How to remove the smell of lamb when cooking: methods and recommendations

Lamb is nutritious meat, rich in microelements and vitamins. However, many people refuse to eat it because of its specific smell.

At the same time, almost every person has tried sheep meat at least once in their life, which tasted incredibly good. The whole secret is that the product must be properly prepared and cooked.

Read the article about how to remove the smell of lamb so that the dish turns out aromatic and tasty.

What causes it?

There are several reasons why lamb loses its normal flavor quite quickly. However, in some cases it was not there to begin with. This happens when meat:

• completely rotten;
• slightly spoiled;
• was stored in the refrigerator in a thick plastic bag, which is why it “picked up” an unpleasant odor;
• belonged to a boar;
• lamb with a peculiar smell.

It is best to throw away a spoiled natural product in the form of rotten meat immediately. If this is not done and the meat is cooked, it can lead to poisoning. In other situations, you can quickly get rid of this flaw and prepare a really tasty dish.

Canning Bone Broth

Canning bone broth at home is so easy that once you learn it, you'll never buy it again. Bone broth was a staple in our ancestors' diet and the perfect way to extract every last drop from an animal.

Although most people believe that bone broth is rich in minerals, it is actually not. The minerals in animal bones are tightly bound and are not destroyed even during prolonged slow boiling. Some people add vinegar to acidify the liquid in hopes that they can extract more minerals, but a tablespoon of apple cider vinegar per 5-gallon batch doesn't do much.

Bone broth, although lacking in minerals, is full of protein. Boosting your protein levels is one reason nutrition advocates recommend drinking a warm cup of bone broth instead of your morning coffee.

With so many “artisanal” bone broth makers out there, why bother making your own?

Cost – Bone broth should be a way to use up something you usually throw away: bones. It should be free or close to it. Why then do retailers slap on the "artisanal" label and charge almost a dollar an ounce? We can produce about 200 liters of bone broth per year, or about $3,000 if you choose to pay “artisanal” prices. All it cost was the initial investment in our super sexy All-American Pressure Canner.

Quality - By creating your own, you control quality. If you raise your own animals, you know the history of all the ingredients. Want everything organic, grass-fed, free range, and worn daily? You choose the inputs.

Selection - Want to do something special? Maybe with fresh thyme and mushrooms to use later for a fancy date night? Go right ahead. Low salt? Without salt? Skip the beef? Whatever your requirements, they can be easily met if you create your own.

Self-Reliance – Canning your own food, especially protein-rich, nutritious bone broth, means taking care of your own well-being. I'm responsible for making sure my family eats well year-round, and that 200 quarts of bone broth canned in my basement makes a huge difference.

So what does it take to can bone broth at home?

Pressure Filler - Unlike high acid jams and jellies, meats and vegetables must be stored in pressure cans. We use 30-quart All-American canners that hold 19 one-pint mason jars or 14 one-pint mason jars. If I had to do it again, I would go even bigger. The 41.5 quart model is only slightly more expensive and holds 32 pints or 19 quarts. What bone broth costs to buy at the store will make up the difference on your first batch of canning at home.

Mason Jars - Most home canners have a ready supply of mason jars. Bone broth can be canned in pints or quarts (not half gallons). Although I prefer wide-mouth glass jars for most home canning, I use a narrow mouth for pressure canning. Why? With the wide mouth, you can only fit 14 in the canner, but the narrow mouth is a little smaller and you can fit a full 19 quarts. Most often I may bottle my bone broth in quart jars because that's how my family usually uses it.

Mason Jar Lids and Rings – While you can use mason jars and rings over and over again, the lids themselves can only be sealed once. This is the largest ongoing cost of canning. We source our mason jar lids from home because if you buy 16 dozen at a time, you get a significant discount. Rings are also available in bulk and one large package should last you a lifetime as you reuse them.

Can Lifter – A can lifter allows you to move jars while they are hot and is essential for both pressure canning and water bath canning.

