Lamb is one of the most popular types of meat. Many dishes are prepared from this product, including the famous soups based on lamb broth: shurpa, kharcho, and so on, not many products can boast of such a rich taste. The meat has excellent taste and is a very useful product. Unfortunately, not all housewives know how to cook lamb correctly and how much to get a juicy delicious dish. But, in addition to the meat itself, properly cooked offal, such as a lamb heart and lung, will be very healthy and tasty.

Meat

Lamb meat is healthy and nutritious, due to its composition and content of nutrients and microelements, it is used as dishes for a special diet for certain diseases.

Before boiling lamb, it should be properly prepared. To do this, you must first soak the meat in water for 1.5-2 hours. Soaking will better remove product contaminants and harmful substances. After the lamb is soaked, it should be freed from fatty deposits and tendons.

A specific type of meat should be chosen for each purpose. For example, if lamb is needed for broth and you plan to cook the first course, then you should choose a product on the bone. For such purposes, the ribs or the renal part of the spine are perfect, as well as the tubular marrow bones, which must first be chopped up. Such meat should be cooked from 1.5 to 2.5 hours, depending on the age of the ram. It is important to cook the lamb over low heat. The meat for the broth should be immersed in cold water, after waiting for a boil, you should not miss the moment and remove all the foam that will form. During the cooking process, you need to check the readiness of the meat by piercing it with a knife so as not to digest the product, otherwise it will turn out tough.

If you need to cook the tenderloin, then the cooking process should be organized differently. The meat should be cut into small pieces and dipped in boiling water. This will make the pieces more juicy and will not add any benefits or flavor to the broth. You need a little water, so that it hides the product by a centimeter. Cook over low heat, excluding active boiling. The meat will be cooked from 1 to 2 hours, also depending on the age of the ram. As in the first case, it is necessary to descale in time.

Lung

Lamb lung is a dietary by-product equal in protein content to animal meat. Having cooked a lung, you can cook many tasty and healthy dishes. It can be cut into salads or consumed as a stand-alone dish.

Advice! Due to its spongy structure, the offal perfectly absorbs liquid. Therefore, adding it to a salad with ingredients prone to fluid release, you can avoid unnecessary wateriness in the dish.

Before boiling the offal, it must be prepared, first you need to soak the lung. Experienced housewives advise to first put the offal in a container, press down with a press and only then fill it with water, so the lung will not be able to float up and will give all the bad substances into the water.

The lung should be cooked for 1.5-2 hours in two stages. At the first, you need to fill the lung with water, and after waiting for a boil, boil for 5-10 minutes, after which the water should be replaced. The next portion of liquid can already be salted and seasoned to taste. During the cooking process, active foaming occurs, so you need to monitor the process and periodically remove the foam. Also in the pan, you can press down the pieces of the product with a lid of a smaller diameter, this will not allow the easy to float and facilitate the cooking process.

A heart

Lamb heart is another offal that is actively eaten not only by gourmets. Typically, it is boiled, then cut into pieces and fried - this is the easiest and most common way to prepare the product. Unlike lamb, the offal does not contain fat, but at the same time it is not inferior to it in terms of the amount of nutrients and vitamins.

Advice! To rid the lamb heart of a specific smell, it can be soaked in water acidified with vinegar before boiling.

Before starting to cook, the lamb heart should be cut and thoroughly rinsed to remove blood residues. Place in a saucepan and fill with cold water. After boiling, remove the foam, reduce heat and cook for 1.5 hours. You can check the readiness of the product by piercing it with a sharp object, if this happens unhindered, then the dish is ready.

After the offal is cooked, you can serve it to the table by cutting it into pieces and offering a side dish or sauce to it. You can also continue cooking. A delicious goulash is made from the heart, roast, or you can simply fry the product with onions and spices. In addition, there are many salads that include a heart. An inventive hostess will always be able to independently come up with a dish using such a tasty and healthy offal.

Lamb allows you to prepare many culinary masterpieces, these are not only soups, but also various full-fledged meat dishes. Following the cooking tips, any housewife will be able to cook the meat properly and surprise the household.

Lamb meat is highly valued among many consumers in our country. It has a large number of components useful for the human body (vitamins, minerals and trace elements), and is also valuable in the nutritional and energy sense. However, it is customary to eat not only ram meat, but also by-products obtained from the carcass of this animal. What can you cook from mutton giblets? How to use lamb entrails? In the article you will find a recipe for preparing a delicious and unusual dish.

general information

Despite the fact that the use of lamb offal may seem strange or unacceptable to some people, there are special dishes in the cuisines of several peoples of the world, the main component of which is just such an ingredient. This list also includes the Kazakh national dish called "kuyrdak". It should be noted that this dish is traditionally prepared from fresh offal from a freshly slaughtered animal. The following parts of an animal's carcass are usually referred to as mutton giblets:

• liver;
• a heart;
• lung;
• kidneys;
• language.

