According to Recipe Tips, 85 g (3 oz) of lamb contains 74 percent of the recommended daily allowance (RDA) for vitamin B-12, 43 percent of the required protein, 30 percent of the needed zinc and niacin, 17 percent of the required iron and 15 percent of the needed iron, all in one tidy, flavourful package. Many people may not know what to use to season the meat to produce a tasty and nutritious meal.
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The bay laurel is native to the Mediterranean and to India, two areas where eating lamb is common. Bay leaf has a slightly bitter taste and a very pungent odour. The 1973 article "Which Spice When" published in Better Homes and Gardens recommends using it for roast lamb and lamb stew. It is also recommended for goat.
The leaves may be used whole, crushed or ground. Fresh, chopped bay leaves are preferred, but dried bay leaves will work if fresh is not available.
Indian, Sri Lankan, and Malaysian cuisine use curry in many recipes. The herb has a sharp, spicy, citrus taste and is best when used fresh. The curry leaf looses a significant amount of flavour when dried. Curry leaves are often removed before consuming the food.
Dill is a member of the parsley family and native to Europe, but it is cultivated in many parts of the world. Use dill seed for lamb stews and soups. Use dill in small amounts to prevent it from overpowering the flavour of the meat.
Garlic is an ancient spice and cultivated in many parts of the world. The Epicentre's "Spice Encyclopedia" reports that the builders of the pyramids ate garlic, as did the ancient Greeks and Romans. The Mediterranean chefs consider garlic to be an essential spice.
Whole garlic cloves or garlic slivers may be inserted into cuts in lamb steaks and lamb roasts, depending on how much you like the taste of garlic. Add chopped garlic to soups, stews and soups or sauté the garlic in olive oil and dip bread in the mix as an appetizer for the lamb.
Marjoram grows wild in southwest Asia and north Africa and is cultivated in many other parts of the world. Cooks use fresh marjoram leaves whole or chopped. They may also use dried marjoram whole, chopped or powdered. Marjoram tastes slightly bitter and spicy and may smell similar to thyme and basil. The French, Greeks, Middle Easterners and North Africans use majoram in many lamb dishes.
Spearmint jelly accompanies and complements some lamb dishes. The mint tames the strong taste of lamb for some, and may be used in roasting or grilling lamb. Use fresh spearmint or peppermint leaves when cooking lamb steaks, roasts or stews.
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