Canning Funnel - If you spill liquid on the rims of the jar, they may not close properly. Always use a funnel to keep things clean. I really like this one because it has built-in headspace measurements, but you can use almost any wide-mouth funnel.

Start by making your favorite bone broth recipe. We store the bones in the freezer until we have enough to half fill a 5 gallon stockpot. A good indicator of this is filling 2 to 3 gallon Ziploc bags. Since the bones are received after dinner, they are usually already fried. If you seared the meat raw, bake it in the oven before making the broth for a richer flavor.

Add aromatic vegetables such as carrots, onions, garlic, shallots or leeks. We usually use at least 2-3 onions and 4-5 carrots per batch.

Pour water over everything, filling the pan to 2 inches from the top.

Bring to a low simmer and simmer on the stove for at least 4 hours. We often let ours simmer overnight.

Strain the bone broth to remove any solids. First we pass through a colander, then a fine-mesh sieve.

If your bone broth is too rich, let it cool and skim off the fat. This is not necessary, but it will give you a cleaner finished product. We don't skim the broth, and the extra fat later makes the finished product richer. It's usually only about a millimeter at the top of each can, so it's not really worth fussing with.

Method: Pressure Canning Pressure: 10 lbs at 1000 feet (11 lbs with dial channel) Headspace: 1 inch Time: 25 minutes

Prepare the canner by adding about 2 inches of water to the bottom. Insert the bottom rack and bring the water to a boil.

Your bone broth should also simmer on a separate burner. Pour hot bone broth into canning jars, leaving 1 inch of headspace.

Add new canning jar lids and screw the canning lids on tightly. Use a jar lifter to place canning jars into the canner on top of the bottom rack (never touch the bottom of the canner). If you have a double-deck canner like our 30-quart All American canner, insert the divider and fill the second basket.

Attach the lid of the airtight container and fully tighten the bolts. Allow steam to escape from the pressure valve for a full 10 minutes before adding a 10 lb pressure canning weight at altitudes less than 1000 feet.

Leave the stove on high until the canner is up to temperature and the weight of the canner "jigs" for the first time so that the pressure is released. When the can reaches the required pressure, start timing. Filtered, meatless bone broth can be canned in 25 minutes at 10 pounds of pressure .

Reduce heat on the stove. The weight of the can should move at least once a minute to let you know that pressure is being maintained. Make sure you remove it enough so that it doesn't constantly wobble as this releases too much water. This can be a problem if you're canning something with a long shelf life, like sweet potatoes, which require 90 minutes of pressing. If the weight is constantly shaking and producing steam, the canning machine may be running dry.

With shorter canning times, such as the 25 minutes required for bone broth, this is not an issue. However, it is good practice to learn how to properly set your stove to maintain the proper temperature in your canner. On my stove it's an average of between 2 and 3 (out of 10) on the front high-power burner. This means "medium-low". You will need to experiment with your own stove.

After 25 minutes, turn off the heat and allow the autoclave to cool naturally to room temperature. DO NOT REMOVE THE CANNED FOODS WEIGHT until the temperature in the canner returns to room temperature. Rapid depressurization can lead to cans breaking, and no one is interested in that.

The canner will take at least an hour to cool down before the dial indicator shows “0” pounds of pressure. Then remove the weight and let any remaining steam escape before opening the canner and removing the jars.

Remove the cans. When completely cool, remove the canning rings for storage. Moisture trapped in the rings can cause them to rust and then you won't be able to open the jars. The lids are vacuum sealed and the rings are no longer needed. Wipe jars to remove any broth spills and store in a cool, dark place.

Ball canning says they last at least 18 months. If the seal is not broken, they will last for years.

Related

.

What to do in this case?

