Meat from ram (sheep). The color of lamb should be light red: the older the animal, the darker the meat. Young meat does not have the specific smell inherent to old lamb. In terms of iron content, lamb surpasses many types of meat and is comparable only to game meat. Potassium, sodium, calcium, magnesium, phosphorus, vitamins B1, B2, PP are also present in it. Lamb can be boiled, fried, stewed, baked. Shurpa, pilaf, lagman, manti, kebab are prepared from it. Lamb makes rich broths and soups. This meat can be combined with sweet berries and fruits, as well as with marjoram, thyme, oregano, spicy and sweet sauces (narsharab), red wine, rice, vegetables.