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

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.

Making the broth

Rich broth is a good solution for those who seek to quickly restore their body after illness or heavy exercise, especially since the number of calories in the broth can be adjusted by choosing one or another part of the lamb.

If high calorie content is important to you, as well as a bright and rich taste, choose lamb on the bone; a shoulder blade is also a good solution, and in regions where sheep meat is traditionally consumed, broth is prepared even from the head or neck

Please note that the number of bones and their location closer to the surface of the meat contributes to increased richness of the broth, so if necessary, it is even worth chopping them. An interesting fact is that for the broth they usually choose not young lambs, but adult rams - it turns out tastier in this case

To prepare the broth, it is important that there is not too much water - usually it should cover the meat literally by a centimeter.

At the initial stage, make the fire as strong as possible, regularly removing the foam that appears, and at the moment of boiling, immediately reduce the fire to minimum - it is extremely undesirable to miss this moment. Immediately after reducing the heat, the broth can be salted; for flavor, an onion (peeled, but whole) and carrots, cut in half, are added to the water.

It is difficult to determine the exact cooking time in advance. In the case of lamb, you can finish it in an hour and a half; when preparing broth from an old lamb, the procedure can take twice as long.

You need to check the readiness of meat regularly for two reasons.

1. When overcooked, it becomes too tough, so this should not be allowed.
2. A quarter of an hour before it’s ready, it makes sense to add additional spices. Bay leaves and peppercorns are usually used as such finishing seasonings - if you add them earlier, they are guaranteed to overwhelm the taste of the lamb. However, even at this stage you should add them in moderation, otherwise you won’t taste anything but spices.

Already on the basis of the finished broth, you can prepare several other, more complex dishes, since such a broth often serves as the basis for popular soups, including kharcho. When planning to enrich the broth with additional ingredients to create a new dish, remember the spices you have already used so that the end result does not turn out to be too spicy.

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.

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.

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.

Boar meat with barley garnish

Any cereal, for example barley, is suitable for a side dish . Savoy cabbage will enhance the taste:

• wild boar - 700 g;

• 
  savoy cabbage - 400 g;

• onion - 5 pcs.;
• parsley - 1 bunch;
• salt;
• Red pepper;
• barley - 1 cup 250 ml;
• sunflower oil - 60 ml;
• melted pork lard - 5 tbsp. spoons

First soak the meat, then cut it into small pieces, beat it, add the rest of the ingredients and simmer for 2.5 hours over low heat, periodically adding water.

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.

Recipes for marinades for lamb shish kebab

Rosemary, ginger, and cloves can subtly highlight the rich and refined taste of lamb. These spices muffle the specific smell of lamb and do not lose their aroma during prolonged heat treatment.

Note: You should always take only fresh, chilled meat. Frozen won't work.

In order for the marinade to quickly penetrate into the thickness of each piece, it would be good to pierce it in several places with a chef’s or gypsy needle.

When you cook a kebab over a fire, make sure that there are no onions on the skewer, which will make the finished dish bitter.

Lamb shish kebab should be eaten exclusively hot, otherwise smell and fat will appear.

With vinegar and onions

We can say that this is a classic recipe for preparing lamb for barbecue so that it turns out juicy, soft and without a peculiar smell

This is the basis to which you can make your own adjustments, in accordance with your tastes and taking into account the preferences of guests and household members

What you will need:

• onions – 3-4 pieces;
• vinegar - 3-4 tablespoons;
• sugar – 1 teaspoon;
• water – 1.5 cups;
• salt;
• pepper.

How to cook:

1. Cut the lamb into large cubes, add salt and pepper.
2. Add onion half rings.
3. Dilute the vinegar with water and sugar.
4. Leave the pieces to marinate overnight.
5. Cover the top with a plate or place it under a weight.

With mayonnaise

Store-bought mayonnaise can be replaced with homemade mayonnaise, which is extremely easy to prepare and does not contain vinegar.

What is especially important for those who are contraindicated in acute. And if you make it yourself, it tastes much better

There will be significantly less vinegar in the finished dish, which will not make it less appetizing.

