| Nutrient | Content | Reference |
|---|---|---|
| Calories | 211kCal | 211kCal |
| Proteins | 36.16g | 36g |
| Fats | 6.33g | 6g |
| Water | 55.49g | 55g |
| Ash | 1.95g | 2g |
| Vitamin B1, thiamine | 0.06mg | 0mg |
| Vitamin B2, riboflavin | 0.35mg | 0mg |
| Vitamin B4, choline | 141.2mg | 141mg |
| Vitamin B5, pantothenic | 1.02mg | 1mg |
| Vitamin B6, pyridoxine | 0.36mg | 0mg |
| Vitamin B9, folate | 18mcg | 18mcg |
| Vitamin B12, cobalamin | 1.17mcg | 1mcg |
| Vitamin E, alpha tocopherol, TE | 0.49mg | 0mg |
| Vitamin K, phylloquinone | 7mcg | 7mcg |
| Vitamin PP, NE | 10.56mg | 11mg |
| Betaine | 18.6mg | 19mg |
| Potassium, K | 383mg | 383mg |
| Calcium, Ca | 8mg | 8mg |
| Magnesium, Mg | 29mg | 29mg |
| Sodium, Na | 67mg | 67mg |
| Sera, S | 361.6mg | 362mg |
| Phosphorus, P | 249mg | 249mg |
| Iron, Fe | 1.32mg | 1mg |
| Manganese, Mn | 0.039mg | 0mg |
| Copper, Cu | 140mcg | 140mcg |
| Selenium, Se | 15.4mcg | 15mcg |
| Zinc, Zn | 3.96mg | 4mg |
| Arginine | 2.127g | 2g |
| Valin | 1.999g | 2g |
| Histidine | 1.313g | 1g |
| Isoleucine | 1.781g | 2g |
| Leucine | 2.878g | 3g |
| Lysine | 2.98g | 3g |
| Methionine | 0.844g | 1g |
| Threonine | 1.58g | 2g |
| Tryptophan | 0.366g | 0g |
| Phenylalanine | 1.459g | 1g |
| Alanine | 2.151g | 2g |
| Aspartic acid | 3.12g | 3g |
| Glycine | 1.858g | 2g |
| Glutamic acid | 5.72g | 6g |
| Proline | 1.51g | 2g |
| Serine | 1.355g | 1g |
| Tyrosine | 1.153g | 1g |
| Cysteine | 0.408g | 0g |
| Cholesterol | 134mg | 134mg |
| Saturated fatty acids | 2.53g | 3g |
| 10: 0 Capricorn | 0.01g | 0g |
| 12: 0 Laurinovaya | 0.02g | 0g |
| 14: 0 Myristinova | 0.23g | 0g |
| 16: 0 Palmitic | 1.35g | 1g |
| 18: 0 Stearin | 0.84g | 1g |
| Monounsaturated fatty acids | 2.36g | 2g |
| 16: 1 Palmitoleic | 0.27g | 0g |
| 18: 1 Olein (omega-9) | 2.04g | 2g |
| Polyunsaturated fatty acids | 0.47g | 0g |
| 18: 2 Linoleum | 0.35g | 0g |
| 18: 3 Linolenic | 0.04g | 0g |
| 20: 4 Arachidon | 0.08g | 0g |
| Omega-3 fatty acids | 0.04g | 0g |
| Omega-6 fatty acids | 0.43g | 0g |
Did you manage to purchase a quarter of a carcass of a young lamb? And you want to use it correctly to maximize the variety of your table? Then you need to properly cut it in order to easily prepare many delicious dishes for which a certain part of the lamb carcass is intended.
Follow our steps and you'll have just as many fresh cuts of lamb meat that your farmer or butcher shop clerk will never question.
Here is the overall result from cutting the front quarter of the ram (without ribs and brisket), loin and neck. Cook lamb with pleasure! Have a great gastronomic experience!
Recipes with lamb shoulder
Recipes with lamb on the bone
Step 1
The carcass of a young lamb cut into 4 parts should be cut into smaller pieces so that each of them is used for its intended purpose - bones for broths, pulp and trimmings for minced meat, and we will prepare special festive dishes from fillets and tenderloins. A kitchen towel or large paper towels should be kept near the butchered meat to blot all the pieces from the blood. Homemade clean meat should not be washed so that it can ripen safely and be stored in the refrigerator (in the compartment with zero temperature).
Step 2
Cut off the upper hymen and hard tendons.
Step 3
Leading along the bone from the knee joint, cut off a large piece of lamb pulp.
Step 4
Cut off the leg and roll the meat from the shoulder bone.
Step 5
This part of lamb (a shoulder without a bone is suitable, for example, for slicing meat from it for a kebab recipe in a jar (or for any other kebab).
Step 6
We completely cut off the meat from the bone of the second joint of the leg - it is useful for minced meat, and we use the bone itself to prepare the broth.
Step 7
We will also cut off the scapular bone from a quarter of the carcass.
Step 8
As a result of cutting the front leg and shoulder of the ram, we get a shank, 2 bones for broths, lamb pulp and trimmings.
Step 9
This meat from a half carcass of a ram is enough for many dishes for a large family.
Step 1
Let's take care of the vertebral part - the loin on the bones and the neck.
Step 2
We remove the hymen and excess fat from the neck. This piece is great for making shurpa and other lamb soups. It just needs to be chopped into pieces immediately before cooking.
Step 3
Cut off the upper hymen and fat from the loin.
Step 4
We cut off the entire pulp of the loin in one piece, cutting it along the vertebral and costal bones.
Step 5
We divide the resulting pieces into fillet and tenderloin (we will use it for making Lamb Medallions).
Step 6
As a result of cutting the loin, we get 2 fillets, 2 tenderloins, vertebral bones and trimmings (for minced meat) on the bone.
Required products :
450 grams of fresh okra
250 grams of small onions
6 peeled garlic cloves
5 tablespoons olive oil
500 grams of tomatoes cut into small pieces
1 teaspoon sugar
juice of 1/2 lemon
3-4 tablespoons finely chopped fresh parsley
salt and ground black pepper taste
Method of preparation :
Wash the okra and cut the green threads with a sharp knife, being careful not to find the beans.
Put the onion in a saucepan of water and let it boil for 5 minutes. Then drain the liquid and peel the heads when they have cooled down a bit.
Heat 3 tablespoons olive oil in a pan and fry whole garlic cloves and onion heads in it.
Shake the bowl so that the vegetables turn red on all sides evenly. Then add the okra, fry for another 5 minutes and pour the chopped tomatoes into the bowl.
Season the vegetables with salt and ground black pepper to taste, add the sugar and let everything simmer for 15 minutes. The okra should soften. When this happens, add the chopped fresh parsley, lemon juice and after a minute of cooking pour the remaining olive oil.
Serve the dish at room temperature as a side dish or as a main course.
Enjoy your meal!
Required products :
Method of preparation :
In a large bowl, mix the tomato sauce with a glass of water, add the chickpeas, peppers, dried apricots, garlic, garam masala spice, red pepper flakes and 1/2 teaspoon salt. Place the bowl with the mixture on the stove, wait for it to boil at a moderately high temperature and then put the chicken in it. Do not cover with a lid and simmer the dish at a gentle boil for about 40 minutes. Turn the meat over in the middle of cooking.
Arrange the chicken on a plate together with the sauce and chickpeas, add 1 tablespoon of yogurt per serving, sprinkle with chopped parsley and season with garam masala.
Serve with wholemeal bread.
Enjoy your meal!