heat oil or any fat in a cauldron. Send the lamb washed, dried and cut into pieces into it. Fry the meat until lightly browned and “sealing” the juices over high heat.
2. Turn down the stove heat. Pour onion half rings into the cauldron. Fry vegetables until golden brown.
3. Pour in a thin strip of carrots.
4. After 10 minutes, add salt, pepper, a little water. Simmer for approximately 25 minutes. You can also add garlic cloves to taste.
5. Put clean cereal in a cauldron. Fill with water 1 finger above the level of the grains. Salt if necessary.
6. Simmer the dish over low heat under the lid until all the liquid has evaporated.

Be sure to let the pilaf brew for about 20 minutes before serving.

Meat stew with potatoes

Ingredients:

• lamb pulp - 600 - 700 g;
• raw potatoes - 6 - 7 pcs.;
• garlic - 3 - 4 cloves;
• sweet red pepper - half;
• carrots - 1 pc.;
• onion - big head;
• salt, zira, pepper;
• fresh cilantro - 1/2 bunch.

Cooking:

1. Cut the meat into medium pieces and lightly fry in any fat. Lamb should be lightly browned.
2. Pour liquid (plain water) so that it completely covers the meat.
3. Close the container with a lid and simmer the lamb until tender. Add more water if necessary.
4. Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Fry lightly.
5. Throw in large pieces of potatoes. Add some water.
6. Close the container with a lid and simmer over low heat until the vegetables are ready. A cauldron is perfect for this purpose.
7. Season the dish to taste.

Let the treat brew, sprinkle with chopped fresh herbs and serve for dinner.

Beshbarmak in a slow cooker

Ingredients:

• lamb pulp - 1 kilo;
• large onion - 2 pcs.;
• beshbarmachnaya noodles - 250 g;
• peppercorns - 6 - 8 pcs.;
• bay leaf - 1 - 2 pcs.;
• salt and water.

Cooking:

1. Send meat, peeled onions (1 pc.), Lavrushka, salt and pepper into the multicooker bowl.
2. Completely cover the ingredients with boiling water.
3. Activate the extinguishing mode for 120 minutes.
4. Throw away the bow.
5. Cut the meat into small pieces. Place on a large flat plate.
6. Pour the circles of the remaining onion on top, previously scalded with boiling water.
7. Switch the kitchen "assistant" to steam cooking mode. Pour in the noodles. Cook for 10 - 12 minutes. Do not close the lid.
8. Put the finished noodles on the meat with onions.

Serve on a shared platter.

Lamb soup piti

Ingredients:

• lamb pulp - half a kilo;
• onions - 2 large heads;
• raw potatoes - 5 pcs.;
• tomato - 1 large;
• quince - 1 pc.;
• dry chickpeas - 100 - 120 g;
• salt, pepper, fresh herbs.

Cooking:

1. Cut the peeled onion into half rings.
2. Chop the meat into small pieces. Quince - cubes.
3. Soak the chickpeas for a couple of hours in cold water. Put on a sieve to dry.
4. Put prepared foods in layers in a deep pan: onion - meat - quince - chickpeas. Completely pour boiling water over all the ingredients.
5. Bring the contents of the saucepan to a boil. Reduce the heat and let the soup simmer covered for 120 minutes.
6. Add tomato and potato pieces.
7. Cook the dish for another half hour. Salt, pepper.

Eat hot, sprinkled with chopped herbs.

Since the soup turns out to be quite fatty, it is customary to serve it with a bowl of ground sumac. This red spice with a sour taste perfectly sets off the rustic flavor and taste of piti.

Cooking lagman

Ingredients:

• flour - 1 kilo;
• raw eggs - 5 pcs.;
• salt;
• lamb pulp - 600 - 650 g;
• tomato paste - 3 dessert spoons;
• onions - 4 heads;
• ground turmeric, paprika, chili - 1 teaspoon each;
• fenugreek - 10 grains;
• red tomatoes - 3 pcs.;
• sweet pepper - 2 pcs.;
• carrots - 2 pcs.;
• potatoes - 4 pcs.;
• daikon - 100 g;
• garlic - 7 - 8 tooth.

Cooking:

1. Sift flour into a large bowl. Crack eggs into it. Salt. Knead dumpling dough. In the process, if necessary, add warm boiled water.
2. Remove the dough into the bag while preparing the rest of the products.
3. Chop the meat and send it to the cauldron. Sprinkle with chopped onions. Add all spices stated in the recipe.
4. Pour in 1 tbsp. water with tomato paste. Simmer the mass for 7 - 8 minutes.
5. Add another 2 liters of water and cook the dish for 70 minutes.
6. Peel all vegetables and chop coarsely. Lay to the already prepared meat. Add water and salt.
7. Stew the mass under the lid until the vegetables are ready.
8. Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
9. Boil the noodles in salted water for 2 minutes. Put in a colander and send to plates.
10. Complement the noodles with meat and vegetables.

