From lamb - 99 cooking recipes

To prepare for use, the films and outer layer of fat are removed from it, leaving a little between the muscles for juiciness. The removed layer can be melted and used for other recipes. Lamb recipes - for every taste, in every cookbook, in home notebooks, among the Turks, Arabs and Mongols. Every French housewife knows perfectly well how to prepare a leg of lamb or the perfect broth from the remaining lamb bone. Boiled, it is presented in homemade soup recipes. Bozbashi and shurpa are very tasty with such a piece of meat or ground “meatball”. And any thick and rich first course can be prepared with this type of meat - borscht and cabbage soup, stews, and what a wonderful pea soup it turns out! It is also widely used in second courses. Stews include stews and vegetable sauces with shavings of meat. When fried, it is wonderful with onions and garlic, with pumpkin. In the oven - the famous moussaka, shepherd's pies and French leg in the oven (served with toasted green beans). The sauces for the lamb are simple - tomato, mustard. The brass version is served with redcurrant jelly. Very tasty and elegant!