1. Batak i karabatak (but i nadlaktica)
Priprema: pečenje u rerni, sporo pečenje, kuvanje u ragu ili gulašu.
Karakteristike: meso je sočno i sa kostima, sporo pečenje pojačava aromu
Preporuka: marinirati pre pečenja, često sa belim lukom, ruzmarinom, majčinom dušicom.
Začini: ruzmarin, majčina dušica, beli luk.
Povrće: krompir, šargarepa, celer.
Preporučeni sosevi: ruzmarin i beli luk u maslinovom ulju, sos od crnog vina ili sos od paradajza sa povrćem.
Biljni sosevi: sos od pečenih paprika i paradajza, pesto od rukole ili pesto od peršuna, tahini sos sa limunom.
Efekat: osvežavajuće i blago gorak ili orašast ukus koji balansira masnoću mesa.
2. Rebra i rebarca
Priprema: pečenje u rerni, roštilj, gril, dimljenje.
Karakteristike: masnija i vrlo aromatična mesna struktura, brzo se peče na visokoj temperaturi.
Preporuka: marinada od maslinovog ulja, limuna, belog luka i začinskog bilja.
Začini: ruzmarin, majčina dušica.
Povrće: pečena paprika, ceri paradajz.
Preporučeni sosevi: menta sos, koji daje osvežavajući kontrast.
Biljni sosevi: menta i limun sos, sos od pečenih šljiva ili sos od pečenih kajsija, cimicuri (peršun, origano, beli luk, maslinovo ulje).
Efekat: naglašava aromu mesa, daje osvežavajući i sladak kontrast masnoći.
3. Ramstek i plećka
Priprema: pečenje, prženje, sporo kuvanje u ragu.
Karakteristike: nežnije meso, može se koristiti i za odreske.
Preporuka: roštilj ili pečenje u rerni sa aromatičnim biljem.
Začini: ruzmarin, timijan, beli luk.
Povrće: špargle, tikvice, pečurke.
Preporučeni sosevi: sos od belog vina i pavlake ili sos od pečuraka i crnog vina.
Biljni sosevi: sos od pečenih pecuraka i povrća sa sojinim kremom ili kokosovim kremom, sos od paradajza sa začinskim biljem.
Efekat: bogat, kremast i aromatičan, nadopunjuje nežnost mesa.
4. Jagnjeći vrat
Priprema: kuvanje, sporo pečenje, gulaši.
Karakteristike: masno, sočno i aromatično meso, idealno za spore metode kuvanja.
Preporuka: dodati povrće, vino, začine.
Začini: ruzmarin, majčina dušica, beli luk.
Povrće: šargarepa, celer, luk.
Preporučeni sosevi: sos od crnog vina sa povrćem ili sos od paradajza i začinskog bilja.
Biljni sosevi: sos od povrća sa crnim vinom i biljnim pavlakama (sojina pavlaka, kokosova pavlaka, ovsena pavlaka), sos od pečenog belog luka i bilja.
Efekat: dubok, aromatičan ukus, savršen za sporo pečenje ili gulaše.
5. Jagnjeći file
Priprema: pečenje, prženje, roštilj.
Karakteristike: vrlo nežno meso, kratko pečenje je dovoljno.
Preporuka: brzo prženje ili pečenje sa sosom.
Začini: ruzmarin, timijan, beli luk. Povrće: špargle, mladi krompir, tikvice.
Preporučeni sosevi: sos od belog vina i pavlake ili menta sos za osvežavajući kontrast.
Biljni sosevi: menta sos i avokado sos, sos od limuna i peršuna, tahini sos sa belim lukom.
Efekat: osvežava i naglašava nežnu teksturu mesa, lagan kontrast.
6. But bez kostiju
Priprema: pečenje, prženje, roštilj.
Karakteristike: aromatično i sočno meso, brzo se priprema.
Preporuka: ruzmarin i beli luk u maslinovom ulju, voćni sos (npr. brusnica).
Začini: ruzmarin, majčina dušica, beli luk.
Povrće: pečeni krompir, šargarepa, tikvice.
Preporučeni sosevi: ruzmarin i beli luk u maslinovom ulju ili voćni sosevi, poput brusnice, koji dodaju sladak kontrast.
