Breathtaking Kyrgyzstan! (page 12 of 16)

You’ve gotta like lamb, but it’s really good. Sometimes there’s quite a bit of fat, but there are always leaner pieces too.

I think fat is the star of the show in this country.

On the skewers, there’s also a piece of fat between the meat.

Kuurdak: I won’t miss trying it in a few days!

“It’s delicate, so delicate, you eat it without being hungry.”

At breakfast? There’s not just fat—there’s also sheep bone. They don’t eat lamb over there! And if the meat has a really strong flavor, you can always fall back on onions ;)

I think you don’t have the ref 😜 I wanted to embed a video but it doesn’t work once it’s online. Phil’s comment reminded me of a cult film with M. Preskovitch’s *doubitchous* 😏

Doubitchou is really good, but klug is even better! ;)

https://www.facebook.com/reel/275584310209558

Error 153 on your video. I can’t open it.

I get the feeling you're not too thrilled about it! ;)😏

If it's lamb on top of that! 🏴‍☠️🤪

Lamb! 😛

I haven’t had the displeasure of tasting mutton yet... 🤪

For me it's the same, everything's baa-rilliant! 🐑

The difference in taste between lamb and mutton is as big as between an Aubrac beef rib and a poorly cut steak from an old cull cow that’s been left to hang too long!

What's the difference between lamb and mutton? I'd be really surprised if they slaughter animals under a year old in Kyrgyzstan, and given the bones and fat, there's no doubt—especially for cooking it in a "pot-au-feu"!😕 The authentic recipe😏 https://atlasculinaire.com/recettes/kuurdak-kirghize--43edfcc4-416b-4d49-ba0d-11de502d8858

I’m really tempted by that kuurdak—it’s totally my thing, just like this trip to Kyrgyzstan. To stay on theme, circumstances had me just savoring some carne de cabra in a rustic restaurant in the middle of nowhere on La Gomera… it was so exquisite it brought me to tears…

I think bold is the name of the game in this country. .

Bold is life. 😄

It's mutton, not lamb. Like in Mongolia, they don't eat the young ones.

The sheep breed has a fat tail, and the tail fat is the most prized part.

I dunno...🤪 After that, I feel like sugar is worse! And sugar is rarely found there!

Fat that isn't grilled just isn't great to eat anyway...

I’ve already eaten old mutton. It doesn’t taste the same at all.

This time, it wasn’t strong. A flavor like lamb.

Like what’s sold in France.

mouton est à queue grasse

This breed is very common in livestock markets.

I also tried this meat in the Canary Islands.

It's not bad! 😛

I think bold flavors are celebrated in this country. .

Bold flavors, that’s life. 😄

Say that to a local from Landes, from the same village as Maïté! And confit isn’t fatty...

I think you don’t have the ref 😛 I wanted to embed a video but it doesn’t work once online Phil’s thought reminded me of a cult film with Mr. Preskovitch’s doubitchous 😏

It’s best rolled under the armpits!