Cooking Tips For The Greek Lamb Soup Recipe
➡️ Lamb soup is one of my favorite soup recipes. I cook such a soup whenever I have the opportunity, especially during Easter, when fresh spring lamb meat is plentiful.
➡️ Cooking lamb soup is quite easy and I use several recipes. I often have trouble choosing one of them because I like them all!
➡️ The best parts of lamb for cooking soup include lamb shank, lamb ribs, and lamb neck. Many people don’t know how to use up these lamb cuts, so here is the chance to learn a soup recipe that helps you use the whole lamb and cook very delicious food!
➡️ Because it’s so easy, there aren’t many cooking tips to share about this lamb shank soup recipe.
➡️ Perhaps the most important piece of advice is to use quality meat, that is, buy spring lamb as often as you can. Sure, any kind of lamb is good for making soup, but spring lamb has a special flavor that doesn’t compare to anything else!
➡️ Another important tip is to get rid of excess fat from meat. That means removing most of the fat because it gives the soup an unpleasant taste. To avoid this, remove even the fat that has accumulated on the surface of the soup during cooking.
➡️ Finally, cook the Greek lamb soup at low temperatures to allow the meat to soften well.
➡️ Enjoy Greek lamb soup or lamb avgolemono soup from scratch!
Drinking wine at home!
What goes better with a delicious meal than quality wine? Nothing, both from my point of view and from the ancient Greeks, who said about wine that it’s the nectar of the gods! Can we contradict them?