Slow-cooking a leg of lamb in wine with garlic and herbs transforms the meat into an ultra-tender entrée that goes marvelously with stewed white beans. French recipe for leg of lamb and stewed white beans.
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
In Lucknow, it's said that there are more than 30 different cuts of goat, each with a different taste and texture. This dish uses parcha, the delicate, well-marbled flesh of the ribs.
Baby goat, or kid, is the best type of meat for this dish.
Khlea, or preserved meat (usually lamb or beef), is used to flavor a variety of Moroccan dishes.
A composed salad of delicate lamb over a pool of pureed watercress highlights the light, fresh flavors of spring.
Does Not Apply
Source: Star Chefs