Lamb is nutritious meat, rich in microelements and vitamins. However, many people refuse to eat it because of its specific smell.
At the same time, almost every person has tried sheep meat at least once in their life, which tasted incredibly good. The whole secret is that the product must be properly prepared and cooked.
Read the article about how to remove the smell of lamb so that the dish turns out aromatic and tasty.
What causes it?
There are several reasons why lamb loses its normal flavor quite quickly. However, in some cases it was not there to begin with. This happens when meat:
- completely rotten;
- slightly spoiled;
- was stored in the refrigerator in a thick plastic bag, which is why it “picked up” an unpleasant odor;
- belonged to a boar;
- lamb with a peculiar smell.
It is best to throw away a spoiled natural product in the form of rotten meat immediately. If this is not done and the meat is cooked, it can lead to poisoning. In other situations, you can quickly get rid of this flaw and prepare a really tasty dish.
Canning Bone Broth
Canning bone broth at home is so easy that once you learn it, you'll never buy it again. Bone broth was a staple in our ancestors' diet and the perfect way to extract every last drop from an animal.
Although most people believe that bone broth is rich in minerals, it is actually not. The minerals in animal bones are tightly bound and are not destroyed even during prolonged slow boiling. Some people add vinegar to acidify the liquid in hopes that they can extract more minerals, but a tablespoon of apple cider vinegar per 5-gallon batch doesn't do much.
Bone broth, although lacking in minerals, is full of protein. Boosting your protein levels is one reason nutrition advocates recommend drinking a warm cup of bone broth instead of your morning coffee.
With so many “artisanal” bone broth makers out there, why bother making your own?
Cost – Bone broth should be a way to use up something you usually throw away: bones. It should be free or close to it. Why then do retailers slap on the "artisanal" label and charge almost a dollar an ounce? We can produce about 200 liters of bone broth per year, or about $3,000 if you choose to pay “artisanal” prices. All it cost was the initial investment in our super sexy All-American Pressure Canner.
Quality - By creating your own, you control quality. If you raise your own animals, you know the history of all the ingredients. Want everything organic, grass-fed, free range, and worn daily? You choose the inputs.
Selection - Want to do something special? Maybe with fresh thyme and mushrooms to use later for a fancy date night? Go right ahead. Low salt? Without salt? Skip the beef? Whatever your requirements, they can be easily met if you create your own.
Self-Reliance – Canning your own food, especially protein-rich, nutritious bone broth, means taking care of your own well-being. I'm responsible for making sure my family eats well year-round, and that 200 quarts of bone broth canned in my basement makes a huge difference.
So what does it take to can bone broth at home?
Pressure Filler - Unlike high acid jams and jellies, meats and vegetables must be stored in pressure cans. We use 30-quart All-American canners that hold 19 one-pint mason jars or 14 one-pint mason jars. If I had to do it again, I would go even bigger. The 41.5 quart model is only slightly more expensive and holds 32 pints or 19 quarts. What bone broth costs to buy at the store will make up the difference on your first batch of canning at home.
Mason Jars - Most home canners have a ready supply of mason jars. Bone broth can be canned in pints or quarts (not half gallons). Although I prefer wide-mouth glass jars for most home canning, I use a narrow mouth for pressure canning. Why? With the wide mouth, you can only fit 14 in the canner, but the narrow mouth is a little smaller and you can fit a full 19 quarts. Most often I may bottle my bone broth in quart jars because that's how my family usually uses it.
Mason Jar Lids and Rings – While you can use mason jars and rings over and over again, the lids themselves can only be sealed once. This is the largest ongoing cost of canning. We source our mason jar lids from home because if you buy 16 dozen at a time, you get a significant discount. Rings are also available in bulk and one large package should last you a lifetime as you reuse them.
Can Lifter – A can lifter allows you to move jars while they are hot and is essential for both pressure canning and water bath canning.
Canning Funnel - If you spill liquid on the rims of the jar, they may not close properly. Always use a funnel to keep things clean. I really like this one because it has built-in headspace measurements, but you can use almost any wide-mouth funnel.
Start by making your favorite bone broth recipe. We store the bones in the freezer until we have enough to half fill a 5 gallon stockpot. A good indicator of this is filling 2 to 3 gallon Ziploc bags. Since the bones are received after dinner, they are usually already fried. If you seared the meat raw, bake it in the oven before making the broth for a richer flavor.
