Lamb is soften combined with dried
beans in France, and the pretty green flageolets make particularly
attractive dishes. Haricot beans may be used if preferred.
Fresh lamb from very young sheep is fine grained and light pink in
color. Australian lamb is juicy and tender with a mild flavor and is
perfect for pan-frying or barbecuing.
Lamb tagine is a fragrant dish, originating in North Africa. It is
traditionally made in a cooking dish, known as a tagine, from where it
takes its name. This dish consists of a plate with a tall lid with
sloping sides. It has a narrow opening to let steam escape, while
retaining the flavor.
Different Cuts of Lamb
How to Bone a Leg of Lamb ?
How to Carve a Shoulder and Leg of Lamb ?