An unpleasant aroma appears in meat quite quickly. How to get rid of the smell of lamb:

1. Soak a piece of meat in cold water, to which add a spoonful of vinegar. The duration of soaking is for one hour, after which it is better to rinse it with warm water.
2. Soak the lamb in lemon juice or wine for one hour. If the piece is large, divide it into smaller pieces. After this, rinse the meat well.
3. Coat the lamb with mustard and marinate for 1 hour. Next, rinse well.
4. Soak in well-salted water, then rinse the meat thoroughly.
5. Soak the lamb in a weak solution of potassium permanganate. Then rinse it well under running water. It is best to leave the meat in cold water for 15 minutes after this.
6. Chop the onion, garlic, add herbs and marinate for one hour.

If you have tried all the tips on how to cook lamb so that there is no smell, and the desired effect does not occur, the meat is considered completely spoiled. In addition, if the smell returns during baking, boiling or frying, there is no need to waste money and effort - you should immediately throw away the product.

Armenian lamb shish kebab with tomatoes and onions

The shish kebab turns out not only tasty, but also beautifully decorated.

Armenian lamb shish kebab with tomatoes and onions

To prepare the marinade and shish kebab you will need:

Main components	Quantity of ingredients, pcs.	Amount of ingredients, g or ml
Lamb fillet	—	1000
Large size turnip onion	4	—
Tomatoes of strong varieties and medium sizes	4	—
Bell pepper (any color), medium size	4	—
Peeled eggplant (medium size)	2	—
Fresh cilantro	—	40
Onion feathers	—	40
Fresh parsley leaves	—	40
Vinegar	—	50
Dried basil	—	10
Dried thyme	—	10
Table salt for barbecue	—	15
Table salt for vegetables	—	5
Ground black pepper	—	10

Stages of marinating and cooking shish kebab:

1. Cut the fillet into 6 cm pieces and place in a marinating container.
2. Cut the onions into rings (thicker). Add onion to meat.
3. Mix basil, thyme and black pepper. Pour over meat.
4. Pour wine vinegar into a container and mix everything.
5. Place in the refrigerator for 5 hours. An hour before it’s ready, add table salt and stir.
6. Cut the eggplant, peppers and tomatoes into 2 cm cubes.
7. Chop the cilantro, onion and parsley and mix.
8. Salt the vegetables and combine with herbs. Leave for 15 minutes.

Thread vegetables and meat alternately onto a skewer. Best served with hot sauces.

Plastic bag

If you store meat in cellophane packaging in the refrigerator, an unpleasant smell will definitely appear. And the reason for this is not his quick deterioration. The fact is that the chemical components of cellophane contribute to the appearance of a strange “unnatural” aroma. Preserving food in the refrigerator is a delicate matter. Instead of cellophane, you can use parchment and simple paper towels. And only in the form of a 2nd layer is it permissible to use cling film in order to protect the space in the refrigerator from a product that easily spoils.

Original shish kebab in Altai style

You can marinate lamb for barbecue in a cedar barrel to add a special aroma.

Original shish kebab in Altai style

To prepare the marinade and shish kebab you will need:

Main components	Amount of ingredients in g or ml
Lamb fillet	3000
Large size onion, peeled	6 pcs.
Fresh cilantro	20
Fresh parsley leaves	20
Fresh currant leaves	5
Dried thyme	5
Ground red pepper	10
Table salt (the amount can be increased if desired)	40

Stages of marinating and cooking shish kebab:

1. Steam currant leaves (1 liter of boiling water) in a cedar barrel, cover with a towel and wait for the water to cool.
2. Cut the fillet into 5 cm pieces.
3. Cut the onions into half rings.
4. Finely chop fresh herbs.
5. Place the ingredients in the barrel in the following layers: onion rings;
6. food salt mixed with red pepper;
7. sticks of meat;
8. chopped greens;
9. thyme.

Repeat layers until the ingredients run out.

Infuse the kebab mixture under pressure for 24 hours. The components should be mixed every 46 hours.

Place the meat and onions in foil and cook on a wire rack.

