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Lamb is a dish with a Caucasian and Mediterranean flavor. Lamb is an integral part of Caucasian cuisine. It's simple: mountain people have been breeding sheep since the Middle Ages. Nomadic Mongol-Tatar tribes also played a significant role in the spread of animals. They carried out raids on the mountain inhabitants, and in their campaigns, they took rams to feed the warriors. Today, flocks of sheep also graze on the mountain pastures of the Caucasus. The meat of lambs two to three months old is considered the best. It is very tender and juicy since the babies have not yet had time to try a piece of grass and feed exclusively on milk. The meat of adults is tougher, has a dark red color, and can have an unpleasant smell. When choosing a product, keep in mind the phrase: “The lighter, the younger“ - and then you will definitely be satisfied with the purchase. To make it easy to decide what to cook from this or that part of the lamb, we offer the following list: pilaf - neck, sho
