Lamb recipes. Lamb, in the oven

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

Features of dairy lamb

In Russia, lambs (or lambs) are called rams and sheep up to a year old, and within this category there is a division. Milk lamb is considered to be a lamb up to three months old, from three to eight months it is already a young, farmed lamb, and then 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 palatability of meat: in a dairy lamb it is soft and tender, has a delicate aroma.

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

Why is lamb meat good for you?

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

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

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

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

The value of lamb as a product is additionally increased by the fact that it is not inferior to beef in terms of protein, essential amino acids, vitamins and minerals, and even exceeds it in calorie content (while cholesterol, recall, is several times less). Milk lamb is rich in zinc, which is important for stable immunity, and vitamin B12, which is absolutely indispensable for the prevention of anemia. Sodium, potassium and magnesium salts present in lamb have a positive effect on the condition of the heart and blood vessels. Finally, this type of meat can be eaten by absolutely everyone (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 lambs of the Romanov breed are fed by healthy queens - this is the Yuryevskoye farm. It is located in one of the best in terms of ecology in the Yaroslavl region - Pervomaisky district, away from roads and highways. Sheep of the Romanov breed grow there in comfortable conditions, which feed only on 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 "Yuryevskoe" you can buy 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 needs to be removed before cooking.

Milk lamb meat can be cooked in any way; it is especially good to grill it during summer season. And the best way to get the natural taste of lamb is to fry it vigorously in a seared skillet or bake it on the 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 use cream, milk or natural yogurt, add salt and a little spices. Like adult lamb, dairy lamb is complemented by rosemary, garlic and lemon, and for a rich taste, grate cuts of meat with chopped basil and ginger.

Chilled lamb is kept in the refrigerator for no more than two days. In order to preserve the meat for a longer period, it must be frozen, it is important to defrost it 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 grains 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 sauce

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

Instructions:

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

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

3. Place the lamb on a preheated baking sheet and place in the oven for 20-30 minutes. About 4-5 minutes until ready, remove the meat, coat with a little pesto and continue baking until tender.

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

5. Serve the chops with the previously cooked mint pesto, garnish with sprigs of green basil. Garnish to taste.

Lamb is an original, healthy meat that is well absorbed by the human body. You can make many dishes with it, it is subjected to a wide variety of heat treatment methods: stew, fried, boiled, baked, smoked. The specificity of this meat lies in the fact that not every chef can cook it juicy and tender, not everyone manages to get rid of the specific aroma that not everyone likes.

Indeed, not everyone loves lamb, but those who are addicted to it know that there is no meat more aromatic and tasty. Delicate, juicy, mouth-watering lamb, baked in the oven, attracts with all its appearance, attracts with aromas that emphasize the dignity of this meat.

In the East, lamb is the most popular meat, everyone eats it there for any reason. Lamb is valued no more than 3 years old, as well as milk lambs. In our area, the choice is small, but you can still cook delicious lamb, you need to know some secrets, we will talk about them at the end of the article.

Our chefs cook lamb in the oven in foil, lamb in the sleeve in the oven, lamb in pots in the oven, that is, they mainly bake it. Baked lamb dishes are much healthier than fried ones. Delicious lamb in the oven is obtained if it is slightly simmered, boiled, stewed or fried before baking. However, more often it is baked raw, without first subjecting it to heat treatment and marinating with spices. Another feature of this meat is that it is convenient and effective to cook a side dish at the same time. Lamb with potatoes in the oven or lamb with vegetables in the oven is an excellent solution to the main course on the festive table. Lamb in foil, baked in the oven, will decorate any celebration, conquer the hearts and stomachs of even its opponents, if done correctly and with heart.

Cook healthy and tasty lamb in the oven, you will find recipes on our website. And be sure to use photos of ready-made lamb dishes in the oven, the photo will make your choice conscious and correct. Therefore, one of the tips from experienced chefs: cook that lamb in the oven, the recipes with the photo of which suits you best in all respects. For example, if you liked the recipe for lamb with potatoes in the oven - study it not only from the recipe text, but also from the photographs of the finished dish.

How to cook lamb in the oven according to all the rules? Here are some tips from knowledgeable chefs:

Choose young meat. Milk lamb meat does not have a specific smell inherent in old animals, and is also very useful for the body;

If no such meat is available, use meat no older than 18 months. To eliminate the specific smell, boil the meat a little before baking;

Lamb is baked with a wide variety of products, from vegetables to dried fruits and fruits;

Suitable for baking a leg of lamb or parts of it, tenderloin or shoulder blade;

Herbs and spices go very well with lamb, for example - marjoram, thyme, oregano;

Lamb is baked in the oven at a temperature of 220-280 degrees for an hour, a crispy crust on the surface of the meat will tell about its readiness;

When baking with lamb, cook a vegetable side dish - the products are mutually enriched with aromas, it turns out even tastier;

Such a dish should always be prepared just before serving; it is not advisable to store long-baked mutton, because its qualities deteriorate sharply over time;

To prevent the lamb from drying out, cover it with foil or bake it in a sleeve. You can open the meat 15 minutes before the end of baking, to give it a little browning.

