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Lamb

Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About
Lamb is traditionally a festival food and has strong associations with springtime, as well as many religious feast days in the Christian, Jewish and Muslim calendars. As a fatty meat, lamb is traditionally served with acidic accompaniments such as mint sauce and redcurrant jelly, or strong herbs like rosemary. In many dishes, fruit and sweet root vegetables are also used to complement the meat’s oily richness.

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