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Breast of Lamb

Cooking Off the Cuff: Nice Lamb

Edward Schneider | Posted 04.20.2016 | Taste
Edward Schneider

"Nice lamb" as in lamb braised as they might braise it in the Franco-Italian city of Nice. The classic meat for Niçois braising is in fact beef, and a classic way of using the leftovers is to chop them up with a leafy vegetable like Swiss chard and turn them into ravioli.

Cooking Off The Cuff: Crisp(y) Lamb

Edward Schneider | Posted 04.28.2014 | Taste
Edward Schneider

It's a wonderful thing: all the stick-to-your-lips gelatinous unctuousness of breast of lamb, with a crunchy surface.