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Food and wine pairing

Braised leg of lamb with rosemary

Photo de Jeremy Keith (CC BY 2.0) ajoutée le 05/03/2023
https://www.flickr.com/photos/adactio/7385570820/

Sheep and Goats

Braised leg of lamb with rosemary

Leg of lamb : cut of meat consisting of the saddle and the leg
One thigh is called Chump.
Braise : to cook food slowly, after browning it on all sides, in a small amount of flavored liquid while avoiding any evaporation, over low heat and covered.

This dish pairs well with 2 drinks :

Bandol rouge

Bandol rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Prefer a pairing with a wine over 4 years old.
>dish info