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Reestit mutton is commonly used as the basis for reestit mutton soup. The soup is made with tatties (potatoes), and is commonly served with bannocks - small savoury scone-like baked items. [1] This dish is commonly associated with the Up Helly Aa fire festival. It can also be used as the filling of a reestit mutton pie. [8]
The first retort pouch usually contains a meat product (such as beef, pork, sausage, fish, ham, seafood, chicken, tuna, bacon, or other meats which are usually mixed with a flavoring sauce and vegetables) the second retort pouch contains a staple food (rice, hominy, noodles, beans, pasta, eggs, or more vegetables). Each meal package also ...
Barley, lamb, mutton or beef, root vegetables (carrots, swedes), dried pulses Scotch broth is a soup originating in Scotland . The principal ingredients are usually barley , stewing or braising cuts of lamb, mutton or beef , root vegetables (such as carrots , swedes , or sometimes turnips ), and dried pulses (most often split peas and red ...
Game soup—a soup made of meat products found in game; Hairst bree (or hotch potch)—one-pot dish, usually with lamb or mutton, seasonal vegetables; Partan bree—seafood soup with crab and rice; Powsowdie—a Scottish sheep's heid (head) broth or soup; Scotch broth—soup with barley, lamb or mutton, and root vegetables
Mixed soup of nine types of sprouted beans: black gram, green gram, chickpea, field bean, soybean, field pea, garden pea, cowpea, and rice bean Laksa: Indonesia and Malaysia: Noodle A Peranakan cuisine. [30] [31] Lagman: Uzbekistan: Chunky Pasta, vegetables, ground lamb and numerous spices Leek soup: Wales: Chunky Leeks and often potatoes ...
Cassoulet (/ ˌ k æ s ə ˈ l eɪ /, [1] also UK: / ˈ k æ s ʊ l eɪ /, [2] US: / ˌ k æ s ʊ ˈ l eɪ /; [3] French:) is a rich, slow-cooked stew originating in southern France.The food writer Elizabeth David described it as "that sumptuous amalgamation of haricot beans, sausage, pork, mutton and preserved goose, aromatically spiced with garlic and herbs". [4]
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Kuurdak is a traditional meat dish in Central Asia. It is usually made from mutton Lamb fries are lamb testicles used as food, and are served in a variety of cuisines. Lechazo is a Spanish dish made from "cordero lechal", the meat from unweaned lamb. Lamb paomo Roast rack of lamb Squab pie ingredients, prior to the addition of pie pastry ...
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