Most people are only familiar with beef and pork. Lamb, popular in eastern countries, is not in great demand in Russia and raises many questions: about preparation, options for consumption, taste and health effects. What are the benefits and harms of lamb for the body, who is it recommended for, and how to serve it correctly?
Lamb meat: general characteristics
In order to fully understand the health benefits and harms of lamb, it is worth turning to its chemical composition. The average energy value of such meat is about 190 kcal in 100 g of young lamb meat and more than 210 kcal in the meat of an adult animal. Some parts can reach 290 kcal in calorie content, and these are the numbers for the raw product. They increase when frying or baking. The amount of proteins (proteins) is approximately 16 g, and fats - 17 g. There are no carbohydrates here, which is welcomed by everyone who follows low-carb diets.
First of all, you can find a large amount of vitamin B12 in lamb: if you eat 100 g of this product, you will fill the daily requirement (and even exceed it by 8%), and only seafood and beef liver will give the same effect. This already indicates the benefits of lamb during pregnancy, since a woman carrying a child experiences a serious deficiency of B vitamins. In addition, the chemical composition of this product contains:
- selenium;
- niacin;
- calcium;
- magnesium;
- iron;
- vitamins B1, B2, B5, B6, B9.
Nutritionists call another important element vitamin K, which is present in the same large quantities only in veal (if we consider meat). In addition, taurine, creatine, and glutathione are present here. But what is most surprising for most people is the complete absence of cholesterol with a high percentage of fat content, so the harm of lamb to the body does not lie in the negative effect on blood vessels, which does not exist.
The main advantage of this product is its high nutritional value - lamb is superior to other types of meat in this parameter, so it is necessary for those recovering from an illness, as well as pregnant women and athletes. In addition, as mentioned above, it contains many vitamins and microelements, thanks to which nutritionists were able to determine the benefits of lamb meat for the body:
- regulates the production of gastric juice;
- provides prevention of diabetes mellitus;
- improves the chemical composition of the blood, stimulates the process of hematopoiesis;
- replenishes iron deficiency no worse than beef;
- increases hemoglobin levels;
- normalizes metabolic processes;
- stabilizes blood pressure;
- improves mental activity;
- helps accelerate fat burning (thanks to linoleic acid);
- has a beneficial effect on the condition of teeth, reducing the risk of caries.
The specific benefits of lamb for men are also interesting - with regular consumption, it reduces the likelihood of problems with potency. To a greater extent, this effect is due to the high content of vitamin K. However, its fat content is still lower than the fat content of pork, and the cholesterol level is also significantly lower, so lamb can be considered a relatively dietary product.
Separately, doctors mention the benefits and harms of lamb broth: if it is not too rich, made with 2 waters and not from old meat, it will have a beneficial effect on the gastric mucosa, therefore it is indicated for gastritis, as well as for low acidity. True, such a dish can be difficult for the liver if you overdo it with its strength.
Often the danger is not so much the product itself as its quality. It is important to choose fresh meat that has an even color and is free of unpleasant odor (rotten, sour). Its surface should be smooth and equally elastic at all points. Experts advise buying lamb meat because it is more tender, less fatty, lower in calories, and is better digestible, especially if you need to prepare a dish for a child. As for the specific smell and taste that the meat of an adult animal has, they are not dangerous, although they do not attract everyone.
Other potentially negative aspects:
- The high lipid content in lamb meat can negatively affect the condition of people with severe cardiovascular diseases, so it is worth monitoring the amount of product eaten and the frequency of its introduction into the diet.
- Lamb can be dangerous for people with arthritis and gout, as well as pathologies of the gastrointestinal tract and liver failure.
- You should not overuse lamb if you have problems with your kidneys, since the removal of breakdown products will slow down and the body may become poisoned from the inside.
Dried lamb, the benefits and harms of which are approximately the same as fresh ones, can be a good snack if it is prepared at home. It is not as dangerous to the liver and digestive tract as fried, and can replace sausage and ham in sandwiches. The only caveat is that dried lamb is prepared with a lot of salt, so it is not recommended for heart and kidney diseases.
Lamb is the meat of domestic sheep. Rich in high-quality protein and many vitamins and minerals, lamb can be an excellent addition to a healthy diet. Lamb is one of the main meat products of many nations. These are the countries of the Middle East, Turkey, Australia, Greece, New Zealand, the Caucasus and Central Asia. This meat is a very common product in the Mediterranean diet and many nutritionists attribute the good health of those who regularly eat lamb to this meat. So really, lamb brings so many benefits to our body, what beneficial substances it contains and whether there is any harm from eating lamb, we’ll figure it out in this article.
