Lamb is not only healthy meat, but also tasty, and those who don’t like it simply don’t know how to cook it properly. Perhaps this is not a food that can be prepared quickly, but it is good both boiled and as part of more complex dishes - from broth and soups based on it to more rare recipes (you can cook manti or shulum).

Specific subtleties

No matter the exact preparation method and ingredients, many people still end up with unpalatable lamb dishes. The problem is that this type of meat has many features, each of which must be taken into account, and many are not even aware of them.

First of all, let's talk about the unpleasant smell, which many people don't like. This is largely a matter of choosing a lamb - young lamb, compared to old lamb, is a delicate product and practically odorless. In addition, pre-marinating the meat will help resolve the issue, even if you are unlucky with raw materials. And although this takes a lot of time (sometimes up to 12 hours), the meat becomes softer and the smell is completely different. Finally, it is worth knowing that the unpleasant smell of lamb is largely due to fat, which must be trimmed off before putting it in the pan. Moreover, during the cooking process it will melt and float - it must be removed in a timely manner with a slotted spoon.

Before cooking lamb in any way, you should always start this process by cleaning the meat. It is necessary to remove not only fat, but also tendons, as well as a special film - the last two components make the meat tough and tasteless.

If there is no particular unpleasant smell, just soak the lamb in cool water for 2 hours - this is enough to completely remove the smell.

If cooking is done in a classic saucepan, then the meat is placed in already boiling water, but so that the liquid covers the entire volume of meat with a small margin. The potential broth should be salted and peppered at the beginning of preparation; at the same stage it is worth adding the onion (whether whole or chopped) to the water. But you should be careful with the bay leaf - it often interrupts the taste of the main dish. The exact degree of doneness is determined by using a fork or knife, as the exact cooking time depends on too many factors, but if you want to speed up the process, simply cut the lamb into small pieces. At the same time, remember that you should not overcook the product - this will cause it to lose both its aesthetic and taste qualities, and most importantly, it will become very tough.

Using kitchen appliances

The features described above are generally suitable for cooking using any cooking method, but each modern kitchen appliance has its own specifics. For example, in a pressure cooker, where cooking time is noticeably reduced due to high internal pressure and elevated temperature, young lamb can be cooked in even 40 minutes. A double boiler, by the way, also usually speeds up the process compared to a regular saucepan, but the result will not be as bright - you still have to cook the meat for at least an hour.

Separately, you should consider the features of cooking in a multicooker, since the abundance of its modes suggests that the product can be prepared in completely different ways. If you want to boil lamb, it is usually recommended to use the stewing mode - then the dish will be ready within two hours.

An alternative solution could be the actual cooking mode, but such processing will take an additional half hour.

But what you shouldn’t experiment with in the case of lamb is microwave ovens. The fact is that the principle of their operation presupposes the heterogeneity of processing pieces of the same density, but of different sizes. Thus, small pieces are sometimes ready after just 20 minutes, while large pieces can take longer than any reasonable time to cook.

For this reason, experts advise cooking lamb in the microwave only if there are simply no alternatives, and even then, it is advisable to limit yourself to a simple soup, which is cooked on the basis of already boiled lamb. At the same time, be prepared for the fact that it won’t turn out very tasty anyway - you shouldn’t expect a strong smell or taste.

Making the broth

Rich broth is a good solution for those who seek to quickly restore their body after illness or heavy exercise, especially since the number of calories in the broth can be adjusted by choosing one or another part of the lamb.

If high calorie content, as well as a bright and rich taste are important to you, choose lamb on the bone; a shoulder blade is also a good solution, and in regions where sheep meat is traditionally consumed, broth is prepared even from the head or neck. Please note that the number of bones and their location closer to the surface of the meat contributes to increased richness of the broth, so if necessary, it is even worth chopping them. An interesting fact is that for the broth they usually choose not young lambs, but adult rams - it turns out tastier in this case

To prepare the broth, it is important that there is not too much water - usually it should cover the meat literally by a centimeter.

At the initial stage, make the fire as strong as possible, regularly removing the foam that appears, and at the moment of boiling, immediately reduce the fire to minimum - it is extremely undesirable to miss this moment. Immediately after reducing the heat, the broth can be salted; for flavor, an onion (peeled, but whole) and carrots, cut in half, are added to the water.

