How it is the best of all to prepare mutton?
Of course, mutton it is the best of all to fry. For this purpose use various parts of a lamb. However processing and preparation of these parts for frying are various.
In - the first, wash out meat and dry.
1. At a shovel remove a scapular bone and cut out a humeral bone, then cut off shank, smooth out from rough sinews and films, cut off excess fat and uneven edges of meat, having given to a piece the correct form. Beat off the processed shovel meat from internal part, a zashpiguyta garlic, salt, strew with the black pepper ground sprinkle wine, the vegetable refined oil, turn roll, tie up a twine, grease with sour cream, leave for 1-3 hours.
2. At a back leg of mutton remove a pelvic bone, chop off shank, cut off excess fat, films, sinews. Zashpiguyte garlic (the cleared segments of garlic cut lengthways on pieces) and the cooled salted pork fat which cut thin pieces 2-3 cm long, salt, strew with ground black pepper.
3. In ham make several punctures, rub with mix from grated garlic with salt and pepper ground, leave for 2-3 hours in the cold place.
4. At brisket make an incision a film from the inside, remove bones, grease with mix from pounded garlic with salt and pepper, sprinkle the wine refined or olive oil, turn roll, tie up a twine, grease with sour cream and leave for 2-3 hours in the cold place.
If mutton old , then fill in the prepared pieces of meat with the cooled marinade, distributing spices with vegetables evenly, leave in the cold place for days or on two, depending on age of mutton. Periodically mix meat with vegetables and spices for uniform pickling. Marinade
Onion, leek, carrots, a celery, a parsley root small cut
, put in the pan which is (not oxidized), add bay leaf, allspice, a carnation, parsley greens, a thyme branch, salt, sugar, bay leaf, fill in with wine with vinegar and a small amount of water, boil 10 minutes at weak boiling under the closed cover, cool, without uncovering, remove a thyme.
Take out the kept waiting meat, dry. On the heated frying pan with fat fry the prepared mutton before receiving a crisp crust, then place in the cabinet oven, periodically water with a net and wine, overturn for receiving a uniform crisp crust. In process of readiness of meat reduce temperature in a zharochny case. If meat already got a zazharisty crust, but is still dampish, cover meat with the white paper moistened in water and in process of drying moisten it.
Remove ready meat from a frying pan, from roll remove threads. From a frying pan where meat was fried, merge juice, remove excess fat, add 3-4 tablespoons of water, boil, filter. Sochok merge in other ware, add grated garlic with salt, bring to boiling.
Cut fried mutton before giving on pieces, warm up in a sochka, give with the boiled siliculose haricot filled with sauce garnish marinated grapes or plums, bush pumpkins. Water meat with a net, issue greens of a celery or lyubistok, fresh tomatoes.
Mutton - 1 kg, wine - 1/2 glass, vegetable oil - 2 tablespoons, fat - 4 tablespoons, salt, the black pepper ground salted pork fat - 50 g, sour cream - 2 tablespoons, garlic - 4-5 cloves.
For 1 l of marinade: carrots - 1 piece, a celery - 1/2 root, parsley - 1 root, onion - 2 heads, leek - 1/3 stalk, bay leaf - 2 pieces, a carnation - 1-2 pieces. dry white wine - 0,5 l (wine can be replaced with vinegar with water addition - meat will be more rigid), a thyme - 1 branch, salt, bell pepper, vinegar - 1 glass, sugar - 1/2 teaspoon, water - 1 glass.
Garnish: haricot siliculose - 500 g, marinated grapes - 4 gronka, plums - 10 - 12 pieces, tomatoes - 2 pieces.