KEN JOU VLEIS


KEN JOU VLEIS

Ek begin by die rolmerk wat op die lengte van die karkas aangebring word. Dit bestaan uit letters en syfers in verskillende kleure:
Pers – AAA baie jong dier
Groen – ABAB jong dier 1-2 permanente tande
Bruin – BBB ouer dier 3-6 permanente tande
Rooi – CCC ou dier 6 permanente tande
Die syfers dui die vetinhoud aan:
000 – geen vet
111 – baie maer
222 – maer
333 – medium
444 – vet
555 – effens oor vet
666 baie vet

Vir braai is AAA 222 die beste, maw lam, maer.Vir kook en bredie is BBB 333 , skaap medium vet goed en tot R10,00/kg goedkoper as jy ‘n heel karkas koop.
Vir ‘n gesin is dit baie ekonomies om ‘n heel karkas te koop by jou slagter, of supermark. By die supermark vra om met die slagter te praat , vertel hom hoe hy dit moet opsny en verpak , moet die boude en blaaie heel wees, of opgesaag, ens.

Cut Number # 1 , neck , use slices for potjies, or a braised dish, serve a tender, whole neck as a special treat.

#2 Thick rib lamb chops are mostly grilled while thick rib mutton chops are braised. Mutton can also be cut into cubes for stews while lamb cubes can be used for kebabs.

#4 Shoulder, deboned and rolled, cann be oven roasted while mutten shoulder should be pot roasted, or debone and butterfly for oven roasting or grilling over the coals. Cubed meat can be used for kebabs. Vra jou slagter om die snitte te ontbeen en te rol, of butterfly. Blad heel gebak in die oond is een van die sappigste snitte in die karkas. Die dikrib tjops (vir braai) is minder gesog as ribtjops en lendetjops, so ek sal dit eerder vir kerrie of stew gebruik omrede dit baie been bevat.

#3 and 5  Flank and Breast,  Once deboned and cut into rectangular shape made into a roll . Rolls can be pot roasted or cooked in aliminium foil. Salted ribs can be prepared from the rib portion, or cubes (25 mm) can be used for casseroles or stews. Deboned lamb breast cut into 25 mm strips is ideal for concertina kebabs.
Rib op die kole is geneig om baie vet te drup wat vlam, dan is die vleis swart gebrand voor dit gaar is, derhalwe marineer ek dit met olyfolie en suurlemoensap, bak dit in aluminium foelie in ‘n matige oond vir ‘n uur en dan plaas ek hom op die kole om bruin te braai en die braaivleisgeur te kry. Van die lies/flank kan mens ‘n heerlike rol maak.
#6 Rib : The ends of a whole rib of lamb kan be Frenched (i.e . remove all cartilage, fat and meat from the first 25 mm of the rib ends , and used for oven roasts such as rack or crown roast. Rib chops can be cut for grilling.
# 7 Loin, can be oven roasted or chops can be cut for grilling. Or it can be deboned, rolled and secured with skewers . Cut through the meat between the skewers to make Saratoga chops for grilling, or remove the eye muscle, tie with a string at 25 mm intervals and cut through the string to make noisettes.
Die mees gesogte snit en ook die duurste, dit verskil van ribtjops in die sin dat lendetjops korter is en soos ‘n klein T-been lyk met vleis weerskante van die been.
#8 & 9 Chump can be cut into chops and grilled but is best to leave it as part of no 9 the leg, which leaves you with a nice large leg of 2,5 to 3 kg. Leg can be kept whole for pot roasting or deboned and butterflied or make a roll with stuffing. Cubes, 25 mm can be cut for kebabs or excellent curry.
#10  Skenkels – Die skenkel kan heel bedien word of opgesny vir smoorgeregte en bredies. Omdat ‘n lam maar min skenkel het kan dit met nek gekombineer word vir potjies.

Frans Odendaal