How to get rid of a smell if it originates from a plastic bag. Adviсe

How to remove the smell of lamb when cooking? Meat can be processed as follows:

1. Dissolve two tablespoons of kitchen salt in one liter of water and add a piece of charcoal. This combination will give an interesting aroma, which gives a specific taste of the fire. Soak for 3-4 hours.
2. Soak the meat in chamomile decoction (1 tablespoon of dry mixture of medicinal herbs is poured with 1 liter of boiling water).
3. Use any herbs with a strong aroma (for example, cardamom, basil, a sprig of rosemary, nutmeg, or even better, a mixture of them) to rub and leave the lamb for 1 hour.
4. Wipe small pieces with natural pomegranate juice and leave the meat for an hour.

In this way, you will not only be able to get rid of the smell of lamb during cooking, but also give a new and original taste to the dish.

Getting rid of unpleasant amber when preparing soup, pilaf and other dishes

Depending on what exactly will be prepared from lamb, the method of preparing and processing the meat differs:

1. To prepare shish kebab, meat must be marinated for at least 12 hours. Parsley, dill and rosemary will not help cope with foreign odors. It is better to replace them with garlic, mint, cinnamon and cumin. Zira, cardamom and oregano also go well with the product.
2. If you have to cook soup, you will have to soak the product for at least 3-4 hours, after which it must be washed. You need to boil the meat over high heat. The first broth is drained 5 minutes after boiling, and the lamb is washed again. During cooking, it is recommended to add 2 whole onions and 1 carrot to the pan. These vegetables are not eaten; after cooking they are thrown away. They are necessary to give the soup a pleasant taste. To keep the broth clear, you need to constantly skim off the foam.
3. You need to stew the lamb in a saucepan with a thick bottom. It is recommended to use white wine rather than water as the liquid. The cooking time is 3 hours. There is no need to mix the pieces. After the stewing is complete, add a few cloves of garlic to the pan and let it brew under a closed lid for at least half an hour.
4. To prepare minced meat, the product should be soaked in a solution of table salt. For 1 liter you will need 30 g. For greater effect, water can be replaced with milk. Both sour and boiled products are suitable.
5. It is recommended to use soy sauce as a marinade for meat to be baked. The second option is low-fat yogurt and garlic. Thanks to this combination, the meat will no longer smell unpleasant and will have a pleasant taste.

How to eliminate the unpleasant smell of old meat

Meat from lambs up to one year old will not cause such troubles. In other cases, you will have to wonder how to remove the smell of lamb when cooking if the meat is old:

1. Initially, cut off the fat deposits; they do not create a problem, but it is still better to remove them.
2. Rub small pieces of meat with spices and chopped garlic. Next, the lamb is kept in the refrigerator for at least 2-3 hours.
3. Boil a piece of meat for two hours with seasonings, onions and carrots, and only then start cooking the lamb.
4. Literally any marinade based on garlic and with a decent amount of spices will make a piece of meat aromatic and tasty in 2-3 hours.
5. Soak the lamb in salt water for several hours. Also dissolve adjika, mustard powder in water, add allspice, garlic, then rinse the meat well with clean water.
6. Cover the lamb with cold water. After boiling, drain the water and repeat this process 3-4 times. The smell can completely go away with the hot water.

Helpful information

Tips for selecting, processing and cooking odorless lamb:

• 
  if you don’t want to deal with the smell, you need to buy lamb meat, the age of which does not exceed 3 months - you can buy the product only in early spring, such meat smells exclusively of sheep’s milk;

• meat of dairy lambs from 3 months to a year is soaked for 30-60 minutes;
• young lamb is kept in brines and marinades for 1 to 3 hours;
• the meat of an old animal is soaked for 12-24 hours;
• to completely eliminate the smell of lamb when cooking soup, the water will need to be drained 3 times;
• After using any solution, the meat must be washed with clean water - this will ensure minimal distortion of the taste of the final dish.

You will find a lot of useful and important information on how to remove smell from different types of meat and cook it correctly here.

