After the sacrificed animal is slaughtered, the housewives enter the kitchen to find a surprise: a giant piece of lamb or a great amount of meat that needs to be stored correctly, so that it doesn’t lose its nutritional value, and be easily used later. To start off, we need to learn that the slaughtered animal is usually divided into 3 parts: the thigh, the middle part (between the shoulders and thighs) and the shoulders.
How to chop lamb meat:
1.The thin layer of skin is removed along with the fats stuck to it.
2.The neck is chopped and cut into slices.
3.The right shoulder is separated and its bones get removed.
4.The left shoulder is separated.
5.The ribs are chopped from above.
6.The thighs are separated from the middle part.
7.The parts are stored according to the way you’re going to cook them. For example, the thighs should be stored in a separate container if you’re going to cook it alone in the oven. Then, the joints are stored separately for you to cook your Muqalqil. This way, it’s easier for you to divide and store the meat.
It’s recommended that you wash the meat before storing it, and not to wash it again when you cook it so that it doesn’t lose its nutritional value. Don’t forget to package the meat parts and label them so that you distinguish every part more easily.