Features cooking lamb on the grill
Lamb on the mangle - quite a popular way of cooking this meat. This is especially true during vacations, picnics and shish kebab trips.Also, the preparation of this dish is available to owners of private land at any time of the year. But which part of the lamb carcass to choose? How to pickle a product and how to cook it correctly? You will learn about this by reading our material.
Which part of the sheep's carcass to choose?
It is believed that only five parts of the animal carcass are suitable for roasting on a mangle.
- Rear part. This name, in fact, means the rear leg of lamb (or ham). Usually, kebabs are fried from it or the Arabic dish Lyulya-kebab is cooked.
- Rib section (or brisket on bone). This meat is the most affordable for purchase: it can be found on the shelves of almost all supermarkets, shops, butchers, as well as markets. Rib section can be cooked in foil.
- Lumbar part (and it is necessary to use meat from the last rib of the ram to the sacrum of the animal). This part is considered the most tender and is almost a delicacy.
- Cutting. It is quite difficult to find on the shelves due to the fact that a whole ram accounts for only 120-200 grams of tenderloin. That is why it is considered quite rare.
- Tongue. Cooking this part of the carcass on the grill - for lovers of by-products and giblets.
To grill meat turned out delicious, you should choose these parts of the sheep carcass. Otherwise, your efforts may not be appreciated.
How to pickle meat?
Generally speaking, marinating meat or not is everyone’s choice. Delicious roast lamb can turn out without marinade. First of all, it is recommended to pickle a little harsh meat. To make the finished dish soft and juicy, mutton should be coated with a mixture of adzhika, paprika, jira and black pepper and left in the refrigerator for 3-5 hours. Also, this marinade can be diluted with apple juice. At the same time, cooks do not recommend to marinate meat in wine, lemon and vinegar. It is believed that these products distort the natural taste of lamb.
Recipes
First of all, you need to decide on what you will fry. You can use coal, wood or grill with gas. In order to properly fry the meat, it should be put on the brazier at the moment when the coals are reddened. After that, the mutton should be actively turned over - this should be done in order to avoid burning the meat.
The time of roasting lamb on the grill is 10-15 minutes. After this period of time, the meat must be removed from the heat. If you want to bring the meat to more readiness, then remove the red coals and continue to cook the lamb. A good side dish for meat will be vegetables, which can also be cooked on the grill.
For example, you can use sweet peppers, tomatoes, mushrooms and potatoes. It is also customary to serve sauces (for example, tomato or sour cream) to the finished meat. Thus, with very little effort, you can surprise your guests or households with a delicious lunch and dinner.
For information on how to marinate lamb skewers so that the meat is soft, see the video below.
