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Lamb loin, ribs, neck, shoulder blade and ham are perfect for barbecue. Many also use fat tail, stringing it between pieces of meat. It is believed that fat makes the barbecue juicier.
It is best to cook from young lamb. Skewers from old meat will turn out tough and may have a specific smell that not everyone will like. When choosing, focus on color: the darker the flesh, the animal was older there.
In addition, the meat should not be sticky or covered in mucus or blood, and the pressure pit should flatten quickly without leaving an indentation.
Ingredients
Salt - to taste;
1½ kg of onions;
ground black pepper - to taste;
4 teaspoons of cumin;
4 teaspoons of oregano;
2 teaspoons of coriander;
2 sprigs of rosemary;
5 sprigs of thyme.
Clean the lamb from films and tendons. The pulp should be cut into identical cubes with sides of about 4 cm. If you take parts with bones, such as ribs, leave the meat on them.
Sprinkle the lamb with salt and rub it thoroughly into the meat. Grind the onion in a blender and grind through a sieve over a bowl. Onion juice will flow there. Transfer the gruel remaining in the sieve to cheesecloth and squeeze it out properly.
Pour meat with onion juice. Add pepper, cumin, oregano, coriander, rosemary and thyme leaves and stir to combine.
life
% of daily allowance