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

Ingredients:

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

Preparation:

Coarsely chop the washed meat, add water, send to the stove.
After boiling, drain the liquid. Pour the meat again with boiled water.
Cook over medium heat until the lamb is cooked through (about 120 minutes). Clean the surface of the broth with a strainer or spoon. Otherwise, the soup will not end up transparent.
Chop all prepared vegetables into medium pieces. Send them into a ready-made broth along with salt and spices.

Cook lamb shurpa for another 20 - 25 minutes.

Delicious meat kebab

Ingredients:

saddle of a young lamb - 2.5 kg;
onions - 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.

Preparation:

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

Before frying lamb skewers on the grill, rub 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.

Preparation:

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.
Remove the skins from the tomatoes using boiling water. Cut the pulp into cubes.
Fry onion, chopped at random, until golden brown. Add tomatoes. Cook for another quarter of an hour together.
Transfer the contents of the pan to the meat. After boiling, add cereal.
Add salt, peppercorns, lavrushka. It goes well with such basil lamb soup, both fresh and dry. Cook for another 10 to 12 minutes.

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

Cooking pilaf

Ingredients:

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

Preparation:

Heat oil or any fat in a cauldron. Send lamb, washed, dried and cut into pieces in advance. Fry the meat until lightly browned and the juices "seal" over high heat.
Reduce the heat of the stove. Pour half-rings of onion into the cauldron. Fry the vegetable until golden brown.
Pour in thin strips of carrots.
After 10 minutes add salt, pepper, a little water. Simmer for about 25 minutes. You can also add chunks of garlic to taste.
Put clean cereals in a cauldron. Fill with water 1 finger above the grain level. Add salt if necessary.
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.

Stewed meat with potatoes

Ingredients:

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

Preparation:

Cut the meat into medium pieces and lightly fry in any fat. The lamb should be lightly crusty.
Pour liquid (regular water) so that it completely covers the meat.
Close the container with a lid and simmer the lamb until tender. Top up with more water if necessary.
Add randomly chopped vegetables, small cubes of fresh garlic, salt and spices to the meat. Fry lightly.
Pour in large pieces of potatoes. Add some water.
Close the container with a lid and simmer over low heat until vegetables are cooked. The cauldron is excellent for this purpose.
Season the dish to taste.

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

Beshbarmak in a multicooker

Ingredients:

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

Preparation:

Send meat, peeled onions (1 pc.), Lavrushka, salt and pepper to the multicooker bowl.
Pour boiling water over the ingredients completely.
Activate the extinguishing mode for 120 minutes.
Discard the onion.
Cut the meat into small pieces. Place on a large, flat plate.
Pour the slices of the remaining onion on top, previously scalded with boiling water.
Switch the kitchen helper to steam cooking mode. Pour in the noodles. Cook for 10 to 12 minutes. Do not close the cover.
Put the finished noodles on the meat with onions.

Serve the treat on a shared platter.

Lamb piti soup

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.

Preparation:

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

Eat hot, sprinkle with chopped herbs.

Since the soup turns out to be rather 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 flavor of piti.

Cooking lagman

Ingredients:

flour - 1 kilo;
raw eggs - 5 pcs.;
salt;
lamb pulp - 600 - 650 g;
tomato paste - 3 dessert spoons;
onion - 4 heads;
ground turmeric, paprika, chili - 1 tsp;
fenugreek - 10 grains;
red tomatoes - 3 pcs.;
bell peppers - 2 pcs.;
carrots - 2 pcs.;
potatoes - 4 pcs.;
daikon - 100 g;
garlic - 7 - 8 teeth.

Preparation:

Sift the flour into a large bowl. Drive eggs into it. Salt. Knead the dough dumplings according to the consistency. In the process, if necessary, add warm boiled water.
Place the dough in a bag while the rest of the food is being prepared.
Chop the meat and send it to the cauldron. Top up with chopped onions. Add all the spices stated in the recipe.
Pour in 1 tbsp. water with tomato paste. Simmer for 7 to 8 minutes.
Add another 2 liters of water and cook for 70 minutes.
Peel all vegetables, chop coarsely. Add to ready-made meat. Add water and salt.
Simmer the mixture under the lid until the vegetables are cooked.
Roll out the dough thinly and sprinkle with flour. Cut into thin strips.
Boil the noodles in salted water for 2 minutes. Put in a colander and send on plates.
Add meat and vegetables to the noodles.

Serve hot with tortillas.

It should be noted 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 on 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.

Preparation:

Rinse the ribs, dry with paper towels, cut into separate parts.
Pour vinegar and olive oil over the blanks. Add all other ingredients stated in the recipe.
Mix everything well. Leave for half an hour.
Line a baking sheet with foil (shiny side up). Place the meat on it. Cook for a quarter of an hour in an oven preheated to 220 degrees.
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 chanakhs in a saucepan

Ingredients:

lamb (hip) - 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.

