Uuz
Mutton back
Next to the tower of ul boov (sole cakes), uuz (mutton back) is the central dish on the festive Tsagaan Sar table. The larger the sheep, the more prestigious the family. Each guest receives a slice of meat cut from the side. When the festival is over, the remaining mutton is cut into pieces (about 3 vertebra each) and passed around to relatives.
A well fed sheep collects a large deposit of fat in its lower back and tail as an energy reserve and is easily recognizable as the "fat bottom" on the animal. The fat is the core component of the speciality described here. Mutton back is only prepared for special occasions, such as during the New Year or for a wedding.
Ingredients
1 well-fed sheep, the larger the better
marinade
Preparation
Disembowel shee and remove extremities. Remove skin, except for the area around the tail. A flame (eg. a blowtorch) is used to remove all hair, until only the bare skin remains.
Soak torso in marinade. Hang in a vat without top and bottom (as is done to make Mongol Arkhi). To cook, cover vat with lid and bring water to boil in pan below. Stew mutton back in this "steam chamber" for three to five hours.
Alternatively, mutton back may be prepared in a very large oven. Such ovens are not normally available in a private Mongolian household, let alone in the yurt of a nomadic family.
Source
All Mongolian Recipes - The Food of the Nomads
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Posted Feb 13, 2008 - 18:02 , Last Edited: Feb 14, 2008 - 14:08
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