Features cooking lamb in a slow cooker

Our article will help young cooks to cope with the task of cooking lamb meat.You can learn all the details of the treatment of lamb, its selection, processing and cooking.

Lamb is a very common type of meat that was known to our ancestors. This is a fairly high-calorie product with large reserves of protein and protein, which contributes to the development of muscle mass. Lamb contains a huge amount of micro and macro elements: calcium, magnesium, sodium and others. Of course, meat has been a popular meal of man since the beginning of time, but now the technique allows you to cook a huge amount of various dishes in a very short time. We will consider the options and features of cooking lamb in a slow cooker.

One of the most important stages in cooking is the selection of the meat itself. Often beginners make mistakes by buying a spoiled product, in fact, throwing money away and risking their health. But, following certain rules, you can be sure of your choice.

When buying meat, note that there are two types of this wonderful product that differ from each other. There is meat from fattened sheep, which is made from young sheep up to 3-4 years old, different reddish color and light fat. Smell such meat does not have. His purchase is recommended for beginners in the world of cooking, since such meat is very easy to cook.

If you saw the meat of castrated sheep, then think before you buy, as their age is 10-20 months, and the meat has a specific taste and some stiffness. This may present some difficulties for newbies. Although, after additional processing, all these disadvantages go away. If you buy meat from a store or farm, check it for stamps to make sure that the meat meets all epidemiological standards. Otherwise it will be better to refuse to buy.

Now, after we have chosen the meat with which we will work, we need to prepare it step by step. After all, the preparation process is the most important, because this meat is very sensitive to external factors and to smells. But, following this plan, you will prepare a tasty and healthy dish. We proceed directly to the action.

In the first stage, we must wash the mutton under room temperature water. The water must always be warm, because under cool or cold water you cannot rinse the product properly. If you bought a pretty fat lamb, then just cut off the excess fat. Without doing this, lamb will be digested more slowly in the stomach. It is not necessary to pull out the bones, it will give the dish an attractive look.

Carefully inspect the piece of meat that you want to cook. You must make sure that all the veins and tendons have been removed by you. Otherwise, it can spoil the taste of the dish. Be sure to marinate the meat. This can be done in a marinade of oriental herbs. You can also add lemon juice or citric acid. All this needs to be done to remove the possible unpleasant taste of lamb.

Ingredients:

• lamb shoulder - 2 kg;
• onions - 1 pc .;
• carrots - 1 pc .;
• cheese (soft) - 200 g;
• potatoes - 1 kg.

The preparation of this dish is very easy. To begin with, cut onions into rings and fry in Baking mode. Then put the lamb, spices and herbs. At the final stage, move the mode to "Quenching" and wait for the completion of cooking. Before serving, grate the grated cheese and sprinkle with an even hotter dish. Such a roast will appeal to all.

Ingredients:

• lamb on the bone - 600 g;
• potatoes - 2 kg;
• garlic (to taste);
• tomato - 1 pc .;
• herbs (to your taste);
• Bulgarian pepper - 1 pc.

Firstly, you should put meat in a slow cooker and pour about 1.5 liters of water into it with the “Quenching” mode, cook for 50-60 minutes. Remove the meat from the bone, cut into small pieces. Secondly, add sliced ​​potatoes, onions, carrots and tomato to the bowl. After pouring broth and put the lamb. We set the “Soup” mode, prepare 60 minutes. Serve the dish, pre-sprinkled with parsley and dill.

Ingredients:

• lamb carri - 1kg;
• tomato paste - 3 tablespoons;
• onions - 2 pcs .;
• hops-suneli - 2 teaspoons;
• carrots - 1 pc.

To begin, chop the meat, onions, carrots, and cut the potatoes. Mode set "Baking" for 40 minutes. Before that, fry the pulp in vegetable oil for 20 minutes and add to the bowl. Behind this, we put onions, carrots, spices and tomato paste into the bowl. After the end of the regime, add rice with potatoes, spices to taste. Fill with water, setting the same mode, simmer for 2 hours. In the process we throw bay leaf and garlic. That's all. This is one of the easiest and delicious recipes with lamb. Nobody forbids you to experiment with the composition of the dish, change the proportions, ingredients and consistency. Unleash your imagination.

Learn more about how to cook lamb in a slow cooker, you will learn from the following video.

Is lamb a dietary meat? Most people are convinced that they are not, but this is only a partial truth. It all depends on the method of preparation. For example, if a little longer to stew mutton, then all the excess fat goes away, you get pure protein, protein and other equally useful substances. Compared to other meats, lamb has a lower cholesterol content. Based on these facts, we can be sure that lamb is practically dietary meat. You can cook meat with vegetables or bake it, so it will be more useful than just roast lamb.

This meat has a balanced composition. Thanks to its use, a person can get rid of the problems of anemia of teeth brittleness, since meat contains a large amount of iron. It also contains folic acid, which, in turn, contributes to fetal development in the womb, which is why you can see mutton in the diet of pregnant women.

The circulatory system also has a beneficial effect from eating lamb. It contains an excess amount of lecithin and vitamin K, which improves the reproducibility of red blood cells and speeds up the process of restoring the nerve cells of the central system. But lamb is especially useful for women who look after their appearance, because it improves the condition of skin, hair and nails.

To the surprise of many, this meat is used not only in cooking, but also in treatment. Lamb fat is especially appreciated. They make compresses for ARVI patients, and it helps a lot. Also, when you have a cold, you can add a little fat to warm milk to relieve inflammation in the throat and warm the vocal cords. You can also use fat for inflammation in the gastrointestinal tract. It is only before bedtime to eat 1-2 teaspoons, drinking water. In case of problems with your teeth, you will be helped by fluoride contained in meat. It will strengthen the enamel, thereby reducing the likelihood of tooth decay or tooth loss.

Like any meat product, lamb has its disadvantages. For example, the fact that it is rather slowly digested due to its fat content, therefore we do not recommend such a product to young children and old people. From this minus immediately follows that people with high acidity of the stomach to use mutton is not recommended, it can lead to ulcers and acute gastritis. We also advise people suffering from diseases of the joints and atherosclerosis to exclude this meat from consumption, especially the bones are harmful.

Overeating will quickly lead to obesity and deterioration of the thyroid gland. You can not eat lamb with gout and kidney stones. All these problems depend, most likely, not on the meat itself, but on the state of the body of a particular person and the amount of mutton eaten. We hope that this article helped you to choose the right meat and cook it. We advise you to change your diet more often and diversify it. Because the secret of health lies, above all, in a balanced diet.