Add aromatic vegetables such as carrots, onions, garlic, shallots or leeks. We usually use at least 2-3 onions and 4-5 carrots per batch.
Pour water over everything, filling the pan to 2 inches from the top.
Bring to a low simmer and simmer on the stove for at least 4 hours. We often let ours simmer overnight.
Strain the bone broth to remove any solids. First we pass through a colander, then a fine-mesh sieve.
If your bone broth is too rich, let it cool and skim off the fat. This is not necessary, but it will give you a cleaner finished product. We don't skim the broth, and the extra fat later makes the finished product richer. It's usually only about a millimeter at the top of each can, so it's not really worth fussing with.
Method: Pressure Canning Pressure: 10 lbs at 1000 feet (11 lbs with dial channel) Headspace: 1 inch Time: 25 minutes
Prepare the canner by adding about 2 inches of water to the bottom. Insert the bottom rack and bring the water to a boil.
Your bone broth should also simmer on a separate burner. Pour hot bone broth into canning jars, leaving 1 inch of headspace.
Add new canning jar lids and screw the canning lids on tightly. Use a jar lifter to place canning jars into the canner on top of the bottom rack (never touch the bottom of the canner). If you have a double-deck canner like our 30-quart All American canner, insert the divider and fill the second basket.
Attach the lid of the airtight container and fully tighten the bolts. Allow steam to escape from the pressure valve for a full 10 minutes before adding a 10 lb pressure canning weight at altitudes less than 1000 feet.
Leave the stove on high until the canner is up to temperature and the weight of the canner "jigs" for the first time so that the pressure is released. When the can reaches the required pressure, start timing. Filtered, meatless bone broth can be canned in 25 minutes at 10 pounds of pressure .
Reduce heat on the stove. The weight of the can should move at least once a minute to let you know that pressure is being maintained. Make sure you remove it enough so that it doesn't constantly wobble as this releases too much water. This can be a problem if you're canning something with a long shelf life, like sweet potatoes, which require 90 minutes of pressing. If the weight is constantly shaking and producing steam, the canning machine may be running dry.
With shorter canning times, such as the 25 minutes required for bone broth, this is not an issue. However, it is good practice to learn how to properly set your stove to maintain the proper temperature in your canner. On my stove it's an average of between 2 and 3 (out of 10) on the front high-power burner. This means "medium-low". You will need to experiment with your own stove.
After 25 minutes, turn off the heat and allow the autoclave to cool naturally to room temperature. DO NOT REMOVE THE CANNED FOODS WEIGHT until the temperature in the canner returns to room temperature. Rapid depressurization can lead to cans breaking, and no one is interested in that.
The canner will take at least an hour to cool down before the dial indicator shows “0” pounds of pressure. Then remove the weight and let any remaining steam escape before opening the canner and removing the jars.
Remove the cans. When completely cool, remove the canning rings for storage. Moisture trapped in the rings can cause them to rust and then you won't be able to open the jars. The lids are vacuum sealed and the rings are no longer needed. Wipe jars to remove any broth spills and store in a cool, dark place.
Ball canning says they last at least 18 months. If the seal is not broken, they will last for years.
Related
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What to do in this case?
An unpleasant aroma appears in meat quite quickly. How to get rid of the smell of lamb:
- Soak a piece of meat in cold water, to which add a spoonful of vinegar. The duration of soaking is for one hour, after which it is better to rinse it with warm water.
- Soak the lamb in lemon juice or wine for one hour. If the piece is large, divide it into smaller pieces. After this, rinse the meat well.
- Coat the lamb with mustard and marinate for 1 hour. Next, rinse well.
- Soak in well-salted water, then rinse the meat thoroughly.
- Soak the lamb in a weak solution of potassium permanganate. Then rinse it well under running water. It is best to leave the meat in cold water for 15 minutes after this.
- Chop the onion, garlic, add herbs and marinate for one hour.
If you have tried all the tips on how to cook lamb so that there is no smell, and the desired effect does not occur, the meat is considered completely spoiled. In addition, if the smell returns during baking, boiling or frying, there is no need to waste money and effort - you should immediately throw away the product.
Serving pilaf and photo of the finished dish
Pilaf prepared in Samarkand also has its own form of serving. It is laid out in a dish in exactly the same sequence in which it was placed. I'll write how to do it.
1. In a large dish, in Uzbekistan it is called “lyagan”, place rice as the first layer. It's okay if some of the carrots get in with it. It is better to choose rice from one of the edges of the cauldron.
