Soaking, spices and other culinary tricks, how to remove the smell of lamb and cook meat deliciously

Lamb is nutritious meat, rich in microelements and vitamins. However, many people refuse to eat it because of its specific smell.

At the same time, almost every person has tried sheep meat at least once in their life, which tasted incredibly good. The whole secret is that the product must be properly prepared and cooked.

Read the article about how to remove the smell of lamb so that the dish turns out aromatic and tasty.

How to remove a specific aroma when cooking?

There are different ways to cope with a specific smell. The following products will help fight off the unpleasant animal aroma:

1. Soak in water with a little vinegar. For 1 liter of liquid, 1 tablespoon of 9% acid is enough. The meat is left for 2-3 hours, after which it is rinsed with running water and the preparation of the main dish begins.
2. Soaking in lemon juice. To neutralize the odor, it must completely cover the meat. Exposure time – 1 hour.
3. Marinating in white or red wine. This is one of the most effective ways to combat foreign odors. The meat should remain in the wine for at least 2 hours.
4. Wrapping the product in a mustard “coat”. Both powder and paste are suitable for this method. Mustard must be applied in a thick layer. Then the product is wrapped in cling film and put in the refrigerator for an hour. After this treatment, it must be washed thoroughly.
5. Soaking in kefir.The exposure time of lamb in a fermented milk drink should not be less than 3 hours.
6. Soaking in carbonated mineral water. The meat is placed in soda and left overnight.

Eliminating the smell of stale meat

If the lamb not only smells unpleasant, but is also not particularly fresh, a solution with antiseptic properties will be required to process it. The most effective and safe substance that allows you to destroy pathogenic flora is potassium permanganate.

Mode of application:

• pour clean water into a saucepan or other suitable container;
• add several crystals of potassium permanganate to it and ensure their complete dissolution;
• the solution should acquire a pale pink tint;
• immerse the product in water;
• put in the refrigerator for 3-6 hours;
• Rinse the lamb with clean water.

Vinegar has antiseptic properties, but its use will result in the meat having a sour taste after cooking. To avoid this problem, you can use chamomile decoction.

Procedure if the meat smells:

1. Brew 4 filter bags with boiling water. This amount of grass will require 0.5 liters of water.
2. Cover with a lid and let sit for 2 hours, then squeeze out the filter bags.
3. Pour the cool infusion over the meat.
4. Leave for half an hour, then rinse with clean water.

If the meat is not fresh, then it needs to be cooked longer and at high temperatures.

Getting rid of unpleasant amber when preparing soup, pilaf and other dishes

Depending on what exactly will be prepared from lamb, The method of preparing and processing meat differs:

1. To prepare shish kebab, meat must be marinated for at least 12 hours. Parsley, dill and rosemary will not help cope with foreign odors. It is better to replace them with garlic, mint, cinnamon and cumin. Zira, cardamom and oregano also go well with the product.
2. If you have to cook soup, you will have to soak the product for at least 3-4 hours, after which it must be washed. You need to boil the meat over high heat. The first broth is drained 5 minutes after boiling, and the lamb is washed again. During cooking, it is recommended to add 2 whole onions and 1 carrot to the pan. These vegetables are not eaten; after cooking they are thrown away. They are necessary to give the soup a pleasant taste. To keep the broth clear, you need to constantly skim off the foam.
3. You need to stew the lamb in a saucepan with a thick bottom. It is recommended to use white wine rather than water as the liquid. The cooking time is 3 hours. There is no need to mix the pieces. After the stewing is complete, add a few cloves of garlic to the pan and let it brew under a closed lid for at least half an hour.
4. To prepare minced meat, the product should be soaked in a solution of table salt. For 1 liter you will need 30 g. For greater effect, water can be replaced with milk. Both sour and boiled products are suitable.
5. It is recommended to use soy sauce as a marinade for meat to be baked. The second option is low-fat yogurt and garlic. Thanks to this combination, the meat will no longer smell unpleasant and will have a pleasant taste.

Helpful information

Tips for selection, processing and preparation odorless lamb:

• if you don’t want to deal with the smell, you need to buy lamb meat, the age of which does not exceed 3 months - you can buy the product only in early spring, such meat smells exclusively of sheep’s milk;
• meat of dairy lambs from 3 months to a year is soaked for 30-60 minutes;
• young lamb is kept in brines and marinades for 1 to 3 hours;
• the meat of an old animal is soaked for 12-24 hours;
• to completely eliminate the smell of lamb when cooking soup, the water will need to be drained 3 times;
• After using any solution, the meat must be washed with clean water - this will ensure minimal distortion of the taste of the final dish.

You will find a lot of useful and important information on how to remove smell from different types of meat and cook it correctly. Here.

Video on the topic of the article

The video will tell you how to choose lamb and get rid of the smell when cooking:

Conclusion

You can get rid of the smell of lamb by pre-soaking and properly preparing the dish.

The use of simple brines based on vinegar, lemon juice or wine allows you to neutralize extraneous aroma, and the use of spices and seasonings will give the product a pleasant taste and will allow you to fully enjoy the prepared dish.