mezzomediLamb
Rich, marbled lamb, with a pronounced, slightly musky flavor, a Southern staple.
Lamb offers tender and delicate meat with a fine and slightly sweet taste. In Mediterranean cuisine, it is essential for festive roasts, spicy tagines, and slow-cooked stews, pairing perfectly with aromatic herbs and the region's tangy flavors.
Best pairings
Rosemary Classic88%Rosemary and lamb, the pairing for leg of lamb.
Black garlic Classic88%An essential pairing: black garlic amplifies the complex, earthy flavors of grilled or braised lamb.
Garlic Classic85%Garlic studded in leg of lamb.
Cumin Classic85%Cumin and lamb, for skewers and keftas.
Ras el hanout Classic85%Ras el hanout and lamb, for Moroccan tagine.
Aleppo pepper Classic84%Fruity Aleppo pepper enhances lamb skewers.
Mint Classic84%Mint and lamb, for grilling and sauces.
Thyme Classic84%Thyme and lamb, the Provençal pairing for roasts.
Couscous Classic84%Couscous and lamb, the emblematic dish of the Maghreb.
Baharat Classic84%Baharat and lamb, the blend for Levantine keftas and stuffings.
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Substitutes
FAQ
What goes with lamb?
Lamb pairs especially well with rosemary, black garlic, garlic, cumin and ras el hanout. Rosemary and lamb, the pairing for leg of lamb.
What can I substitute for lamb?
If you don't have it, try: veal, chicken, beef.