What you will need:

• onions – 5 pieces;
• vinegar - 3-4 tablespoons;
• mayonnaise – 250 grams;
• water – 500 ml;
• salt, pepper, vinegar - to taste.

How to do:

1. Mix pieces of lamb marinated according to the classic recipe with chopped onions and pour in mayonnaise.
2. In a separate bowl, cup or pan, prepare additional marinade. Mix water with vinegar and spices.
3. Pour the resulting sauce over the meat and leave for 3 hours.

In wine

What you will need:

• white wine – 100 ml;
• coriander – 1 teaspoon;
• salt, pepper - to taste.

How to cook:

1. Cut the meat into pieces, carefully rub with spices and pour in white wine.
2. Mix everything well.
3. Place in the refrigerator overnight.

We set it up for the night - in the morning you can light the grill and cook the coals.

In mineral water

What you will need:

• sparkling mineral water – 100 ml;
• coriander – 1 teaspoon;
• salt, pepper - to taste.

How to cook:

1. We take water, pour our spices into it and pour it all over the pieces of lamb.
2. Leave it like this for 2-3 hours so that the pieces are better soaked and become soft.
3. Then add spices.

With ayran

Ayran is a fermented milk product that can be bought in any supermarket. It appeared recently, but has already become popular. Unusual taste and unique consistency, not similar to the usual kefir or whey. Something in between. They say it is an excellent hangover reliever.

What you will need:

• lamb – 1.5 kg;
• onion – 1 kg;
• ayran – 1 l;
• ground pepper - 5 tablespoons.

How to cook:

1. In a deep bowl or pan, season the chopped meat with spices, pour in the onions and pour ayran over everything. Now you need to mix everything thoroughly.
2. Cover everything with a tight lid and let it sit in the sun for 40 minutes.
3. When the meat is ready for the future barbecue, we string the pieces onto skewers.
4. We try not to come across onions, otherwise they will give off bitterness.

With kiwi

What you will need:

• kiwi – 1 pc.;
• onion – 1 pc.;
• mineral water – 1 glass;
• ground pepper – 1 teaspoon;
• cilantro;
• dill.

Cooking:

1. We immediately season the prepared meat with all the ingredients of the recipe and pour it over with mineral water, preferably carbonated.
2. Let it marinate in the refrigerator for about a couple of hours.
3. Marinade with ginger and soy sauce.

What you will need:

• 2 pieces of ginger;
• 4 tbsp. spoons of soy sauce;
• ground red pepper.

How to cook:

1. Grate the ginger on a coarse grater and add it to the meat.
2. Season with spices and add soy sauce.
3. Let marinate for 3 hours, no less.

With mayonnaise and mustard

What you will need:

• 4 onions;
• juice of a medium lemon;
• 1 tbsp. spoon of hot mustard;
• 2 tbsp. spoons of mayonnaise;
• pepper, salt - to taste;
• Bay leaf.

How to cook:

1. Layer the meat and onion, cut into half rings.
2. Squeeze the juice out of the lemon, pour it over the lamb and leave in a warm place for about an hour.
3. Then let it sit for another five hours in the refrigerator.

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.

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.

Cooking Caucasian style

In the Caucasus, cooks love to add pomegranate juice to the marinade for any meat. Fruit acids from it quickly soften meat fibers, making lamb as tender and juicy as possible. A marinade with this additive gives the meat a noble taste. The main thing is to choose natural juice.

The quantity of products is calculated for half a kilo of meat.

Ingredients:

• natural pomegranate juice – a full glass;
• garlic – 3 − 5 cloves;
• olive oil – 60 − 70 ml;
• spice mixture for lamb - a large pinch.
• ground black pepper and salt.

Preparation:

1. Add salt and spices to fruit juice. Dissolve salt granules in it.
2. Add chopped garlic in any convenient way.
3. Pour in olive oil.
4. Mix everything thoroughly and place the meat pieces into the resulting mixture.

In this marinade for lamb, the meat should lie for at least 2.5 - 3 hours. Then you can cook it using your chosen method. For example, bake on the grill.