It is difficult to determine the exact cooking time in advance. In the case of lamb, you can finish it in an hour and a half; when preparing broth from an old lamb, the procedure can take twice as long.

You need to check the readiness of meat regularly for two reasons.

1. When overcooked, it becomes too tough, so this should not be allowed.
2. A quarter of an hour before it’s ready, it makes sense to add additional spices. Bay leaves and peppercorns are usually used as such finishing seasonings - if you add them earlier, they are guaranteed to overwhelm the taste of the lamb. However, even at this stage you should add them in moderation, otherwise you won’t taste anything but spices.

Already on the basis of the finished broth, you can prepare several other, more complex dishes, since such a broth often serves as the basis for popular soups, including kharcho. When planning to enrich the broth with additional ingredients to create a new dish, remember the spices you have already used so that the end result does not turn out to be too spicy.

Boiled meat

In some cases, it is assumed that one would like to cook tasty meat, which should not give up most of its taste and aroma to the water in which it is boiled. For consumption as boiled meat and for subsequent addition to various dishes, both ham and some offal are often boiled (the most popular are lamb heart and tongue).

In fact, the cooking process is almost completely identical to what was described above in the case of preparing broth. Perhaps the only difference is that lamb in its pure form requires additional seasonings, so celery or parsnips are often added to the water to taste.

However, the main task is to ensure that the water absorbs less taste and aroma. This could be done by reducing the volume of water (or increasing the amount of meat by the same volume), but in general the level of liquid should be the same as in the case of broth. To get out of this situation, professional chefs advise simply choosing pots of different shapes. For example, in a narrow and high oven you can cook lamb with a minimum amount of water used.

Preparing to serve boiled lamb is quite simple - you just need to decorate it by sprinkling chopped herbs on top, as well as chopped onions. If you don’t like the bitter onion taste, you can pre-rinse the chopped pieces under water - they will still go well with the meat. If we talk about sauces, then nothing goes better with lamb than spicy - here adjika, mustard and horseradish are completely equal, it all depends on personal preferences.

If you can’t get away with boiled meat alone and you definitely need to serve some side dish with it, then the best options would be mashed potatoes and boiled rice with seasonings. If you wish, you can also experiment with vegetables and fruits.

To learn how to cook lamb, watch the following video.

Boiled lamb goes well with various side dishes and sauces. And kharcho, shurpa and other aromatic soups of Caucasian cuisine are prepared using the broth. If you know how to cook lamb correctly, the broth will be clear, and the meat will be juicy and aromatic.

If you know how to cook lamb correctly, the meat will be tender and flavorful

Ingredients

Salt 1 tsp Spices and seasonings 2 tsp Turnip 1 piece(s) Onion 2 heads Carrot 2 pieces) Water 2 liters Mutton 500 grams

• Number of servings: 4
• Preparation time: 15 minutes
• Cooking time: 2 minutes

How to cook lamb according to the classic recipe

The most suitable parts of the carcass for boiling are the neck, shoulder blade and rear area.

To cook meat correctly, you should use the following algorithm:

1. Place the well-washed lamb in a saucepan and pour boiling water over it so that the piece is completely covered with water.
2. Close the lid and put on the fire, which after boiling must be greatly reduced.
3. Add finely chopped vegetables.
4. Skim off the foam periodically, because if it settles, the broth will become cloudy. This is why you should not cut meat into small pieces. The more chips and cuts, the more foam.

Remove the finished meat and use it for preparing main courses, and the broth for aromatic soups. If desired, it can be filtered through a sieve.

Sometimes lamb emits a specific smell that many people find unpleasant. To avoid this, you need to choose sheep meat, not ram. In males it is lighter and smells even when raw. If you only have lamb meat, you need to soak it for 8 hours, after cutting off excess fat. The water needs to be changed 3 times.

But how long to cook lamb depends on the age of the lamb.

How long to cook lamb

It is enough to simmer the meat of a young animal in boiling water for 1.5 hours. But more often you can find meat from adult, one-year-old sheep on sale. It is boiled for at least 2 hours. The broth from such lamb turns out to be more aromatic and rich. Please note that frozen meat takes an additional hour to cook.

