Wine and food pairing with recipes of Lamb Mouse with Tomato
Find the best food and wine pairings with a recipe of Lamb Mouse with Tomato. The ingredients in this recipe are usually onion, olive oil, chopped tomato, lamb mouse.
The best appellations to pair with a recipe of Lamb Mouse with Tomato
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVeneto, Italy
- 5. Barbera d'AlbaPiedmont, Italy
- 6. Barossa ValleyAustralie du Sud, Australia
- 7. Bolgheri SuperioreTuscany, Italy
- 8. Brunello di MontalcinoTuscany, Italy
- 9. CaliforniaUnited States
- 10. Colchagua ValleyCentral Valley, Chile
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. Ribera del DueroCastille-et-Léon, Spain
- 18. RivesaltesLanguedoc-Roussillon, France
- 19. StellenboschWestern Cape, South Africa
- 20. ToroCastille-et-Léon, Spain
- 21. TunuyánMendoza, Argentina
- 22. TuscanyItaly
- 23. Uco ValleyMendoza, Argentina
- 24. VenetoItaly
- 25. Western CapeSouth Africa
The wines that pair with a recipe of Lamb Mouse with Tomato
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
- Autumn leaves
- Beef and spice stuffed peppers
- Beef fillet in a crust
- Beef lark
- Beef stew
- Beef stew with white wine
- Bernard's potée
- Bitumen leg of lamb
- Boles de picolat (catalan meatballs)
- Braciola (southern italy)
- Braised beef with carrots
- Brazilian feijoada
- Chicken, beef and lamb couscous (morocco)
- Cicadas at the chib
- Dombrés and pig tails
- Douez battata with cardoons (moroccan lamb stew)
- Empanadas de carne (argentina)
- Fondue bourguignonne and accompanying sauces
- Fondue vigneronne au vin rouge
- Fresh sausage
- Kig ar farz breton
- Korean bibimbap
- Lamb breast with onions and tomato sauce
- Lamb chops with tarragon cream
- Lamb crumble with oregano and feta cheese
- Lamb stew from my mum
- Leg of lamb in a casserole
- Marinated lamb chops
- Millet with gruyere cheese
- Pizza queen with merguez
- Pork shoulder with mustard
- Roast beef with garlic
- Roast pork with pineapple
- Roasted fillet of beef with parsley
- Saddle of lamb with herbs
- Sautéed pork with pineapple
- Shoulder of suckling lamb confit with herbs
- Tata simone's dumplings
- Thiebou yappe from senegal (rice with lamb)
- Enchiladas franchouillards
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