2. Place a layer of carrots on top of the rice. Try to pick it up with a slotted spoon carefully so that it does not break and retains its shape.
3. Place the next layer of meat. If the pieces are quite large, then they can be cut into smaller portions.
If the meat was on the bones, for example on ribs, then they can be laid out together with the bone, or the bone can be removed. If the bones were large, then of course it is better to remove them, especially if you are preparing a dish for guests. If you are cooking for yourself, you can serve it with bones. As a rule, there are always people who like to chew them.
4. Place the garlic on top of everything, just like that, whole. It will be a pleasant decoration for our dish.
5. Chop the greens and sprinkle them on top. The green color really brightens up the dish. This paint was just what we needed to set the mood.
6. Serve lyagan with pilaf to the table and eat with pleasure!
You can look after the guests and give them a portion with the host’s hand; this is a special gesture towards the guest.
Be sure to invite your guests to try the garlic. To do this, peel it yourself. Garlic has a very unusual and interesting taste, incomparable to any other. It gave its main taste to the broth and absorbed all other tastes and smells.
However, it has both fans and, on the contrary, those who categorically do not like its taste. Therefore, do not impose garlic, offer to try it, and that’s all. Anyone who likes it will ask for more, or take it himself. In our house there is a queue for him.
Serve the dish with flatbreads and a cucumber and tomato salad. Or just with chopped vegetables. By the way, this oriental dish is not eaten with ketchup! I often saw such a picture (not in Uzbekistan, of course!).
In Uzbekistan, pilaf is the last thing served on the table. There may be a large string of other dishes and endless green tea on the table throughout the evening. And the more honorable the guest, the later the main course will be brought out for him. You can eat it for a long time and a lot, while talking and smacking your lips with pleasure. But when it’s eaten, it means that you can slowly get ready to go home. Of course, after it they will serve more tea and offer to play backgammon or chess, but pilaf is always the end point.
In general, in the East there is always a special attitude towards him. Not a single more or less significant life event can happen without it. And it is no coincidence that UNESCO included it in the list of cultural heritage. This once again further emphasizes its significance, and most importantly, its incomparable taste.
And now you can join this action and prepare it yourself. I hope that I wrote everything in an accessible and understandable way. If, after reading the article, you have questions, then ask them in the comments. I will be happy to answer them.
Plastic bag
If you store meat in cellophane packaging in the refrigerator, an unpleasant smell will definitely appear. And the reason for this is not his quick deterioration. The fact is that the chemical components of cellophane contribute to the appearance of a strange “unnatural” aroma. Preserving food in the refrigerator is a delicate matter. Instead of cellophane, you can use parchment and simple paper towels. And only in the form of a 2nd layer is it permissible to use cling film in order to protect the space in the refrigerator from a product that easily spoils.
Deformation
If you notice that a piece of meat has become deformed or a large layer of ice has formed inside the package, it means that the product is frozen. That is, at some point there was a temperature change, the meat began to thaw, and then was frozen again. This point is especially important when purchasing frozen foods in a store. Never accept misshapen pieces of meat or fish. In addition to the fact that such a product will be tasteless (dry and bland), it is also unsafe for health.
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How to get rid of a smell if it originates from a plastic bag. Adviсe
How to remove the smell of lamb when cooking? Meat can be processed as follows:
- Dissolve two tablespoons of kitchen salt in one liter of water and add a piece of charcoal. This combination will give an interesting aroma, which gives a specific taste of the fire. Soak for 3-4 hours.
- Soak the meat in chamomile decoction (1 tablespoon of dry mixture of medicinal herbs is poured with 1 liter of boiling water).
- Use any herbs with a strong aroma (for example, cardamom, basil, a sprig of rosemary, nutmeg, or even better, a mixture of them) to rub and leave the lamb for 1 hour.
- Wipe small pieces with natural pomegranate juice and leave the meat for an hour.
In this way, you will not only be able to get rid of the smell of lamb during cooking, but also give a new and original taste to the dish.
Soft Georgian lamb shish kebab in wine vinegar
Young lamb shish kebab turns out juicy and aromatic when using Georgian wine vinegar as a marinade.
