Lamb seasoning

For a lot of people, lamb feels like a pretty greasy meat that, among other things, doesn't really smell good. As they say: how many people - so many opinions. However, true foodies and connoisseurs prefer lamb to other types of meat, claiming that it is distinguished by a pleasant aroma and delicate taste. The secret of this product lies in the preparation: with the correct heat treatment and scrupulous attitude, the result will exceed all expectations.

First of all, proper cooking implies the use of lamb seasoning. The incomparable and very pleasant aroma of this product is given by spices and spices such as rosemary, thyme and fragrance (oregano). In addition, ginger, saffron, marjoram and mint are considered a good fragrant addition to lamb. However, in this matter, it is important not to overdo it with lamb seasoning, adding a very small amount - literally a pinch on the whole dish.

Very unusual and specific is the French condiment for lamb, which is called persiyad. It is a mixture of finely chopped parsley (cilantro) and pressed garlic. By the way, this interesting seasoning for lamb is perfectly combined with other types of meat, and can also easily become a component of other spices and seasonings.

Be that as it may, but choosing a seasoning for lamb is a very responsible activity, so sometimes it can be quite difficult to decide. It all depends, first of all, on the taste preferences of the cook and on what is expected to be received from the finished dish. That is why most culinary experts use industrial seasoning for lamb, the components of which are selected in an ideal way.

Typically, lamb seasoning, which is sold in almost all stores, includes ingredients such as coriander, dried garlic, rosemary, mustard seed, dried bulb onions, black pepper, paprika, red ground pepper, dried parsley and dill. In addition, laurel leaves, salt and some other spices are often added, which manufacturers introduce at their discretion.

If it is the taste of lamb fat that is unattractive to you, be sure to remove it before preparing the dish. In addition, you cannot cook this meat for too long, as it loses its delicate aroma and becomes too tough and dry.

As you know, the preparation of lamb also depends on the culinary tradition of a particular country: for example, in the East it is stewed or boiled with apricots and dates, while in Mediterranean dishes olive oil, garlic, tomatoes and wine are considered mandatory accompaniment of lamb meat. Residents of the northern regions prefer lamb and potato based roasts.