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The Appenninica is reared principally for meat, usually either for spring lamb or for heavy lambs; lambs weigh about 4.2 kg at birth, about 14 kg at 45 days and about 24 kg at 90 days. [ 5 ] : 183 The milk yield is some 100–120 kg per lactation, with a fat content of 6%–7% ; most of it goes to the lambs, some may be used to make pecorino ...
Navarin is a French ragoût (stew) of lamb or mutton.If made with lamb and vegetables available fresh in the spring, it is called navarin printanier (spring stew). The dish was familiar in French cookery well before it acquired the name "navarin" in the mid-19th century; there are several theories about the origin of the current name.
Spring lamb — a lamb, usually three to five months old, born in late winter or early spring and sold usually before 1 July (in the northern hemisphere). Sucker lambs — a term used in Australia [ 24 ] — includes young milk-fed lambs, as well as slightly older lambs up to about seven months of age which are also still dependent on their ...
The specific origin of the spiedie is disputed. Traditionally, the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedies using chicken or pork. The "chicken category" was added to the Spiedie Fest cook-off in 1987, and quickly became the most popular meat choice.
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The tale Tochmarc Emire, which survives in a 10th-century version, names Imbolc as one of four seasonal festivals, and says it is "when the ewes are milked at spring's beginning". [ 6 ] [ 25 ] This linking of Imbolc with the arrival of lambs and sheep's milk probably reflected farming customs that ensured lambs were born before calves.
Kuzu kapama – spring lamb stewed. Haşlama – boiled lamb with vegetables and lemon juice. Kavurma – which means frying, roasting or parching in Turkish, is generally used for roasted lamb or a variety of fried meat dishes. Çoban kavurma is a variety of it, prepared with diced lamb with tomatoes, onions, mushrooms, peppers and herbs ...
Lamb with chilindrón in a caldoso texture. The lamb in chilindrón (sometimes lamb chilindrón) is one of the typical dishes of the cuisine of Navarra, Aragon, La Rioja, and some parts of the Basque County (where it is called Txilidron). [1] It is a stew in tomato sauce and vegetables that has lamb meat in pieces.