Types of lamb cuts:
1. Neck:
- It contains a quantity of bone, and is cut into rings.
- Suitable for preparing fatteh after boiling it, or making a casserole in the oven.
2. Ribs:
- Its meat is tender and rich in fat.
- Suitable for grilling, baking or stewing.
3. Shoulder:
- Its meat is rich in fat and has a strong flavour.
- Suitable for frying or with vegetables.
4. Banana:
- Its meat is tender, but it may take a relatively long time to cook.
- Suitable for frying or grilling kebabs.
5. Thigh
- Its meat is lean and has a mild flavour.
- Suitable for cooking with vegetables and marinating.
6. College:
- Its meat is rich in fat and has a strong flavour.
- Suitable for slow cooking such as stews or biryani.
7. Liver:
- Rich in iron and vitamins.
- Suitable for frying or grilling.
8. Lung:
- Its meat is rich in iron and vitamins.
- Suitable for slow cooking such as stews or biryani.
9. Heart:
- Its meat is rich in iron and vitamins.
- Suitable for frying or grilling.
note:
- The names of lamb cuts vary from country to country.
- The method of cutting lamb may vary from one butcher to another.
- When buying lamb meat, make sure it is fresh and has a good smell.
- Choose cuts of meat that are appropriate for your preferred cooking method.
- Cook the lamb at a suitable temperature so that it does not dry out.
What to consider when buying meat:
1. Meat color:
- Lamb: Should be bright red with some white fat.
- Beef: Should be dark red with some white fat.
2. Meat smell:
- The meat should have a fresh, pleasant smell.
- Avoid buying meat that has a bad or sour smell.
3. Meat texture:
- The meat should have a firm texture.
- Avoid buying meat that has a soft or slimy texture.
4. Meat source:
- Make sure to buy meat from a reliable source.
- Make sure the meat has been slaughtered in a hygienic manner.
5. Expiry date:
- Make sure the meat has not expired.
6. Type of meat:
- Choose the type of meat that suits your needs.
- If you want to cook the meat quickly, choose a thin cut of meat.
- If you want to cook the meat slowly, choose a thicker cut of meat.
7. Amount of meat:
- Buy only as much meat as you need.
- Don't buy too much meat so you don't have to freeze it.
Additional tips:
- Store meat in the refrigerator at 4°C.
- Do not leave the meat at room temperature for more than two hours.
- Thaw meat in the refrigerator before cooking.
- Do not refreeze meat after thawing.
By following these tips, you can buy fresh, high-quality meat.
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