[caption id="attachment_8639" align="alignnone" width="1200"] Small selection of the Greek plate only with pan gyros and bifteki.Kleine Auswahl des Griechentellers nur mit Pfannengyros und Bifteki.[/caption] ↓Deutsch This is a typical meal…
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↓Deutsch This is not the leg of lamb, but rather the cone-shaped pieces between the leg and feet. The preparation is very similar to my various beef roast gravies. A…
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↓Deutsch Along with leg of lamb, lamb shoulder is the ideal meat for stewing in a sauce. The shoulder also has the advantage that it is much cheaper than the…
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↓Deutsch This curry is prepared with meat to be braised off the shoulder and simmered for up to 2 hours. We still had 2 lamb hips left from Easter and…
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The lamb sugo is one of many dishes that arise from the ragu napoletana. Either you chop up all the meats or you separate them by type. I used all…
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↓Deutsch I got the idea for the recipe from a post by Domenico Gentile on Facebook. As he himself writes, there is a basic framework of ingredients for this, but…
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↓Deutsch One of the few examples in which our French neighbors do not cut the meat but cook it in one piece. Otherwise, the recipe is the classic par excellence…
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↓Deutsch This is the Indonesian original. 90% of Indonesians are Muslims, so the dish is mainly made from lamb and is called saté kambing. Bali is largely Hindu, so there…
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↓Deutsch In this recipe it goes about the great Balkan plate, in Croatian (formerly Yugoslavian) restaurants served in Germany. This involves primarily masses of meat of various animals from the…
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