Recipe

To prepare an unusual Kazakh dish, in addition to the aforementioned mutton giblets you will need the following products:

• potatoes;
• onion;
• garlic;
• Bay leaf;
• salt;
• black allspice and red hot pepper.

It is important to note that the amount of ingredients depends on the amount of offal you have, as well as your personal taste preferences. The estimated cooking time is 1.5 hours. First you need to prepare the offal. To do this, they need to be rinsed well, and the kidneys must be soaked in water for several hours. After that, we cut the offal into small pieces.

When starting to fry giblets, it is worth remembering the obligatory order of their preparation: first the lung, then the heart, later the kidneys, and last of all the liver. Fry by-products should be in a cauldron or in any other container with thick walls in hot oil with the addition of spices. When the food is fried, it is also necessary to add garlic chopped with garlic press and chopped onion in half rings to them. Simmer the contents over low heat under a lid for 35-45 minutes. After cooking, put the fried offal in a clean plate.

Features of serving dishes

The dish will be garnished with potatoes - we will cook them. To serve the dish to the table, put boiled potatoes on a plate, and on top of it - kuyrdak. Sprinkle everything with fresh herbs. Can also be served with a variety of sauces to suit your taste. If you want to give the ram by-products more flavor, then you can use tomato sauce or sour cream. In this case, the dish should be served with gravy.

Thus, thanks to the use of a few simple ingredients and following a simple recipe instruction, you will be able to prepare a national Kazakh dish in your kitchen, which will undoubtedly surprise your household and guests.

For a recipe for fried lamb giblets, see the next video.

Lamb lung- a very useful by-product that is obtained when cutting lamb.

By-products are called the internal organs of an animal, as a rule, they have a low cost.

Lamb lung can be attributed to dietary products, since it contains only 83 kilocalories. Therefore, lamb lung dishes are recommended for people who adhere to a dietary diet.

This product is considered very healthy, it contains quite a lot of protein, but practically does not contain fat. So, proteins are necessary for the body for full development, especially this product will be useful for children and the elderly. The lung contains iron, magnesium, copper, it is indicated to use it for anemia. The low fat content makes this product indispensable for the diet, it helps to fill up without overloading the stomach.

Lamb lung contains the same amount of vitamins and minerals as beef tenderloin, but the cost of the lungs is much lower.

Doctors consider lamb lung to be one of the most valuable sources of protein: it can be consumed 2-3 times a week. And the lungs do not contain harmful cholesterol, but they are rich in easily digestible iron.

How to cook lamb lung?

Easy to cook lamb is easy, it is important to pay attention to some features. Offal is not always cooked like meat. In order not to spoil the impression of the finished dish, you must adhere to some rules.

When cutting a lung, it is enough to cut off the trachea and cut each lung into 3-4 pieces. Some housewives mistakenly simply soak this product in water, not knowing what to do in a strictly defined way. The lung should be properly prepared as follows: the offal is thoroughly washed under running water, put in a saucepan, pressed down on top with something heavy, and only after that it is poured with water. So the lungs do not float to the surface and are soaked much better.

Many housewives ask themselves: how much lamb lung is cooked? It is brewed for a very long time - 1.5-2 hours, and the first water must be drained... During boiling, foam will periodically form on the surface, it is better to remove it with a spoon.

Since the lung is inherently soft, it is very difficult to determine if it is done, but as a rule, two hours of boiling is sufficient.

One of the most popular recipes for making lamb lung is goulash. To prepare goulash, you will need 500 g of lungs, onion, tomato, flour, spices. The lungs are thoroughly washed, boiled for 2 hours. Then the lungs are cut into cubes, fried in a pan in vegetable oil, flour, onions are added, and fried for several minutes. Put the lungs in a saucepan, add a few tablespoons of broth, tomato puree, leave to cook for 15 minutes. Goulash with potatoes is served.

You can also cook the lungs in a sauce. For this recipe, you will need 800 g of heart, lungs, kidneys, as well as an arbitrary amount of vegetables and spices. The cleansed lungs and heart are boiled, then fried. The buds are cut raw, then fried. Add tomato sauce to the liver and vegetables, stew until tender. Served with a side dish.

It is also easy to prepare a national dish of Caucasian cuisine called "kaurdak" - this is a very tasty and hearty lamb dish. Often, kaurdak is prepared not only from meat, but also from such by-products: lungs, heart, liver, and vegetables are also part of the dish. So, the meat is chopped into pieces, fried in a pan. Chopped liver and lungs are also fried. Tomatoes, potatoes, onions are added to the meat components and the dish is stewed in broth. Kaurdak is served on the table, sprinkled with herbs.

Light lamb stewed in milk is considered an unusually tasty dish. To do this, the lungs must be cut into small pieces, pour over with milk, add a little flour and butter. Bring the lungs to a boil, stew until cooked. Be sure to sprinkle the finished dish with herbs.

Lamb lung in a multicooker

Many housewives cook lamb lung in a slow cooker. This kitchen appliance is becoming more and more popular. Using such an automatic pan saves time and at the same time prepares a delicious meal. Cooking lungs in a multicooker does not require special skills, even a novice hostess can handle this.

