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 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 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
- American style beef marinade
- Beef bobotie
- Beef bourguignon in the oven of nanou
- Beef enchilladas au gratin
- Beef pot au feu (grandma's style)
- Beef pot-au-feu
- Beef tongue in hot pickle sauce
- Beef tongue with vegetables
- Beef with cider
- Boeuf lôc lac (cambodia)
- Chicken, beef and lamb couscous (morocco)
- Chickpeas spanish style
- Chinese fondue
- Douez battata with cardoons (moroccan lamb stew)
- Fast and
- Greek moussaka
- Homemade beef stew
- Lamb kebab
- Lamb tagine with honey and onions
- Lamb chops with spanish sauce
- Lamb shoulder confit
- Marinated leg of lamb with herbs
- Mouse of lamb with thyme
- Pasta al forno (baked pasta)
- Pork tongue with tomato sauce and pickles
- Rack of lamb with herbs
- Roast beef with caramelized onion
- Roast beef with garlic
- Roast lamb with thyme
- Romazava (madagascar)
- Royal couscous
- Salmon with cream sauce
- Sauté of lamb
- Sautéed pork with pineapple
- Savoyard matafans
- Simple baked roast beef
- Tibs (ethiopia)
- Traditional flemish carbonades
- Traditional tagine (morocco)
- Venison stew to be prepared the day before
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