Soaking, spices and other culinary tricks, how to remove the lamb smell and cook meat deliciously

Lamb - nutritious meat, rich in trace elements and vitamins. However, many people refuse to eat it because of its specific smell.

At the same time, almost everyone has tasted ram meat at least once in his life, which tasted incredibly good. The whole secret is that the product must be properly prepared and cooked.

Read about how to remove the lamb smell so that the dish turns out to be aromatic and tasty in the article.

How to remove a specific cooking flavor?

You can deal with a specific smell in different ways. The following products will help fight off an unpleasant animal aroma:

1. Soak in water with a little vinegar. For 1 liter of liquid, 1 tablespoon of 9% acid is enough. The meat is left for 2-3 hours, after which it is rinsed with running water and the main course is prepared.
2. Soaking in lemon juice. To neutralize the smell, it must completely cover the meat. The holding time is 1 hour.
3. Pickling in white or red wine. This is one of the most effective ways to combat odor. The meat should remain in the wine for at least 2 hours.
4. Wrapping the product in a mustard "fur coat". For this method, both powder and paste are suitable. The mustard must be applied in a thick layer. Then the product is wrapped in cling film and refrigerated for an hour. After such processing, it must be thoroughly rinsed.
5. Soaking in kefir. The holding time of lamb in a fermented milk drink should not be less than 3 hours.
6. Soaking in sparkling mineral water. The meat is placed in soda and left overnight.

Eliminating the smell of stale meat

If the lamb not only smells unpleasant, but also does not differ in its first freshness, a solution with antiseptic properties is required to process it. The most effective and safe substance that can destroy pathogenic flora is potassium permanganate.

Mode of application:

• pour clean water into a saucepan or other suitable container;
• add several crystals of potassium permanganate to it and achieve their complete dissolution;
• the solution should acquire a pale pink tint;
• immerse the product in water;
• put in the refrigerator for 3-6 hours;
• rinse the lamb with clean water.

Vinegar has antiseptic properties, but its use will lead to the fact that after cooking the meat will have a sour taste. To avoid this problem, you can use chamomile tea.

Procedure if the meat smells:

1. Brew 4 filter bags with boiling water. This amount of grass will require 0.5 liters of water.
2. Cover and let it brew for 2 hours, then squeeze out the filter bags.
3. Pour cold infusion over the meat.
4. Leave for half an hour and then rinse with clean water.

If the meat is stale, then you need to cook it longer and at high temperatures.

Get rid of unpleasant amber when cooking soup, pilaf and other dishes

Depending on what exactly will be cooked from lamb, the way of preparing and processing meat is different:

1. To prepare barbecue, meat must be marinated for at least 12 hours. Parsley, dill and rosemary will not help to cope with foreign smell. It is better to replace them with garlic, mint, cinnamon and caraway seeds. Also goes well with cumin, cardamom and oregano.
2. If you have to cook soup, then you will have to soak the product for at least 3-4 hours, after which it must be washed. Boil the meat over high heat. The first broth is drained 5 minutes after boiling, and the lamb is washed again. It is recommended to add 2 whole onions and 1 carrot to the pot during cooking. These vegetables are not eaten; after cooking, they are thrown away. They are essential for making the soup taste good. For the broth to be transparent, you need to constantly remove the foam.
3. Stew the lamb in a saucepan with a thick bottom. It is recommended to use white wine as a liquid, not water. The cooking time is 3 hours. In this case, you do not need to interfere with the pieces. After braising is complete, add a few cloves of garlic to the pan and let it brew under a closed lid for at least half an hour.
4. To prepare minced meat, the product should be soaked in a solution of sodium chloride. For 1 liter it will take 30 g. For greater effect, water can be replaced with milk. Both sour and boiled product will do.
5. It is recommended to use soy sauce as a marinade for meat to be baked. The second option is low-fat yogurt and garlic. Thanks to this combination, the meat will stop smelling unpleasant and will have a pleasant taste.

Helpful information

Tips for selection, processing and preparation odorless lamb:

• if there is no desire to fight the smell, you need to purchase lamb meat, the age of which does not exceed 3 months - it will be possible to buy the product only in early spring, such meat smells exclusively of sheep's milk;
• lamb meat is soaked from 3 months to a year for 30-60 minutes;
• young lamb is kept in brines and marinades for 1 to 3 hours;
• the meat of an old animal is soaked for 12-24 hours;
• to completely eliminate the smell of lamb when cooking soup, the water will need to be drained 3 times;
• after using any solution, the meat must be washed with clean water - this will allow you to achieve a minimum distortion of the taste of the final dish.

You will find a lot of useful and important information on how to remove the smell from different types of meat and cook it correctly. here.

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Conclusion

You can get rid of the lamb smell by pre-soaking and properly preparing the dish.

Using simple pickles based on vinegar, lemon juice or wine, allows you to neutralize foreign aroma, and the use of spices and seasonings will give the product a pleasant taste and will allow you to fully enjoy the prepared dish.