The fastest method to remove lamb meat odor

The fastest way to remove the gamey smell of lamb is to blanch it in water and stew it with spices. There are mainly five methods: soaking in white vinegar, scrubbing with Sichuan pepper water, marinating with ginger cooking wine, boiling with orange peel, and stewing with spice packs.

1. Soak in white vinegar

Put the sliced lamb into clean water and add an appropriate amount of white vinegar to soak for half an hour. The acetic acid in white vinegar can decompose the fatty amine substances in lamb meat, which are the main source of the gamey taste. After soaking, rinse thoroughly with running water to avoid residual acidity affecting the taste. This method is particularly suitable for thin meat slices used in hot pot, which can quickly remove the gamey smell and maintain the freshness and tenderness of the meat.

2. Rub Sichuan peppercorns with water

Brew Sichuan peppercorns with warm water to make light Sichuan peppercorns water, and repeatedly rub the lamb in the water for five minutes. The volatile oil and amide components contained in Sichuan pepper can neutralize the odor molecules and give the meat a light numbing aroma. Processed lamb is suitable for stir frying or grilling, and the aroma of Sichuan peppercorns will be more prominent when cooked at high temperatures. Note that the concentration of Sichuan pepper water should not be too high to avoid masking the true flavor of lamb.

3. Ginger cooking wine pickling

Cut the lamb into pieces and mix them with ginger slices and cooking wine in proportion to marinate for twenty minutes. The synergistic effect of gingerol in ginger and ethanol in cooking wine can effectively dissolve pungent substances. This method is especially suitable for Braised mutton in brown sauce. The cured meat can be directly put into the pot to remove mutton smell and increase flavor level. It is suggested to choose yellow rice wine with moderate alcohol content. High level Baijiu may harden the meat.

4. Boil with Orange Peel

When stewing lamb, add fresh orange peel or tangerine peel, and continue boiling for three minutes after the water boils. Remove from the pot. The limonene and aromatic hydrocarbons in orange peel can adsorb odor molecules while releasing fresh fruit aroma. This method has a significant effect on clear soup lamb, which can maintain the clear color of the soup and add citrus aroma. Be careful not to use too much orange peel, otherwise it will produce a bitter aftertaste.

5. Stew with spice package

Wrap star anise, cinnamon, fennel and other spices with gauze and stew with lamb. The components such as anethole and cinnamaldehyde contained in these spices can undergo esterification reactions with gamey substances, converting them into aromatic substances. Suitable for long-term stewing of lamb chops or lamb legs, the spice flavor can fully penetrate into the muscle fibers. It is recommended to remove the spice pack during the later stage of stewing to avoid excessive fragrance.

When processing lamb, it is recommended to choose a combination of two methods, such as soaking in white vinegar first and then simmering with spices. Fresh lamb meat is easier to remove gameiness than frozen meat, and the color and elasticity of the meat can be observed when purchasing. Lamb can be cooked with root vegetables such as radish and yam after removing the gamey smell, which can absorb excess oil and balance nutrition. Daily consumption should be controlled at around 100 grams per serving, paired with green leafy vegetables to aid digestion. Individuals with special constitutions who experience discomfort such as skin itching after consumption should immediately stop eating and seek medical attention.