Sentences with phrase «of lamb meat»

Acana Singles Lamb & Okanagan Apple is loaded with 50 % of lamb meat, organ, bone, and cartilage.

Fruits add to the antioxidants the vegetables provide, and flavor comes from the richness of lamb meat (not actually wild though...).

A mixture of lamb meat and brown rice provides the foundation of this non-poultry food that is also soy -, wheat -, and corn - free.

The leather is a byproduct of lamb meat farming in the Southwest region of France, which is also where the tannery is located.

If you're looking for a prime source of lamb meat for your menu, you've come to the right place.

Not exact matches

At a sprawling plant run by New Zealand's biggest meat processor, rows of lamb carcasses hang from meathooks on their way to a cutting room to be chopped, trimmed and shipped out in increasing quantities to China.

Pavlovsky said Chanel still relied on about 15 different tanneries and noted that the average price of high quality lamb leather was rising as people were eating less meat and demand kept growing — a trend which also applied to calf hides.

They generate income through raising pigs and lambs in an environment that's free and protected and by selling them as meat to a community of fans built up through their blog, Facebook and consequently word of mouth.

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It was decided red meat was too exclusive so, instead of lamb, we'd have chicken.

If this explanation is correct, then all eating of meat is a sign and a proclamation that we live only from the death of the Lamb of God, and thus the Lord's Supper is not to be regarded as the only sign.

In Exodus 12, the LORD commanded the children of Israel to kill a lamb on Passover night, eat the meat, and sprinkle the blood on the doorposts of their houses.

I have always thought that the devil was coming to Jesus at his weakest moment: Jesus gaunt, raw - boned, wild - eyed, ready to scavenge any moldy crust of bread or scrape any meat shreds off a lamb's bone.

However, meat lovers don't despair; as there are mouth - watering options for you as well, including crispy chicken parts with sake sauce, miso pickles and Japanese pepper flake; churro lamb leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with avocado, grapefruit and carrot furikake atop brown rice.

The Rhode Island - based broadline food distributor offers a wide spectrum of products, including beef, poultry, frozen and fresh seafood, pork / lamb / veal, processed meats, produce, grocery, frozen goods and dairy.

While Action Meat carries a variety of products including poultry, lamb and cheese, its specialty is beef.

The company has carved out a niche position, specializing in organic and grass - fed beef, as well as natural beef and pork, Australian natural lamb, organic chicken, and an array of marinated and value - added meats.

Forty percent of Crown Meat's sales are prime beef and it also carries USDA - certified Angus beef, choice beef, select beef and grass - fed beef, as well as lamb, veal, poultry and frozen seafood items.

And this slow roasting method for lamb is perfectly designed to provide a complete roast of tender meat.

Model 4, the lacto - ovo vegetarian diet (Table 2) excludes two significant sources of n - 3 LCPUFA, namely fish and red meat (beef / veal / lamb) and therefore the remaining source of n - 3 LCPUFA in the diet included only n - 3 LCPUFA enriched foods and eggs, which are maximised at six eggs per week by the National Heart Foundation recommendation.

I like to buy the lamb shoulder blade chops (shoulder arm chops are also good) which are tougher cuts of meat on the bone with lots of connective tissue.

The first step was developing a «meat - ier» platform that mimicked the texture of the lamb traditionally used for these kabobs.

I added a few more cloves of garlic, cut the bacon to half a pound added some turkey kielbasa and some lamb sausage basesd on some of the other reviews suggesting more meat.

Satay or sate, a very popular dish in Southeast Asian countries like Malaysia, Singapore, Indonesia, Thailand, etc. is made up of marinated meat (chicken, lamb, beef, pork, fish) skewered on wooden or bamboo sticks, barbecued and served with different types of spicy seasonings.

The unique flavor of the this stew comes from the cut of meat I use, lamb neck.

I googled «stuffed onions» and «roasted stuffed onions» and did find some recipes, most of which featured some sort of meat (generally ground beef or lamb) and / or bread in the stuffing.

