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Rack of lamb. Rack of lamb (uncooked) with paper frills (manchettes) ready to be added after cooking. A rack of lamb, also known as carré d'agneau (though this term may also refer to other cuts), is a lamb cut that is perpendicular to the spine and includes 16 ribs or chops. In retail, it is commonly sold as a 'single' rack, which means it is ...
Primal cut. A primal cut or cut of meat is a piece of meat initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ ...
Lamb Hotel is a Grade II listed public house at 33 Regent Street, Eccles, Salford M30 0BP. [1] It is on the Campaign for Real Ale 's National Inventory of Historic Pub Interiors. [2] It was built in 1906 by Mr Newton of the architects Hartley, Hacking & Co, for Holt's Brewery. [1]
Directions. Preheat the oven to 400°. In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb with salt and pepper. Add the lamb to the skillet, fat side down, and ...
Kebab – Various; found throughout the Middle East. Khorkhog – Mongolia. Kibbeh nayyeh – a national dish of Lebanon, prepared with raw lamb or beef, fine bulgur and spices. Kokoretsi – Turkish; found throughout the Balkans and Azerbaijan. Kol böreği – Turkey. Kuurdak – Central Asia. Laal maans – Rajasthan, India.
This open view measures 5.2 x 3.75 m. [ 1 ] Closed view, back panels. The Ghent Altarpiece, also called the Adoration of the Mystic Lamb (Dutch: De aanbidding van het Lam Gods), [ A ] is a very large and complex 15th-century polyptych altarpiece in St Bavo's Cathedral, Ghent, Belgium. It was begun around the mid-1420s and completed by 1432, and ...
The Lamb Hotel, now known as Chatterton House, is a former public house in Nantwich, Cheshire, England. It is located on the north side of Hospital Street, at the junction with Church Lane (at SJ6517252261 ). The present building by Thomas Bower dates from 1861 and is listed at grade II; [1] Nikolaus Pevsner describes it as "decent" and "staid".
A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration. [1]: 3. The person in charge of this area, and all ...