The advantage of using a multicooker is that there is no need to add water, thus, the offal is cooked in its own juice, which has a positive effect on its taste and healthiness of the dish.

For one of the simplest recipes for making lamb lung in an automatic pan, you will need 300 g of heart, lungs, ram liver, several onions, carrots, 4 tomatoes, spices. Leaver is cut into small pieces and sent to a multicooker, you can also add some fresh meat. Onions, carrots and tomatoes are diced and added to the offal. Salt all ingredients, add a little pepper, bay leaf and mix. The bowl with the liver is placed in a slow cooker and cooked in the "stewing" mode for 1 hour 30 minutes. After this time, the bowl is taken out of the appliance, the ingredients are thoroughly mixed, because during cooking the liver releases a lot of juice. Next, the finished offal is transferred to portioned plates, pouring over the resulting broth.

From the resulting liver, you can also prepare filling for pies.

Cooking use

In cooking, lamb lung is used for the preparation of pates, canned meat, liver sausage, jellies, aspic. Dishes made from this healthy by-product taste no worse than meat dishes, but they contain fewer calories and are cheaper. Lamb lung and heart are suitable for making minced meat for pies.

A properly cooked lamb light is in no way inferior in taste to meat dishes.

For example, you can make a delicious salad from it. For the salad, you will need 0.5 kg of lamb lungs, several eggs, canned green peas or corn, an onion, mayonnaise. The lungs are boiled, after they have cooled, they are finely cut. Boiled eggs, onions are also finely chopped, the onions are additionally fried in a pan. Put all the ingredients on a plate, add corn or peas, season with mayonnaise, decorate the salad with finely chopped herbs on top.

Lamb lung is one of the most popular offal. Due to its low calorie content and high nutritional value, this product is recommended for people who monitor their figure.

9 out of 10 points. Very tasty, but rather time consuming pies.

Cooking 4 h.
20 pies

Ingredients:
For filling:
1 lamb liver (about 400 g)
2 lamb lungs (about 500 g)
1 lamb heart (about 250 g)
70 g butter
4 medium onions
8-9 black peppercorns
3 bay leaves
vegetable oil, for frying
4 tablespoons dried celery root
1/2 cup milk
For the test:
330 ml milk
2 eggs
5 tbsp granulated sugar
3 tbsp vegetable oil
1 tsp salt
15 g fresh live yeast
450-600 g of wheat flour, (depending on the flour, it may take more)

Preparation:

1. Rinse offal thoroughly. Put the whole heart in a saucepan. Add the peeled onion, 3 black peppercorns, 2 tbsp. dried celery roots. Cover with cold water, bring to a boil and cook for about 2 hours until soft (the heart should be easily pierced with a knife). Close to the end of cooking, add 1 bay leaf. At the end of cooking, drain the broth, leaving a little for the filling (about 50-70 ml).

2. In a large (!) Saucepan put the lungs, cut into large pieces, and pour cold water. Bring to a boil and drain. Pour again with cold water, add the peeled onion, 6 black peppercorns, 2 tbsp. dried celery roots. As with the heart, bring to a boil and cook for about 2 hours until soft, adding 2 bay leaves towards the end of cooking. You need to be prepared for the fact that the lungs will float up during cooking, increase in size, then decrease again - therefore, it is best to cover the pan with a heavy lid when cooking.

3. Clean the liver from the film and bile ducts, soak in milk for 30 minutes. Then drain the milk. Heat the oil well in a frying pan and add the onion cut into rings. Put the liver on top, cut into pieces about 1.5 cm thick. Season with salt, pepper and simmer over low heat until no more blood is released from the liver, about 10 minutes. It is important not to overexpose, otherwise the liver will become stiff.

4. Transfer the fried liver to a bowl along with other boiled offal; will not be needed further.

4. Separately fry the finely chopped onion in vegetable oil. All products (heart, liver, lung, onion) - chop with a blender or mince twice. Add the broth left over from cooking the heart to the resulting minced meat - it should turn out to be neither liquid nor dry. Taste the filling and add salt if necessary.

5. Prepare the dough: dilute the yeast in a little warm milk. Separate the whites of the eggs from the yolks, then beat 2 whites and the yolk with granulated sugar, add diluted yeast, vegetable oil, salt and the remaining warm milk. Sift the flour and, gradually adding it to the rest of the ingredients, knead the dough of such a consistency that it lags behind the walls. Cover with a towel and put in a warm place to rise, about 1 hour, excluding drafts. Then knead the dough and put it up a second time.

6. Knead the dough and form pies from it, adding a small piece of butter together with the filling. Dissolve the remaining yolk in 2 tablespoons. boiled water and grease the surface with it.

7. Let the pies distance for 10-15 minutes, then put in the oven, preheated to 200 degrees. Bake for 15 minutes, then remove the pies from the oven, grease with butter, cover with a towel or napkin, let stand for another 15 minutes and only then transfer from the baking sheet.