Wine and food pairing with recipes of Marinated shoulder of lamb
Find the best food and wine pairings with a recipe of Marinated shoulder of lamb. The ingredients in this recipe are usually lamb shoulder.
The best appellations to pair with a recipe of Marinated shoulder of lamb
- 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 Marinated shoulder of lamb
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
- Baked marrow bones
- Beef and spice stuffed peppers
- Beef bourguignon in the oven of nanou
- Beef fillet in a crust
- Beef lark
- Beef luc lake
- Borscht (russia)
- Braised beef with carrots
- Chickpeas spanish style
- Douez battata with cardoons (moroccan lamb stew)
- Eggplant moussaka with lamb
- Fondue bourguignonne and accompanying sauces
- Ghormeh sabzi (iranian herbed lamb stew)
- Giouvetsi (greek dish)
- Lamb confit with new potatoes
- Lamb tagine with preserved lemons and onion compote with...
- Leg of lamb in a casserole
- Millet with gruyere cheese
- Monkfish (anglerfish) à la sétoise
- Monkfish with vegetable tagliatelle
- Moroccan style leg of lamb
- Mouse of lamb with honey and thyme
- Mouse of lamb with thyme
- Pizza queen with merguez
- Provencal stew
- Puchero
- Quick beef bourguignon
- Roast beef with caramelized onion
- Roast beef with pepper
- Saddle of lamb with herbs
- Sauté of lamb with curry
- Savoyard matafans
- Shoulder of lamb on a bed of potatoes
- Sloth pork loin
- Stuffed peppers
- Tanjia
- Tibs (ethiopia)
- Traditional lamb couscous (from algeria)
- Beef tongue with pickle sauce
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