Soft Georgian lamb shish kebab in wine vinegar
To prepare the marinade and shish kebab you will need:
| Main components | Quantity of ingredients in pcs. | Amount of ingredients in g or ml |
| Lamb fillet | — | 1500 |
| Peeled onion (large sizes) | 3 | — |
| Peeled garlic cloves | 4 | — |
| Lamb fat, melted | — | 150 |
| Premium wheat flour | — | 15 |
| Ground red peppers | — | 5 |
| Ground black pepper | — | 5 |
| Allspice | 4 | — |
| Vinegar | — | 50 |
| Table salt | — | 15 |
Stages of marinating and cooking shish kebab:
- Cut the fillet into 5 cm cubes and place in a marinating container.
- Cut the onion into half rings, garlic into slices. Add them to the meat and knead thoroughly.
- Add peppers and vinegar to the container. Stir and refrigerate for 4 hours.
- After 4 hours, add table salt, mix thoroughly and leave to soak for another 30 minutes.
Meat on skewers should be sprinkled with flour and poured with lamb fat during frying.
How to eliminate the unpleasant smell of old meat
Meat from lambs up to one year old will not cause such troubles. In other cases, you will have to wonder how to remove the smell of lamb when cooking if the meat is old:
- Initially, cut off the fat deposits; they do not create a problem, but it is still better to remove them.
- Rub small pieces of meat with spices and chopped garlic. Next, the lamb is kept in the refrigerator for at least 2-3 hours.
- Boil a piece of meat for two hours with seasonings, onions and carrots, and only then start cooking the lamb.
- Literally any marinade based on garlic and with a decent amount of spices will make a piece of meat aromatic and tasty in 2-3 hours.
- Soak the lamb in salt water for several hours. Also dissolve adjika, mustard powder in water, add allspice, garlic, then rinse the meat well with clean water.
- Cover the lamb with cold water. After boiling, drain the water and repeat this process 3-4 times. The smell can completely go away with the hot water.
With carrot juice
Lamb pilaf with carrot juice is one of the oldest options for preparing pilaf, which is now known to few people. It takes about an hour to prepare, the cooking time is 20 minutes, and it can feed 8 guests.
KBJU: calories – 1810.7 kcal, proteins – 33.9 g, fats 112.8 g, carbohydrates – 180.8 g.
Ingredients:
- Carrots (2,250 grams);
- Garlic (2 heads);
- Lamb (half a kilogram);
- Rice (half a kilo);
- Onions (3 pieces);
- Vegetable oil (140 milliliters);
- Red pepper (2 pieces);
- Salt;
- Zira (1 teaspoon).
- First you need to deal with carrots. 250 grams should be cut into strips, and juice should be made from the remaining ones.
- Otherwise, the recipe is no different from the others given below, with the only difference being that you need to add carrot juice to the pilaf twice: the first time, immediately after adding the chopped carrots, pour in half the juice, the second time, after adding the rice.
Boar meat
You should choose your meat very carefully to prevent such a disaster as buying boar meat. In fact, it will be enough to “fry” a small piece of lard with a lighter, and the whole truth about the condition of the product becomes absolutely clear. Such a check can be carried out in markets, but not in supermarkets.
If you are unlucky and the problem is already on the shelf in the refrigerator or on the cutting board, the only correct way to get rid of the unpleasant smell is to soak the lamb for 10-12 hours in milk. Milk should be replaced every 2 hours with fresh milk. The meat must be cut into small pieces. It is better to remove fat altogether.
When thinking about how to remove the smell of lamb when cooking, pay attention to all kinds of seasonings that will never be superfluous. However, even in this case, an unpleasant aroma and taste may still remain.
In fact, in order not to encounter the problem of an unpleasant odor, you need to buy only fresh meat of an even soft pink shade, elastic, and initially with a pleasant aroma.
It is better to store lamb in the freezer or refrigerator. Wrap pieces of meat in parchment or paper towel that has been pre-soaked in salt water.
Armenian lamb shish kebab with tomatoes and onions
The shish kebab turns out not only tasty, but also beautifully decorated.
Armenian lamb shish kebab with tomatoes and onions
To prepare the marinade and shish kebab you will need:
| Main components | Quantity of ingredients, pcs. | Amount of ingredients, g or ml |
| Lamb fillet | — | 1000 |
| Large size turnip onion | 4 | — |
| Tomatoes of strong varieties and medium sizes | 4 | — |
| Bell pepper (any color), medium size | 4 | — |
| Peeled eggplant (medium size) | 2 | — |
| Fresh cilantro | — | 40 |
| Onion feathers | — | 40 |
| Fresh parsley leaves | — | 40 |
| Vinegar | — | 50 |
| Dried basil | — | 10 |
| Dried thyme | — | 10 |
| Table salt for barbecue | — | 15 |
| Table salt for vegetables | — | 5 |
| Ground black pepper | — | 10 |
Stages of marinating and cooking shish kebab:
- Cut the fillet into 6 cm pieces and place in a marinating container.