Boar meat

You should choose your meat very carefully to prevent such a disaster as buying boar meat. In fact, it will be enough to “fry” a small piece of lard with a lighter, and the whole truth about the condition of the product becomes absolutely clear. Such a check can be carried out in markets, but not in supermarkets.

If you are unlucky and the problem is already on the shelf in the refrigerator or on the cutting board, the only correct way to get rid of the unpleasant smell is to soak the lamb for 10-12 hours in milk. Milk should be replaced every 2 hours with fresh milk. The meat must be cut into small pieces. It is better to remove fat altogether.

When thinking about how to remove the smell of lamb when cooking, pay attention to all kinds of seasonings that will never be superfluous. However, even in this case, an unpleasant aroma and taste may still remain.

In fact, in order not to encounter the problem of an unpleasant odor, you need to buy only fresh meat of an even soft pink shade, elastic, and initially with a pleasant aroma.

It is better to store lamb in the freezer or refrigerator. Wrap pieces of meat in parchment or paper towel that has been pre-soaked in salt water.

Fergana pilaf

Thanks to the presence of hot pepper, the pilaf turns out “hot”, so green tea is served immediately after the meal.

Ingredients:

• 4 pieces of lamb back with ribs
• A kilogram of lamb pulp
• 300 grams of fat tail fat
• Kilogram of rice (medium grain)
• Kilogram of carrots
• 3 onions
• 3 heads of garlic
• 2 capsicums
• 2 teaspoons cumin
• One and a half tablespoons of salt.

Preparation:

Cut the carrots into strips with a section of 30mm by 30mm.

Cut the meat into one and a half centimeter cubes, set aside the bones, adding salt to these pilaf ingredients.

Rinse the rice and set aside to soak.

Preheat the cauldron.

To prepare pilaf, it is best to use: When preparing pilaf on an electric stove, use a cauldron with a flat bottom. On a gas stove - semicircular. On the fire - spherical, the walls of which diverge widely.

Melt the fat from the chopped lard and remove the cracklings.

The Uzbek people have a belief that the cracklings must be salted and eaten by the master preparing the pilaf, otherwise the dish will not turn out.

Place the back slices into the hot fat and fry for five minutes until golden brown. Remove from the cauldron and set aside.

Place onion cut into rings into the fat, fry until golden brown, add meat, fry.

In the technology of preparing Fergana pilaf, it is very important to catch the moment of the desired degree of frying of the onion - no water released by this product should remain in the fat, otherwise the meat will not be fried, but stewed.

Push the onions and meat to the walls of the cauldron, add the carrots in an even layer, after a couple of minutes add half the cumin, mix it with the onions and meat and continue frying for ten minutes until the carrots are soft.

Pour in enough boiling water to cover the ingredients with a layer of one and a half centimeters. Add peeled garlic heads and capsicums. Add the wedges from the back, bring to a boil and reduce the heat to very low. Cook for forty minutes or more - the broth should acquire a characteristic red-brown hue and be transparent.

Increase heat to high and add salt. Remove the seeds.

Drain the water from the soaked rice, place it in a cauldron, level it, pour in a liter of boiling water so that the water covers the rice.

Increase heat to maximum, bring to a boil and reduce to low. Simmer until the rice is ready. If the water boils away, make holes in the rice layer and carefully add water little by little.

Cook until the water boils and the rice is ready, turn the heat down to low, sprinkle cumin on the surface of the rice, cover as tightly as possible and leave for fifteen to twenty minutes.

Remove the garlic and pepper flakes and set aside on a plate. Stir the rice and place the pilaf on a plate. Place garlic on top, peppers and ribs on the side and serve.

How to cook lamb without smell?

In this situation, it is necessary to use different aromatic marinades. Today there are a large number of such recipes. The following mixtures can be used for marinating lamb:

• chopped garlic with soy sauce;
• a pinch of cumin and natural yogurt;
• cardamom, garlic and natural yogurt.

