Lamb? Don’t you like it? I like to eat it, you can simply get good quality regional meat and the appropriate dishes taste wonderful. In addition to a high enjoyment value, it also provides important ingredients (more on this below). Today you will experience a delicious and sure-fire one Recipe for a lamb ragout.
Ragout is the braising of pieces of meat that have already been chopped up. It’s a traditional way of cooking that combines dry and moist heat, and it’s not as difficult as it might seem at first glance.
The sheep is the animal with which man has lived for the longest time (over approx. 12,000 years) in a community. Today, wool, leather and pelts are of little importance. It is almost exclusively a question of meat quality and the subsidy policies of various countries.
Did you know that classic bratwursts are mostly made in sheep string – i.e. sheep intestines?
- 1 Excursus: nutritional physiology under the microscope
- 2 How and where do you best buy lamb?
- 2.1 How long can you keep lamb?
- 3 What should you pay attention to when preparing?
- 4th Lamb ragout
- 4.1 INGREDIENTS
- 4.2 PREPARATION
- 5 How can you expand the recipe?
Excursus: nutritional physiology under the microscope
The per capita consumption of lamb in Germany is around one kilo per year, which is below the EU average of around four kilos. From a nutritional point of view, lamb is at least as recommendable as beef or pork:
100 g of lamb contains approx. 20 g of protein and, depending on the fat content, approx. 125 kcal. It primarily supplies vitamins of the B group such as B1, B2 and niacin, as well as vitamins A and C. It also offers the minerals potassium (290 mg / 100 g), magnesium, iron and zinc, as well as important biogenic amines such as creatine , Carnitine and taurine.
There are also some advantages in the production of lamb compared to other animals: lamb only needs to mature for about a week after slaughter before it reaches its optimal quality. Beef, on the other hand, takes at least three to four weeks.
In addition, lamb itself is usually of better quality than pork or beef, as sheep and lambs are not so easy to keep in factory farming. Sad but true – that’s why lamb comes from pasture and “happy” animals more often.
How and where do you best buy lamb?
My tip for shopping: Find a farm with direct sales and check out the on-site attitude yourself. Often you can buy the meat cut up and vacuum-packed at the farm. Even newcomers to the kitchen can dare to try prepared pieces.
Lamb is available all year round and is often offered at the weekly market from May to December. The so-called milk lamb, which was only fed with milk, and the lamb sweetbreads – the growth gland – are considered an absolute delicacy by gourmets. In general, the other cuts and innards are also delicious.
How long can you keep lamb?
Lamb can be kept in the refrigerator at 2 to 4 ° C for approx. 2 – 3 days, if it is vacuum-sealed it has a longer shelf life and if it is vacuum-frozen at -18 ° C, it will last between 6 and 10 months, depending on the fat content.
It is best to freeze it lying flat, so it freezes faster and thaws again faster.
What should you pay attention to when preparing?
If you take the following tips to heart, you will put a smile on your face as well as your guests with every future lamb dish!
- It is important that you always serve lamb dishes very warm, as the fat has a higher melting point than other fats. Exceptions are lean pieces of meat for quick frying. But also preheat your plates well here.
- Allow an extra hour or two for a stew. It hardly matters if the meat is warm a little longer; however, it is very uncomfortable if it is still too hard or chewing gum-like. If cooked in slightly thickened sauce at a low temperature, it cooks more evenly and loses less weight.
- Lamb can handle strong spices, so be courageous!
1 kg of lamb for braising (for example shoulder, mallet, breast or knuckle) – cut into cubes approx. 20 – 30 g
300 ml red wine
2 – 3 l bone broth, vegetable stock or water
300 g carrots – peeled and cut into approx. 1 cm cubes
200 g celery – peeled and cut into approx. 1 cm cubes
200 g onions – peeled and cut into approx. 1 cm cubes
100 g leek – washed, prepared and cut into approx. 1 cm cubes
2 – 4 cloves of garlic
2 – 4 tbsp organic clarified butter or simple olive oil
4 – 8 tbsp starch or flour
Black and white pepper, English mustard powder, lemon peel, chilli, ginger, bay leaves, juniper berries, allspice, thyme, oregano, rosemary, nutmeg, salt, stock cubes
- Heat up a heavy pan, saucepan or roaster. If you don’t have that, you can use one or more pans and fry meat and vegetables in portions.
- Pat the meat dry with kitchen paper and season with salt, pepper, mustard powder, nutmeg and cayenne.
Tip: simply mix the spices in a little salt, stir thoroughly and then add them to the meat.
- Dust the meat with a little flour so that it feels dry and then sear it with two tablespoons of clarified butter in the roaster until it turns color everywhere. If you don’t want to use flour, you can use starch.
- Remove the seared meat in a bowl.
- Add some fat to the roasting pan, then fry the carrots and celery until they take on color, then add the onions and leeks and fry them. At the very end, briefly steam the garlic.
- Deglaze with red wine (and in this case a lot more can help) and let the wine boil down completely like a syrup.
- Now add the meat, cover with the stock and bring to the boiling point.
- If it foams when it comes to the boil, skim off the foam and adjust the heat so that it simmer gently.
- Prepare a well-sealed spice egg, tea infuser or coffee filter with the spices. Here is my suggestion as a guide:
15 black peppercorns, 10 white peppercorns, 2 pierced chilies, 3 – 5 bay leaves, ½ lemon peel without white, ½ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon dried rosemary or more fresh, 5 – 8 pieces of juniper berries, 3 – 5 slices Ginger or ginger powder, 1 – 2 allspice grains
- Now add the spiced egg to the ragout and cover it with baking paper. So tear off some baking paper, crumple it up, un-crumple it and then cover the liquid with it.
- Let the ragout cook for at least 60 to 90 minutes, until it is really soft.
- When the lamb ragout is ready, bring everything to the boil again and then thicken with starch. Simply mix 2 – 3 tablespoons of starch with cold water and stir into the boiling liquid, stirring constantly, until the desired thickness is achieved.
- Now season the ragout to taste. Anyone who has or wants to add freshly chopped herbs such as rosemary, thyme, oregano, parsley and some freshly chopped lemon peel.
- Serve the ragout hot on preheated plates.
How can you expand the recipe?
A lot goes with the ragout: potatoes, rice, pasta … whatever your heart desires.
You can change or expand the recipe with other vegetables. Eggplants and peppers, chestnuts and bacon, for example, or grandmother-style with glazed silver onions, bacon, croutons and parsley on top are very good. The same recipe works with beef too.
Dear reader, once you’ve made it down here, thank you very much for your interest. A tasty dish that anyone can dare to try! Write to me how it worked and what helped you. Good Appetite!