Food and Wine Pairing with lamb meat
Find the best food and wine pairings with lamb meat as ingredients.
The best wines to pair with lamb meat
- 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 meat
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 meat recipes
- Baekenofe (alsatian meat stew)
- Couscous chicken and merguez
- Couscous of meat and fish
- Crusted lamb fillets with sweet spices
- Grandma melanie's cassoulet
- Korean style chops
- Lamb curl
- Lamb curry
- Lamb curry with tomato
- Lamb fillet with monbazillac
- Lamb pie with sweet chicory
- Lamb roast with lavender
- Lamb stew
- Lamb tagine with dried fruits and herbs
- Lamb tagine with peppers and artichoke bottoms
- Lamb tagine with prunes
- Lamb with pears and pistachios
- Lebanese lamb meatball
- Leg of lamb brissac (leftover leg of lamb)
- Leg of lamb on a bed of onions
- Merguez - courgettes gratin (leftover barbecue)
- Merguez lentil soup
- Milk-fed lamb sautéed with saffron and lemon
- Moussaka with spices
- Purple leg of lamb with red wine and cranberries
- Quick couscous
- Rack of lamb in a crust of herbs and seeds with thyme juice and...
- Ramadan berber soup (harira)
- Rice with merguez and chickpeas
- Risotto of penne with chorizo and merguez
- Shoulder of lamb on a bed of potatoes
- Shoulder of lamb stuffed with cognac
- Shoulder of lamb with fine vegetables
- Stuffed zucchini with merguez, beef and spices
- Tajine of mutton
- Tajine with 2 meats and preserved lemons
- Tanjia (lamb shoulder confit)
- Thiebou yappe from senegal (rice with lamb)
- Lamb mice confit and melting carrots
- Semolina-merguez salad
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