Lamb meat is a red type of meat. This term is used to define the category of meat from animals containing large amounts of iron. The most popular cuts of lamb meat for cooking are the shoulder, steaks, breast, and back of the legs. In the countries of the East and the Caucasus, a whole young lamb is very often prepared.
Eating meat is extremely important for humans. It provides the body with essential amino acids that are not produced by our body and we should only get them from food. In addition, meat is an excellent source of protein, the main building material of cells. Lamb is no exception in this regard.
Chemical composition of lamb meat and calorie content
Like any other meat, lamb meat contains a large amount of protein. Its content in this type of meat ranges from 25-26 percent.
It should be noted that this is a high-quality protein that contains essential amino acids necessary for the growth and maintenance of the human body.
Another useful component of lamb is lamb fat. The composition of lamb fat depends on the feed, gender, and age of the animal. Its content can range from 17 to 21 percent.
Lamb fat consists of saturated and monounsaturated fats in approximately equal proportions.
Young sheep generally contain slightly less saturated fat than beef or pork. These fats are very important for the prevention of cardiovascular diseases. Although doctors and scientists have different opinions on this issue.
Lamb meat contains trans fats. But these are not the trans fats found in fast food. Trans fats from ruminants, which include sheep, have beneficial effects on the human body.
The most famous and widespread of these fats is linoleic acid. Lamb contains much more of it than beef or veal.
In addition, lamb is a rich source of many vitamins. First of all, we need to highlight vitamin B12, which is extremely important for the normal functioning of the brain.
Vitamin B12 is found only in animal foods and its deficiency can lead to anemia and neurological diseases.
Niacin or vitamin B3 is another important vitamin that is needed for the normal functioning of the body. Many doctors associate its insufficient amount with the risk of developing cardiovascular diseases.
Among the mineral composition, it is necessary to highlight selenium, zinc, phosphorus, and iron.
Selenium is a very rare trace element that has antioxidant properties. True, its content and quantity directly depends on the animal feed.
Zinc is important for the production of hormones such as insulin and testosterone. This element is much better absorbed by the body from animal foods than from plant foods.
Iron in lamb is present in an easily accessible form and is well absorbed by the human body.
In addition, meat contains small amounts of other vitamins and minerals.
In addition to vitamins and minerals, lamb contains a number of other biologically active substances and antioxidants.
Creatine is important as our source of energy for muscles. Creatine supplements are very popular among bodybuilders for muscle growth and maintenance of muscle mass.
Taurine is an amino acid antioxidant that is good for the heart and muscles.
Glutathione is an antioxidant. Animals that eat grass are especially rich in this compound.
Animal cholesterol does not have much effect on blood cholesterol levels. Therefore, it cannot be called a big health problem.
The calorie content of lamb depends on what part of the lamb your piece of meat is. On average, calorie content per 100 grams can range from 150 to 170 calories. In a piece from a shoulder blade or leg, the calorie content may be slightly higher, by about 20-30 calories. 
Benefits of lamb for the body
Lamb meat, as a rich source of vitamins, minerals and other nutrients, is of great benefit to our body.
First of all, lamb is one of the best sources of high-quality protein. Protein is important for maintaining muscle mass, especially in older people. Inadequate protein intake may accelerate and worsen muscle loss associated with aging, which in turn increases the risk of developing sarcopenia.
For the same reason, lamb meat is very useful for athletes, bodybuilders, recovering from a serious illness, after surgery.
While maintaining muscle mass, protein is also important for muscle function. Meat protein contains an amino acid called beta-alanine. This amino acid is needed for the production of carnosine, a substance important for muscle function.
As a rich source of easily digestible iron, lamb helps prevent anemia. Anemia is characterized by low levels of hemoglobin in the blood and a decrease in the oxygen-carrying capacity of cells, which can result in fatigue and weakness.
The nutrients contained in lamb reduce the risk of cardiovascular diseases.
Lamb fat is often used to treat, especially colds accompanied by cough. Lamb fat with milk is a well-known remedy for a dry, lingering cough.
In addition, lamb fat is often used for rubbing against bronchitis.
