Lamb meat is back in style

Cuisine | a&d - - The market -

The three largest lamb grow­ing coun­tries in Europe - France, Ire­land and the UK - have com­bined their forces in or­der to re­sus­ci­tate the meat that was al­most ab­sent from our dishes for about 25-40 years. De­spite its smell and its high fat con­tent, lamb meat is a true del­i­cacy. And it’s easy to cook - just place it on some skew­ers and you’ll have an ideal treat for an In­dian sum­mer bar­be­cue. Recipes avail­able at www. ag­neau­si­bon.fr

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