It is very convenient to cook boiled lamb in a slow cooker. For this you will need:

• boneless lamb meat – 1 kg;
• onions – 2 heads;
• carrots – 1 piece;
• salt, seasonings and pepper - to taste.

The recipe is good for its simplicity:

1. Cut the well-washed meat into small slices, onions into rings, carrots into circles.
2. Place in a multicooker bowl and fill with water so that its edge is 2 cm above the lamb.
3. Set the desired program depending on the purpose of the future dish. You can cook in the “Soup” or “Stew” mode. The average cooking time will be 2.5 hours.

You can put pieces of lamb into the slow cooker without defrosting. Then the cooking time will increase by an hour.

Boiled lamb is served with sliced ​​vegetables, herbs, and pickles. Broth can be used not only for soups, but also for delicious sauces.

BOILED LAMB IN TOMATO SAUCE

Ingredients :
800 g of meat with bones (breast, shoulder, neck), 40 g of fat, 30 g of flour, 250 g of tomatoes or 40 g of tomato paste, 100 g of apples, salt, sugar, vinegar, 1 spoon of finely chopped parsley.

Preparation

Wash the meat, add water so that it covers the meat. Cook over low heat. When the meat becomes almost soft, add washed, chopped tomatoes, peeled and diced apples. Cook together. Cut the finished meat into portions of 3-4 pieces per person. Cool the broth.
Prepare a dressing from 30 g flour and 30 g fat. Mix the broth with pureed tomatoes and apples, combine with dressing, add salt, sugar, vinegar to taste. Add chopped meat and boil. Place the meat on a plate and sprinkle with parsley. Serve with potatoes.
You can not boil the lamb, but, after washing it, cut it into slices, fry it in fat, add water and simmer until soft. Then cook in the same way as above.

BOILED LAMB WITH SIDE DISH

Preparation

Cook the prepared lamb with onions, roots and spices in the same way as beef.
Cut the boiled lamb into 1-2 pieces per serving and serve, pouring over the broth in which it was boiled, or steam sauce prepared from the broth in which the lamb was boiled, white sauce with egg yolks, sour cream with onions or tomato sauce with or without mushrooms . You can serve the lamb, poured with broth, in a sauce boat with grated horseradish and vinegar.
Side dish - boiled potatoes or mashed potatoes, crumbly rice, wheat or barley porridge or any side dish of vegetables.

BOILED LAMB IN SAUCE WITH VEGETABLES

Preparation

Lamb brisket and shoulder, cut as if for a stew, 2-3 pieces per serving, place in boiling water or broth made from bones (about 1 liter of liquid per 1 kg of meat), and cook at low boil for 10-15 minutes, removing foam from the surface. After this, drain the broth and strain, and pour cold water over the pieces of lamb and rinse, removing the gray protein that has coagulated in the form of flakes and bone fragments.
Place the washed lamb back into the bowl, pour in the strained broth and cook for 15-20 minutes. Then add sliced ​​potatoes, carrots, turnips, parsley and onions, fresh cabbage, cut into squares (40x40 mm), finely chopped garlic, bay leaf, peppercorns, salt and cook over low heat until the meat and vegetables are cooked.

BOILED LAMB IN WHITE SAUCE

Ingredients :
For 500 g of lamb - 600 g of potatoes, 1 turnip, 2 onions, 2 pcs. carrots, 1 tbsp. spoon of flour and butter (for sauce).

Preparation

Wash the lamb (back, brisket, shoulder), put in a pan and pour boiling water over it until it just covers the meat, cover the pan with a lid and put on low heat. After boiling, remove the scale and cook at low boil for 1-1.5 hours. 30-40 minutes after the start of cooking, add peeled and washed vegetables and salt.
Remove the finished lamb and vegetables from the broth, cut the lamb into thin slices, place on a dish, garnish with boiled potatoes, chopped vegetables and pour over the white sauce prepared in the broth obtained by cooking the lamb.

MEAT BOHEMIAN STYLE

Ingredients :
500 g lamb, 500 g potatoes, 2 large onions, 1.5 tbsp. spoons of fat, 1 full teaspoon of salt, 1 half teaspoon of ground red pepper.

