Wine and food pairing with recipes of Leg of lamb in braillouse
Find the best food and wine pairings with a recipe of Leg of lamb in braillouse. The ingredients in this recipe are usually butter, salt, pepper, garlic, potato, thyme, leg of lamb.
The best appellations to pair with a recipe of Leg of lamb in braillouse
- 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
The wines that pair with a recipe of Leg of lamb in braillouse
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
- Bitumen leg of lamb
- Canned cassoulet
- Caramelized lamb mice
- Chaouia lamb
- Express couscous in a pressure cooker
- Greek-style shepherd's pie
- Gypsy sauce
- Kallyste's express bolognese
- Lamb breast with onions and tomato sauce
- Lamb mouse confit in wine
- Lamb shoulder confit with harissa
- Lamb stew from my mum
- Lamb stew with melting peppers
- Lamb tagine with olives and honey
- Lamb tagine with onions, purple olives and lemons...
- Lamb tagine with peppers and artichoke bottoms
- Lamb tagine with prunes
- Lamb tagine with prunes and dried fruits
- Lamb with masalé sauce and rice
- Leg of lamb bravado in the oven
- Leg of lamb in a casserole
- Leg or shoulder of lamb with honey and thyme
- Mansaf, or jordanian lamb (jordan)
- Marielle's lamb and eggplant parmentier
- Mathieu's lamb tagine
- Mediterranean lamb necklace
- Merguez with lentils
- Milk-fed lamb sautéed with saffron and lemon
- Mouse of lamb with thyme
- Pastillas with lamb and apricots
- Quick couscous
- Rack of lamb in a crust of herbs and seeds with thyme juice and...
- Sauté of lamb with curry
- Sri lankan lamb rolls (mutton rolls)
- Steamed lamb shoulder with cumin and coriander
- Traditional tagine (morocco)
- Uzbek pilaf
- Couscous merguez
- Lamb mice confit and melting carrots
- Rice with paprika and merguez
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