Food and Wine Pairing with lamb's breast
Find the best food and wine pairings with lamb's breast as ingredients.
The best wines to pair with lamb's breast
- 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's breast
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's breast recipes
- 7 o'clock leg of lamb
- Caramelized lamb mice
- Fried vegetables with merguez and chipo
- Imene's tunisian ojja
- Irish stew
- Kallyste's express bolognese
- Lamb mouse with tomato
- Lamb breast with onions and tomato sauce
- Lamb chops à la champvallon
- Lamb confit with new potatoes
- Lamb roast with lavender
- Lamb stew
- Lamb stew with yoghurt and coriander
- Lamb sweetbreads with white wine and sorrel cream
- Lamb tagine with apricots
- Lamb tagine with dried fruits
- Lamb tagine with dried fruits and herbs
- Lamb tagine with olives and honey
- Lamb tagine with onions, purple olives and lemons...
- Lamb tagine with preserved lemons and onion compote with...
- Lamb tagine with prunes
- Lamb tagine with prunes and almonds
- Lamb tagine with vegetables and preserved lemons
- Lamb with pears and pistachios
- Leg of lamb in a casserole
- Marinated lamb chops (honey, worcestershire sauce, olive oil)
- Marinated shoulder of lamb
- Merguez with lentils
- Moroccan lamb stew
- Oriental stew with couscous
- Roast lamb with thyme
- Sauté of lamb with curry
- Shoulder of lamb with a spoon
- Slippers with lamb
- Stew of leg of lamb
- Traditional tagine (morocco)
- Turnip parmentier with parmesan
- Couscous merguez
- Leg with a spoon or seven o'clock leg
- Semolina-merguez salad
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