Lamb

About

In the US, lamb ranks lowest in consumer flavor preference among common meats, with per-capita consumption at roughly 1% of beef or chicken. Its distinctive gamey flavor comes mainly from the fat rather than the lean meat, which can be hard to distinguish from beef in blind tastings, and the flavor deepens with hanging, even in young lamb; mutton develops even more depth after two to three weeks of hanging and becomes tender enough to roast. Lamb's strong character allows it to stand up well to bold flavors like rosemary or spiced curries and stews.

Pairs well with lamb

• CiLemonLemon's sharpness balances fatty lamb in Moroccan tagines made with preserved lemon and in Greek preparations where lamb is braised with…
• EaPotatoLamb's fattiness soaks into potato particularly well, seen in shepherd's pie, spiced Indian gosht aloo, and Lancashire hotpot, layers of…
• FrTomatoTomato lightens roast lamb much as it does other rich dishes.
• SuGarlicAt old-school Barcelona grill restaurants, thick lamb chops are often served with a fierce garlic aioli that mellows and sweetens each…
• WoAlmondLamb and almond appear together in Moroccan dishes such as whole lamb stuffed with rice, spices, and almonds, or slow-cooked tagines.
• SpCinnamonSpiced meat grilled over charcoal is a familiar aroma in Moroccan markets; the same principle applies at home by simply grilling lamb…
• BeMintDespite the British tradition of a vinegary mint sauce with lamb, mint's cleansing quality genuinely complements lamb's herbal affinities…
• MaShellfishThough less common today, lamb and shellfish have historical precedent: lamb was once cooked with cockles, and one…
• GrAniseTarragon-based Béarnaise sauce is most associated with beef but suits roast or grilled lamb equally well.
• EaCuminUighur migrant vendors in Chengdu, southwestern China, sell lamb kebabs seasoned with chili and cumin from street grills.
• SuOnionOnion sauce, made from softened onions cooked in butter, simmered in milk with nutmeg and pepper, then thickened with cream, is a classic…
• ChGoat CheeseGoat cheese and lamb share a strong flavor affinity despite the richness of combining two intense ingredients -- together in flatbread…
• BrAnchovyAnchovy works as a flavor enhancer for lamb: salted anchovy fillets pushed into slits cut in a shoulder or leg joint (roughly 8-12 per 4…
• RoPeanutLamb and peanut appear together in a Bolivian soup or stew, in West African mafe, and, less commonly, in Southeast Asian-style satay,…
• GrCilantroLamb and cilantro appear together in dishes such as the Lebanese cauliflower-and-lamb stew yaknit zahra and Indian keema naan.
• EaCeleryIn Persian cooking, celery and lamb appear together in a khoresh (stew), with celery fried alongside herbs before being added to the meat.
• GrPeaFresh peas arrive as lamb is reaching its best flavor in early summer, and the two share a grassy character.
• BeRosemaryRosemary's bittersweet, resinous character cuts through lamb's fattiness and freshens its gamier notes, making it a particularly good…
• SuCabbageThe Norwegian dish farikal simmers lamb or mutton on the bone with cabbage, served with boiled potatoes.
• SpNutmegIn Greek cooking, minced lamb flavored with warm, peppery nutmeg forms the base of moussaka sauce, also used with pasta in dishes like…
• CiCardamomIn Kashmir, cardamom enriches goshtaba, lamb meatballs made by pounding meat with suet into a very soft texture.
• BeThymeThyme and lamb are a classic pairing, less famous than rosemary or mint but chemically grounded: thymol, thyme's key aromatic compound, is…
• CrApricotThe thirteenth-century Baghdad Cookery Book records a slow-cooked lamb-and-apricot tagine called mishmishiya ("apricoty").
• GrDillFinnish tilliliha ('dill meat') is a slow-simmered lamb or beef stew finished with vinegar, sugar, cream and dill.
• EaEggplantEggplant's tendency to absorb fat and juices makes it a natural match for lamb.
• MuCaperCapers' salty bitterness balances the sweetness of lamb; a classic preparation serves boiled leg of mutton and root vegetables with a…
• FrRhubarbRhubarb's tartness works in the same way spices do in North African tagines, and appears in an Iranian khoresh where cubed lamb is braised…
• GrSaffronIran, the world's largest saffron producer, pairs it with lamb or chicken in chelow kebab, served with saffron rice and sometimes charred…
• FrCherrySour cherries (morello or Montmorency) are sharper and more flavorful than sweet cherries, making them better suited to cooking, and they…
• MeBlack PuddingA boned loin of lamb can be rolled around a black pudding, tied and roasted at 350°F for about an hour; the same method works with pork.