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.
Inside the February 2022 issue of Decanter Magazine: FEATURES: Wines of the Year An extraordinary tasting, our best ever, of 126 wines put forward by Decanter’s experts and staff, resulted in these 51 top-scorers Your choice: why you bought that wine But was it really? Rolfe Hanson uncovers a host of decision makers involved in you picking that one bottle Burgundy 2020: vintage report Charles Curtis MW on the standout wines of this exceptional if hot year Producer profile: Château-Grillet Matt ...
While preparing to resume its calendar of trade fairs, Vinexposium, the company behind 10 of the world’s biggest alcoholic beverage trade events, partnered with market research agency IWSR and its consumer behaviour child company, Wine Intelligence, to issue a report charting the drinks sector’s road to recovery. For Rodolphe Lameyse, CEO of Vinexposium, ‘the last couple of years have been a game changer for the drinks industry’, with structural transformations in logistics, packaging, product d ...
What kind of wine should you serve at a BBQ? With the weather (hopefully) on our side, there are few things better than a barbecue in the sunshine accompanied by a delicious glass of wine. Choosing a good bottle for your barbecue can really elevate the occasion, although for something a little less formal, there’s plenty to choose from in terms of canned or bag-in-box wines instead. Forget those days of washing down a burnt burger with warm Chardonnay or a ‘cooked’ red served in a plastic ...