Zinc influences the production of the male hormone testosterone, which is important for maintaining the male reproductive system.
Lamb meat is a dietary product. And not because it does not contain fat. The main thing is the vegetable feed for the sheep. The richer the herbal composition of the pasture, the healthier the meat.
Possible harm of lamb
Like any meat that is consumed in large quantities, lamb can cause some harm.
This meat contains purines. Therefore, it is contraindicated for people with kidney stones or gout.
Lamb is contraindicated for gastritis, liver and gallbladder diseases.
Eating meat in large quantities can lead to the accumulation of cholesterol in the body and the formation of plaques on the walls of blood vessels.
Another disadvantage is the specific smell of meat, which scares most people away from it. It is very difficult to get rid of it; you can only disguise it with spices and herbs.
In general, lamb meat is a healthy, healthy product. And if consumed in reasonable quantities, it will not cause any harm to health.
Table of nutritional value of lamb meat per 100 grams of product 
Find out the benefits of lamb from this video of the “Live Healthy” program
Find out which is healthier, lamb or pork, from this video
Lamb is considered a dietary product and is much more suitable for some people than pork. There are really many benefits from such meat, and to be convinced of this, it is enough to study its composition and learn more about the beneficial effects on the body.
Calorie content and chemical composition
The calorie content of meat is determined by its category (the level of fatness of the animal), which, in turn, determines whether it is fatty or not. Thus, 100 g of lamb of the first category contains about 210 kcal, while the same amount of meat of the second category contains only 166 kcal. At the same time, despite the lower energy value, the latter option includes 1.5 times more useful components. 
For lamb of the first category (100 g) the following values are typical:
- vitamin B1 - 0.08 mg;
- vitamin B2 - 0.14 mg;
- RR - 3.80 mg;
- potassium - 270.00 mg;
- phosphorus - 168.00 mg;
- sodium - 80.00 mg;
- calcium - 9.00 mg.
For comparison, in 100 g of lamb of the second category, the number of components will be slightly different:
- vitamin B1 - 0.09 mg;
- vitamin B2 - 0.16 mg;
- RR - 4.10 mg;
- potassium - 345.00 mg;
- phosphorus - 190.00 mg;
- sodium - 101.00 mg;
- calcium - 11.00 mg.
However, lamb is valued not only for these components. This meat is an excellent source of animal protein, which contains approximately 16 g per 100 g of meat.
Did you know? It is believed that lamb does not contain the so-called “fear hormone”, which is formed in the animal’s body at a time of stress (usually before slaughter) and affects the quality of the meat. Pigs are considered the most susceptible to this feeling.
What are the benefits of lamb?
The benefits of dietary lamb meat are equally noticeable in relation to both the female and male body, each of which has its own nuances of such an effect. 
For men
The constituent components of lamb have a complex positive effect on the human body, but as for male representatives, the most significant for them will be the following beneficial properties of such meat:
- increased resistance to stress and improved morale (it is no secret that by holding back emotions, men suffer more from hidden depression);
- increased potency and increased sexual desire;
- improving sleep quality and combating insomnia;
- strengthening bone tissue;
- improving the digestibility of protein foods and its uniform distribution throughout the body (especially important for athletes);
- increasing testosterone production.
Important! To achieve all these results and improve the condition of his body, a man should eat lamb at least 2 times a week.
For women
The benefits of lamb for the female body are no less significant than for the male body, and, first of all, are expressed in:
- improving the appearance of skin, teeth and hair, which is largely due to the presence of fluoride in the composition;
- supporting the body's immune system;
- acceleration of metabolic processes (due to this, weight loss occurs);
- preventing anemia (with regular consumption of lamb, young girls can avoid dizziness during menstruation);
- a large amount of folic acid, which will be appropriate during pregnancy, having a positive effect on the development of the fetus.
In addition, the vitamins that make up meat activate the central nervous system, prevent nervous disorders and reduce the likelihood of developing cardiovascular diseases. In addition to this, vitamins E and K strengthen the skeleton well and participate in hematopoietic processes, while simultaneously improving the overall well-being of a woman. Such properties of lamb are especially noticeable when health deteriorates or during certain periods of a woman’s life.
Is it possible to eat lamb
Despite the significant benefits of lamb meat, it is not suitable for regular consumption by everyone. Moreover, the amount of product eaten can also negatively affect overall well-being, therefore, when choosing lamb, it is worth knowing about its impact on different categories of consumers.
