Every self-respecting butcher and meat eater should know that not every type of lamb should be eaten. Take at least the meat of older sheep! This product is so hard that it is hard to chew. So swallow it. Therefore, often such meat is processed into minced meat.
What type of lamb should you focus on when choosing meat in the market or in a specialized store? Let’s look into this issue together!
Marjoram, oregano, savory, rosemary, dill, thyme, cardamom, fresh mint leaves, cumin and fennel go well with lamb meat.
So, it is believed that lamb is the younger, the whiter the fat on it. In addition, the dark color of the meat itself can serve as a “signal of age”. The darker the shade, the older the sheep was. And remember that the color of lamb should be as uniform as possible!
Of considerable importance is the elasticity of lamb. If you press the meat with your finger and it quickly restores its shape, you can assume that you have a fresh product in front of you.
The longer the meat is cooked, the drier and tougher it becomes.
As for the smell, despite its specificity, it should be rich, but pleasant. If you catch any extraneous and unpleasant odors in the shades of the aroma of meat, then it is better to refrain from buying it, because the product could not be stored properly, or the animal suffered from any ailments.
Remember that good lamb is meat with a large-fiber texture.
Some connoisseurs argue that the meat of mature sheep of a light red hue has the most intense, rich taste. It marinates for a long time, but if the marinade is prepared correctly, no young lamb can be compared in taste.
Notice the bones. In good lamb, they should be white, which indicates the youth of the animal. Lambs have slightly pinkish bones.
The streaks of fat on good lamb should be clearly visible, but there should be little fat on the meat itself.
In a good butcher with a clear conscience, lamb is distinguished by a slightly moist, shiny surface without blood secretions.
To make the meat juicy, it must be half-done, pinkish in color.
If you set out to establish the age of the animal whose meat lies in front of you, pay attention to the distance between the ribs. According to experts, if you visually compare two pieces of meat with bones, then the greater the distance between the ribs, the older the animal was.
Choice of lamb
You should refrain from buying lamb from old sheep. As we have already said, it is difficult to bring the meat of such animals to the state “you can eat with your lips”, and the taste of such meat leaves much to be desired and cannot be compared with the rich taste palette of a young lamb.
Remove as much fat and films as possible to remove the specific odor.
If you notice that the seller is trying to “marry” meat with spots on the surface that resemble bruises, move away from the counter and boldly look for a more conscientious supplier.
Video: Top tips on how to choose and cook the best lamb
Exactly the same should be done if they want to sell you meat with bruises, a sticky film on the surface or slippery to the touch. All this indicates spoilage of the product (as well as putrefactive “odor” or ammonia “aroma”).
In English cooking, a special sauce based on meat and vinegar is used to get rid of the characteristic taste of lamb fat.
In the case when the fat on the meat crumbles or breaks easily under the fingers, it is also better to buy meat from another distributor, since the “brittle” fat indicates that the meat has been frozen and will no longer please you with an authentic taste.
Do not expect the true taste of gourmet lamb and meat on yellow or yellowish bones – this is the meat of old animals.