A popular version of the marinade is a vegetable onion-garlic mixture, to which chopped celery root, grated carrots and allspice are also added. It is advisable to marinate meat in this mixture for at least one day. It should be taken into account that boiling the product after marinating in a vegetable composition should not be too long.

In order not to think about how to remove the smell of lamb when cooking, try to buy meat from the rear of the animal. To obtain a juicy kebab, ham, back and shoulder are suitable. If you want to make delicious chops, then give preference to the back and back.

Indian holiday pilaf

This dish is a must-have for holidays in Muslim families in multi-religious India. It intricately intertwines motifs of Central Asian cuisine, which were brought to Indian territory by the descendants of Timur by the Great Mughals in the sixteenth century, and the characteristic features of purely Indian cuisine, its inherent aromas and spiciness of food.

Ingredients:

• Three glasses of basmati rice
• 2 teaspoons salt
• One kilogram of diced lamb leg meat
• 3 tablespoons Masala spice mixture
• ¾ tablespoons unsweetened coconut flakes
• 2 teaspoons white poppy seeds
• 10 fresh curry leaves
• 2 teaspoons chopped green chilies
• 3 tablespoons vegetable oil
• 3 tablespoons ghee
• 3 cups finely chopped onion
• 1 tablespoon minced garlic
• 1 tablespoon chopped ginger root
• A quarter cup of yogurt
• 2 tablespoons lime juice
• ½ tablespoon chopped cilantro
• ½ tablespoon chopped mint.

Preparation:

Blend poppy seeds, coconut, curry leaves, chili in half a glass of water.

In a frying pan, dissolve a tablespoon of ghee in a tablespoon of vegetable oil. Fry the onion until its edges are browned. Add ginger and garlic and fry for another three minutes. Add Masala spice mixture, salt and cook for another three minutes.

If the store doesn’t have this popular spice mixture in Indian cuisine, you can make it yourself. To prepare the Masala spice mixture for this pilaf, you first need to prepare the Garam Masala spice mixture: 2 teaspoons fennel tea seeds; 4 star anise; 2 teaspoons ground cinnamon; 2 teaspoons ground cardamom, 2 teaspoons ground cloves, teaspoon ground nutmeg.

To prepare the Masala spice mixture, to one and a half teaspoons of the Garam Masala mixture you need to add: 2 teaspoons of coriander, a quarter teaspoon of cayenne pepper, half a teaspoon of ground black pepper, a teaspoon of cumin.

Pour in yogurt, lime juice, chopped cilantro and mint. Heat for a couple of minutes and add lamb cut into small pieces, stir, bring to a boil, reduce heat and simmer for forty minutes.

Place the washed rice in a thick-walled pan, add salt, add five glasses of water, bring to a boil and cook over low heat for twenty minutes.

While the rice is cooking, prepare the topping - in a mixture of two tablespoons of vegetable oil and two tablespoons of ghee, heated in a frying pan, fry 2 tablespoons of chopped onion until crispy (the onion should turn red-brown). Place the onion on a plate and fry the cashews in the remaining oil - place on the plate. Then fry the raisins.

Place 1/3 of the rice in the duck pot, sprinkle with 1/3 of the fried cashews, raisins and onions, put half the lamb on top, then put 1/3 of the rice, on top with the onions, raisins, cashews, put the remaining lamb and cover with the remaining rice. Cover the ducklings tightly with foil, close the lid and place in an oven preheated to 180°C for half an hour.

Place the finished pilaf on a dish, sprinkle with the remaining fried onions, herbs, raisins, cashews, garnish with halves of a hard-boiled egg and serve immediately.

Benefits for the body

The product contains a large amount of protein, while the cholesterol content is minimal. This chemical composition is incredibly necessary for the body. Lamb is often included in the diet menu. Systematic consumption of lamb will help prevent diseases of the cardiovascular system.

Interesting. Nutritionists say that lamb has a beneficial effect on metabolism. Low calorie content, high protein content and high metabolic rate are the perfect combination. The composition of lamb has an excellent effect on the formation of muscle tissue.