The preferences in cooking meat such as lamb vary: some people like to eat it in small pieces, others on the ribs, and still others are stewed. Accordingly, various preferences in spices, seasonings and herbs are added to the lamb. But in order to know what to choose from, it is necessary to navigate in the variety of aromatic additives in meat.
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Salt, pepper and coarse seasonings
It would seem that such a simple ingredient as salt is the subject of many discussions and debates among professional chefs using lamb in cooking. Some believe that it is necessary to add salt to the meat already when it is on the grill, and in no case before cooking in marinades. Others do not salt lamb at all, as wood ash, which will get on the meat during cooking, will naturally salt it. Still others prefer to add salt before direct cooking in the marinade, since in this case it will interact better with the marinade and play the role of a kind of preservative. However, most chefs agree on one thing - when frying lamb on coals, it is best to use not table salt, but sea salt.
As for pepper, for lamb in particular and for meat dishes, in general, it is better to take several varieties of this seasoning, both ground and peas. Black pepper gives the meat a unique aroma, white pepper is best suited for pickling a young lamb, as more tender, red hot pepper will add a very bright flavor to the dish, and green pepper will make lamb more tender. Suitable for this type of meat and sweet ground paprika, which will inform the already cooked dish a very tasty crust.
Bay leaves, which some cooks consider to be rough seasoning, are best added to the marinade, and previously broken into small pieces.