All with Friday!
Today we will do the most, which is the ram of barbecue mashlyk.
Step one. We call our friend to the seller of meat and ask to put the back leg of the lamb …
I think that many fell into a stupor on this phrase — what other familiar seller? Where? But I will tell you honestly, if you want to enjoy the delicious barranine bar, just the ability to pickle and fry meat, is not enough — you definitely need a familiar butcher. Of course, you can come to the market suddenly and try to buy something similar to a good tenderloin or leg, but I came across a situation when you call our acquaintance, and he says that there is a lamb on sale, in principle, but, as it were, softer, not very much. Better, he says, come in a week, we will postpone a good piece for you. And indeed, this meat is always something with something!
I even honestly went to the farm lamb once (last year I appeared near our cottage). Yes, there is meat there. And the legs — here they are, hang, and clipping, and lambs are young, and the price is lower than in the market. But, still not that! And it turns out to be a circle is not cheaper, since they sell you a whole leg with all the rampages, and the familiar butcher will already cut the meat and clean and even chop it off, if necessary.
In general, friends with butchers. Go to the market, ask a couple of questions, consult, talk. Do not worry — have a regular client in their interests and no one will look at you with a wolf. The main thing is not to include a kind of “connoisseur” — anyway, if you are not a certified cook or thin connoisseur of oriental cuisine, the seller in meat is better. You will look like a stubborn donkey, which is not a sin to cope.
So, we took the hind leg. I must say that the leg was quite large and it was enough for us for this barbecue and even on the pilaf (more on this in the next issue of our program))). We separate the pulp from the bone, wash in cold water, clean from the films and cut into pieces of no more than four centimeters on the brink. If there is lard, we put it aside — it will still come in handy.
The marinade, as always, is the easiest — onions, large salt, pepper, vegetable oil. I added a little hop-sunel. And no vinegar or similar liquids! You can jump a little with a lemon, but no more!
And we will need … pork dodger. Of course, it is more correct to use kurducks, but in our case the leg was “lean” and they couldn’t get particularly. And I just forgot to ask the seller, I repent.
- Mutton
- Kurdyuk or Spick
- Onion
- Vegetable oil
- Salt
- Pepper
We move the onion with salt and pepper, add it to the meat, pour a little oil, mix and leave in a cool place for 2-3 hours.
After this time, we cut our bacon on thin squares about 1.5-2 cm in width …
… and string on skewers alternately with meat. Here's what it turns out:
Well, fry, actually. Salo melts and gives the juiciness of our “lean” lamb. Then it can be given to the cats to be torn to pieces … well, or plow it yourself)).
Do not look at the extreme right skewer — it is so white and unappetizing, because he was marinated in vinegar for a separate order (we have lovers of sourness here))):
And ours gradually becomes just a handsome man!
That's ready. Flone while hot! Believe me, it turned out juicy, softly and very tasty. Bon appetit!
- Mutton
- Kurdyuk or Spick
- Onion
- Vegetable oil
- Salt
- Pepper
