Discover lamb

Cinzia Cuneo 16 mai, 2011 viande, recettes

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

Auteur

Cinzia Cuneo

Cinzia Cuneo, fondatrice de SOSCuisine.com, n'a jamais voulu négliger la qualité de son alimentation. Elle partage avec vous son expertise particulière pour faire de la bonne cuisine en un minimum de temps et sans complications!