Lamb Dishes

Appears in

#57The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

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Mutton or lamb is the most succulent meat of the whole range the butcher can offer. It is wholesome, strengthening, an aid to digestion, and even slightly aphrodisiac.
There are very few that are not all the happier and healthier for having dined on it.
Fulbert-Dumonteil (a Périgordian writing in Paris over one hundred years ago)

The Cooking of South West France by Paula Wolfert. Copyright © 2005 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.