About Lamb in Persian Cooking
Lamb has been the primary meat in Persian cuisine for millennia. The entire animal is used, from premium cuts for kebabs to tougher cuts for slow-braised stews. Understanding cuts and preparation methods is essential for authentic Persian cooking.
Key Cuts
For Kebabs
Lamb Leg (ران)
- •Kebab barg: Cut against grain into thin steaks
- •Should be well-trimmed
Ground Lamb (چرخ کرده)
- •Koobideh: Finely ground, 20% fat ideal
- •Must be kneaded thoroughly
Lamb Shoulder
- •Alternative for barg
- •More marbling, forgiving
For Stews
Lamb Shoulder (سردست)
- •Ideal for khoresh
- •Becomes tender with long cooking
- •Good fat content
Lamb Shank (ماهیچه)
- •Abgoosht, slow braises
- •Collagen-rich, creates body
Neck (گردن)
- •Flavorful, economical
- •Excellent for stews
For Special Dishes
Lamb Ribs (دنده)
- •Grilled or braised
- •Rich, fatty flavor
Liver (جگر)
- •Kabab jigar
- •Quick-cooked specialty
Persian Preparation Techniques
For Kebabs
- •Cut against the grain
- •Marinate with onion juice
- •Keep cold until cooking
- •Don't over-handle ground meat
For Stews
- •Cut into 2-inch cubes
- •Brown well before braising
- •Low and slow cooking
- •Fat adds flavor — don't over-trim
Selecting Quality Lamb
- •Color: Pink to light red (not dark)
- •Fat: White, not yellow
- •Smell: Fresh, not strong
- •Texture: Firm, springs back when pressed
Lamb vs Mutton
| Lamb | Mutton |
|---|---|
| Under 1 year | Over 2 years |
| Milder flavor | Stronger, gamey |
| More tender | Tougher, needs slow cooking |
| Persian preference | Traditional in some regions |
Storage
- •Refrigerate: Use within 3-4 days
- •Freeze: Up to 6 months
- •Thaw in refrigerator
- •Never refreeze thawed meat