New video on our channel: Which lamb is the tastiest? Yedilbay, Akkarabas, Merino crosses: Texel, Dorper, and Suffolk?

We're searching for the most delicious lamb . A blind tasting of various lamb breeds: Edilbay, Akkarabas, and first-generation crosses with Merinos: Texel, Dorper, and Suffolk. We'll taste the MEAT and sample the rich broth—only honest reviews from experts.

The decisive day has begun—we've reached the final stretch and are about to begin the tasting . A serious panel gathered around the table to honestly evaluate which lamb was the most delicious.
Before tasting, we discussed important figures and the methodology. All our lambs are the same age—exactly nine months old. The process is as follows: the rams were cut for up to four months, then spent two months on autumn pastures, and then intensively fattened for another three months. This is key, as this preparation affects the richness of the broth and the quality of the meat.

We cooked the loin without SALT, pepper, or spices—just the pure flavor of lamb . The appearance of some samples is simply stunning, with beautiful layers of fat, reminiscent of the national delicacy, zhaya. Experts evaluated the aroma, juiciness, tenderness, and consistency. Even without seasoning, the taste of good meat is immediately noticeable.

The broth was also carefully checked for color, aroma, strength, and richness . While in the summer, the young rams' broth was sometimes watery, now there are delicious flecks of fat floating in every cup. This is the result of proper husbandry and the animals' age.

⚡ Based on the scores, our favorites were ranked as follows:
✍️First place went to the Akkarabas (a type of Kazakh fat-tailed coarse-wool breed).
✍️Second place went to the Yedilbay breed .
✍️Third place went to a cross between a Texel and a Kazakh fine-wool breed .
✍️Fourth and fifth place went to crosses between Merinos, Dorper, and Suffolk breeds .

Yuri Alexandrovich Sinyavsky emphasized that lamb is a valuable dietary product . it contains approximately 20 percent protein, is rich in omega-3 and omega-6 fatty acids, and is highly digestible.
We also discussed his book, "Unique Dishes of Kazakh National Cuisine ," which contains 250 forgotten recipes. Ethnographers and scientists spent four years restoring them to preserve ancestral traditions.

Raise sheep, engage in livestock farming, and agriculture—this is a very important cause. Eat deliciously, and may we all have peace and happiness. Let us know in the comments what you think of the results of this tasting!