Serve hot with tortillas.

It is worth noting that lagman is neither a soup nor a second course. This is something in between, so do not spare noodles and vegetables - there should be a thick dish with some broth in the plate.

Baked lamb ribs

Ingredients:

• lamb ribs - 1 kilo;
• salt, oregano and dried garlic;
• soy sauce - 4 dessert spoons;
• balsamic vinegar - 4 dessert spoons;
• olive oil - 3 dessert spoons;
• honey - 4 dessert spoons.

Cooking:

1. Rinse the ribs, dry with paper towels, cut into separate parts.
2. Pour the blanks with vinegar and olive oil. Add all other ingredients stated in the recipe.
3. Mix everything well. Leave for half an hour.
4. Line a baking sheet with foil (shiny side up). Place meat on it. Cook for a quarter of an hour in the oven, heated to 220 degrees.
5. Reduce the heating temperature by 30 - 40 degrees and leave in the oven for another 7 - 8 minutes.

Serve the resulting ribs with hot sauces.

Meat chanakhi in a pan

Ingredients:

• lamb (thigh part) - 1 kilo;
• potatoes - 1.5 kilos;
• eggplant - 1 kilo;
• onion - 1 head;
• tomato - 1 pc.;
• cilantro, parsley - 1 bunch;
• tomato juice - 1.5 tbsp.;
• salt pepper.

Cooking:

1. Cut the meat into pieces, like a barbecue. Send to a thick-walled pan.
2. Pour potatoes on top, chopped arbitrarily, but not too large.
3. Add skinless eggplant pieces.
4. Cover everything with the thinnest onion rings.
5. Pour in salted and peppered tomato juice.
6. Sprinkle the ingredients with chopped herbs.
7. Cover the contents with thin slices of tomatoes.
8. Stew treats for 2 - 3 hours over low heat.

The exact cooking time depends on the size of the pieces of food and the softness of the meat.

Lamb baked in foil

Ingredients:

• medium-fat kefir - 1 full glass;
• creamy margarine - 130 g;
• flour (first-class) - 2 tbsp.;
• salt and soda for kneading dough - half a small spoon each;
• beef pulp - 250 - 300 g;
• salt for filling and broth - to taste;
• onions - 2 heads;
• butterfat - 30 g;
• potatoes - 3 - 4 pcs.;
• raw egg - 1 pc.;
• water - 2/3 tbsp.

Cooking:

1. Sift flour into a bowl. Add margarine, cut into pieces. Grind with your hands to a state of fine crumbs. Salt.
2. Soda extinguish with kefir.
3. Stir the fermented milk product into the flour and margarine. Knead a non-sticky but soft dough. Roll into a ball and put in a bag for half an hour. You don't need to refrigerate the dough.
4. For the filling, mix small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
5. Start with the resulting mass of cakes. Blind small pies, leaving a hole at the top.
6. Lubricate the blanks with a beaten egg.
7. Bake for 20 minutes at medium temperature.
8. In ½ st. water add oil, salt. Boil.
9. Pour the resulting broth into the holes of the pies, 1 tbsp. spoon.

Bake the dish for a little more than half an hour under the same conditions.

Khashlama from lamb

Ingredients:

• meat - 1 kilo;
• onion - 3 heads;
• sweet yellow pepper - 2 pcs.;
• ripe tomatoes - 4 pcs.;
• salt, aromatic herbs.

Cooking:

1. Pour onion half rings to the bottom of the cauldron. Spread pepper strips on top. Add tomato slices. Use only half of the vegetables!
2. Pour medium meat pieces and cover them with the remaining products.
3. Add salt, spices, pepper.

Close everything with a lid and leave on low heat for about 3 hours.

Any lamb dishes are cooked longer than any other meat, but they turn out to be very satisfying and colorful. If young lamb is baked in the oven or fried in the form of a barbecue, then you should not overdo it with spices - they can easily kill the special taste of tender meat.

Dairy lamb is a completely new product that has not been given due attention before. However, now there is a great demand for it, almost on a par with lamb, well known to many. We figured out what features dairy lamb has, what properties this meat is famous for (except for hypoallergenicity, like any lamb), and also what to do when it is in the kitchen.

Features of milk lamb

In Russia, rams and sheep up to a year old are called lambs (or lambs), and there is a division within this category. Milk lamb is considered to be a lamb up to three months old, from three to eight months it is already a young lamb, and already further - a classic young lamb. Why is it customary to call the youngest animals "dairy"? The fact is that up to three months, lambs feed mainly on mother's milk and are just beginning to taste grain, grass and hay. A monotonous diet affects the taste of meat: in milk lamb, it is soft and tender, has a delicate aroma.