During pregnancy and breastfeeding
The nutrition of a pregnant woman or young mother should always be selected taking into account the interests of her child. In general, the dietary properties of lamb make it a suitable product in any of these cases, since such meat is quickly digested, does not cause a feeling of heaviness and will not ferment in the intestines, causing discomfort in a woman and a newborn baby. 
At the same time, folic acid, which is part of meat, is simply irreplaceable for pregnant women, and during breastfeeding, the vitamins and minerals included in the composition enhance milk production.
When losing weight
There is much less fat in lamb than protein, so it can be safely included in the diet of people who are overweight or simply watching their figure. The product’s ability to speed up metabolism is a very valuable “skill” when losing weight; moreover, such meat contains practically no cholesterol, which can provoke the development of atherosclerosis.
Simply put, lamb will be equally beneficial for people on a diet and for those who are prone to cholesterol accumulation. 
For pancreatitis
The possibility of eating lamb meat for pancreatitis depends on the form of the disease. In case of acute development of the disease, it is recommended to completely exclude such a product from the patient’s menu, while the chronic course of the disease allows the possibility of its use, but in limited quantities (in the phase of stable remission, no more than 100–200 g of boiled or baked product). The main thing is to choose pieces with the least amount of fat, because it is this that can aggravate the situation in case of pancreatitis. The best meat in this regard is considered to be meat from dairy lambs or rams under 3 years of age.
For gout
There are two opposing opinions about the possibility of eating lamb for arthritis and gout. Some experts do not advise patients to consume it because of the purines (nitrogen-containing chemical compounds) present in the composition, while others consider this type of meat to be the best alternative to pork and beef. 
To minimize the effect of purines on the patient’s body, it is advisable to choose only lean pieces obtained from young animals, avoiding the consumption of offal (liver, kidneys, lungs). However, this recommendation does not apply to situations of exacerbation of the disease, because it is better to discuss the diet during treatment with your doctor.
For diabetes
Lean lamb is an ideal solution for meat nutrition for people suffering from diabetes. It is able to control the secretion of gastric juice, thereby facilitating the work of the pancreas, and young lamb meat additionally promotes the outflow of bile and improves liver function. In addition, such a product is an excellent prevention of the development of diabetes, since it contains lecithin.
Important! If you come across a piece of lamb with layers of fat, you must cut them off to avoid additional stress on the body if you have diabetes.
Possible harm
Unfortunately, with all its positive properties, lamb meat cannot be called completely harmless. The main contraindications to its use include:
- liver and kidney diseases;
- ailments of the gastrointestinal tract, accompanied by increased stomach acidity (meat components can increase it even more);
- hemorrhagic colitis of various nature;
- gallbladder dysfunction;
- cholelithiasis;
- gout and joint diseases (depending on the stage).
Of course, you shouldn’t overuse lamb even if you feel well, because an excessive amount of any meat can worsen digestive processes and cause a feeling of heaviness in the stomach.
What can you cook
Lamb is excellent for preparing a wide variety of dishes - both for the first and for the second. It also makes a good kebab, but for these purposes it is better to choose pieces with a layer of fat. Popular dishes using this type of meat include:
- baked lamb with major;
- leg of lamb with herbs;
- canakhi with lamb;
- shurpa (first course);
- bouillon;
- aspic;
- lamb stew;
- stewed lamb ribs.
If desired, you can stuff a leg of lamb, prepare goulash or meatloaf. In short, lamb meat can be used to implement almost any culinary idea.
Cooking secrets
Despite the fact that in the nuances of preparation, lamb is often equated to pork or beef, it also has some specific processing features, knowledge of which will help you obtain a very tasty and aromatic dish. 
The main secrets of cooking lamb include the following points:
- for preparing stewed or boiled dishes, it is better to purchase a neck or shank;
- delicious baked or fried meat is obtained from the upper part of the shoulder, shank or loin, and when frying it is worth placing them with the fatty part down;
- The ham is considered a universal part for stewing, frying or baking, although the brisket can also be used for stuffing;
- if you are buying lamb for the first time, then choose the meat of young lambs, since it is much more difficult to make mistakes in the nuances of its preparation;
- to enhance the taste of meat, it is worth using all kinds of marinades, especially since lamb absorbs them well;
- It is advisable not to rinse the purchased piece under running water, but simply wipe it with a paper towel and remove tendons and films (they are not edible);
- If there is an unpleasant odor coming from the meat, soaking it in vodka or adding cinnamon during the cooking process will help get rid of it;
- Fresh meat can only be stored in the refrigerator, at temperatures up to +5 °C, and it is advisable to freeze only steamed meat.
