Food and Wine Pairing with navarin of lamb
Find the best food and wine pairings with navarin of lamb as ingredients.
The best wines to pair with navarin of lamb
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. BaroloPiedmont, Italy
- 7. Barossa ValleyAustralie du Sud, Australia
- 8. Bolgheri SuperioreTuscany, Italy
- 9. Brunello di MontalcinoTuscany, Italy
- 10. CaliforniaUnited States
- 11. Châteauneuf-du-PapeRhone Valley, France
- 12. Colchagua ValleyCentral Valley, Chile
- 13. DouroDuriense, Portugal
- 14. JumillaMurcie, Spain
- 15. McLaren ValeAustralie du Sud, Australia
- 16. North CoastCalifornia, United States
- 17. PerdrielMendoza, Argentina
- 18. PomerolBordeaux, France
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. ToroCastille-et-Léon, Spain
- 22. TunuyánMendoza, Argentina
- 23. TuscanyItaly
- 24. Uco ValleyMendoza, Argentina
- 25. VenetoItaly
- 26. Western CapeSouth Africa
Wines that pair with navarin of lamb
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 navarin of lamb recipes
- 10 hour lamb
- Berber giblet frying pan
- Express couscous in a pressure cooker
- Greek-style shepherd's pie
- Gypsy sauce
- Lamb tagine with honey and onions
- Lamb and coconut curry, african style
- Lamb breast with onions and tomato sauce
- Lamb chops with tarragon cream
- Lamb confit with new potatoes
- Lamb in spicy sauce
- Lamb tagine with apricots (morocco)
- Lamb tagine with honey and dried fruits
- Lamb tagine with onions, purple olives and lemons...
- Lamb tagine with peppers and artichoke bottoms
- Lamb tagine with vegetables and preserved lemons
- Lamb tagine with vegetables and sweet potatoes
- Lamb with coca cola
- Lamb with coconut milk
- Lamb with tomatoes, feta and coriander
- Leg of lamb in a herb crust with preserved vegetables
- Marielle's lamb and eggplant parmentier
- Marinated lamb chops
- Milk-fed lamb sautéed with saffron and lemon
- Moroccan lamb shoulder
- Original mafé with okra
- Osso bucco of lamb
- Pan-fried lamb heart
- Quick couscous
- Rice with merguez and chickpeas
- Sausage and vegetable risotto with cookéo
- Shish kebab
- Steamed lamb shoulder with cumin and coriander
- Stew of leg of lamb
- Tajine of merguez and potatoes
- Tomatoes, zucchini, potatoes stuffed moroccan style with...
- Traditional tunisian couscous
- Couscous merguez
- Crispy lamb with tapenade
- Sweet lamb shoulder
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