In addition to taste, milk lamb meat differs from the beloved classic sheep meat in its color and structure. It should be light, in some places even white (in older lambs it is already pale pink, and in young lambs it is red, in an adult animal it acquires a noble brown color).

What is useful milk lamb meat?

Of course, in addition to exceptional taste properties, milk lamb brings a lot of benefits to the body. So, young meat contains a large amount of fluorine, which protects teeth from caries. Milk lamb fat has a minimum of cholesterol, and lecithin in meat helps prevent diabetes, normalizes cholesterol metabolism and has an anti-sclerotic effect. That is why experts advise including lamb meat in the diet of middle-aged and elderly people.

To prepare homemade baby food, it is useful to use milk lamb meat. Babies from a year or two can be fed with boiled lamb puree: young meat will not harm the digestive system, especially if it is correctly introduced into the diet of crumbs, it is hypoallergenic. To begin with, it is worth giving the child half a teaspoon, gradually bringing up to 3-4 tablespoons of puree per day. When the baby grows up, he will be able to eat finely chopped milk lamb, and after five years - full-fledged pieces. Some mothers make small cutlets or "hedgehogs" for soup from minced lamb. During pregnancy, it makes sense to choose only dairy lamb, and stews are preferable to kebabs. A nursing mother with lamb should wait until the baby is four months old, stew it with vegetables or boil it.

Milk lamb meat is the best suited for those who, due to medical restrictions, cannot afford to often feast on lamb. Due to its exceptional softness, it is better absorbed, mutton broth is recommended for gastritis with low acidity.

Tips for those who follow the figure:
1. Lamb or milk lamb is considered dietary meat because it contains less fat than pork or beef;
2. Lamb is beyond competition in terms of the content of lecithin - an indispensable substance involved in cell renewal;
3. Diet food involves boiling meat or steaming it. For this, it is better to use the brisket, neck or shoulder blade. You can put out the hind legs in the stew.

The value of lamb as a product is further enhanced by the fact that it is not inferior to beef in terms of protein content, essential amino acids, vitamins and minerals, and even exceeds it in terms of calories (while, recall, several times less cholesterol). Milk lamb meat is rich in zinc, which is important for sustainable immunity, and vitamin B12, which is absolutely indispensable for the prevention of anemia. The sodium, potassium and magnesium salts present in milk lamb have a positive effect on the state of the heart and blood vessels. Finally, absolutely everyone can eat this type of meat (except, of course, adherents of vegetarianism).

Dairy lamb from an ecologically clean area

Where can you find tasty and healthy dairy lamb in Yaroslavl? The question is not easy, because Russia usually imports lamb and mutton from Australia (more than half of its imports), New Zealand, Moldova and Uruguay. There is no doubt that dairy lambs from the vastness of New Zealand are good - but will the tender meat withstand such a long journey without losing its properties?

The Yaroslavl region has its own “little Australia”, where healthy wombs are fed with Romanov lambs - this is the Yuryevskoye farm. It is located in one of the best ecological regions of the Yaroslavl region - Pervomaisky district, far from roads and highways. In comfortable conditions, sheep of the Romanov breed grow there, which are fed only with natural products - grain, hay and grass.

Dairy lambs are born three times every two years from sheep with excellent health, raised in their own production. Perhaps, only in Yuryevsky you can buy dairy lamb at an affordable price, without worrying about its quality and composition.

A three-month-old lamb weighs approximately 18 kilograms. A cut carcass will cost 700 rubles per kilogram of meat. This is about 5,000 rubles per carcass.

How to cook?

Lamb meat is usually covered with a thin film that must be removed before cooking.

Meat of dairy lambs can be cooked in any way, in the summer season it is especially good to fry it on the grill. Moreover, the best way to get the natural taste of lamb is to vigorously fry it in a roasted pan or roast it on a wire rack. Natural tkemali or sweet and sour sauce will help to complement the dish.

If you want to marinate lamb before cooking, you should take cream, milk or natural yogurt, adding salt and a small amount of spices. Like adult sheep meat, milk lamb is complemented by rosemary, garlic and lemon, and for a rich taste, rub the pieces of meat with chopped basil and ginger.

Chilled lamb will keep in the refrigerator for up to two days. In order to keep the meat for a longer period, it needs to be frozen, it is important to defrost in a natural way, because improper defrosting (with boiling water or warm water) will spoil the quality of the meat.

The easiest way is to stew milk lamb meat in wine with vegetables, adding pomegranate seeds to the dish when serving. By the way, it is recommended to combine lamb with eggplant, tomatoes and asparagus. Minced meat will make juicy meatballs, and it will also help diversify the taste of meat pies.

