How to cook lamb deliciously and tenderly

Stewing lamb for a long time can not only remove excess fat, but also release the protein in the lamb, making the meat more tender. However, many friends have found that when they cook mutton, they often fail to cook it well. Why is this? In fact, this is because the fibers of mutton are relatively coarse. If you do not master the stewing method, it is easy for the mutton to not be cooked through after a long time of cooking.

Why is it that mutton cannot be cooked?

1. These are not sheep from that year, but sheep that have been raised for several years. They take a short time to cook and are difficult to cook thoroughly.

2. Older sheep are less likely to rot. If you buy lamb meat, it will rot more easily. Adult lamb is not easy to rot and needs to be cooked over medium heat for about two hours.

3. Old ewe meat is not easy to cook thoroughly. Next time, it is recommended to buy castrated mutton or young ewe meat, which will be fragrant when stewed.

4. Of course, if the time is too short, the food won’t be cooked through. Lamb has relatively coarse fibers and is indeed harder to cook than some white meat, so it still needs to be stewed for a while longer.

What to do if the mutton is not cooked well

1. If you are not in a hurry, just put the pressure cooker on for a few more minutes. Generally it's 12-15 points, so bet on 20-25 points, it will always be bad.

2. If the meat you bought is tough and hard to cook, you don’t need to rush to cook it. Before stewing the meat, you may want to apply a layer of mustard on the surface of the lamb and then freeze it. Wash off the mustard the next day and stew the lamb in a pot. This can greatly shorten the cooking time and make the lamb tender and delicious.

3. It is most scientific to use cold water to cook mutton. Using hot water will cause the protein in the meat to denature and harden instantly, and the mutton will become very unpalatable. Boil the mutton in cold water. During the cooking process, the ice in the meat will sublime into water vapor, so the meat will be very soft and fragrant. Moreover, when the mutton is put into boiling water, the surface of the meat will be cooked instantly and the blood inside will be locked. Putting it in cold water can cook out the flavor inside.

4. After boiling over high heat, remove the lid and simmer for 20 minutes to remove the odor. Then cover the pot and use a low heat to keep the floating oil on the surface of the soup warm, which will help the food become more tender.

5. When cooking mutton, add salt last and add enough water at once. If you find that there is less water, add boiling water. Don’t add salt too early, otherwise it will not be fresh and will not be easy to soften.

6. When stewing lamb, you can choose to add some wine or vinegar. Add 2 to 3 tablespoons of wine or 1 to 2 tablespoons of vinegar to 1 kilogram of mutton and stew it to make the meat soft and tender.

7. When stewing mutton, add a pinch of tea leaves (wrapped in a gauze bag) and cook together. The mutton will be cooked quickly and the taste of the mutton will not change at all. If you don’t have tea leaves at home, you can use hawthorn instead. Both tea leaves and hawthorn can make mutton tender and remove the fishy smell.

8. After the water in the pot boils, be sure to turn to low heat and simmer slowly. Add dried hawthorn slices at the same time, which will speed up the softening process.

How to cook lamb deliciously and tenderly

1. Cut the mutton into pieces and wash it with cold water to remove the blood.

2. Add water to the casserole and put the mutton in. Bring to a boil over medium heat and skim off the foam.

3. Put the scallion segments, ginger slices, dried hawthorn slices, and peppercorns into a pot, bring to a boil over high heat, then simmer over low heat (slow fire) for about 1-2 hours.

4. 20 minutes before serving, add carrots and white radish, then add salt (if you add it too early, the food will not be soft and fresh).

5. Sprinkle pepper and chopped coriander on the mutton soup before serving.