Boiled lamb
Description
The dish is prepared without unnecessary complications. Although many prefer lamb roasted, stewed, or fried, I personally like to cook lamb boiled at home, and in my opinion, it turns out quite delicious. Since the meat is boiled for quite a long time, it becomes very tender and soft, and the vegetables added to the broth give it a special, unique aroma. You can't even imagine how tasty it is to eat such juicy lamb with spicy horseradish, washing it down with broth garnished with fresh herbs. This pleasure cannot be described in words—better to try it yourself. So read carefully. The ready dish can now be served.
Instructions
- 1
Step 1
First, chop the lamb neck into several pieces (about 3-4) and thoroughly wash the meat.
- 2
Step 2
Next, peel the carrots and cut them into 2-3 pieces, and also peel the onion.
- 3
Step 3
We wash the celery and remove the leaves from the stems.
- 4
Step 4
Now place the carrots, celery, and onion into a pot, pour in water (1.5 liters), and set the pot on the stove. As soon as the water boils, add the lamb, reduce the heat, skim off the foam that forms, and simmer the meat for 2 hours, covered with a lid. About 15–20 minutes before the meat is done, season the broth with salt and add ground pepper to taste.
- 5
Step 5
Place the cooked lamb on a plate and serve with horseradish and the broth in which it was boiled (sprinkle the broth with chopped parsley). Enjoy your meal!