Discover lamb

Cinzia Cuneo 16 maggio, 2011 carne, ricette

Originally published in the Journal de Montréal on July 1, 2006.

In the Quebec of days gone by, lamb was mostly reared for its wool, and was therefore only slaughtered at an advanced age for consumption, which resulted in flesh that was tough and leathery with a distinct flavour.

Nowadays, lamb is mainly reared for its flesh and it can thus be slaughtered at a much earlier stage to obtain meat with a finer texture and a more delicate flavour. As its fat solidifies very quickly on the plate, I advise you to serve it on a very hot plate.

A few of our recipes that feature lamb meat:

• Lamb and Vegetable Stew
• Lamb Chops Marinated with Mint
• Lamb Moussaka
• Lamb Souvlaki
• Lamb Tagine with Fennel

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.