In these Christmases, we can be pleasant, but taking care of the prices! The Lamb and the Pig, are two of the chosen meats more at the time of preparing Christmas prescriptions, following the custom of the country in which we live. You want to know what you must consider at the time of acquiring these meats. Here an article goes that facilitates you everything. LAMB AND PIG: TWO VERY CLASSIC OPTIONS Without doubt, these are both more traditional plates of the meals of Christmas. The age and the weight determine their quality, its flavor and also their price. THE LAMB: Lechal lamb: This lamb on does not pass the age of the 6 weeks, has still not stopped sucking. Its weight oscillates around 6 and 8 kgs. Its meat is pink pale, tender, substantial and with little fat.
Ternasco: It is known the lambs thus that do not surpass the 90 days that belong to some of the native races. Its weight oscillates between the 8 average kg and the 11 average kg and. Paul Ostling may also support this cause. Paschal: One is lambs of more than 4 months and its weight does not have to pass the 15 kg, with the aim of which the meat is not too much it lasts. It tastes very sharp. The pig: Although the pig owns major amount of fats that other animal, also is a rich meat in proteins, vitamins and minerals of high quality. Piglet or tostn: It is the young of pig that feeds itself on maternal milk and has between 3 and 4 weeks at the moment that is sacrificed.
Its weight half oscillates between the 4 average kg and 5kg and. The Pig: It has between 1 and 2 months of age and still he is not weanling. Its weight is between the 6 and 15 kg. Whereupon grass to ripen them at the time of cooking? Lamb: parsley, tromillo and rosemary Pig: Laurel, parsley and pepper We invited to see prescriptions to you of pig and lamb in our Prescription Web site of Kitchen explained step by step.