Lamb: Lamb younger than 1 year, without permanent teeth.
Hodgit: Less than two permanent teeth.
Mutton: Adult ewe, or castrated ram, with more than six permanent teeth.
Ram: An adult ram with more than two permanent teeth.
Generally, mutton is used in high-grade dishes because it is heated quickly and tender.
Let's talk about cutting nouns into different parts:
Pork ribs: generally described as the cutting method of our big row, generally leg cutting, hip cutting, waist lion cutting, waist saddle cutting, neck and shoulder cutting.
Steak chops: French lamb rack cutting method. Cut from the back bone
Fried pork chops: usually a large piece of meat, like our breadcrumb fried pork slices, about 3 mm
Ribs: Like our little ribs, they are cut from the chest ribs.
Rack: French sheep rack. Generally, meat shops are processed into 5-6 claws, and then divided according to personal hobbies. Pay attention to cutting at a certain angle, otherwise it will be uneven.
Noisettes: I don't know if it's a speech, (Nova Tut) is the second voice at last. It is used to describe any meat that is cut and rolled up, so it can be mutton, beef, fish and so on. Usually, small rows of meat are rolled up after shaving.
Tenderloin (tenderloin), a high-grade sheep's eye meat, is a strip tenderloin with a nearly round bottom.
Steak. Lamb brand, can be cut from the upper part of hip 2, strengthen shoulders, etc.
Leg: A leg, usually burned all over.
Let's talk about several cooking methods of mutton in western food.
Braised: This method is to cook some medium or slightly old mutton, such as shoulder meat, muscle, calf and leg meat. Generally, the mutton is marinated, then fried on the grill, cut into large pieces of vegetarian dishes, placed at the bottom of the baking tray, and heated with enough original soup, otherwise the cooking time will be more than twice, and it will take about 2 hours to enter the oven at 190 degrees.
Stew: It can be stewed on the stove or in the oven. This method is some old parts of cook the meat, tendons and connective tissue. Legs, muscles, etc. Marinate the mutton first, dip the onion and mutton in powder, fry on all sides, add garlic, red wine, collect dry wine, then add the original soup, herbs and various spices, and stew slowly, usually at medium heat 1 hour, or put it in the oven 190 degrees 1 half an hour, depending on the cutting size of the meat.
Barbecue: roast mutton, usually tender parts, ribs, tails, ribs and so on. This is the best cooking method and meat quality choice, which is generally used in high-end restaurants and high-end mutton dishes. Mutton tastes easy. Bake in the oven and fry on both sides. 190 degrees generally does not exceed 8-9 minutes. Few people want mutton more than 5% cooked, because it is too tender. However, it should be noted that under this cooking method, all the meat should rest in a hot environment for at least 6 minutes to relax the meat tissue, otherwise you will find that all the barbecues are cut out with a lot of blood, which will affect the appearance and taste.
Roast: The famous Moussaka (Greek food) is composed of a layer of eggplant, a layer of minced mutton, a layer of Bessemer sauce and cheese, just like spaghetti. After gathering in the oven for about 65,438+0 hours, the dishes can be golden outside.
Western food also has fried mutton (stir-fried). Foreigners think that stir-fried mutton is a Mongolian dish, so when it comes to stir-fried mutton, it will be considered Mongolian mutton. Of course, the meat should be tender.
Greeks seem to like cinnamon, cloves and tomatoes very much.
Mexicans like cumin, rapeseed and pepper.
Basil, rosemary, thyme and oregano are often used, usually cooked with red wine or brandy.
Yogurt, cucumber and mint are the most popular cold sauces.
Here are some simple recipes:
Roasted lamb chops with green husk and mustard oil (8 portions)
Dijon mustard 300ml garlic chopped 5 cloves salt and pepper crumbs 400g oil160ml.
Thyme spring side dish cut 30 grams of 8-rib mutton rack trimmed (excluding all white tissue)
Mix mustard, garlic and thyme on the mutton rack, add a little butter to the crumbs, add lettuce leaves if you want to be green, mash, stir-fry and stir-fry the yellow mutton, then spread the bran on the mutton rack, open the box and bake until the internal temperature of the meat is between 50 and 60 degrees, take it out, relax for 6 minutes, then cut it, put it on a plate, decorate it with thyme or rosemary, and prepare the original juice.