- Cut the onions into rings (thicker). Add onion to meat.
- Mix basil, thyme and black pepper. Pour over meat.
- Pour wine vinegar into a container and mix everything.
- Place in the refrigerator for 5 hours. An hour before it’s ready, add table salt and stir.
- Cut the eggplant, peppers and tomatoes into 2 cm cubes.
- Chop the cilantro, onion and parsley and mix.
- Salt the vegetables and combine with herbs. Leave for 15 minutes.
Thread vegetables and meat alternately onto a skewer. Best served with hot sauces.
How to cook lamb without smell?
In this situation, it is necessary to use different aromatic marinades. Today there are a large number of such recipes. The following mixtures can be used for marinating lamb:
- chopped garlic with soy sauce;
- a pinch of cumin and natural yogurt;
- cardamom, garlic and natural yogurt.
A popular version of the marinade is a vegetable onion-garlic mixture, to which chopped celery root, grated carrots and allspice are also added. It is advisable to marinate meat in this mixture for at least one day. It should be taken into account that boiling the product after marinating in a vegetable composition should not be too long.
In order not to think about how to remove the smell of lamb when cooking, try to buy meat from the rear of the animal. To obtain a juicy kebab, ham, back and shoulder are suitable. If you want to make delicious chops, then give preference to the back and back.
Selection of spices
The first thing any cook needs to remember: cumin is the main spice in pilaf. It is also called cumin. You can do without cumin, but it will give the pilaf a delicious aroma.
Turmeric and chili pepper are also perfect for pilaf.
Don’t forget about garlic, which no pilaf recipe can do without.
Onions would also be a great seasoning. Barberry is also suitable, but it is not added as often.
Well, saffron, but it is not such a frequent guest in lamb pilaf.
Uzbek lamb shashlik with vinegar and onions
You can marinate lamb for shish kebab using apple cider vinegar and Uzbek spices.
Uzbek lamb shashlik with vinegar and onions
To prepare the marinade and shish kebab you will need:
| Main components | Amount of ingredients in g or ml |
| Lamb fillet | 600 |
| Gastrointestinal fat or fat tail | 50 |
| Sprigs of fresh dill | 40 |
| Fresh parsley leaves | 40 |
| Peeled onion | 200 |
| Apple cider vinegar | 50 |
| Premium wheat flour | 30 |
| Zira in ground form | 5 |
| Crushed anise | 5 |
| Ground red pepper | 5 |
| Table salt | 10 |
Stages of marinating and cooking shish kebab:
- Cut the fillet into 4 cm cubes. Place in a container for marinating.
- Cut the onion into medium-sized rings. Add to the meat and knead them well.
- Bring the vinegar to a boil, remove from heat and add table salt and ground spices. Cool.
- Pour the sauce with spices into the container with the meat. Mix the ingredients. The meat should be in the marinade under pressure for 4 hours.
- Cut tail fat or interior fat into 1-1.5 cm cubes.
- Place lard, onion and meat alternately on a skewer. Sprinkle with flour before frying.
Garnish the finished kebab with parsley leaves and dill sprigs.
Original shish kebab in Altai style
You can marinate lamb for barbecue in a cedar barrel to add a special aroma.
Original shish kebab in Altai style
To prepare the marinade and shish kebab you will need:
| Main components | Amount of ingredients in g or ml |
| Lamb fillet | 3000 |
| Large size onion, peeled | 6 pcs. |
| Fresh cilantro | 20 |
| Fresh parsley leaves | 20 |
| Fresh currant leaves | 5 |
| Dried thyme | 5 |
| Ground red pepper | 10 |
| Table salt (the amount can be increased if desired) | 40 |
Stages of marinating and cooking shish kebab:
- Steam currant leaves (1 liter of boiling water) in a cedar barrel, cover with a towel and wait for the water to cool.
- Cut the fillet into 5 cm pieces.
- Cut the onions into half rings.
- Finely chop fresh herbs.
- Place the ingredients in the barrel in the following layers: onion rings;
- food salt mixed with red pepper;
- sticks of meat;
- chopped greens;
- thyme.
Place the meat and onions in foil and cook on a wire rack.