Biljni sosevi: brusnica sa biljnim kremom ili šumsko voće sa biljnim kremom, sos od pečenog povrća sa maslinovim uljem, pesto od svežeg bilja.
Efekat: balansira sočnost mesa i dodaje aromatičnu svežinu.
1. Lamb leg portion (lamb drumstick) and lamb shank (thigh and upper arm)
Preparation: baking in the oven, slow roasting, cooking in ragu (ragout) or stew.
Characteristics: meat is juicy and with bones, slow roasting enhances the aroma.
Recommendation: marinate before baking, often with garlic, rosemary, thyme.
Herbs & spices: rosemary, thyme, garlic.
Vegetables: potatoes, carrots, celery.
Recommended sauces: rosemary and garlic in olive oil, red wine sauce or tomato sauce with vegetables.
Plant-based sauces: roasted pepper and tomato sauce, arugula pesto or parsley pesto, tahini sauce with lemon.
Effect: refreshing and slightly bitter or nutty taste that balances the fat of the meat.
2. Ribs (lamb spare ribs or lamb riblets)
Preparation: baking in the oven, barbecue, grill, smoking.
Characteristics: fattier and very aromatic meat structure, quickly baked at a high temperature.
Recommendation: marinade made of olive oil, lemon, garlic and herbs.
Herbs & spices: rosemary, thyme.
Vegetables: roasted pepper, cherry tomatoes.
Recommended sauces: mint sauce, which provides a refreshing contrast.
Plant-based sauces: mint and lemon sauce, roasted plum sauce or roasted apricot sauce, chimichurri (parsley, oregano, garlic, olive oil).
Effect: emphasizes the aroma of the meat, providing a refreshing and sweet contrast to the fat.
3. Lamb rump steak and shoulder
Preparation: baking, frying, slow cooking in ragu (ragout).
Characteristics: more tender meat, can also be used for steaks.
Recommendation: grilling or baking in the oven with aromatic herbs.
Herbs & spices: rosemary, thyme, garlic.
Vegetables: asparagus, zucchini, mushrooms.
Recommended sauces: white wine and cream sauce or mushroom and red wine sauce.
Plant-based sauces: roasted mushroom and vegetable sauce with soy cream or coconut cream, tomato sauce with herbs.
Effect: rich, creamy and aromatic, complements the tenderness of the meat.
4. Lamb neck
Preparation: cooking, slow roasting, stews.
Characteristics: fatty, juicy and aromatic meat, ideal for slow cooking methods.
Recommendation: add vegetables, wine, spices.
Herbs & spices: rosemary, thyme, garlic.
Vegetables: carrot, celery, onion.
Recommended sauces: red wine sauce with vegetables or tomato and herb sauce.
Plant-based sauces: plant-based sauce with red wine and plant-based creams (soy cream, coconut cream, oat cream), roasted garlic and herb sauce.
Effect: deep, aromatic taste, perfect for slow roasting or stews.
5. Lamb fillet (lamb tenderloin)
Preparation: baking, frying, grilling.
Characteristics: very tender meat, short roasting is enough.
Recommendation: quick frying or roasting with sauce.
Herbs & spices: rosemary, thyme, garlic.
Vegetables: asparagus, baby potatoes, zucchini.
Recommended sauces: white wine and cream sauce or mint sauce for a refreshing contrast.
Plant-based sauces: mint sauce and avocado sauce, lemon and parsley sauce, tahini sauce with garlic.
Effect: refreshes and emphasizes the delicate texture of the meat, light contrast.
6. Boneless leg
Preparation: baking, frying, grilling.
Characteristics: aromatic and juicy meat, quickly prepared.
Recommendation: rosemary and garlic in olive oil, fruit sauce (e. g. cranberry).
Herbs & spices: rosemary, thyme, garlic.
Vegetables: baked potatoes, carrots, zucchini.
Recommended sauces: rosemary and garlic in olive oil or fruit sauces, such as cranberry, which add a sweet contrast.
Plant-based sauces: cranberry with plant-based cream or forest fruit with plant-based cream, roasted vegetable sauce with olive oil, fresh herb pesto.
Effect: balances the juiciness of the meat and adds aromatic freshness.
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