Leg of a lamb

Many people believe that lamb is a rather specific type of meat, and there is some truth in this. The fact is that with age, animal meat not only becomes tougher, but also acquires a very peculiar smell. In order to get rid of it, culinary experts resort to the help of a variety of aromatic spices and fragrant herbs, perfectly masking an undesirable taste.

Meanwhile, at a young age, animal meat is characterized by tenderness, juiciness and a complete lack of characteristic smell. That is why lamb meat is always in stable demand, but its cost is much higher than lamb. The most popular part of the carcass of the young lamb, which is especially suitable for baking, is the leg of the lamb - it is used as widely as the animal's punishment.

A distinctive feature of this type of meat is considered that the hind leg of the lamb contains a sufficient amount of the most tender, lean meat with a minimum of bones. Sometimes the leg of a lamb is divided into a shin and a fillet part, and then used for its intended purpose. For example, the fillet part of the leg of a lamb is cut into several not very large pieces, which are often called ham chops, and then fried in a pan or grill. By the way, by the "long" leg of the lamb, or the back quarter, we mean a meat-and-bone piece, which consists of the renal part of the back and, in fact, the leg.

Lamb leg meat is very tender and at the same time quite savoury in taste. At the same time, it is easily recognizable - it is simply impossible to confuse it with another type of meat. Everyone likes lamb leg dishes, even those who do not tolerate lamb on the spirit. The most tender meat dish - the leg of a lamb - is cooked in different ways.

For example, some culinary professionals prefer browning or roasting the surface of meat before baking, while others, on the contrary, resort to a method due to the slow processing of the product at low temperatures.

The baked leg of the lamb is obtained with a crisp crust and juicy meat inside, if you carefully grate it with spices before baking. In addition, you can recommend marinating the leg of a lamb for several hours before baking it - this way the meat will also be juicy and fragrant.

The nutritional value of this meat product lies in the lamb leg composition. For example, lamb is often compared with beef in terms of protein content, some essential amino acids, mineral salts and vitamins. But the amount of cholesterol in the leg of a lamb is much lower than the indicators of this substance in the same beef or pork.