Video: How to cook lamb In general, lamb can safely be called one of the most ideal products in the kitchen with an optimal set of beneficial properties. However, in order for meat to truly bring only benefits, it is important to take into account many additional factors, in particular, the health characteristics of consumers and the nuances of preparing dishes.
Shurpa, shashlik, beshbarmak, kharcho, pilaf and many other dishes, including sausages and manti, are best made from lamb. At least, that's what most Easterners think. Well, let's try to figure out why they think so.
What is lamb?
The question seems stupid, but the answer is obvious. But it's not that simple. And that's why…
When an ordinary Russian person (not a professional cook) hears the word “mutton,” he “understands” that the meat once belonged to a hefty ram with curled horns. However, from a culinary point of view, lamb is anything but the meat of an old sheep (although, of course, there are exceptions). After all, the meat of an adult sheep, even after cooking, has a specific smell, which many find simply terrible.
In fact, when it comes to delicacies, the word “lamb” hides something very sophisticated, tender and incredibly tasty. Usually this is either a milk lamb (up to 2 months), or a young lamb (up to a year), or a one-year-old ram that has not yet had time to grow fat.
It is this kind of lamb that is served on the table during Christian and Jewish Passover, as well as on the occasion of many Muslim holidays, including the birth of a child and a simple family meeting. It is worth noting that young lamb is so good that almost any part of the carcass is suitable for baking.
On the other hand, some experts call only the meat of one-year-old rams, which is slightly denser than the meat of lambs and young lambs, as lamb. In general, there is no consensus here. Therefore, any meat of lambs, rams and sheep (yes, those too) can be safely called mutton.
Benefits of lamb
In some ways, lamb can be classified as dietary meat, because it contains very little fat (1.5 times less than pork). At the same time, it contains a huge amount of minerals, vitamins and easily digestible proteins.
Lamb is rich in iron (there is 10-30% more of it than in pork) and low in cholesterol. Agree that this is a truly magical combination...
In addition, it is believed that lamb contributes to the normal functioning of the pancreas and thereby prevents such a dangerous disease as diabetes.
But to get the daily requirement of folic acid, you need to eat at least 1.1 kg of lamb.
If we talk about people suffering from various diseases of internal organs, then experts recommend eating not lamb itself, but broths based on it.
Damage to lamb (contraindications)
Eating lamb is permissible only if a person does not have problems with the gastrointestinal tract.
In this regard, it is highly undesirable to give lamb to children and the elderly, because in children the digestive system has not yet matured, and in the elderly it has already deteriorated.
- gout
- stomach ulcer
- arthritis of the joints
- gastritis
- any diseases of the kidneys, liver and gall bladder
How to choose lamb?
If possible, take lamb of the Kalmyk breed. Because, thanks to the efforts of breeders, all the unpleasant smell has “dissipated” from it, and at the same time there are more vitamins and minerals.
Well, if you can only choose from parts of the carcass, then we recommend the following options:
- for cooking – neck, shoulder, brisket
- for frying - back leg
- for roast – neck part, kidney part, back leg
- for pilaf and stew – shoulder blade, brisket
- for cutlets – neck part, shoulder blade
- for baking – kidney part, back leg
- for stewing - spatula, back leg
Mutton is especially popular among the inhabitants of the East, known throughout the world for their wisdom and good health. It was not without reason that they chose this as one of the main dishes in their diet. It is distinguished by its delicate taste, appetizing appearance, rich composition, which brings great benefits to the entire body.
Peculiarities
Lamb refers to the nutritious meat of sheep and sheep. The younger the individual was, the more tender and juicy it was. The meat of old sheep is tough, poorly digestible, with an unpleasant aftertaste. Animals are usually slaughtered when they are about a year old, but the most valuable lamb is considered to be a few months old.
The Kalmyk breed of sheep, formed by selection of various species, is considered an ideal in the meat market. Its meat is sold as a delicacy because it is the most healthy. This result can be achieved using unique living conditions and a specific diet of animals.
