It is our custom to cook roasting from sacrificial meat on Eid al-Adha. But before giving the roasting recipe, I would like to mention a few elements that should be considered, if the meat of the slaughtered animal in the victim is attempted to roast before it has cooled, the meat will be both hard and the bacteria will negatively affect our health. After the slaughter procedure is carried out in the victim, it is necessary to keep it in carcass form for 2 days, that is, with its internal organs removed. This waiting process is a procedure that must be performed both to eliminate the stiffness of death and to drain the blood from the veins. Slaughtered animals must necessarily be rested into large pieces, after resting in the fridge for two days, you can break it down and cook it.
As for the storage conditions: 1 day at +4 c in the mince ice cabinet, 2 days at +4 c in the Birdhead refrigerator, 3 days at +4 c in the meat fridge from 500 grams to 1 kg, large pieces of lamb arms and beef can be stored in the refrigerator at +4 c for up to 5 days. Meats that you will not consume immediately can be frozen in the freezer at -18 c for up to 6 months. For a quality meat dish, rested meat should be used.
Ingredients for roasting lamb or beef:
1 kg lamb or veal
1 teaspoon milk
Juice of 1 onion grater
1 tablespoon Fresh thyme or 1 teaspoon dried thyme
1\2 cups olive oil
1 teaspoon flour
2 tablespoons butter
Meat is cut into a bird's head, taken into a deep container. Milk, juice of grated onion, olive oil, salt, pepper, fresh thyme or dried thyme are added and left to marinate in the refrigerator for a minimum of 2 hours. Marinated meat is removed from the refrigerator, soaked at room temperature for 30 minutes, then taken to a deep saucepan and cooked first over a high heat for 5 minutes and then over a low heat for 1 to 1.5 hours. Flour close to ending the cooking process is added, roasted for 2-3 minutes, and seasoned and served with the latest butter.
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