Complete guide on how to choose the best meat for making lamb panadas
At the butcher shop
Which meat to choose and why
Having criteria to choose the meat we want for making lamb panadas is the first step to achieving an excellent preparation. Here, we provide tools to identify the product, ask for it by name, and understand why we choose each item.
Lamb from Mallorca and the best season
Ramaders Agrupats offers lamb meat from Mallorca, a commitment to local products and a guarantee of quality and good management of the flock.
Additionally, as we approach Easter, it is the best time of the year to consume lamb. The autumn rains, the winter cold, and the upcoming spring have allowed the pastures to grow, enabling the animals to develop by feeding in the best possible way. Keep this in mind. These are great months to consume lamb, beyond just making panadas.
- The leg: flavor and yield
The lamb leg is the most commonly used piece for making lamb panadas, both for the quality of the meat and for the yield. Each leg will give us one to one and a half kilos of meat, which should be cut into chunks about a finger thick. The parts closer to the bone are always the most flavorful.
- The lamb shoulder: maximum flavor
The shoulder has less meat than the leg, but all its meat is very attached to the bone and is incredibly flavorful, though it is a bit more expensive. Regardless, we invite you to give it a try.
- The neck: if making a few panadas
The neck meat is very tender and flavorful, and it comes from a smaller piece, making it a great option if you are making only a few panadas.
Tips
Separating meat from the bone
At the butcher shop, they will separate the meat from the bone in less than three minutes. The process involves cutting with the knife along the femur, starting from the lower part or the rump, and working upwards to the section that connects with the back.
The result will be a large, beautiful piece that should be cleaned of fat and sinew before slicing into steaks, which will then be cut into cubes.
If you dare to do it yourself, it’s essential to have good, sharp knives.
Make use of the bone
No matter the piece, make use of the bone, a top resource to add to a broth.
