Juicy mutton cutlets are not as fatty as pork. When choosing, you should pay attention to fat - it should be light, the smell - it should not be musty, and elasticity - the meat should be elastic. The younger the lamb was, the brighter its meat.

Classic lamb cutlets

Products for traditional cutlets:

  • 0.8 kg of lamb meat;
  • 1 chicken egg;
  • wheat bread - 100 g;
  • 2 onions;
  • half a glass of milk;
  • sunflower oil (for frying);
  • eggs and flour for breading;
  • greens and bay leaf;
  • salt with pepper.

How to cook juicy minced lamb cutlets:

  1. Turn lamb into minced meat through a meat grinder, after which chop onion there. Soak bread in boiled cold water.
  2. To attach the minced bread crumb, onion with egg. Add pepper and salt, stir.
  3. Stuff the minced meat with your hands 30-40 times so that the lump of minced meat becomes smooth.
  4. Beat the egg in a convenient bowl. Soak cutlets in it and sprinkle them with flour. This will help maintain richness and richness.
  5. Heat a lot of oil in a frying pan and place the patties in it. Fry them at maximum temperature on both sides until browning. After that, cook another 12 minutes on low heat, covering the pan.
  6. Place bay leaf and greens in a pan, pour 100 ml of a glass of water. Close the pan, after boiling make a low heat and simmer for 10 minutes.
  7. Serve hot with any side dish. Very tasty with mashed potatoes.

Cooking in the oven

What is needed for baked cutlets:

  • 0.6 kg of lamb;
  • 4 tablespoons of flour;
  • 100 g of bread;
  • 1 egg and onion;
  • 150 g of cheese;
  • 2 tablespoons of sunflower oil;
  • half a head of garlic;
  • pepper and salt.

How to make lamb cutlets in the oven:

  1. Leave the bread in water until soft.Cut the lamb into large pieces.
  2. Send it to a meat grinder, after it garlic with onions and bread. Cheese through a grater.
  3. Attach the egg and onion to the minced meat, sprinkle with spices. Stir thoroughly.
  4. Wet your hands a little with water and start sculpting cutlets. Sprinkle with flour.
  5. Oil the pan and spread the patties on it. Heat the oven to 180 C and place inside for 20 minutes. Turn the patties, pour 100 ml of water and send back for 10 minutes.
  6. Use hot with a vegetable side dish.

Tip: before forming the cutlets, the hands are moistened with cold water, then the stuffing will not stick. Cutlets will be formed easier and faster.

Recipe from Julia Vysotskaya

Products for the recipe:

  • 0.5 kg of lamb meat;
  • 1 onion;
  • a bunch of any greenery;
  • 2 tablespoons parsley;
  • on a spoonful of dried mint and caraway seeds;
  • on a tablespoon of paprika and sunflower oil;
  • nutmeg;
  • 7 g of salt.

Lamb kebab from Julia Vysotskaya:

  1. Finely chop the parsley and other herbs. Chop the onion into very small cubes. Mix everything with dried herbs.
  2. Pass the meat through a meat grinder or blender. Mix with the vegetable mixture. Pour pepper and salt, stir.
  3. Pass the nutmeg through a grater and mix with the prepared forcemeat. Fashion cutlets and string them on sticks.
  4. Preheat the oven to 200 C. Cover the baking sheet with parchment paper and place the patties on it. Bake until cooked, periodically check.
  5. Serve the cutlets hot. You can add fresh vegetables.

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Lamb and beef cutlets

What to make mutton-beef cutlets:

  • 200 g of mutton meat;
  • 150 g of beef meat;
  • 1 egg, potato and carrot;
  • a third of a glass of milk;
  • half the bell pepper and celery root;
  • 40 g of rye bread;
  • 2 onions;
  • 2 tablespoons tomato paste;
  • sunflower and butter;
  • 2 g of pepper and salt.

How to make meatballs of lamb and beef:

  1. Chop the meat in medium slices. Cut a potato with 1 onion into quarters. Soak bread in milk until soft.
  2. First, meat, and then send the vegetables to a meat grinder. Squeeze the bread and place it there.
  3. Attach the egg to the minced meat, season with salt and pepper. Stir and mix the minced meat.
  4. Cover the baking sheet with foil and distribute the patties formed on it. Lay a small piece of butter on top of each. Preheat the oven to 190 C and cook for 45 minutes.
  5. Grind the remaining vegetables during this time. First fry the onions and carrots until soft. Then celery with pepper, pour the contents of the pan diluted in half a glass of water with tomato paste. Salt and pepper, cover and simmer for 10 minutes.
  6. Pour cutlets with sauce and again send to the oven for 10 minutes. Serve hot with any side dish.

In a slow cooker

Products for steam cutlet recipe:

  • 0.8 kg of lamb;
  • 2 eggs;
  • 1 onion and potato;
  • a spoonful of milk;
  • 3 cloves of garlic;
  • pepper and salt.

Lamb cutlets in a slow cooker:

  1. Turn the meat through a meat grinder. With a knife, chop finely chopped onion with garlic. Pass the potatoes through a fine grater.
  2. Mix vegetables and minced meat, attach the egg. Add salt, pepper and milk. Make an even mass with a blender.
  3. Pour water into the slow cooker and bring to a boil. Moisten your hands with cold water, mold the patties and lay them on a double boiler far from each other so that they do not stick together.
  4. Set the “Steam cooking” program for 30 minutes. After that, leave heated for 10 minutes.
  5. Cutlets can be served with a side dish and pickles - cucumbers, tomatoes. Suitable homemade tomato juice.

How to cook chopped meatballs

Components for cutlets without minced meat:

  • 0.4 kg of sheep meat;
  • 50 g of wheat flour bread;
  • 2 pieces of eggs;
  • 5 tablespoons of milk;
  • onion - 1 piece;
  • some greenery;
  • sunflower oil;
  • salt and pepper.

Instructions for cooking:

  1. Grind the meat into pieces very finely. Cut the onions into small cubes and combine with the meat.
  2. Soak bread in milk, mash, squeeze and place to meat.Beat eggs, spice and salt.
  3. Stuffing the minced meat, it should become homogeneous, but slightly liquid. Form cutlets with wet hands so that they do not stick.
  4. Heat oil in a pan, and fry cutlets on all sides until golden brown. Close the pan and simmer them over minimal heat for about 10 minutes.
  5. Serve immediately after cooking or reheat in the microwave if cool.

Flavourless minced mutton cutlets

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Ingredients for the recipe:

  • 470 g of mutton;
  • 3 potatoes;
  • 1 egg, carrot and onion;
  • 2.5 tablespoons of sunflower oil;
  • a spoon of crackers;
  • clove of garlic;
  • salt with pepper.

How to cook odorless juicy cutlets:

  1. Skip potatoes and carrots through a grater. Send lamb to a blender, grind to a homogeneous meat mass.
  2. Combine vegetables and egg with minced meat. Pour pepper and salt, mix until smooth.
  3. Chop the garlic in the garlic and attach to the minced meat. Cut onions into small cubes and place there. Mix thoroughly with your hands.
  4. At the end, mix the minced meat with breadcrumbs, and you can make cutlets. Fry them in hot oil for 3-5 minutes on each side.
  5. Before serving, put on paper towels to absorb excess oil.

Important: to cutlets were not greasy, you need to cut off the fat, streaks - everything is superfluous. They will be more useful, but with proper preparation, juiciness will not lose.

Lamb cutlets are suitable as a second course for lunch or dinner to any side dish: cereals, vegetables, potatoes. It goes well with herbs and pickles.

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