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 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
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
- Baked lamb neck on a bed of vegetables and grapes
- Ghormeh sabzi (iranian herbed lamb stew)
- Lamb mouse with figs and grapes
- Lamb chops à la champvallon
- Lamb curry
- Lamb mouse confit in wine
- Lamb roast with lavender
- Lamb stew from my mum
- Lamb stew with yoghurt and coriander
- Lamb tagine with broad beans
- Lamb tagine with honey and dried fruits
- Lamb tagine with onions, purple olives and lemons...
- Lamb tagine with prunes and almonds
- Lamb tagine with quince
- Lamb with coconut milk
- Lamb with ginger honey
- Lamb with masalé sauce and rice
- Leg of lamb bravado in the oven
- Leg of lamb in butterfly (barbecue)
- Leg of lamb on a bed of onions
- Leg of lamb with crust
- Marinated lamb chops
- Marinated shoulder of lamb
- Mathieu's lamb tagine
- Merguez - courgettes gratin (leftover barbecue)
- Moroccan style leg of lamb
- Mutton skewers with bacon
- Oriental stew with couscous
- Rack of lamb in a salt crust
- Royal couscous
- Royal couscous (lamb, chicken, merguez)
- Seven o'clock leg of lamb
- Shoulder of lamb boulangère
- Stuffed tomatoes with lamb confit
- Tomatoes, zucchini, potatoes stuffed moroccan style with...
- Uzbek pilaf
- Lamb chops with honey and spices
- Leg with a spoon or seven o'clock leg
- Sweet lamb shoulder
- Trapper's barbecue
Food and Wine Pairing News
Verona to be home to Italy’s largest wine museum and visitor centre
Known to wine enthusiasts for one of the world’s best known annual wine fairs, Vinitaly, Verona is about to host a poli-functional wine museum and visitor centre that promises to rival similar enterprises in Bordeaux and Porto. The Museo del Vino (MuVin) project was officially unveiled at Vinitaly earlier this month, with the endorsement of Italian tourism minister Massimo Garavaglia, Roberta Garibaldi of Italy’s national tourism agency, and Prof Diego Begalli, director of the department of busi ...
Pairing & Serving Wine – a Decanter online course
Pairing & Serving wine: a beginners guide offers an introduction to the basics of food and wine pairing, giving readers the tools to build the foundations for the perfect dining experience. ‘Decanter has always had a very keen interest in helping enthusiasts learn more about all aspects of wine,’ said editor-in-chief Chris Maillard. ‘This course is an excellent resource for those who want to improve their knowledge of one of the most important and interesting parts of enjo ...
A perfect pairing: Flatbread and cod roe emulsion
My father worked in the wholesale supply of fruit and vegetables. He would often come home with a box of the day’s best produce, and so I became interested in what was in season. Both my parents often worked late, so cooking dinner to help take some weight off them inspired me to want to learn more. My first kitchen job at age 14 was at a Greek restaurant in Southampton, and it inspired my love for foods of the eastern Mediterranean. Today, I’m lucky to be able to obtain the best produce from ‘O ...