Wine and food pairing with recipes of Bitumen leg of lamb
Find the best food and wine pairings with a recipe of Bitumen leg of lamb. The ingredients in this recipe are usually salt, pepper, thyme, leg of lamb, Herbs.
The best appellations to pair with a recipe of Bitumen leg of lamb
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of Bitumen leg 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.
Similar Recipes and Wine Pairings
- American fillet (belgian-style beef tartar)
- Autumn beef bourguignon
- Beef tournedos with boursin
- Beef lark
- Beef stew
- Beef stew with white wine
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- Beef with mustard
- Braciola (southern italy)
- Cabri en colombo with creole sauce
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- Cataplana with seafood
- Chickpeas spanish style
- Chili con carne
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- Douez battata with cardoons (moroccan lamb stew)
- Empanadas de carne (argentina)
- Family potluck
- Fondue bourguignonne and accompanying sauces
- Fondue vigneronne au vin rouge
- Hungarian goulash
- Korean bibimbap
- Lamb kebab
- Lamb chops with tarragon cream
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- Navarin of lamb
- Piglet shoulder with melting baked apples
- Pork shoulder with mustard
- Pot roast
- Quick and easy monkfish tail
- Rack of lamb with herbs
- Roast beef in a crust (onions & mustard)
- Romazava (madagascar)
- Rosbeef casserole mamie
- Shish kebab
- Sweet and sour turkish dumpling soup (eksili köfte)
- Tunisian molokheya
- Venison stew to be prepared the day before
- Venison stew with red wine
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