Food and Wine Pairing with lamb hearts
Find the best food and wine pairings with lamb hearts as ingredients.
The best wines to pair with lamb hearts
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. BaroloPiémont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreToscane, Italy
- 8. Brunello di MontalcinoToscane, Italy
- 9. CaliforniaUnited States
- 10. Châteauneuf-du-PapeRhone Valley, France
- 11. Colchagua ValleyCentral Valley, Chile
- 12. DouroDuriense, Portugal
- 13. JumillaMurcie, Spain
- 14. McLaren ValeAustralie du Sud, Australia
- 15. North CoastCalifornia, United States
- 16. PerdrielMendoza, Argentina
- 17. PomerolBordeaux, France
- 18. Ribera del DueroCastille-et-Léon, Spain
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. ToscaneItaly
- 22. TunuyánMendoza, Argentina
- 23. Uco ValleyMendoza, Argentina
- 24. VénétieItaly
- 25. Western CapeSouth Africa
Wines that pair with lamb hearts
About Lamb
Of the ovidae family, lamb is a young sheep, the offspring of the ewe and the ram, male or female and less than 300 days old. Good lamb meat is shiny, well coloured, elastic and soft to the touch. Its fat should be light in colour and not too dense. It is advisable to eat pink lamb. For oven cooking, pieces such as the leg, loin or saddle are generally used, and for longer cooking, the shoulder, breast and neck should be chosen. Lamb is generally seasoned with garlic, mustard and aromatic herbs. It can be associated with sweet products such as honey or prunes and in tagine. It can also be marinated if the meat is tougher. Discover original food and wine pairings with lamb.
Recipes and food and wine pairings with lamb hearts recipes
- 7 o'clock leg of lamb
- Berber giblet frying pan
- Couscous chicken and merguez
- Couscous without couscous maker
- Dad's lamb mouse
- Fried vegetables with merguez and chipo
- Gypsy sauce
- Imene's tunisian ojja
- Irish stew with beer
- Lamb keftas
- Lamb mouse with figs and grapes
- Lamb collar with mustard
- Lamb in spicy sauce
- Lamb tagine with honey and dried fruits
- Lamb tagine with peppers and artichoke bottoms
- Lamb tagine with quince
- Lamb tagine with vegetables and preserved lemons
- Leg of lamb bravado in the oven
- Leg of lamb in a herb crust with preserved vegetables
- Marielle's lamb and eggplant parmentier
- Marinated lamb chops (honey, worcestershire sauce, olive oil)
- Marinated leg of lamb with herbs
- Marinated shoulder of lamb
- Moroccan lamb stew
- Mouse of lamb with honey and thyme
- Mouse of lamb with thyme
- Navarin of lamb with cider
- Oriental chicken
- Original mafé with okra
- Purple leg of lamb with red wine and cranberries
- Rack of lamb with herbs
- Rolled lamb breast à la provencale
- Saddle of lamb with herbs
- Sri lankan lamb rolls (mutton rolls)
- Tajine of merguez and potatoes
- Tanjia (lamb shoulder confit)
- Traditional lamb couscous (from algeria)
- Traditional tagine (morocco)
- Tunisian macaroni
- Turnip parmentier with parmesan
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