Wine and food pairing with recipes of Leg of lamb with herbs
Find the best food and wine pairings with a recipe of Leg of lamb with herbs. The ingredients in this recipe are usually salt, pepper, olive oil, thyme, oregano, rosemary, leg of lamb.
The best appellations to pair with a recipe of Leg of lamb with herbs
- 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 herbs
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
- Adapted vietnamese fondue
- Beef bobotie
- Beef bourguignon with cookéo
- Beef miroton
- Beef stew express
- Beef tongue with mushrooms
- Beef tongue with pickle sauce
- Beef tongue with vegetables and madeira sauce
- Beef with cider
- Borscht (russia)
- Chickpeas spanish style
- Cornish pasties
- Douez battata with cardoons (moroccan lamb stew)
- Eggplant moussaka with lamb
- Family potluck
- Feijoada ( portuguese cassoulet )
- German recipe for marinated meat: sauerbraten
- Lamb breast with onions and tomato sauce
- Lamb chops marinated with herbs
- Lamb chops with tarragon cream
- Lamb shoulder confit
- Lamb stew from my mum
- Lamb tagine with prunes
- Mexican beef tacos
- Mouse of lamb with thyme
- Pork tongue with tomato sauce and pickles
- Pot roast
- Quick and easy monkfish tail
- Roast beef with pepper
- Sauté of lamb with curry
- Sautéed pork with pineapple
- Shish kebab
- Shoulder of lamb on a bed of potatoes
- Slow-cooked fillet of beef
- Steak tartare
- Tibs (ethiopia)
- Traditional tunisian couscous
- Veal shank with mushrooms
- Couscous merguez
- Enchiladas franchouillards
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