Kare lamb

As you know, lamb or lamb meat is obtained from animals that have hardly reached the age of one, and even three-month-old lambs are often slaughtered - it is believed that such meat has an even more delicate milk taste.

Being almost universal in cooking, lamb is highly valued in many cuisines in the world. It is customary to boil, fry, simmer, bake or grill. Moreover, it should be said that there are a huge number of various recipes for preparing delicious lamb meat meals - from traditional to exotic.

For many people, when this type of meat is mentioned, a product called a lamb's punishment immediately comes to mind. There is nothing strange about this, because cooked lamb punishment is a fairly common dish in not only eastern cuisine, but also the culinary tradition of other countries of the world. The calorie content of the lamb cage is approximately 19
1. 7 kcal.

There is nothing unambiguous about the unusual name of this product - the lamb's punishment. For example, according to one version of the ancient Romans, the word kara in military affairs meant building a square, while the soldiers had to stand shoulder to shoulder and hold bayonets up. This is probably why bayonets today are associated with lamb ribs, when the kare is laid out on the dish in one piece, and not divided into parts. A ready-made punishment of a lamb sticks out with its ribs like bayonets of the Romans.

Kare lamb or in French carre d'agneau, which the English call rack of lamb, in fact - these are lamb ribs. As a rule, it is customary to cook lamb punishment with all the "block, " that is, without cutting, on the grill or in the oven. The meat of young lamb is always very juicy and has a bright, rich taste.

Fresh aromatic herbs and garlic shade the taste qualities of a lamb. At the same time, the finished dish always looks rather aesthetic, festive and elegant, especially if you put the ribs vertically.

If you want to achieve a special taste and aroma from the lamb's punishment, you should follow the recommendations of specialists and use additional additives to prepare this product. As aromatic spices and spices, rosemary, fragrance (oregano) and thyme are perfectly combined with lamb carp.

In addition, ginger, mint, marjoram and saffron can serve as a good fragrant addition to lamb punishment. However, in this case, it is definitely important not to overdo it with seasonings, adding only a minimal amount of them - no more than a pinch on the entire dish.