The main feature of lamb is that it is superior to other types of meat. It contains more beneficial minerals than poultry; three times less cholesterol than beef and pork, and three times less fat than the aforementioned pork.
Video: Is lamb dietary meat or not? Harm from eating lamb
Compound
Lamb is a source of B complex vitamins, as well as vitamins E, H, PP. The mineral composition of the product is considered very valuable. It includes:
- iron;
- potassium;
- calcium;
- cobalt;
- magnesium;
- manganese;
- copper;
- molybdenum;
- sodium;
- sulfur;
- phosphorus;
- fluorine;
- chlorine;
- choline;
- chromium;
- zinc.
As for caloric content, it is impossible to say for sure. It depends on the chosen meat and cooking method. 100 grams of raw meat from a young lamb contains about 150 kcal, and from a one-year-old lamb – about 200 kcal. A boiled dish will have about 300 kcal, a stewed dish will have 270 kcal, and a fried dish will have 330 kcal. But 100 grams of lamb-based broth contains only 15-20 kcal.
In 100 grams of meat you can find 16 grams of protein, 17 grams of fat and not a single carbohydrate, which makes the product as easy to digest as possible, indispensable for those who want to lose excess weight without exhausting mono-diets.
Advantages
Since lamb is full of useful and important microelements for the body, it fits perfectly into the diet of children from three years old and the elderly.
Among the main advantages of the product, scientists and medical professionals highlight:
- protection against caries;
- diabetes prevention;
- anti-sclerotic properties;
- normalization of cholesterol metabolism;
- ensuring adequate functioning of the thyroid gland;
- treatment for anemia;
- beneficial effect on the circulatory system;
- improving the functioning of the nervous system.
People with gastrointestinal problems, ulcers, and gastritis are prescribed broths prepared with lamb as an additional treatment. It has been clinically proven that regular use of the product increases potency in men.
Thanks to its miraculous properties, this meat is valued not only in cooking. Lamb fat is used as a prevention and treatment for sore throat, flu, bronchitis, and cough. The peoples of Central Asia use a burnt sheep carcass for snake and scorpion bites to prevent the poison from spreading throughout the body.
Harm and contraindications
Like any other type of meat, lamb has its drawbacks. It should be consumed in moderation, because regular and large doses lead to obesity and sclerosis. People suffering from arthritis should not get carried away with it. Due to the bacteria contained in meat, arthritis can begin to progress.
No matter how paradoxical it may sound, lamb also has a negative effect on the cardiovascular system. The fact is that in moderate quantities it has a beneficial effect, but in excessive quantities it has a negative effect.
People who have problems with the gallbladder, liver, kidneys, intestines, and stomach should use the product with caution. Those who suffer from high blood pressure, high acidity, gout, stomach and duodenal ulcers, and individual intolerance should eat a minimum of lamb.
It is impossible to completely exclude it from the diet due to important elements that can only be found in it in sufficient quantities. It promotes the deposition of toxins, like any other type of meat, it is difficult to digest, and if not processed correctly, it is dangerous. Therefore, it is important to buy only a quality product and only from trusted sellers.
In children under three years of age, the gastrointestinal tract has not yet fully formed; such food will be too heavy for him. Contraindications often include pregnancy or breastfeeding, although in reality everything depends solely on the individual characteristics and physical health conditions of the mother. It is worth noting that not a single woman has ever ended up in the hospital because of a piece of lamb she ate.
How to choose the right one
The most common myth about lamb is related to its smell - it supposedly emits an unpleasant aroma. In fact, fresh meat does not have such a specific property. And the myth is associated with unscrupulous sellers who offer customers stale meat or the meat of an old animal.
In order not to make a mistake when buying lamb, first of all you should smell it. The smell should have been “meaty”, but not overt. There shouldn’t be any “taste” - you can’t get rid of it, as the sellers say, and it will only intensify during cooking.
Next, it is important to pay attention to the color. It must be light red. The pinker and lighter the meat, the more tender and juicy it is. Dark meat indicates the venerable age of the ram. This means that the taste will be at least unpleasant. The meat itself will be tough and dry.
For each recipe, it is advisable to take a certain part of the carcass:
- rich broths are obtained from the brisket, neck or shoulder;
- from the hind legs - classic fried dishes;
- from the kidney and neck parts - a luxurious roast;
- from shoulder and brisket - luxurious pilaf or stew;
- from the shoulder and neck - excellent minced meat.