In our country, the consumption of lamb meat has a long tradition. Nowadays, its consumption has become more and more fashionable, as it is a noble raw material. It does not matter whether it is processed by halal slaughter or by the traditional Hungarian method. Gourmets will certainly be delighted to see lamb on the menu of a restaurant, as it can certainly raise the quality of the offer.
The lamb
The sheep or mutton is a species of the subfamily of goats. Many people do not know that it was considered a subspecies of the mouflon. One of the oldest domesticated animals by man, it is valuable in many ways, its wool, milk and meat all being of use. It is found in huge numbers around the world, with an estimated population of over a billion. The meat of sheep under one year old has beneficial properties. It is tender and tasty and is a favourite in Hungarian cuisine. It also has worth knowing about, that it can be easily incorporated into a healthy lifestyle, which is in line with today's trends, so it's no coincidence that more and more restaurants prefer it. MATUS - Wild is also mentioned as a serious item in its repertoire.
Why should you eat lamb?
Lamb is a very healthy, lean meat, easy to digest, high in protein and low in carbohydrates, so it's great for a variety of diets. Young animals are relatively higher in fat, but higher in L-carnitine, which boosts fat burning. It is a valuable nutrient, rich in selenium and magnesium, so eating lamb helps prevent cardiovascular disease. It is rich in vitamin B12, which plays a role in metabolism, vitamin B3, which helps the body to get energy from food. It can provide more than 30% of the recommended daily intake of zinc and is an excellent source of iron. It contains significant amounts of Omega-3 fatty acids, which are important for healthy heart function. Because lamb meat is easily digestible, it is suitable for children, and can also be perfect for diets.
When buying lamb, pay attention to
It is only worth getting it from a credible source. Only lamb that is not older than 1 year can be called lamb. The younger it is, the more tender and crumbly it is, and the less distinctive the smell. For those who are more experienced and have a favourite raw material, meat from animals less than four months old is preferred, as it is succulent and contains a minimum of fat. In general, it can be said that 4 months to 8 months is the most ideal. The colour of the meat tells a lot, it should have a bright reddish hue with a slightly waxy texture. The flesh of milk lamb has a pinker shade. These important factors are MATUSZ -Vad in your offer are also sourcing professionals who pay particular attention to quality. A tell-tale sign can be the weight of the dairy lamb, which is usually 9 kg, while the fattened lamb weighs between 10 and 22 kg at most.
There are many ways to prepare lamb
In addition to being economical, lamb meat is less likely to produce unused trimmings, extremely versatile to prepare. Because the aquifer loses less size during heat treatment. It can be used in a variety of delicious dishes, from casseroles to roasts and stews. Its minimal fat content makes it ideal for grilling, frying or as a stir-fry. Lamb shanks are one of the most delicious dishes that can enchant even the most discerning of diners. Slow-roasted or in a gravy sauce, lamb backbone is one of the most delicious dishes in the restaurant. as individual steaks can be presented. Thyme, bear's onion, rosemary, mint and of course garlic are all good, and you should try different sauces. Of course, it's also worth marinating the lamb, and there's no doubt that if you put a lamb burger on the menu, it will be a huge hit.
When preparing the meat, it is worth remembering that the whole thigh, shoulder, backbone, ribs and bone-in loin are best suited for roasting, while the neck, shoulder and thigh are best for skewering and grilling. For stews and goulash, the neck, shoulder and brisket are best. It is important to note that, as the fat in lamb meat solidifies easily, it is best served on a preheated plate, however it is prepared.