Preparation

Cut the meat into large cubes and fry along with coarsely chopped onion. add salt and red pepper, add water so that it covers the meat, and simmer until half cooked.
Cut the peeled potatoes into cubes, place on the meat, add a little more hot water and simmer until tender. The liquid should boil away by about half.
The dish is designed for 3 servings.

GREEK LAMB RAGU

Ingredients :
500 g lamb, 1 onion, 2 tbsp. spoons of vegetable oil, 1/2 cloves of garlic, 1-2 tbsp. spoons of tomato paste, 1/2 bottle of white wine, 1/2 teaspoon of thyme, 1 bay leaf, salt, pepper, a little flour, 25 olives.

Preparation

Cut the meat into cubes, add salt and pepper, lightly fry together with finely chopped onions in vegetable oil. Add a crushed clove of garlic. Pour wine over everything so that it covers the meat. Place over high heat until the liquid evaporates slightly, then add the rest of the wine, tomato paste, thyme and bay leaf. Cook until tender over low heat, covered.
Before serving, season the sauce with flour, add olives and let simmer for 5 minutes. Serve on warmed garlic-rubbed plates.

BOILED LAMB WITH DUCKINGS AND CAPERS SAUCE
(FROM ENGLISH CUISINE)

Ingredients :
1.5 kg of lamb pulp (rump, back), 1 teaspoon of salt, 4 medium-sized carrots, 3 medium-sized onions, 3 tbsp. spoons of pearl barley, 2 teaspoons of chopped parsley.
FOR dumplings: 120 g of flour, 60 g of finely chopped lard, 1/4 teaspoon of soda, 1 onion, 1 teaspoon of finely chopped parsley, 1 incomplete teaspoon of salt, pepper, a little cold water.
For the caper sauce: 2 tbsp. tablespoons butter or margarine, 4 incomplete tbsp. spoons of flour, 1 glass of milk, 1 glass of lamb broth, salt, pepper, 1 tbsp. spoon of canned food, 1 teaspoon of vinegar.

Preparation

Place the meat in a large saucepan, add salted water (it should cover all the meat) and cook over low heat for 0.5 hours. Then add pearl barley and after another 0.5 hour vegetables. After 2.5 hours the meat is usually ready. Place it on a dish and serve along with pearl barley and vegetables, sprinkling parsley on top. Serve dumplings and caper sauce as a side dish.
Mix all the ingredients for the dumplings, add water little by little using a teaspoon, knead a fairly fluffy and stiff dough (it should lag behind the dishes). Form the dough into 12 round balls, place in boiling salted water or meat broth and cook for 20-30 minutes, uncovered, over low heat.
Prepare a sauce from butter, flour and very hot broth mixed with milk, stirring constantly. Boil it for 3 minutes. Add salt and pepper to taste.
Before serving, add capers and vinegar. Serve hot.

IRISH LAMB

Ingredients :
500 g lamb, 500 g potatoes, 250 g onions, salt, pepper, 1 bay leaf, 1/2 teaspoon thyme, parsley.

Preparation

Place lamb, cut into cubes, in a saucepan, add salt and pepper, add most of the finely chopped onions, bay leaf, and thyme. Pour in water until it covers the contents, simmer over low heat and cover with a lid. When the meat becomes soft, add the potatoes, also diced, the rest of the onion and do not stir under any circumstances, but only shake from time to time so that the dish does not burn. The potatoes should boil until a mushy mass forms. At the end of cooking, add finely chopped parsley.
Serve the dish in the same container in which it was cooked.

KHALISA

Ingredients :
1 kg of wheat, 1 kg of meat, 500 g of onion, salt, powdered sugar, cinnamon.
For Kayla: 500 g meat, 200 g peas (chickpeas are preferable), 300 g carrots, 300 g onions, 200 g vegetable oil, salt, pepper.

