The Christmas holidays are approaching and with them the celebrations in which the most exquisite products of Mediterranean gastronomy are brought together, among them, a precious meat. You can already bet on him lamb for christmas thanks to the one who provides the PGI Lamb of Extremadura, It is one of the most important certifications in Spain. In this article, they offer you information and two recipes very suggestive with which to enjoy among the excellence of the main delicacy. Stay with both to surprise your friends and family at the table!
El lamb for christmas Spanish is considered a product of very high quality for its breeding and production process. Thus, the meat of the animal specifically of Estremadura is one of the most valued in the market for its tenderness, juiciness and optimal amounts of fat. So it is a product healthy. By ello, cordex offers you some guidelines to choose the best meat from lamb for your Christmas meals:
Know the product
Before buying, it is advisable to know the meat to be consumed and its nutritional values. The mutton part of the Mediterranean diet and it is rich in proteins of high biological value, B vitamins and a fat level of 30%. Therefore, it is optimal to consume at any time of the year..
At labeled, the origin, the date of slaughter or the weight are some of the aspects that must be taken care of when buying. The Regulatory Councils for PDOs or IGP. guarantee the quality of a product and ensure that the material we choose for our recipes is of high quality. cordex protects producers, ranchers and lambs from Estremadura. It subjects them to a strict identity and quality control since the animals are born in the pastures to the point of sale. All of this through his quality seal.
Appearance of the meat
Tu lamb for christmas It must be slaughtered and dressed in the best conditions, so that the meat has the ideal characteristics. Always being these questions, in addition to others, verified by the technical services (highly qualified veterinarians) of the Regulatory Council. At the same time the carcass must be properly matured in cold rooms of oreo so that the meat acquires the great typical tenderness.
Another important characteristic of the product is the color that ranges from pink to pale pink, a sign of tenderness and mild flavor of these meats. Fat must be present but in a subtle way, never in large accumulations and always pearly white. This ensures the maximum juiciness of the recipe you are going to make.
Cut and cooked
On the other hand, already in the kitchen, he has a great versatility, so they can be used different cuts. It is one of the most important aspects when selecting the lamb for christmas, because it will facilitate its preparation. For maximum use, it is necessary to take into account the recipe that is going to be elaborated to choose the most suitable piece. It is also advisable not to overcook the meat, as it could lose tenderness and juiciness.
Lamb preservation for Christmas
The best option is always to buy the meat and consume it as soon as possible so that it maintains its maximum freshness. However, this is not always possible, so to keep it the ideal temperature is four degrees in the fridge or freeze, if it is to be consumed within a period of more than seven days. Once it is to be consumed, it must defrost little by little in the fridge, without sudden changes in temperature.
The upbringing and consumption of lamb It has been part of the culture and gastronomy for decades and is still considered one of the most exquisite delicacies of the Mediterranean cuisine.
Consumption mutton, It is not only relevant for its culinary richness but also for its social value. Sheep farming contributes to preserving pastures, preventing fires and controlling pastures. It promotes employment in rural areas and helps support many families in the most depopulated areas of our country.
To put these tips into practice and surprise at the Christmas table, from cordex two originals are proposed recipes elaborated, suggested by the Chef Manuel Gil, from the Las Barandas Restaurant in Badajoz:
LAMB STUFFED WITH LIVER CONFITED WITH ORANGE
* Ingredients for six people *
3 Lamb shoulders Corderex
½ Duck liver
4 oranges
½ Reserve wine (Ribera del Guadiana)
C / s Aromatic herbs (rosemary and thyme)
C / s Virgin olive oil
C / s. Black pepper
2 fresh carrots and onions
C / S Of salt
Crafting:
First of all, it bone the shoulder (the butcher is asked to do it if this technique is unknown) and once the pieces are open, they are seasoned with salt and pepper and grated. skin of an orange. Afterwards the liver, the shoulders are cut and filled, closed and tied with twine or another valid rope for this action. The oven must be preheated to 180º. I know salt pepper and put a little oil before putting it in the oven until it turns color, and it turns around. Later, they add the herbs and vegetables.
It will take a few 50 minutes, but you have to check with a needle if the shoulder is done inside, but first, halfway through cooking, remove the excess fat from the plate, add the wine, it is allowed to reduce by 1/3 and the juice of 3 oranges. Once done, the meat is removed and the sauce is allowed to reduce until it is rectified and it is passed through a Chinese. Finally, the lamb for christmas in portions and served with some orange wedges, a few potatoes baked and sauce.
LAMB MOZÁRABE
* Ingredients for six people *
2 Leg of Lamb Corderex of 900gs approximately
250 grams of pitted dates
6 bay leaves
4 peeled onions
1 Dl. of honey
Sufficient amount of salt
Sufficient amount of ground black pepper
Sufficient amount of saffron threads
1 stick of cinnamon stick
½ L. of Virgin olive oil
Preparation:
In a pot with a few tablespoons of oil are placed seasoned lamb chunks and fry until golden brown. Once browned, add water to cover and a few bay leaves to soften them, not totally, but with a point of hardness. In a separate saucepan, fry abundantly onion cut into julienne, not very fine, until it is rendered.
Once the mutton It is added to the saucepan where the onion is located and it is given two or three times with it, to this the cooking sauce meat, previously strained. It is incorporated parsley in abundance, the cinnamon and a few strands of saffron stamens, ground black pepper and cook until the meat is completely tender. Before setting aside, the seasoning is tested and the dates and miel, then the meat is stirred to mix everything before serving. It is recommended that it rest for a few minutes.
Enjoy these holidays with an excellent lamb meat for christmas with these recommendations and proposals for two delicious dishes!
