What the ideal lamb should look like for Easter. What should we pay attention to when buying this type of meat?
The Easter lamb is a tradition that many Romanians do not deviate from regardless of their purchasing power. However, choosing the right lamb for the Easter meal is not as easy a mission as one might think. Specialists say that we must take care of the weight, but also the age of the animal.
Lambs are an Easter delicacy PHOTO Ionelia Nucă
The Easter lamb is a tradition that many Romanians would never give up. Not even in times of austerity. Especially in the northern regions of Romania, it is also a matter of household pride. A meal without a lamb is not good in the community. So many make sacrifices. From what they have, from what they don't have, buy at least a piece of leg or some meat and bones for a healthy lamb soup. Let's not talk about those who have guests, either relatives or friends, it is not possible, for Moldovans, without lamb on the table.
Moreover, in the north of Moldova, for example, the offer is inviting for all customers. Traders confess that they have left some more at the price and people are queuing up at the stalls in the meat halls of the markets. Musai is looking for fresh, Romanian lamb. “Without lamb and wine, it's like it's not Easter. What to do with it. Prices aren't that high here. So we can afford two or three kilos, just like Easter”confesses a Botošan resident.
And indeed, at the farmers' huts, the kilogram does not exceed 33 or 35 lei. “Prices have stayed the same for two years. So it's good for everyone,” confesses a trader. Specialists say, however, that in order to enjoy the Easter lamb, without throwing money out the window, we must pay attention to some aspects. Especially in provenance, age and weight.
Lamb over 10 kilos and from authorized sources
The sanitary-veterinary specialists say that first of all the lamb must be bought from an authorized source. “We have to look at a lamb carcass if it is cut in an authorized facility and has a health mark. We have to avoid meat sold on the corner of the block, on the Internet or from unauthorized people. There is a health risk.”says Teodor Harabagiu, director of the Botoșani Sanitary Veterinary and Food Safety Directorate.
Then we have to take care of the lamb's weight and its age. It is advisable not to consume that “milk” lamb, not younger than 21 days. A lamb of two months is ideal.
“We have to remember the following thing lamb meat as with other animals, if we are to eat youth meat, at least 21 days must pass, from calving to avoid risks, from that fetal meat”adds Teodor Harabagiu.
The specialists also point out that a too young lamb, slaughtered before six weeks, presents a series of nutritional and digestive risks. First, the meat has a high amount of toxins and the animal's tissues are immature.
Lamb meat
Very young lamb has a gelatinous texture and is difficult to digest. This can cause gastrointestinal problems such as indigestion, bloating or abdominal cramps because the human digestive system has a harder time processing this meat. “Milk” lamb can be rich in compounds that increase the level of uric acid in the blood, being dangerous for people with gout, kidney problems or high cholesterol.
The best herbs and spices for lamb
At the same time, such meat in combination with heavy foods such as egg, mayonnaise or alcohol increases the risk of overloading the liver and gall bladder. Last but not least, unlike the lamb that started grazing, the one fed only milk has a meat structure that has not yet developed the necessary complex nutrients, having a lower nutritional quality. “For consumers, I recommend that the lambs weigh between 10 and 20 kilograms in the carcass. They are of the highest quality and the consumer can feel that special taste. I recommend that they be at least 30 days old and the weight, I repeat, start from 10 kilograms in the carcass. Then the jig is quite healthy”, states Ionică Nechifor, director of the Popăuți Sheep and Goat Research Station.
Vibrant pink or red shade
At the same time, we can visually tell, say the specialists, the quality of the lamb meat. In addition to having a delicate and pleasant fragrance, fresh meat should be firm and slightly moist. Also, lamb cuts should be a vibrant pink or red color with a reasonable amount of intermuscular fat (marbled appearance) to ensure we enjoy the flavor. “Look for little white spots throughout the piece of meat. The more 'marbling' there is, the juicier and more tender the lamb will be”says Chef Michael Costa for “Tasting Table”.
If the meat is too dark in color, we are most likely not talking about lamb, but a mature sheep. The meat will be tougher. At the same time, an indication of age is the fat, which must be white and not yellow. Yellow indicates an older animal. A color that is too pale, on the other hand, can indicate poor meat quality. At the same time, a soft or sticky meat that has no elasticity, is not fresh and must be avoided.
How to cook different parts of lamb
Nutritionally, lamb is an outstanding source of protein RICH in nutrients. It is also an excellent source of acid linoleic conjugated and is full of vitamins and trace elements. Experts say there are two general rules for cooking lamb. First: “less is more”. In other words, lamb is best served in blood or medium in blood, unless we are talking about minced meat, rasol or meat for stew. The second rule is that lamb goes very well with marinade. In short, we have to put him to bed.
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Roast lamb PHOTO istock
Either overnight or for a few hours, it is always recommended to let the meat infuse with oil, spices, herbs, lemon juice and even olive oil. If we want it more traditional, we leave it with only oil and simple spices such as pepper, bay leaves and salt. The lamb absorbs the flavors of the marinade wonderfully, and the acids help to tenderize the meat. As for the cooking methods, they depend on how the lamb was cut by the butcher.
In general, loin and loin are best cooked slowly in the oven. Bone-in cuts are great because the bone adds more flavor to the steak. The pieces in the loin area are best cooked on the grill, or in a pan, browned and then lightly baked. Brisket, neck or breast are ideal for stewing.