Preparation

A traditional Tajik dish, which can only conditionally be classified as porridge. Khalisa is usually prepared for weddings and holidays.
The preparation of Khalisa consists of three operations that are performed simultaneously.
Sort out high-quality spring wheat, rinse thoroughly, add water and boil for 1.5 hours. Then drain in a colander, after which the slightly dried grains, but containing enough moisture, are passed through a meat grinder with a fine grid. Transfer the resulting thick mass into an enamel bowl and cover.
In a separate cauldron, boil the meat (lamb is preferable, but beef or veal can be used), skimming the foam from the surface of the broth. An hour after boiling, add finely chopped onion, then cook for another 2-3 hours. Place the prepared wheat mass into the cauldron with meat, mix thoroughly so that lumps do not form, and cook over low heat for 3-4 hours, stirring occasionally . Khalisa should be lightly salted, since when serving it is usually sprinkled with powdered sugar mixed with cinnamon.
Place the finished Khalisa on a dish and pour hot kale on top.
Cooking kayla. Pass the meat and onion through a meat grinder, fry in a separate bowl in hot oil along with carrots cut into diamonds and pre-soaked chickpeas. Then add a little water and cook until tender, then add salt and pepper.

BOILED LAMB CORNED BEEF

Ingredients :
700 g salted lamb, 100 g carrot roots, parsley, 80 g onions, 15 g flour, 50 g sour cream, spices, herbs.

Preparation

Soak the lamb in cold water, then boil in a small amount of water with roots and seasonings until tender. After this, remove the meat, strain the broth, season with fried flour and onions, add sour cream, boil, and pour this sauce over the meat.
Serve with vegetable salad.

Server rental. Website hosting. Domain names:

New messages from C --- redtram:

New messages from C --- thor:

Chapter:
Tatar cuisine

Excellent dishes for a healthy and tasty diet, very convenient for home and restaurant use.
Consistent presentation of recipes ensures success even for novice cooks.

18th page of the section

MEAT DISHES
Part 2

Boiled lamb

Explanations of terms commonly used in this section:

KATYK (Turkic word) - real yogurt (not an industrial fake from a store). A fermented milk product made from thick milk (partially evaporated) fermented with a pure culture of Bulgarian bacillus. The fat content of yoghurt (katyk) is 6-7%.
Homemade preparation of very healthy real yogurt (katyka).
SUZMA - cottage cheese made from yogurt (katyka). It has many special beneficial properties.
SALMA is a type of small pasta.
Use the Great Culinary Dictionary - see the top of each page.

For information on preparing broths for Tatar soups, see this section on the BROWS page.

Boiled lamb with garnish

Ingredients:

600 g of lamb, 75 g of onions, 50 g of roots for cooking, 300-400 g of sour cream, tomato sauce with mushrooms, white sauce with yolks or meat broth, 500-750 g of side dish, bay leaf, peppercorns, salt to taste.

Preparation

Cook the prepared lamb with onions, roots and spices in the same way as beef.

Cut the boiled lamb into 1-2 pieces per serving and serve, topped with white sauce with yolks or broth.
You can also serve the lamb with grated horseradish and vinegar in a gravy boat.

Side dish - boiled potatoes or mashed potatoes, crumbly rice, wheat or barley porridge or any side dish of vegetables.

Boiled lamb with vegetables

Ingredients:

600 g lamb (breast and shoulder), 400 g potatoes, 150 g carrots, 100 g turnips, 50 g parsley, 150 g onions, 300 g white cabbage, 2.5-3 g garlic, 15 g wheat flour, bay leaf , peppercorns, herbs, ground black pepper and salt to taste.

Preparation

Place the lamb brisket and shoulder, cut as in a stew, into boiling water or broth made from bones (about 1 liter of liquid per 1 kg of meat) and cook at low boil for 10-15 minutes, skimming the foam from the surface. After this, drain the broth and strain, and pour cold water over the pieces of lamb and rinse, removing the gray protein that has coagulated in the form of flakes and bone fragments.
Place the washed lamb back into the bowl, pour in the strained broth and cook for 15-20 minutes. Then add sliced ​​potatoes, carrots, turnips, parsley and onions, fresh cabbage, cut into small squares, chopped garlic, bay leaf, peppercorns, salt and cook over low heat until the meat and vegetables are cooked.

After this, pour half of the broth, combine it with sauteed flour, boil for 5-10 minutes, pour it back into the bowl with lamb and vegetables and, stirring gently, heat to a boil.

