Meat mutton
Products from producer
In stock
Wholesale:
- 1000 KZT/t. - from 2 t.
Minimum order cost: 2 000.00 KZT
- Customer pickup,
- Courier
- In detail
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Technical characteristics
- BrandЖана Кала, КХ
- Country of manufactureKazakhstan
- Part of carcassпод заказ
- Nutritional valueуточнять
- Term of referenceуточнять
Description
Mutton of 20 tons on 1000 tenges/kg.
Mutton — meat of rams (sheep) at the use in food. Meat of young eanling is called lamb meat. It is applied in the fried, boiled, soared, smoked and salty look to preparation of extensive range of dishes, including: soups, for example chorba and bozbash, and second courses — beshbarmak, pilaf, shish kebab, manti, sausages, sausages, kuurdak, forikol and much, many other. Mutton always was and remains important part of daily diet of the nomadic, Turkic and Mongolian people of Asia, in Russia the most valuable (has no unpleasant odor, it is rich with mineral substances and vitamins) breed the Kalmyk breed received as a result of selection of the Mongolian meat breeds of sheep is considered.
Mutton is highly appreciated since primitive times. It is remarkable that sheep have been for the first time cultivated by nomads of Central Asia about 10 thousand years ago in the extensive territory from the Caspian Sea to the Himalayas. Inhabitants of Southern Europe, North America and North Africa tamed these animals. Since then ways of preparation constantly changed, appeared new recipes, but also to this day sheep are appreciated their gentle and fragrant meat.
Mutton — meat of rams (sheep) at the use in food. Meat of young eanling is called lamb meat. It is applied in the fried, boiled, soared, smoked and salty look to preparation of extensive range of dishes, including: soups, for example chorba and bozbash, and second courses — beshbarmak, pilaf, shish kebab, manti, sausages, sausages, kuurdak, forikol and much, many other. Mutton always was and remains important part of daily diet of the nomadic, Turkic and Mongolian people of Asia, in Russia the most valuable (has no unpleasant odor, it is rich with mineral substances and vitamins) breed the Kalmyk breed received as a result of selection of the Mongolian meat breeds of sheep is considered.
Mutton is highly appreciated since primitive times. It is remarkable that sheep have been for the first time cultivated by nomads of Central Asia about 10 thousand years ago in the extensive territory from the Caspian Sea to the Himalayas. Inhabitants of Southern Europe, North America and North Africa tamed these animals. Since then ways of preparation constantly changed, appeared new recipes, but also to this day sheep are appreciated their gentle and fragrant meat.
Today mutton is widely used for preparation of fried and stewed dishes, soups and broths. Many people of the world use mutton in the kitchens, but especially appreciate this meat the East people. They prepare from it the well-known dishes: chorba, beshbarmak, pilaf, shish kebab, manti.
Mutton is perfectly combined with hot sauces, however in the east it is accepted to add dates, apricots, sweet wine to it. It is possible to emphasize saturated taste of mutton by means of various spices: zira, thyme, oregano, marjoram. Various vegetables will become excellent garnish for mutton: potatoes will disclose taste of fried meat; vegetable marrows, bean and different acid sauces will emphasize tenderness of stewed meat
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Meat mutton
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