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Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.
Lamb chops with new potatoes and green beans. This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb.
It can be prepared using pork, chicken or mutton. Cabeza guateada – a traditional earth oven dish from Argentina made with the head of a cow and condiments. Capuns; Carimañola; Carne a la tampiqueña; Carne pinchada – a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (Tona or Victoria ...
This is a list of notable beef dishes and foods, whereby beef is used as a primary ingredient. Beef is the culinary name for meat from bovines, especially cattle. Beef can be harvested from cows, bulls, heifers or steers. Acceptability as a food source varies in different parts of the world.
Prince Albert Fillet of Beef is a method of preparing a fillet of beef which was named in honour of the husband of Queen Victoria. [1] It seems to be a part of classic British cuisine and while by no means common, it appears on menus in some British hotels and restaurants. Essentially, it is a pounded beef fillet, rolled around a filling of ...
BBC Food is the public service website which publishes recipes from BBC programmes. The BBC Food website has been running since the year 2000 and is part of BBC Learning . Most of the site's recipes are featured on television programmes, but the site also commissions original recipes to accompany public service campaigns to teach and encourage ...
Acton uses the term "collops" not only for recipes made with minced cuts of beef, but also in the meaning of "veal cutlets", small round cuts of veal either fried gently in clarified butter and served with espagnole sauce or, for the "Scotch collops", dipped in egg batter and bread crumbs and fried before saucing.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]