Serve in portioned bowls or pots along with vegetables and sauce, sprinkle with chopped parsley or dill.

This dish can also be prepared in ceramic portion pots and served in them.

Boiled lamb with vegetables and legumes

Ingredients:

400 g lamb, 500 g potatoes, 150 g tomatoes, 200-300 g eggplants, 75 g onions, 150 g beans (pods) or 75 g peas, 5 g parsley root, 25 g parsley or fresh mint leaves, ground black pepper and salt to taste.

Preparation

Cut the raw lamb like a stew, put it in a clay pot, add raw potatoes cut into slices, fresh tomatoes, eggplants, onions and sliced ​​beans or peas and parsley roots tied in a bunch.
Pour in enough water to just cover the food. Cook at low boil, skimming foam from the surface at the beginning of cooking.
When the meat is cooked, add salt, remove the parsley roots, sprinkle with chopped parsley or chopped fresh mint leaves and serve in the same pot.

Boiled lamb with vegetables and sauce

Ingredients:

1 kg lamb, 50 g onions, 100-150 g carrots, 60-80 g green beans, 100 g potatoes, 60-80 g grated horseradish, 50 g apples, 5 g celery root, 15-20 black peppercorns, 1 bay leaf, 25 g parsley, 100 ml vinegar, 80-100 g vegetable oil, ground black pepper and salt to taste.

Preparation

Wash a piece of lamb from the hind leg, remove membranes and tendons, put it in a saucepan, cover with cold water, put on fire and bring to a boil. Then remove the foam with a slotted spoon, add salt and continue cooking over moderately high heat.
Add peeled and halved onion, 1 peeled whole carrot, chopped celery root, 15-20 black peppercorns and bay leaf. Remove the finished meat and cut into slices.

Peel and cut green beans into diamonds; Peel the carrots and potatoes and cut them into cubes. Boil the vegetables in salted water, then remove with a slotted spoon and let the water drain.

Peel and finely grate about a glass of horseradish; add grated apples, finely chopped parsley, vinegar, vegetable oil and a little broth in which the meat was cooked.

Place the meat cut into slices on a dish, place boiled vegetables around it and pour horseradish sauce over everything.

The sauce can also be served separately in a gravy boat.

Boiled lamb in white sauce

Ingredients:

500 g of lamb, 600 g of potatoes, 50-60 g of turnips, 100 g of onions, 100 g of carrots, 25-30 g of wheat flour and butter (for sauce), ground black pepper and salt to taste.

Preparation

Wash the lamb (back, brisket, shoulder), put in a pan and pour boiling water over it until it just covers the meat, cover the pan with a lid and put on low heat.
After boiling, remove the scale and cook at low boil for 1-1.5 hours. 30-40 minutes after the start of cooking, add peeled and washed vegetables and salt.

Remove the finished lamb and vegetables from the broth, cut the lamb into thin slices, place on a dish, garnish with boiled potatoes, chopped vegetables and pour over the white sauce prepared in the broth obtained by cooking the lamb.

Boiled lamb with spicy herbs

Ingredients:

750 g lamb, 100 g onions, 5 g each ground red and ground black pepper, 30-35 g dill, 20 g parsley, 25-30 g wheat flour, 2 eggs, 800 ml hot water, 250 ml sour milk , vinegar, salt to taste.

Preparation

Cut the lamb into pieces, add hot water, salt and bring to a boil. Add finely chopped onion, a teaspoon each of ground red and black pepper and cook over moderate heat.
If necessary, add 100 ml of hot water.
When the meat becomes almost soft, add, after finely chopping, dill and parsley, then add flour diluted (to the consistency of sour cream) with vinegar and water.
After removing from heat, season the sauce with eggs beaten with 1 cup of sour milk.

Poached lamb with garnish

Ingredients:

600 g lamb (hind leg pulp), 100 g onions, 1 lemon, 15 g sugar, 750 g garnish, herbs, ground black pepper, ginger, cloves, salt to taste.