Milk lamb with mint pesto

Ingredients for 2 servings:
Lamb - 600 g
Olive oil - 70 ml
Coarse salt to taste
Ground black pepper - to taste
Crushed walnuts - 2 tablespoons
Fresh mint - 1 bunch
Parsley - 1 bunch
Garlic - 1 clove
Feta cheese - 30 g
Green basil - to taste

Instruction:

1. To prepare mint pesto, mix in a blender dried in the oven (for 10 minutes) crushed walnuts, finely chopped mint, parsley, salt, feta, garlic and 60 milliliters of olive oil.

2. Brush the lamb fillet with olive oil and a mixture of salt and pepper.

3. Place the lamb on a preheated baking sheet and put in the oven for 20-30 minutes. About 4-5 minutes before the end of cooking, remove the meat, brush with a small amount of pesto and continue baking until done.

4. Remove the baked lamb from the oven and leave to cool for 5 minutes. Cut into serving pieces.

5. Serve the chops with the previously prepared mint pesto, garnished with green basil sprigs. Garnish to taste.

1. Lamb in mustard sauce

Ingredients: 4 bone-in cutlets, 125 ml chicken broth, 1 tbsp. l. spicy Dijon mustard, 1 tbsp. l. cream fresh, 1 garlic clove, salt, freshly ground black pepper

Cooking: Trim excess fat from cutlets and clean the bone. Cutlets salt, pepper, fry on the grill for 5 minutes on each side. Put the finished meat on a plate, cover with foil, keep hot until serving. Drain the juice released during frying into a saucepan, add chicken broth, stir.

Boil the liquid until its volume is halved. Cream fresh mix with mustard, add to the broth and cook, stirring, over low heat until thickened. Finely chop the garlic and stir into the resulting sauce, warm over low heat for another 1-2 minutes. Arrange cutlets on plates and serve with sauce.

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2. Spanish fried lamb

Ingredients: 1.2 kg of milk lamb pulp, 1 glass of vegetable oil, 1 clove of garlic, 300 g of pork ham, 1 onion, ground pepper, 1 kg of tomatoes, 6 pods of sweet pepper, greens for decoration

Cooking: Cut the lamb flesh into portions, peel off the films, rub with salt and pepper. Chop the garlic, fry with oil until golden brown. Put the meat, sliced ​​ham and onion, mix and fry. Then add coarsely chopped sweet pepper and fry for a few more minutes. Put the chopped tomatoes, peeled, salt and fry for 1.5 hours over low heat until the meat is cooked and the liquid evaporates. When serving, put the meat together with vegetables on a dish, garnish with herbs.

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3. Leg of Lamb in Cranberry Mint Sauce

Ingredients: 1.5 kg leg of lamb, 200 g pork net, 30 g rosemary, 5 g garlic, 50 g red wine, 10 g salt, 5 g grilled seasoning, 10 g vegetable oil

Cranberry Mint Sauce: 200 g cranberries, 100 g sugar, 10 g wine, mint

Cooking: Stuff the leg of lamb with lard, wine, rosemary and garlic. Grate with spices and wrap in pork net. Leave in the marinade for several hours. Then bake in the oven at 180 degrees for 1-1.5 hours.

Sauce: Boil cranberries with wine for 5 minutes. Add the juice from the lamb leg, boil, rub, add sugar and mint.

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4. Lamb soup with chickpeas

Ingredients: 700 g shoulder blades, 1 tbsp. dried vegetables, 1 can of canned chickpeas, 2 pcs. potatoes, 1 carrot, 2 celery stalks, 2 tbsp. l. tomato paste, 1 onion, 2 tsp. ground paprika, a few sprigs of parsley, salt, ground pepper

Cooking: Pour lamb with 1.5 liters of cold water. As soon as the water boils, remove the foam, add dried vegetables, salt. Boil the broth over low heat for about an hour.

While the broth is cooking, peel the potatoes and cut them into cubes. Peel and grate the carrots on a coarse grater, finely chop the onion. Chop the celery stalks.

Sauté the onion in vegetable oil until soft. Add carrots and crushed garlic, then cook for a few more minutes. Add tomato paste and cook, stirring, for 1 more minute. Remove the meat from the prepared broth, strain the broth. Remove the meat from the bones, cut into pieces and set aside.

Put the pot of broth back on the fire. Add potatoes and canned chickpeas along with liquid. After 10 minutes, add vegetables with tomato paste, paprika and cook until the potatoes are ready. At the end, add meat and parsley. Salt, pepper to taste.

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5. Pilaf with young lamb

Ingredients: 200 g of rice, 400 g of lamb pulp, 1 onion, 1-2 carrots, 2 heads of garlic, 100 ml of vegetable oil, 400 ml of water, 1 bay leaf, salt, pepper, cumin, coriander, turmeric - to taste