Lamb

Lamb Enlarge

Lamb has a finer texture and is more tender than beef. A sheep in its first year is a lamb, and the meat is also called lamb. New Zealand lambs are slaughtered at four months and have a mild flavour. Mutton is meat from sheep one year or older. This meat is tougher and more fatty and has a strong flavour. 

Basic techniques: slow cooking, confiting, marinating, grilling, boiling, frying, stewing, barbecuing.

Taste combinations: lemon, goat's cheese, capers, almond, anchovies, aniseed, apricot, aubergine, cardamom, cherry, coriander, garlic, artichoke, mint, onion, peas, peach, potato, rhubarb, rosemary, saffron.

Birria

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Birria

Irish lamb stew

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Irish lamb stew

Kibbeh nayeh

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Kibbeh nayeh

Köfte

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Köfte

Lamb shish kebabs

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Lamb shish kebabs

Crown roast of lamb

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Crown roast of lamb

Massaman lamb

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Massaman lamb

Leg of lamb navarin

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Leg of lamb navarin

Irish lamb casserole

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Irish lamb casserole

Scotch broth

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Scotch broth

Lamb stifado

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Lamb stifado

Turkish lamb yahni

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Turkish lamb yahni