Wine and food pairing with recipes of Leg of lamb with crust
Find the best food and wine pairings with a recipe of Leg of lamb with crust. The ingredients in this recipe are usually butter, salt, pepper, shallot, garlic, thyme, parsley, leg of lamb.
The best appellations to pair with a recipe of Leg of lamb with crust
- 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 Leg of lamb with crust
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
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- Bitumen leg of lamb
- Boeuf lôc lac (cambodia)
- Cataplana with seafood
- Chicken, beef and lamb couscous (morocco)
- Chili con carne
- Chinese fondue
- Chinese noodles with beef
- Daube niçoise
- Fast and
- Fricandeaux german style
- Imene's tunisian ojja
- Improved horse steak
- Irish stew
- Korean bibimbap
- Lamb kebab
- Lamb chops with spanish sauce
- Lamb crumble with oregano and feta cheese
- Lamb tagine with prunes and almonds
- Melt-in-the-mouth pork tenderloin casserole
- Monkfish armorican style
- Monkfish with vegetable tagliatelle
- Moroccan style leg of lamb
- Mouse of lamb with honey and thyme
- Oxtail with seed sauce
- Roast monkfish with bacon
- Rosbeef casserole mamie
- Sauté of lamb
- Seven o'clock leg of lamb
- Shoulder of lamb with a spoon
- Tanjia
- Thiebou yappe from senegal (rice with lamb)
- Traditional tagine (morocco)
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