10 Lamb Dishes

The best lamb meat is that of the lambs from the Crimea and Caucasus feeding on saline grass or upland pastures. The best time to store lamb meat is spring till autumn, the tastiest being a  6-months fat lamb; as older meat gains peculiar flavour which makes you add more onions and spices, or even put the meat for some time in vinegar, wine, marinade or milk whey.
High quality lamb meat is dark red with white fat, lower quality meat is characterized with bluish meat and yellow fat. Leg and saddle are usually stewed or fried, chump is used to make chops or cutlets, neck and shoulder are used to make roll roast, ragout or minced meat.
Russian cuisine has also a lot of dishes from the goat meat: meat of a young goat is a delicacy; meat of older goats, especially male goats, is previously marinated in vinegar. 

Lamb Leg Stuffed with Onions

60 g margarine or butter
1 large onion, chopped finely
1 clove garlic, chopped finely
salt
1 1/2 tsp dry rosemary
1 1/2 tsp dry thyme
ground black pepper
1.3 kg lamb leg, filleted
1 tbsp olive or sunflower oil
125 ml dry white wine

Preheat the oven to 170 C. Put the pan on a medium heat, melt the margarine in it. Put the onions, garlic, 1 tsp salt,

Pkhali from the Chef of Kharcho Restaurant

Marinated cod

Fresh sea bass carpaccio with citrus sauce

Tuna with orange sauce from Chef of Lesnaya skazka Restaurant