It's a delicious meat with a delicate flavour somewhere between lamb and veal, so it works perfectly with my osso bucco Milanese recipe, which is traditionally made with veal shin and white wine in the north of Italy.

Marche cuisine includes a wide range of meats, from beef and lamb, free range poultry and pork, rabbits and game birds.

I had a pound of ground lamb in the freezer, and something about the meat being lamb instead of beef inspired me to go Middle Eastern.

I can't speak to the lamb, as I'm not a fan of that meat.

Shami kebabs are made with an abundance of fabulous spices, meat (beef, goat, lamb or chicken) and chana dal (dried garbanzo beans).

1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 jalapeños, stemmed and chopped, seeds removed if you'd like it less spicy 4 cloves garlic, minced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish

* Available online or at specialty markets Pastitsio is a Greek baked pasta dish traditionally made with ground lamb or beef, often with bits of spiced or cured meat mixed in, this is a healthy Greek alternative to Lasagne Bolognese.

Kofta is a Middle Eastern name for a meat dish, usually a combo of ground beef and lamb.

However, any type of ground meat would be great, you can certainly substitute ground beef or even turkey in place of the lamb.

The menu for the event was specially created by Nick Nairn and included chicken from Gartmorn Farm in Alloa, Solway Firth wild bass and rump of new season border lamb from Campbells Prime Meats.

Well, nothing is unhealthy when eaten in moderation, but you can get some really lean cuts of Welsh lamb making it a healthy meat option.

There are lots of flavor components in this recipe that need to be distributed into the lamb, but you don't want to compact the meat in the process.

Growing up, we ate a lot of lamb as it was a meat that we all enjoyed, but I never remember having anything other a casserole with it.

One of my favorite meats is lamb and for me cooking lamb is a treat.

If we are having smaller pieces of meat on the bone (eg chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Cook for 7 - 15 minutes longer (depending on the size of the lamb rack) until a meat thermometer inserted into the thickest part of the meat 125 °F on a for rare or 135 °F for medium rare.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

The traditional meat has always been leg of lamb, a meat that seems to be permitted by most major religions.

In addition to the meat - laden feast, the event includes animal theatre cooking, butcher demonstrations, the Breckenridge «Burro» featuring special cocktail pairings including Smoked Old Fashioned's, Vodka with Caviar, and a Special Punch with Sturgeon and pop - up demos featuring renowned tattoo artists Darren Brass and Jose Santiago of Miami Ink tattooing heritage breed hams, the Perfect Manhattan Experience presented by Groupon with Breckenridge Bourbon, Buffalo Trace, Eagle Rare, Hirsch, Luxardo and a specially cured garnish by Creminelli Fine Meats, the Petit Format Bar presented by Wilsonart, the Mezcal Chupito Bar with Mezcales de Leyenda, Fidencio, La Venenosa and Koch el Mezcal, the Official Chef's Pantry presented by Chef's Warehouse and Williams - Sonoma, the Rioja Tapas Bar featuring Rioja - style lamb, the delicacies of Agromar and the amazing wines from Rioja, Bacon Hall of Fame presented by Maggy Hawk Vineyards and tequila tastings and cocktails courtesy of Don Julio and the Tequila Truck.

Today, Nebraskaland offers a full line of boxed beef, chicken, pork, lamb, veal and variety meats, as well as a full selection of processed foods.

Grill the lamb over a medium hot fire until done; medium rare approximately will take 5 to 6 minutes per side, depending on the heat of the fire and the distance the meat is from it.

5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)

By Dave DeWitt Recipes: Minced Meat Curry Black Lamb Curry Goan Pork Curry Tamarind Chicken in White Curry Sauce Shrimp and Crab Curry Mango Curry Although there is no definitive proof, I suspect that curries originated in southern India because the Malabar Coast of Kerala became the first spice - growing region of India.