Preparation:

Cut the meat into pieces, like on a shish kebab. Send to a thick-walled saucepan.
Pour potatoes on top, chopped randomly, but not too coarsely.
Add the skinless eggplant slices.
Cover everything with the thinnest onion rings.
Pour in salted and peppery tomato juice.
Sprinkle the ingredients with chopped herbs.
Cover the contents with thin slices of tomatoes.
Simmer the treat for 2 - 3 hours over low heat.

The exact cooking time depends on the size of the food pieces and the tenderness 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;
onion - 2 heads;
butter fat - 30 g;
potatoes - 3 - 4 pcs.;
raw egg - 1 pc .;
water - 2/3 tbsp.

Preparation:

Sift flour into a bowl. Add the margarine, cut into pieces. Rub with hands until fine crumbs. Salt.
Redeem soda with kefir.
Stir in fermented milk product with flour and margarine. Knead a non-sticky but tender dough. Roll into a ball and put into a bag for half an hour. You do not need to send the dough cool.
For the filling, mix together small cubes of raw potatoes, onions and meat. Salt everything. Add spices.
Fill with the resulting mass of tortillas. Blind small patties, leaving a hole on top.
Grease the blanks with a beaten egg.
Bake for 20 minutes at medium heat.
In ½ st. water add oil, salt. Boil.
Pour the resulting broth into the holes of the pies, 1 tbsp each. spoon.

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

Lamb khashlama

Ingredients:

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

Preparation:

Pour half-rings of onion onto the bottom of the cauldron. Spread strips of pepper on top. Add tomato slices. Use only half of the vegetables!
Add medium-sized meat pieces and cover with remaining food.
Pour in salt, spices, pepper.

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

Any lamb dishes take longer to cook 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 interrupt the special taste of tender meat.

Lamb is very tender, but along with this it also has a very spicy taste. Dishes made from this meat can be found in recipes in almost every cuisine in the world. The meat of a very young lamb is especially appreciated, no more than three months. It does not have a pronounced odor (unlike lamb), it has a softer and more delicate texture. Learn how to cook lamb from the recipes below.

Lamb in wine

Ingredients:

lamb meat - 1.5 - 2 kilograms;
onions - 3 heads;
zucchini - 1 piece of medium size;
garlic - head;
rosemary - a teaspoon;
pepper and salt;
juice of one lemon;
vegetable oil - a couple of tablespoons;
dry red wine - 400 ml.

Cooking steps

There is an incredible amount of information on how to cook baked lamb. The composition of vegetables and spices can be completely different, but the cooking process in many recipes will be similar. If you master it, then, changing spices and other ingredients, you will create more and more new dishes.

First you need to prepare the lamb meat. It should be rinsed under the tap and dried well with napkins or paper towels. You don't need to cut it, just place it whole in a large saucepan, sprinkle with ground rosemary leaves and add a few chopped garlic cloves.

Cooking the marinade. It is best to prepare it in advance. We mix wine, oil and lemon juice, pour the meat with this marinade. We place the lamb meat in the refrigerator for at least 12 hours (you can keep it for a day).

Prepare any vegetable broth in advance.

After marinating, take out the meat, dry it, season with pepper and salt. You can rub with spices to taste. Now we put the meat on a baking sheet and send it to the oven, preheated to 180 degrees. The meat should be there for at least 45-50 minutes. What was the broth for? Just now, he will be needed to water the meat with it, so that it does not dry out and become too tough.

After 45 minutes, turn the meat over and simmer the same amount, not forgetting to pour the broth. During this time, you can prepare a side dish. Cut the zucchini into circles, and cut the onion into small cubes. Fry the onions in oil and add the zucchini. We cook for no more than ten minutes.

The meat is ready. We take it out, and drain and filter the liquid that formed from fat and broth. Wrap the meat in foil and return to sweat in the oven for fifteen minutes. Prepare the sauce from the drained liquid - you need to boil it, sprinkle with pepper and salt. We take out the meat from the foil, cut into portions, put on plates, adding a side dish. Serve the sauce separately.

Roasted lamb

We need:

a kilogram of lamb meat;
30 grams of ginger;
4 cloves of garlic;
a couple of rosemary branches;
a tablespoon of honey;
100 ml soy sauce;
3 tablespoons (tablespoons) of vegetable oil;
a teaspoon of ground pepper (black).

How to cook?

Chop the lamb into pieces, cutting a little between the bones.

Pour soy sauce into a deep saucepan, add honey and peeled ginger, previously ground in a blender. Add rosemary there and mix well. If you want, you can add more or wine vinegar, mustard or red wine. Place pieces of meat in this marinade. Stir with your hands and leave to marinate for five to twelve hours in a cool place.

Pour oil into a skillet and heat well. When the oil is hot, put the pieces of meat in there and fry for about four minutes over low heat. Sprinkle with pepper. Peel and cut the garlic cloves in half.

Turn the meat over. Add the garlic to the skillet and cook the meat for another four minutes. How much time to fry? At your discretion: if you like well-done, you can increase the cooking time.

Cooking lamb sauce. Add a little oil (olive) and chopped onion to the meat marinade (evaporated). We keep it on fire for about five minutes.

Put the meat on a plate and serve with the sauce. The garnish can be anything.