Preparation

Cut the lamb into small pieces, sprinkle with a mixture of crushed cloves, powdered ginger, salt, pepper and sugar, pour over lemon juice, place in a bowl, add a little water or broth made from lamb bones, cover with a lid and simmer at the lowest simmer on the stove or in the oven until fully cooked.
Serve sprinkled with finely chopped parsley or fresh mint leaves, with fluffy rice porridge or fried potatoes.

Young lamb with white sauce

Ingredients:

750 g lamb (shoulder or hind leg), 80 g wheat flour, 120 g butter, 1 liter hot water, 3 egg yolks, lemon juice or citric acid solution, salt to taste.

Preparation

Wash the young lamb, cut into portions, put in a saucepan, add hot water and cook. As soon as the water boils, add salt.
Place the finished meat in a colander, then transfer it to a saucepan or fireproof glass dish and place it on the edge of the stove.

Sauté with butter, dilute with the broth in which the meat was cooked, cook for 8-10 minutes, then remove from heat and pour in the yolks, previously beaten with lemon juice or a solution of citric acid in water, in a thin stream, stirring continuously.

Taste the finished sauce and pour it over the meat.

Boiled young lamb in thick white sauce

Ingredients:

750 g of lamb (flesh from the hind leg), 100-120 g of wheat flour, 100 g of fat, 5-7 g of garlic, vinegar, ground black and red pepper, butter for red sauteing, salt to taste.

Preparation

Cut the meat into pieces and boil it in salted water.

Sauté flour with melted fat; During sauteing, stir the flour continuously until it acquires a light yellow color, then dilute it with the broth in which the meat was cooked and simmer over low heat for 8-10 minutes.
Combine the resulting sauce with the meat, add garlic, crushed in a wooden mortar, black pepper and vinegar to taste and cook for another 2-3 minutes.

Place the finished dish on plates and pour each serving with a small amount of red sauté (oil fried with a small amount of ground red pepper).

Boiled corned lamb

Ingredients:

1.5 kg of salted lamb, 50 g of onions, 50 g of carrots, 5 g of celery root, 300-400 g of white sauce, 500-750 g of side dish, bay leaf, peppercorns, herbs, salt to taste,

Preparation

Cut the lamb into large pieces, soak them, put them in a bowl, add cold water (at the rate of 3-4 liters of water per 1 kg of lamb) and cook.

After 30-40 minutes of cooking, add onion, roots, bay leaf, and peppercorns to the broth with lamb.
Next, cook and serve in the same way as boiled lamb with side dish (see above).

Cooking boiled lamb

Boiled lamb is often called a man's dish for its ease of preparation. However, this is a very healthy and satisfying dish that can be served with a variety of vegetables. Its taste is also diversified by delicious, freshly prepared sauces.

Despite the fact that it is customary to stew lamb more, when boiled it turns out no worse. If you have time (and lamb takes a long time to cook) and a desire to diversify your menu, you simply must try one of the recipes for preparing this meat.

Ingredients:

• lamb pulp (1 kilogram);
• onions (2 pcs.);
• carrots (1 pc.);
• potato;
• celery root;
• horseradish root;
• green bean;
• apple (1 pc.);
• vinegar;
• meat or vegetable broth;
• vegetable oil;
• parsley;
• Bay leaf;
• salt pepper.

Preparation

1. Choose a good piece of lamb. The pulp should be light in color, in which case it will cook quickly and will be soft and tender. Clean it of films.
2. Select a large pan, fill it with cold water and place the lamb in it.
3. Bring to a boil.
4. Once foam has formed, it must be removed constantly. Add salt and continue cooking over medium heat.
5. Peel the onion and place it whole in the pan with the meat. Carrots also need to be boiled without cutting into pieces. Season with salt, add celery, black pepper and bay leaf.
6. When the meat begins to release a light liquid in the cut, catch it with the vegetables in a colander and let it drain.
7. Place the lamb on a large, attractive platter. Cut the vegetables into rings and place them around the meat.
8. To prepare a sauce suitable for lamb, you need to finely grate an apple, finely chopped parsley, a third of a glass of vinegar, a few tablespoons of vegetable oil (preferably olive) and a little broth in which the meat was cooked. Mix well.

Serve the sauce in a separate bowl or pour over the boiled lamb.

Bon appetit!